Initial assessment of the nutritional quality of the space food system over three years of ambient storage.
Initial assessment of the nutritional quality of the space food system over three years of ambient storage.
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DOI：
10.1038/s41526-017-0022-z
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发表时间：
2017
期刊：
影响因子：
5.1
通讯作者：
Douglas GL
中科院分区：
文献类型：
--
作者：
Cooper M;Perchonok M;Douglas GL
经过加工和预包装的太空食品是国际空间站宇航员的主要营养来源，而且很可能继续是未来探索任务的主要营养来源。然而，关于空间食品的营养稳定性的资料很少。为了更好地了解其营养稳定性，对在室温下储存3年以上的109种航天食品中的24种微量营养素进行了测量。我们的分析表明，即使在储存之前，食物中的钾、钙、维生素D和维生素K浓度也可能不足以满足推荐的每日摄入量要求。在储存期间观察到维生素A、C、B1和B6减少。值得注意的是，维生素B1和C可能分别在1年和3年后降解到不足的水平。这一评估表明，将需要不同的技术方法来稳定加工食品，以使航天飞行任务能够超过1年。
Processed and prepackaged space food is the main source of nutrition for crew aboard the International Space Station, and likely will continue to be the main source of nutrition for future exploration missions. However, very little information is available on the nutritional stability of space foods. To better understand their nutritional stability, 24 micronutrients were measured in 109 space foods stored over 3 years at room temperature. Our analysis indicated that potassium, calcium, vitamin D, and vitamin K concentrations in the food may not be adequate to meet the recommended daily intake requirements even before storage. Decreases in vitamins A, C, B1, and B6 were observed during storage. Notably, vitamins B1 and C may degrade to inadequate levels after 1 year and 3 years, respectively. This assessment suggests that different technological approaches will be required to stabilize processed foods to enable spaceflight missions over 1 year.