The Influence of Organic Fermented Milk Products on Some Indicators of Preschool Children's Health in the Republic of Mordovia

Introduction. The preschool period represents a critical stage in the development of the child’s organism, during which, alongside high rates of metabolic processes, the foundations of future quality of life are established, with nutrition playing a key role. Currently, the prevailing dietary pattern among preschool children is characterized by a marked predominance of ultra-processed foods, along with a deficiency of dietary fiber (vegetables and fruits) and fermented dairy products. The inclusion of organic fermented dairy products in the diet of preschool children contributes to the improvement of nutritional status due to their higher content of micronutrients and greater digestibility compared to conventional products, and therefore may serve as an effective means of preventing the development of chronic non-communicable diseases. The aim of the study is to assess the impact of organic fermented dairy products on the state of the intestinal microbiota, immune status, and physical development parameters of children attending preschool educational institutions in the urban district of Saransk. Materials and methods. During a cohort prospective study with elements of retrospective analysis, 207 preschool children aged 2 to 7 years inclusive were examined. Depending on the type of dairy products consumed, the children were divided into two groups: the main group comprised children consuming organic fermented dairy products and attending preschool educational institutions in the city of Saransk (n = 158); the control group comprised children consuming conventional dairy products and attending preschool educational institutions in the city of Ruzaevka (n = 49). The incidence of acute respiratory infections among the children was analyzed; physical development was assessed using anthropometric methods; body composition was evaluated by bioimpedance analysis; the intestinal microbiota was examined through microbiological analysis of stool samples; and statistical analysis of the obtained data was performed. Differences between the groups were considered statistically significant at p < 0.05. Results. The inclusion of organic fermented dairy products in the diet of preschool children contributed to improvements in physical development parameters, body composition indicators, and the microbial balance of the intestinal microbiota, which was accompanied by a more pronounced reduction in the incidence of acute respiratory infections in children of the main group compared to the control group. Discussion and conclusion. The obtained results demonstrate the positive effect of organic fermented dairy products on children’s health indicators. However, to assess the long-term effects on the growing organism, it is advisable to continue the clinical study and to re-examine all participants 12 months after the initiation of organic fermented dairy product consumption.