Intake of Cl, Br, I, Se in Human Body with Food in Central Regions of the European Part of Russia

Sergey M.  Lyapunov; Anatoly V.  Gorbunov; Sergey S.  Pavlov; Marina  Frontasyeva

doi:10.4236/fns.2015.61018

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FNS Vol.6 No.1 , January 2015

Intake of Cl, Br, I, Se in Human Body with Food in Central Regions of the European Part of Russia

Anatoly V. Gorbunov¹, Sergey M. Lyapunov¹, Marina Frontasyeva²^*, Sergey S. Pavlov²

Abstract: Since most of the central regions of the European part of Russia are considered selenium and iodine deficient, the assessment of modern real consumption of chlorine, bromine, iodine and selenium by population of these regions with different diets is an important constituent part of medical monitoring. In this paper, a brief analysis of the impact of these elements on the human body is given. A number of consumed foodstuffs in different food rations (diets) were assessed. Six selected basic food rations, which most fully reflect the specific features of nutrition in the Russian Federation, were chosen. The analysis of the concentration of chlorine, bromine, iodine and selenium in a wide range of food and agricultural products was carried out. The daily intake of these elements in the human body from the selected diets was calculated. A comparison of the real income of chlorine, bromine, iodine and selenium in the human body with a physiologically needed intake was performed. It is proposed to use the coefficient of Kr, which is the ratio of actual intake of the element in the human body to physiologically needed intake. Based on this analysis assessed insufficient or excess supply of chlorine, bromine, iodine and selenium in the human body with these diets in the central regions of the European part of Russia was evaluated.

Keywords: Trace Elements, Intake, Chlorine, Bromine, Selenium, Iodine, Foodstuffs, Diets

Cite this paper: Gorbunov, A. , Lyapunov, S. , Frontasyeva, M. and Pavlov, S. (2015) Intake of Cl, Br, I, Se in Human Body with Food in Central Regions of the European Part of Russia. Food and Nutrition Sciences, 6, 168-178. doi: 10.4236/fns.2015.61018.

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