THE EFFECT OF FOOD DYES ON THE DEVELOPMENT OF KIDNEY DISEASES IN CHILDREN

Abstract

Children’s morbidity diseases of the urinary system occupy second place after respiratory pathology [1]. The increase in the incidence of nephropathies, the increase in primary chronic variants of the course, causes concern and indicates the need for further study of the etiology, mechanisms of development and progression of kidney diseases [2]. To date, the problem of the origin of nephropathies in children remains relevant. The existence of a wide variety of causes leading to the occurrence of nephropathies makes it difficult to decide on the choice of adequate etiotropic and pathogenetic therapy, assessment of the effectiveness of treatment methods [3, 4]. The food coloring agent tartrazine (E 102) was chosen as a food factor, which is widely used in the production of beverages, ice cream, confectionery products. Special susceptibility to tartrazine, in particular, irritability, hyperactivity, restless sleep, was revealed in children [5].