The main direction of work of the ANO "National Research Center "Healthy Nutrition" is the promotion of the principles of healthy nutrition among the widest segments of the population and bringing, in this area, to the attention of the society the official harmonized positions of the World Health Organization (WHO) and the Ministry of Health of the Russian Federation.

In its work, the center is guided by scientifically proven provisions and recommendations of leading nutritionists, cardiologists, endocrinologists of the world. The founder of the ANO "National Research Center "Healthy Nutrition" is Doctor of Medical Sciences, Professor, Head of the Department of the Faculty of Fundamental Medicine of Moscow State University named after M.V. Lomonosov Oleg Stefanovich Medvedev.

The main areas of activity of the Healthy Nutrition Research Center include explaining the harmful effects of consuming trans-fatty acid isomers.

WHO documents on the effectiveness of measures to reduce the use of trans fats in the food industry, measures taken in Western Europe and the USA are given.

Public education on healthy and balanced nutrition will not be effective until citizens have the opportunity to receive reliable information about the food they buy in stores and supermarkets.

Unfortunately, while Russia lags far behind developed countries in the quality of food labeling, as there is no data on the labels on the amount of different types of fats (saturated, mono- and polyunsaturated, trans fats), on the number of calories in a serving of the product.

Often the label is printed in such small print that it is difficult to read. In this regard, the SIC is taking the initiative to change the labeling of food products in Russia and other countries of the Customs Union, so that it is harmonized with modern labeling systems in other countries.

An important area of ​​interest remains to improve the effectiveness of educational activities, the use of new ideas and technologies that contribute to the involvement and persuasion of the general public in the usefulness and need for changes in the usual style of eating. In this regard, it is interesting to use mobile information technologies based on the use of modern cell phones, which every citizen now has.

To inform the population about the scientific foundations of healthy nutrition, about the results of the latest scientific research in this area, the center closely cooperates with the media, leading newspapers, magazines, and television channels.
We hope that the "National Research Center "Healthy Nutrition" will be an effective partner of the Russian Society for the Prevention of Noncommunicable Diseases and other organizations whose work is dedicated to the prevention of noncommunicable diseases in our country.

Head of the Research Center "Healthy Nutrition", prof. O.S. Medvedev

The traditional model of food consumption in Russia cannot be called "healthy," says the head of the National Center for Healthy Nutrition, professor at Moscow State University. Lomonosov, Doctor of Medical Sciences Oleg Medvedev. In the daily diet of Russians today there is quite a lot of meat and processed meat products, baked sweets and too few vegetables and fruits.

Moderation in nutrition and a balanced diet are becoming the main recipe for health today, and 30-50% of the causes of diseases (cardiovascular, oncological, sugar, osteoporosis, gout) are associated with a violation of nutritional standards.

The recommendations of Scandinavian scientists are interesting: given the similarity of climatic conditions in Russia and Northern Europe, they can be adopted by everyone who is thinking about a healthy diet. The latest study highlights the importance of consuming foods with reduced caloric density, increased vitamins and micronutrients, and recommends increasing the proportion of unsaturated fats consumed.

Encouraged:

• Reduction in the diet of flour, sugar and sweets in general.
• Increasing the number of vegetables, fruits, berries and legumes.
• Inclusion in the daily diet of fish, vegetable oil, whole grains, low-fat dairy and meat products.
• Reduce consumption of red and processed meat, sugar, salt and alcohol.

Vegetable oils

The new rules contain not only strict restrictions, but also some relaxations. So, now you can afford more vegetable oils with a high content of monounsaturated fatty acids - 10-20% of your total energy intake. (If you are a lady, your age can be called "post-Balzac" or you are engaged in office work, then your limit is 10%. For a young man engaged in manual labor, the benchmark is 20%). We are talking about oils such as olive and peanut, as well as the olives and avocados themselves.

Let's take as a sample a daily diet of 2000 kilocalories, then 20% of it will be 400 kcal - you have the right to get so much energy from these products. Considering that 1 gram of fat gives us 9 kcal, with health benefits, you can eat up to 44.5 grams per day, that is, 2.5 tablespoons of the product.

Animals and milk fats

The consumption of saturated fatty acids (that is, animal and milk fats, including butter, as well as the so-called tropical oils - coconut and palm) remains within 10%, that is, 200 kcal, or a little more than a tablespoon.

And polyunsaturated fatty acids (the same ones found in some vegetable oils and fatty sea fish) should be 5-10%, including at least 1% - Omega-3 (it is found in fish oil and affects brain function). , vascular elasticity, etc.).

