新冠肺炎及呼吸系统病患所需全营养配方食品的开发
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(1.中国食品发酵工业研究院有限公司, 北京 100015;2.功能主食创制与慢病营养干预北京市重点实验室, 北京 100015;3.中国医学科学院 北京协和医院 临床营养科, 北京 100730)

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Development of Full-Nutritional Formula Food for COVID-19 and Respiratory Patients
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(1.China National Research Institute of Food Fermentation Industries Co Ltd, Beijing 100015, China;2.Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, Beijing 100015, China;3.Department of Clinical Nutrition, Peking Union Medical College Hospital, Chinese Academy of Medical Sciences, Beijing 100730, China)

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    摘要:

    新冠肺炎的爆发和全球范围大流行震惊了世界,激发了消费者对食物结构和消费方式的新思考;卫生营养健康的科学理念和美好生活的诉求引起了社会广泛关注,这势必将对食品产业产生深远的影响,特别是刚刚兴起的特医产业。面对尚无特效药的新冠肺炎疫情集中聚集爆发,营养支持治疗是一线抗疫的重要干预手段,而适合于新冠临床患者的特殊医学用途配方食品尚属于空白。基于呼吸系统疾病人群病症特点和营养需求,根据合理配比宏量营养素供能比例,强化微量元素形成适用于呼吸系统疾病诊疗需求的特殊医学用途配方食品开发理念,通过原料配方筛选以及工艺研究和优化,最终形成针对呼吸系统疾病的特定全营养粉剂、乳剂和功能性脂肪乳,为疫情后的营养治疗与生命生存质量提供有力技术支持。

    Abstract:

    The outbreak of coronavirus disease 2019 (COVID-19) and its global epidemic shocked the world, which inspired the new thinking of food structure and consumption pattern from consumers. The scientific concept of nutrition and health and the appeals of good life caused wide society attention. It is bound to profoundly influence food industry, especially to the emerging industry of food for special medical purposes (FSMP). Face to the epidemic outbreak of COVID-19 without specific drugs, nutritional support treatment is an important intervention method for front-line treatment, and there is no FSMP for patients with COVID-19 yet. Based on the characteristics and nutritional needs of patients with respiratory system disease, the development concept of product suitable for diagnosis and treatment of respiratory diseases was designed via the adjustment of energy supply of macronutrients and the addition of microelement. The specific full-nutritional powder, emulsion, and functional fat emulsion for respiratory system diseases were designed via research and optimization of raw material screening and process, which should be applied strongly for nutritional treatment and life support after the epidemic.

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段盛林,陈伟,夏凯,刘义凤,韩晓峰.新冠肺炎及呼吸系统病患所需全营养配方食品的开发[J].食品科学技术学报,2020,(2):1-7.

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  • 收稿日期:2020-03-10
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  • 在线发布日期: 2020-04-17
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