NUTRITIONAL RISK FACTORS OF CARDIOVASCULAR DISEASES AND THEIR CORRECTION
E.N. Vorobyova1, M.L. Fomicheva2, R.I. Vorobyov3, E.A. Sharlaeva4, G.G. Sokolova4, I.A. Batanina5, A.S. Kazyzaeva1, I.G. Leshchenko6
1Altai State Medical University, 656049, Barnaul, Lenin av., 40
2Research Institute of Internal and Preventive Medicine, 630089, Novosibirsk, Boris Bogatkov str., 175/1
3Regional Clinical Hospital of Emergency Medical Aid, 656049, Barnaul, Komsomolsky av., 73
4Altai State University, 656049, Barnaul, Lenin av., 61
5Railway Hospital at the Station Barnaul, 656038, Barnaul, Molodyezhnaya str., 20
6Altay Diagnostic Center, 656038, Barnaul, Komsomolsky av., 75a
Keywords: cardiovascular diseases, nutrition, fatty acids, flavonoids
Abstract
Cardiovascular diseases are the leading cause of population death and disablement. Among the risk factors, a significant place is occupied by the nutrition that is associated with other risk factors (arterial hypertension, obesity, hypercholesterolemia and others). The article discusses the basic food nutrients (polyunsaturated fatty acids, flavonoids and others), provides a biochemical rationale for their use at the prevention of atherosclerosis and its complications.
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