Consumption of trans fats, which are found in most fast foods, should be as low as possible. They lead to the occurrence of diseases associated with metabolism, disrupt lipid metabolism, increase the risk of complications of coronary heart disease. Trans fats are absent in vegetable fats, but are present in butter and beef tallow (3-8%). A significant amount of trans fats (up to 48%) is formed during the production of margarines using traditional technology. By the way, for the production of high-quality spreads (containing less than 1% trans fats), today they began to use a new technology - interesterification.

Cellulose

By the way, the daily diet should not include more than 5 servings of vegetables and fruits. At one time, you can, for example, count an apple, a large potato or five cauliflower inflorescences.

Carbohydrates

Sugar at a rate of 2000 kcal in the diet should be no more than 200 kcal. If you remember that one gram of sugar provides 4 kcal, it turns out that you can eat no more than 50 g or 10 teaspoons (or pieces) of sugar per day. This also includes all sweets, cookies, cakes and other pleasures. It is worth recalling that a glass of cola or sweetened juice can contain up to 12 teaspoons of sugar - this is a good guideline for self-control.

The share of total carbohydrate intake (and this is all flour, including bread, pasta, etc.), cereals and partially vegetables (potatoes, beets, etc.) in the daily diet is 45-60%.

Squirrels

20% of the diet is proteins. One gram of protein provides 4 kcal: 100 grams of meat contain 15 to 20 grams of protein, 100 grams of cottage cheese - up to 18 grams. So one good steak of 200 grams and a pack of cottage cheese per day is already the limit. But there are also legumes that contain protein, and eggs, fish, sausage and other products in which the protein content is about the same.

vitamins

Scandinavian scientists have increased the RDA (recommended intake) of vitamin D from 7.5 mcg to 10 mcg per day for children over two years of age and adults, and up to 20 mcg per day for older people over 75 years of age. This is double what was recommended 16 years ago.

The RNP of selenium for adults has also been increased: 50-60 micrograms per day (for men and women, respectively) and 55 micrograms per day for pregnant and lactating mothers. These numbers should be tracked on the labels of multivitamins and mineral complexes.

Vitamin D is not enough in winter, when there are few sunny days, and selenium deficiency is typical for all Russians, especially the elderly. But it is he who protects us from cancer.

Physical activity

Adults need to spend at least 150 minutes per week on moderate-intensity exercise or more than 75 minutes per week on vigorous-intensity exercise. Children are recommended to have at least 60 minutes a day of evenly distributed exercise of moderate and high intensity - run, jump, play outdoor games, swim, etc.

So, to sum up the advice of the Scandinavians, you should eat varied and not too high in calories - in your daily diet, give up scrambled eggs with bacon and fatty delicacies, cakes, mayonnaise, sweet drinks and sweets and lean on vegetables and fruits, lean meats, fish and cereals.

In principle, nothing new and sensational. What is valuable is that these scientific advice is based on the principles of evidence-based medicine - the best scientific research conducted in recent years.

Among the loaves and loaves familiar to us, the average price tag of which is 20-30 rubles, imported bread, Italian, fashionable, gluten-free ... for 243 rubles perched.

Gluten - that is, gluten - is a complex protein found in grains. People have been eating gluten-free baked goods for as long as bread itself has existed.

There is no problem with gluten consumption. It is not dangerous, not harmful. The only exceptions are people who have celiac disease.

Celiac disease affects about 5% of the world's population. The figure, of course, is considerable, but anti-gluten nutrition has become hysterical. Hollywood stars like Drew Barrymore, Victoria Beckham, Gwyneth Paltrow have also declared themselves to be adherents of it. Is it a tribute to fashion or a necessity? Let's try to find out.

The owner of a small bakery does not recognize gluten-free bread. In her establishment, they bake according to traditional Russian recipes. Buns and bagels from here have repeatedly become the best at international competitions.

Elena Zabelina, director of the bakery:

Bakery products without this substance will be flat and tasteless. If there is not enough gluten, we will have to replace it with fats, starches or some other substitutes. This will be a very oily product.

Thus, a "healthy" gluten-free bun turns into a "dangerous" one. Still, with such and such a content of chemicals ...

Zinaida Medvedeva, Executive Director of the National Research Center "Healthy Eating":

Gluten-free doesn't mean healthy. You cannot put an equal sign. Be sure to read the label, look for really healthy bread, and not just the inscription "gluten free".

But not every manufacturer will indicate the true composition on the label. Gluten-free buns are a product of competent marketers. They are designed for those who lead a healthy lifestyle. After such baking, they say, there is no feeling of heaviness.

