The effect of micro and macro elements in food on human health

The article discusses the effect of micro-macroelements coming from food on human health in different age groups. The consumption of micro- and micronutrients was established by direct questionnaire. Two categories of the population of the Perm Territory acted as questionnaires: students of educational institutions of Perm and Kungur and workers of the oil and gas industry. The questionnaire contained information about the daily consumption of food products, their volume and cooking features. The survey was conducted by direct questionnaire, as a result of which information was obtained on the consumption of various food products. Based on available literature, the amount of food consumed was converted to the amount of biologically significant elements consumed. Excessive intake of proteins, fats and cholesterol and insufficient intake of iodine and manganese are common among the children surveyed. The interviewed adults are characterized by an excess of protein, fat and cholesterol intake and a lack of dietary fiber, potassium, magnesium, iodine, vitamins B1 and B2, and manganese. As a result of mathematical modeling, reliable relationships were established between the occurrence of various diseases and the consumption of elements. The largest number of associated bonds with biologically significant elements was shown by the nervous system and skin and subcutaneous tissue. The largest number of associated bonds among micro and macro elements was found in selenium and iron, with 6 patterns for each element.