Kontaminacja i suplementacja żywności a zdrowie

Tadeusz Wolski^{1, 2}, Irena D. Karwat³, Agnieszka Najda²

Summary
Threats for health may result from the incorrect mode of nutrition, as well as an increasing contamination of the environment. Contaminants, which for various reasons may be present in food products of plant and animal origin, are an important problem concerning ´safe food´. These contaminants are usually divided into natural food ingredients, and those defined as foreign substances, which are food additives or unintentional pollutants. The latter are: heavy metals, bacteria and fungi, pesticides, and polycyclic aromatic hydrocarbons. The supplementation of food is aimed at the improvement of its health promoting features by enriching it with components favourable for health. Such components are: vitamins, (calcium, iron, magnesium), pro- and prebiotics, cellulose, PUFA (types n-3 and n-6), soya proteins, isoflavones (e.g. genisteine), melatonin, DHEA (biosterone) and others. All food modified in a way to increase its positive, clinically confirmed effect on health, physical efficiency and the state of human mind, is defined as functional or medical food. Such food exerts a positive effect on the following physiological processes: increases immunity, counteracts diseases, favours the treatment of selected diseases, is conductive to mental and physical state, as well as inhibits the processes of ageing.

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