“NUTRIBUN” – AN IODINE-FORTIFIED FUNCTIONAL BUN FOR CHILDREN: SCIENTIFIC RATIONALE

Abstract

This article examines the scientific rationale for developing “NutriBun”, an iodine-fortified functional bun intended for children aged 3–10 years. We reviewed epidemiological studies on iodine deficiency disorders in Uzbekistan, physiological iodine requirements, and international experience in fortifying bakery products. The evidence indicates that universal salt iodization has markedly reduced endemic goitre, yet iodine deficiency persists among children in some regions, supporting the use of a complementary daily food vehicle. We describe the production scheme, the principles for calculating the iodine dose while accounting for baking losses (15–20%), safety limits, and preliminary economic indicators. The work is theoretical and design-oriented: the final recipe, iodine retention, and sensory properties must be confirmed at the subsequent laboratory stage.