Denis Chernenko:

After attending hatha yoga courses, listening to your comrades, who also began to watch what they eat, you understand that it is better to pay attention to this. To just not think about what you are eating something that is very harmful to you.

The menu of one of the Moscow cafes does not contain dishes with gluten. Exotic bread, chickpea flour pancakes, rice cakes. Fashionable and "healthy" food cannot be cheap.

Anna Kudinova, cafe manager:

Our Signature Banana Bread with Homemade Peanut Butter is gluten-free. It is made from almond flour, walnut and banana.

Replacing such a dish - at a price of 300 rubles - with ordinary bread with gluten, a person will receive the necessary trace elements. You can not worry. However, if you have given up gluten, but have not offered a worthy alternative to the body, then you will feel a lack of vitamins B, D, magnesium and iron. Eliminate gluten from the diet should be prescribed by a doctor, and not in pursuit of fashion.

And these will not be pills, but labels

Forewarned is forearmed. If a fat man knows about all the nasty things and calories that are in the products, he will probably think about his future prospects - this is how the experts of the National Research Center "Healthy Eating" reasoned, who propose the introduction of extended labeling for all industrial edibles presented in our stores. This simple measure, experts believe, will put a barrier to the spread of the obesity epidemic in Russia.

If we realize the real pace of the spread of the obesity epidemic in the country, it is just right to shout "Help!" Just think - the incidence of obesity among adults has increased by almost 2.5 times in just four years! These are the data provided by Rospotrebnadzor. Therefore, it is time by any means to force people to think about what they eat.

According to experts from the Healthy Nutrition Research Center, today there is not so much information on food labels: you can find out data on its composition and calorie content, as well as the amount of carbohydrates, proteins and total fat. However, very often the data presented is not readable, and the concept of "nutritional value" does not imply the disclosure of all harmful substances that are in products. For example, today Russian laws do not oblige manufacturers to inform consumers about the content of trans fats that are extremely harmful to the body.

Another point: a rare Russian is knowledgeable in matters of nutrition, that is, is able to independently understand whether there is a lot or a little in the product of salt, sugar, fat? On this occasion, SIC experts even conducted a survey among consumers, which showed that our people pay attention mainly to the column with the inscription "shelf life". Thank God, of course, but this is extremely small, experts complain. “Unfortunately, the food that is sold in our stores today is mainly a source of empty calories. And this disadvantageously distinguishes our country from other countries of the world, where fast food is named the main cause of obesity. However, world experience shows that mandatory labeling helps to reduce the amount of calories and saturated fat consumed,” says Zinaida Medvedeva, director of the Healthy Nutrition Research Center.

The positive trend is that our fellow citizens are still interested in eating right. Therefore, in recent years, farm products and products marked "eco" have been wildly popular. But, alas, often we are only fooled by such inscriptions on goods, because there is no law in the country obliging us to confirm the environmental friendliness and naturalness of goods. And anyone can call their products farm products - can you prove that this is not so?

Meanwhile, as Medvedeva notes, the incidence of obesity and other diseases associated with malnutrition is determined mainly by the use of substances such as sugar, salt, saturated fats and trans fats. Therefore, it is about them in the first place that information should be on the label. “It is important to teach the buyer to pay attention to this “four”, and not to the attractive packaging of goods and exhortations that milk has just come from under the cow,” notes Zinaida Medvedeva.

By the way, even the World Health Organization stands up with its hands and feet for the widespread introduction of such labels. And their effectiveness has been proven by studies that have shown that information about the potential health hazards on the package reduces the level of consumption of the product by up to 41%!

Still, it is not easy to introduce such a measure in Russia because of the strong lobby of manufacturers, who are very actively resisting the prospect of showing all their cards. No wonder: sugar and salt belong to the category of preservatives, which help to seriously increase the shelf life of products, and trans fats also significantly reduce the cost of the production process. Therefore, according to experts, the introduction of expanded labeling should become part of the state strategy to combat obesity and be included in the Healthy Lifestyle Strategy of Russians. Russians can only rely on themselves and choose those products on the labels of which the proportion of trans fats, saturated fats, salt and sugar is indicated by manufacturers voluntarily.

