THE ROLE OF DRINKING WATER IN THE HUMAN DIET AND THE QUALITY OF BOTTLED DRINKING WATER

Kalachev S. Makhotina I. Plakhotnik A. Belkin Y. Izembayeva A.
2023 Consulting and Training Center - KEY

Journal of Hygienic Engineering and Design
2023 #41 124 - 135 pp.

Drinking water is the most important component of human nutrition, the need for it is 2.2-2.7 L/day. Water supports water homeostasis in the body, participates in thermoregulation, it is the environment for metabolic processes. Excess, as well as lack of macro-and microelements in water lead to metabolic disorders and diseases. Russian regulatory documents introduced indicators of the physiological usefulness of water, but the values of indicators in standards, SanPiN, Technical Regulations differ. Russian terminology and classification of bottled water on the basis of general mineralization, origin and purpose (mineral, mineralized, medicinal, drinking, etc.) is not harmonized with international terms, is not well understood and can mislead the consumer. The aim of this research is a comparison between the EAEU legislation, sanitary rules and regulations (SanPiN) and standards of the Russian Federation. As materials for the study the regulatory and legislative acts of the Eurasian Economic Union and Russia were used: TR EAEU 044/2017 “On the safety of bottled drinking water”, SanPiN 2.1.4.1116-02 “Drinking water. Hygienic requirements for the quality of bottled water. Quality control”,“Uniform sanitary and epidemiological and hygienic requirements for products (goods) subject to sanitary and epidemiological supervision (control)” (EST), Russian standards. Analysis, synthesis, generalization were used as methods. The analysis of the regulatory documents has shown that legislative base of Russia and EAUE in the field of drinking water is extensive, a number of documents duplicate each other, making it difficult for manufacturers. Ensuring the physiological usefulness of water is almost completely excluded from the mandatory requirements. Regulatory documents of Russia and EAEU have shown that the basis for the classification of drinking water is the origin and composition, they also determine the ranking by quality category. The authors compared the list and values of indicators, identified some differences, SanPiN, EST contain indicators of physiological usefulness, which are not standardized in natural bottled drinking water by TR EAEU 044/2017, the content of hydrocarbonate ions (HCO₃-), calcium, magnesium, potassium, and for fluorides only the upper limit of the norm is established, the content of iodides (J^-) is controlled only in the case of enrichment of drinking water with additives containing iodides. In recent years, the demand for bottled drinking water has grown significantly among the population, both throughout the world and in Russia. The system of quality indicators, terms, classification criteria are being improved. In their current form, they are ambiguous and can mislead the consumer. In the EAEU regulations it is advisable to expand and periodically update the indicators of the physiological usefulness of drinking water in accordance with modern scientific ideas about nutrition. Producers of waters follow the minimum required standards and produce water that does not always correspond to modern ideas about healthy nutrition.

Classification of drinking water , Legislation of the Russian Federation , Mineralization of drinking water , Physiological usefulness of water , Safety and quality of bottled drinking water

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Faculty of Trade Economics and Commodity Science, Plekhanov Russian University of Economics, Stremyanny lane 36, Моscow, 117997, Russian Federation
Kurnakov Institute of general and inorganic chemistry of the Russian Academy of Sciences, Leninsky Prospect 31, Моscow, 119071, Russian Federation
Faculty of Food Technology, Almaty Technological University, Tole bi 100, Almaty, 050012, Kazakhstan

Faculty of Trade Economics and Commodity Science
Kurnakov Institute of general and inorganic chemistry of the Russian Academy of Sciences
Faculty of Food Technology

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