Place of fermented milk products in a flexitarian diet structure
https://doi.org/10.21508/1027-4065-2022-67-1-39-46
Abstract
Changes in the traditional way of life, conditioned by socio-economic processes, affect persistent nutritional stereotypes among other aspects. This fully applies to flexitarianism. The term «Flexitarianism» was added to the Oxford English Dictionary in 2014 and denotes a direction in dietetics as flexible vegetarianism, i.e., rare consumption of meat or fish against the background of a plantbased diet. Many do not realize that they are currently following the Flexitarian diet. Its origins are known even in traditional dietetics where the protein component is limited mainly in respect to animal proteins for gout and chronic kidney disease. The article reflects the positive impact of the Flexitarian diet on gut health and microflora. The formation of intestinal microflora under the influence of plant and fermented milk products is optimal. A possible alternative to red meat can be fermented dairy products rich in minerals, essential amino acids, and essential nutrients due to lactic acid fermentation and the production of essential food components by the intestinal microflora
About the Authors
A. I. Khavkin
Veltischev Research and Clinical Institute for Pediatrics of the Pirogov Russian National Research Medical University; Belgorod National Research University
Russian Federation
Russian Federation
Belgorod; Saint-Petersburg
A. N. Zavyalova
Saint Petersburg State Pediatric Medical University
Russian Federation
Russian Federation
Saint-Petersburg
V. P. Novikova
Saint Petersburg State Pediatric Medical University
Russian Federation
Russian Federation
Saint-Petersburg
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For citations:
Khavkin A.I., Zavyalova A.N., Novikova V.P. Place of fermented milk products in a flexitarian diet structure. Rossiyskiy Vestnik Perinatologii i Pediatrii (Russian Bulletin of Perinatology and Pediatrics). 2022;67(1):39-46. (In Russ.) https://doi.org/10.21508/1027-4065-2022-67-1-39-46
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