Nutritional risk factors of cardiovascular diseases and their correction

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 fo...

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Bibliographic Details
Published inAteroskleroz Vol. 11; no. 1; pp. 68 - 73
Main Authors E. N. Vorobyova, M. L. Fomicheva, R. I. Vorobyov, E. A. Sharlaeva, G. G. Sokolova, I. A. Batanina, A. S. Kazyzaeva, I. G. Leshchenko
Format Journal Article
LanguageRussian
Published Siberian Branch of Russian Academy of Sciences, Research Institute of Internal and Preventive Medicine, branch of the Institute of Cytology and Genetics 01.03.2015
Subjects
cardiovascular diseases
fatty acids
flavonoids
nutrition
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Summary: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.
ISSN:2078-256X