Artificial meat, insects or algae? Perhaps in the near future the menu in the restaurant will look like this. The food of the future is one of the important topics of the economic forum in Davos, which took place last week. What we will eat, figured out "Spark"

"Food Crisis", "Synthetic Food", "Food Availability in the Future", "Liquid Gold: Water Economics" are all topics of the Davos sections. The main reason for not even anxiety, but panic is the growing population of the globe. By 2030, it could reach 8.5 billion people, requiring a 60 percent increase in food availability. The second worrying factor is climate change, which is changing the geography of agriculture. This is stated in a recent report by scientists from the Oxford program "Food of the Future". "We need to produce more food, but 24 percent of all land used for agriculture is depleted," says program director Charles Gadfry.

“Food production has a negative impact on the environment,” continues Charles Gadfry, “30 percent of greenhouse gases are directly or indirectly related to the manufacture of food. Due to the fact that it becomes more difficult to produce food, food prices will rise by 40 percent by 2050. If the negative scenarios of global warming work, they will grow by 100 percent."

The way out is to produce more nutritious food with the least amount of resources. “It is necessary to replace animal food with vegetable food. The world's population is growing, and it is simply impossible to produce such an amount of meat,” Zinaida Medvedeva, head of the Healthy Nutrition research center, explained to Ogonyok.

The good news is that artificial meat is on the way. A test-tube cutlet is an old dream of not only vegetarians, but also environmentalists. After all, the production of such steaks requires much less resources than it takes to grow a whole animal. If when fattening a bull for the production of a calorie of meat, you have to spend 23 calories of plant food, then in a test tube - only three. Artificial beef requires 10 times less water than natural beef, and 100 times less space. These are the calculations of the California company Memphis Meats, which plans to produce artificially grown beef, pork and chicken.

The technology is as follows: muscle stem cells are taken from animals, and full-fledged muscles are grown from them in a test tube. In February 2016, Californians presented the first artificial meatball to the public. While this is an expensive pleasure - 18 thousand dollars apiece. But this is already much better than the first ever test-tube burger grown in Holland in 2013, which cost $330,000. Now the creator of that first burger, Mark Post, founded the Mosa Meat company and promises to put burgers on the market for $ 11 apiece in a few years. The key problem of such meat is the lack of fat. By themselves, muscle fibers taste fresh, and scientists have not yet figured out what to do with it.

Meanwhile, Maurice Benjaminson of New York's Touro College managed to grow fish fillets in the lab. Here they used a different approach, without any stem cells: they took a fillet of a goldfish, placed it in a special nutrient solution in which the tissue began to grow.

Startup "Impossible Food" from Silicon Valley specializes in plant foods that mimic meat and cheese. The idea is not new, but the head of the company, Patrick Brown, relied on a scientific approach. Having come to the conclusion that hemoproteins are responsible for meat taste and aroma, he began to look for them in plants and found them in soybean nodules. These substances are extracted from soybeans and added to a plant-based burger, which was on the menu of four American restaurants last year.

The fact that artificial burgers are not a fantasy, but a gastronomic reality, is evidenced by the appetites of Google Corporation, which wanted to buy a startup for $300 million. Brown refused the deal - the 108 million needed for the project was given to him by Bill Gates, Viking Global Investors, Horizons Ventures and other investors.

“Another promising area is algae,” says Zinaida Medvedeva. “An American company has developed a new type of algae, which, when fried, becomes very similar in taste to fried bacon. The same company has already begun production of spaghetti from algae.”

But an even more valuable storehouse of nutrients is insects. In China, Southeast Asia and some African countries, this has long been understood, and in Europe the so-called entomophagy was not practiced. But everything seems to be ahead. Four years ago, a team of scientists from the Dutch University of Wageningen found that mealworm larvae were four times more effective than cows in terms of gaining weight per kilogram of food. True, chickens are almost not inferior to them. But insects have less greenhouse effect and they need much less space. And industrial designer Katarina Unger presented the concept of a home mini-farm for growing edible fly larvae - a home source of cheap protein.

However, the product, developed in 2013 by American programmer Rob Rinehart, frees us from the need to eat at all. It is enough to dilute and drink a cup of powder called Soylent. The name came from the combination of two English words: soybean - soy and lentil - lentils. What the powder actually consists of is a trade secret. Rob claims that it includes all the nutrients a person needs every day. For a month he "sat" on "Soylent" and remained healthy and satisfied with life. True, the journalist of The Guardian, who repeated the experiment, complained of hunger, irritability and fatigue. But the fact that powder nutrition is the future is also evidenced by competing products. This, for example, is an organic Ambronite cocktail made from crushed berries and nuts, but it is much more expensive than "soy" happiness.

New products are already entering life, and it is likely that someone will even like them.

