Süt ve Süt Ürünlerinin Çinko ile Zenginleştirilmesine İlişkin Yaklaşımlar

Çinko vücutta pek çok temel fizyolojik fonksiyonda yer alır ve eksikliği ciddi hastalıklara yol açar. Yanlış beslenme alışkanlıkları, fakirlik, besin yetersizliği, parazitik enfeksiyonlar, hatta çevre kirliliği gibi pek çok primer ve sekonder faktörler vücutta çinko düzeyinin düşmesine neden olur. Kalsiyum, metalkompleksleri, proteinler, fitat, buğday kepeği, lignin ve hemiselülozlar da vücutta çinko emilimini etkilemektedir. Bu nedenle, son zamanlarda gıda zenginleştirme çalışmalarında çinko ilavesi de ele alınmaya başlanmıştır. Amerikan Gıda ve İlaç Dairesi (FDA) tarafından beş çinko bileşiği genellikle güvenli olarak (GRAS) tanınmaktadır. Bu bileşiklerden bazıları, tüketimi fazla olan süt ve bazı süt ürünlerinin zenginleştirilmesinde kullanılmaktadır. Çünkü süt ve süt ürünleri bazı mineraller bakımından zengin ama çinko açısından yeterince zengin değildir. Makalede de süt ve süt ürünlerinin çinko ile zenginleştirilmesine ilişkin yaklaşımlar tartışılacaktır.

Anahtar Kelimeler:

Çinko, gıda zenginleştirme, süt ürünleri

The Approaches to Fortification of Dairy Products with Zinc (Turkish with English Abstract)

Many basic physiological functions require zinc and if lacking in the human body, several diseases or disorders can occur. There are several primary and secondary factors leading to reduced levels of zinc in the human body such as certain dietary habits and lifestyles, poverty, malnutrition, parasitic infections and environmental pollutions. Calcium, metal complexes, proteins, wheat bran, lignin and hemicelluloses also affect zinc absorption. These problems have led to zinc fortification in staple foods. Five zinc salts have obtained the generally recognized as safe (GRAS) status from the American Food and Drug Administration (FDA). Some of these zinc salts are commonly used to fortify milk and other dairy products, which are extensively consumed. Because, milk and dairy products are good sources in terms of some minerals but not so rich sources in terms of zinc. Therefore, this review will evaluate approaches to fortification of dairy products with zinc.

Keywords:

Zinc, food fortification, dairy,

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