Food role in the illness prevention

That such treatment-and-prophylactic food

A food which stands out the worker and the employee with harmful working conditions is called as Treatment-and-prophylactic. A basic purpose of a treatment-and-prophylactic food - to raise protective forces and reactance of an organism, to warn occupational diseases and, poisonings.

Now in connection with automation and mechanisation of productions, constant improvement of working conditions of workers and increase of culture of manufacture the expressed forms of occupational diseases and intoxications meet very seldom. However to questions of a labour safety of the workers who are exposed to influence industrial vrednostej, arising at "know-how" infringement, the big attention is paid. It is caused by what even the minimum influence of those or others industrial vrednostej can have adverse an effect on a human body, cause its pathological changes, and also is negative affect labour productivity.

In a complex of the improving actions directed on preservation and strengthening of health of workers, the great value is got by the organisation of a rational and treatment-and-prophylactic food in the conditions of manufacture. The big role in preservation and strengthening of health of the population of the balanced, high-grade food, consecutive realisation of measures on improvement of quality and rational use of foodstuff is underlined in ' the Basic directions of development of public health care and public health services reorganisation in the twelfth five-years period and for the period till 2000 '.

1. Delay by means of food substances of processes vsasyvanija poisonous substances in digestive system. So, scientists consider, that speed and force of action of the poison which has got to a stomach, substantially depend on its filling. The substances accepted on an empty stomach, are soaked up faster as free adjoin to a stomach mucous membrane, not being diluted with contents. Vsasyvanie the toxic substances arriving in a stomach and guts at presence there of enough of food, i.e. In case of mechanical difficulty of access of poisons to a mucous membrane, it is slowed down. Therefore it is important, that working in harmful conditions did not start to work on an empty stomach.

2. Use antidotnyh properties of separate components of food with a view of neutralisation of those or other toxic substances, for example, abilities of pectinaceous substances and pektinosoderzhashchih products to connect salts of heavy metals and their connections in digestive system.

3. Acceleration or delay by means of food substances of neutralisation of poisons depending on initial substances or products of their transformation in an organism.

4. Influence of the food factor on acceleration of deducing of poisonous substances from an organism (for example, the squirrel with serosoderzhashchimi amino acids).

5. Indemnification by means of food of the raised expenses an organism of separate food substances (amino acids, vitamins, macro-and microcells, etc.), connected with poison influence.

6. Influence by food substances on a condition of the most amazed bodies and systems (a liver, kidneys). Most the wide circulation has found use of products - animal protein sources (milk, cottage cheese, eggs), sources of vitamins etc.

7. Increase of the general stability of an organism to action industrial vrednostej by means of food factors (an unbalanced food, especially on an albuminous component and the maintenance of water-soluble vitamins, aggravates influence of toxic substances on an organism).

In the prevention of adverse influence of production factors on an organism the leading part is played by the fibers of an animal origin which are a source of irreplaceable amino acids, especially serosoderzhashchih (methionine and tsistina), and also holina.

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