The product, developed in 2013 by American programmer Rob Rinehart, frees us from the need to eat at all. Enough to dilute and drink

Expertise

Food doesn't like change

The environment is changing, the lifestyle of modern man is changing. His need for energy is reduced. Therefore, our goal is to reduce the energy component of food, that is, the calorie content. Reduce the content of saturated fats, trans fats, salt in it and at the same time preserve everything useful: essential proteins, vitamins, trace elements. That is, food should change with the change in our needs.

If we look to the future, when it comes to large-scale exploration of space or the deep sea, then perhaps there will be a need for completely different food and new sources of food. Even Academician Pokrovsky developed powdered food in the last century. We talked about food from a tablet, which can be placed, conditionally, in the microwave and get a ready-made dinner. There were ideas for special devices in the form of patches or chips that determine our needs and supply the necessary nutrients (see "Details").

But if we talk about ordinary life, then all human organs and systems must fully function in accordance with their tasks. And the digestive and excretory systems as well. Therefore, now WHO, in its recommendations, has taken the consumption of vegetables and fruits rich in dietary fiber literally to the first positions.

And yet the field of nutrition is quite conservative, food does not like change, or rather, people are conservatives in food. Therefore, although our table has changed over the past millennium, it is much less than other areas of life. Most likely, the shape of the products will be the last to change. But the content changes noticeably. There is already a lot of talk about specialized food products, about functional food, when products are enriched with substances that affect certain functions, for example, have anti-inflammatory properties or an anti-atherogenic effect.

When it comes to exploration of space or the deep sea, then perhaps there will be a need for completely different food and new sources of food.

Dossier

Food for a brighter future

Experiments in the field of cooking were not alien to Soviet science. Some of them exceeded even the most daring forecasts of today's futurologists.

synthetic food

Half a century ago, artificial caviar was made in the USSR - from casein, egg white and food waste. But the Institute of Organoelement Compounds that developed it pursued much more ambitious goals. The head of the research institute, academician Alexander Nesmeyanov, a staunch vegetarian, dreamed of feeding the whole country with synthetic food, which would be made directly from oil and gas. In the laboratories of the institute, they worked on imitation of the taste and texture of a wide variety of products.

Oil food

Food from oil in the USSR, by the way, was, but not for people, but for fattening animals. Since the 1960s, paprin, a protein-vitamin feed concentrate from yeast, has been produced at several refineries. These yeasts grew on paraffins from oil production waste. In the late 1980s, paprina production reached one million tons. At the same time, problems were discovered: in the places of production, people had asthma. In perestroika, under pressure from environmentalists, the project was curtailed.

Sublimated Products

Sublimation - vacuum drying of products that retains all their useful properties - was discovered in Russia even before the revolution. But they used it for the first time before Papanin's expedition. The Institute of Catering Engineers prepared about 5 tons of freeze-dried food for polar explorers: soups, meat, chicken, vegetables, even pasta. Papanin, however, did not trust sublimates and additionally took dumplings for the journey. Then the technology found application in nutrition for astronauts.

Details

haute cuisine

New culinary technologies are already being tested

burger robot

Assembled by startups from San Francisco, the machine can replace the kitchen of a small fast food restaurant. Cheese, minced meat, whole vegetables are loaded into the robot's containers, and the machine cuts, fries and serves everything that is needed. It takes an average of 10 seconds to make one burger. The quality and hygiene are top notch.

3D printer

Three-dimensional printing is not without success trying to adapt for cooking. Especially good at printing cookies and chocolate. But the technology of hydrocolloid printing, developed at Cornell University, allows you to use any product as a raw material. And in the depths of NASA they created a printer for astronauts that can even print pizza.

Self-assembled plaster

American scientists, together with the military, are developing a patch that can transfer nutrients under the skin. It is equipped with a chip that analyzes the needs of the body and releases nutrients from its supply. The patch will help fight fatigue or hunger when there is no time to be distracted by food. The development is scheduled to be completed around 2025.

Automatic recipes

Artificial intelligence begins to come up with its own dishes. IBM, for example, teaches how to cook its Watson self-learning neural network. It is enough to specify some of the ingredients, the program selects the rest, as well as the method of cooking. The recipes, however, are quite extravagant. For example, a cocktail of cider, plum and fried bacon...

Briefing

The world's population is growing. Due to climate change, overproduction of water will become less and less available, becoming a kind of luxury. The time is not far off when shops selling only water will appear on the central streets. There it will be possible to buy water without pesticides, herbicides, metals, hormones. There will be luxury water, deionized water and even water enriched with gold. You will buy a bottle of good water on your way to visit, just like you buy a bottle of wine now.