Nutritional risk factors of cardiovascular diseases and their correction
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.
About the Authors
E. N. Vorobyova
Altai State Medical University
Russian Federation
Russian Federation
656049
Lenin av., 40
Barnaul
M. L. Fomicheva
Research Institute of Internal and Preventive Medicine
Russian Federation
Russian Federation
630089
Boris Bogatkov str., 175/1
Novosibirsk
R. I. Vorobyov
Regional Clinical Hospital of Emergency Medical Aid
Russian Federation
Russian Federation
656049
Komsomolsky av., 73
Barnaul
E. A. Sharlaeva
Altai State University
Russian Federation
Russian Federation
656049
Lenin av., 61
Barnaul
G. G. Sokolova
Altai State University
Russian Federation
Russian Federation
656049
Lenin av., 61
Barnaul
I. A. Batanina
Railway Hospital at the Station Barnaul
Russian Federation
Russian Federation
656038
Molodyezhnaya str., 20
Barnaul
A. S. Kazyzaeva
Altai State Medical University
Russian Federation
Russian Federation
656049
Lenin av., 40
Barnaul
I. G. Leshchenko
Altay Diagnostic Center
Russian Federation
Russian Federation
656038
Komsomolsky av., 75a
Barnaul
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Review
For citations:
Vorobyova E.N., Fomicheva M.L., Vorobyov R.I., Sharlaeva E.A., Sokolova G.G., Batanina I.A., Kazyzaeva A.S., Leshchenko I.G. Nutritional risk factors of cardiovascular diseases and their correction. Ateroscleroz. 2015;11(1):68-73. (In Russ.)
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