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NUTRIVIGILANCE IN EMERGENCY FOOD PRODUCTS

IRINA M. MATRAN 1, DANIELA L. MUNTEAN 2, SABRINA N. MUNTEANU 3, LILIANA DEMIAN 4, CRISTINA M. PANTEA 3, MONICA TARCEA 1*

1Department of Community Nutrition and Food Safety, Faculty of Medicine, “G.E. Palade” University of Medicine, Pharmacy, Science and Technology, Târgu Mureș, Romania
2Department of Analytical Chemistry and Instrumental Analysis, Faculty of Pharmacy, “G.E. Palade” University of Medicine, Pharmacy, Science, and Technology, Târgu Mureș, Romania
3Department of Clinical Science-Internal Medicine, Faculty of Medicine, “G.E. Palade” University of Medicine, Pharmacy, Science, and Technology, Târgu Mureș, Romania
4Immunology Laboratory, Centre for Advanced Medical and Pharmaceutical Research, “G.E. Palade” University of Medicine, Pharmacy, Science and Technology, Târgu Mureș, Romania

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Food provided to the population in a state of siege, war or emergency situations (earthquakes, floods), contains ingredients of animal origin, gluten and sugar and palm oil. We analysed the foods included in the distribution system to the population, in the European Union/Norway, the United States of America and the United Kingdom, possible adverse reactions and the interaction of these foods with medications. We identified possible adverse reactions and contraindications and analysed seven emergency foods. The results of the analysis show that these foods can lead to the worsening of cardiovascular and renal diseases and symptoms of atopic dermatitis, increased low-density lipoprotein and, indirectly, the development of type 2 diabetes. Emergency foods can interact with many medications. We can conclude that these prepared meals and emergency biscuits currently provided can cause numerous serious side effects and interact with many medications