Ультрапереработанные продукты питания: методы снижения их калорийности и повышения пищевой ценности (Обзор предметного поля)
https://doi.org/10.36107/hfb.2025.i2.s258
Abstract
Введение: Ультрапереработанные пищевые продукты (УПП) становятся всё более заметной частью современного рациона. Их удобство, длительный срок хранения и вкусовые качества объясняют высокий спрос. Однако одновременно растёт обеспокоенность их влиянием на здоровье, особенно в связи с повышенной калорийностью и сниженной пищевой ценностью. Несмотря на большое количество публикаций, до сих пор недостаточно обобщённых данных о том, какие именно компоненты УПП и в каком сочетании наиболее негативно влияют на здоровье, а также какие технологические подходы позволяют смягчить эти последствия. Настоящее исследование направлено на восполнение этого пробела.
Цель исследования: Проанализировать научные данные о составе и свойствах ультрапереработанных продуктов, их влиянии на здоровье потребителей, а также рассмотреть эффективные способы снижения их калорийности и повышения пищевой ценности.
Материалы и методы: В качестве источников использованы научные публикации на русском и английском языках, опубликованные в 2014–2025 гг. Поиск зарубежных работ проводился в базах данных Scopus, PubMed и Web of Science; русскоязычные источники отбирались в системе РИНЦ по релевантным ключевым словам. Отобранные источники были подвергнуты систематизации, критическому анализу и обобщению.
Результаты. Установлено, что частое употребление УПП связано с дисбалансом в рационе - избытком простых углеводов и трансжиров при одновременном дефиците белков, пищевых волокон и микроэлементов. Это увеличивает риск развития хронических неинфекционных заболеваний, включая ожирение, диабет 2 типа и сердечно-сосудистые патологии. Обоснована необходимость снижения энергетической плотности таких продуктов, изменения их текстурных характеристик и обогащения функциональными ингредиентами (витаминами, антиоксидантами, пищевыми волокнами), способствующими более выраженному насыщению и снижению риска переедания. Подчёркивается необходимость комплексного подхода к реформулированию УПП с участием научного сообщества и индустрии.
Выводы: Последовательное сокращение доли ультрапереработанных продуктов в рационе населения и развитие пищевых технологий, направленных на повышение их питательной ценности, являются ключевыми направлениями профилактики хронических заболеваний и укрепления здоровья. Результаты данного обзора могут быть использованы для дальнейших научных исследований, а также представлять интерес для специалистов пищевой промышленности при разработке УПП и созданию функциональных продуктов с низким метаболическим риском
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