Activation analysis of microelement contents in food stuff of traditional children food in Republics Uzbekistan

Full text: Recent years Hematogists and Pediatricians pay more attention to the issue of disturbance of microelement homeostasis which is the most important in formation of microelementosis in children. To prevent and to treat the deficient forms of microelementosis the determination of microelement contents in traditional food of the population in any particular region is an issue of great importance. Provision of school age children with essential microelements and deficiency of many micronutrients are not sufficiently studied. In this aspect the issue of microelement contents in food stuffs of the children of Zarafshan valley is not enough investigated. Therefore, it is advisable to study the specific weight of microelements such as iron, zinc, copper, cobalt and manganese in vegetable and animal products and phytomedium which are consumed as the traditional food of the population of this region. We have studied 47 types of food stuffs mainly of vegetable and animal origin as well as widely used phytomedium. Microelement concentration in food stuffs were defined by neutron-activation analysis method worked out at Nuclear Physics Institute Republic of Uzbekistan. For the first time we have investigated national dishes - sumalak, halisa, shinni which are the essential part of traditional food of Central Asian population and the contents of microelements being studied. As per results of investigation it was found out that the most highest contents of iron was in dried apricot (358 mg/kg), then in black (180 mg/kg) and white (110 mg/kg) raisins. National dish - shinni ( the grapes syrup) contained iron equal to 103 mg/kg, local apple - 100 mg/kg. It should be noted that not only raisins and shinni are rich with iron but the decoction from wild vineyard stalks too which contains 366 mg/l. Moderate iron contents ( 50-100 mg/kg) was found in the following dried fruits: blackberry, haw, bitter and sweet almond, dried fig, and mulberry. Low concentration of iron (less than 50 mg/kg) is in walnut, kernel of an apricot, peach, plum, melon and oleaster. Out of food products prepared from fruit and garden stuff the most rich with zinc appeared to be shinni from grapes and mulberry (960 and 486 mg/kg respectively). The decoction from wild vineyard contains 950 mg/l zinc. Zinc from 50 to 100 mf/kg was found in kernel of an apricot and bitter almond, from 30 to 50 mg/kg in dried black raisins, dried apricot, walnut; less than 30 mg/kg - in peanut, sweet almond, oleaster, dried mulberry and fig, blackberry and haw. Cobalt was rich with dried apricot (0.75 mg/kg), decoction of vineyard (0.75 mg/kg), raisins (0.42 mg/kg) and haw (0.3 mg/kg). Significant contents of manganese was found in food products prepared from garden stuff ( mg/kg): black raisins - 30, hips - 24, shinni from grapes - 22, dried apricot - 11. The remaining products contain zinc less than 10 mg/kg. Black raisins, dried apricot, decoction from vineyard, walnut, peanut, almond differed from others by high concentration of copper in them (51, 24, 33, 17, 16, 15 mg/kg respectively). Insignificant quantity of copper was found in pear, shinni, haw, fig, raisins, plum, apple. Out of products of animal origin high contents of iron was revealed in egg yolk (94 mg/kg), national dish halisa (70 mg/kg) and beef (59 mg/kg). High contents of zinc was marked in milk, meat, halisa and egg yolk (280, 326, 85, 55 mg/kg respectively). Trace concentration of zinc contained in egg yolk, and milk. Cobalt was in very low concentration - less than 0.05 mg/kg. Halisa is rich with manganese (14 mg/kg), in remaining products less than 1 mg/kg. Egg yolk, beef were rich with copper (480 and 25 mg/kg, respectively). The study of microelement contents in food stuffs of vegetable origin showed that moderate iron contents (60-100 mg/kg) revealed in white bread from flour of coarse grinding and first grade, pea, traditional national dish - sumalak, beans, tomato. Low contents (30-50 mg/kg) - in daily food, other bread varieties, national dish - halvaytar, popcorn, red carrot, potato and other var ieties of leguminious and vegetables. High concentration of zinc is in pea, beans, tomato, sumalak, bread of 1 and 2 grades, potato and tomato. Less concentration of it in barley, popcorn, beetroot, carrot, garlic and other vegetables. Moderate contents of cobalt (0.1-0.3 mg/kg) is in tomato, beans, different varieties of leguminious. White bread from flour of coarse grinding is rich with manganese to 42, sumalak - 15, pea and beans - 20, tomato - to 16, beetroot - 13 mg/kg. Copper is in sufficient volume (from 30 to 100 mg/kg) in white bread from flour of coarse grinding, sumalak, pea and beetroot. In many vegetable product investigated the concentration of copper was insignificant, and in 15 of them neutron-activation analysis showed the absence of copper. Main objective of this study was to investigate the occurrence of iron-deficiency microelementosis among school aged children in some areas of Republic of Uzbekistan by means of up-to-date diagnostic methods. In this paper the author presents the data of comparative analysis in indication of hemoglobin in school aged children, as per obtained results there is recommended to implement hemoglobin meter BMS-10 101 R into practice of public health service which results in high economical effect, accuracy and usability while carrying out investigations on a wide scale. Author used hematological and ferro kinetic methods in his investigations and obtained data on occurrence of iron-deficiency status in school children of the region. (author)