Content
6 . 2019
Reviews

The role of dietary fibers in the nutrition of the population

Abstract

Dietary fibers are the important components of the diet with functional properties. The importance of optimal intake of dietary fibers for saving health, gastrointestinal functions, prevention of metabolic disorders (overweight, obesity, hyperlipidemia), reducing the risk of cardiovascular and cancer diseases has been proved. The dose-dependent effect of dietary fibers, their quantitative and qualitative characteristics, as well as food sources in the structure of nutrition are discussed. Different approaches to standardization the consumption of dietary fibers, existing in the world practice, are presented.

Features of nutrition for athletes in cyclic endurance sports

Abstract

The number of different endurance sporting events is increasing annually. In the general population the number of participants in such competitions as marathon running, road racing, open water swimming and triathlon is growing. In this regard, much attention is paid to the scientific study of various aspects of nutrition as a factor in energy synthesis in muscle tissues during prolonged physical activity. The review summarizes an analysis of the nutritional data of athletes of various sports who have a long and extra-long physical activity. Information on the role of energy macronutrients (carbohydrates and fats) in the biochemical processes in the organism of athletes during long-term training and competition activities is given. The effectiveness of their consumption to improve performance in cyclic sports during prolonged exercise is analyzed. Various options for using certain compositions to improve endurance indicators, as well as possible undesirable consequences of the use of some nutrients by athletes-styers, are considered in the article.

Hygiene of nutrition

Empirical dietary patterns in the Russian population and the risk factors of chronic non-infectious diseases (Research ECVD-RF)

Abstract

Currently, in the epidemiology of nutrition, methodological approaches to the empirical assessment of the diets of the population and their relationship to health indicators are actively using. In Russia, these approaches have been used in a number of cohort and regional studies, however, such studies are not available for the entire Russian population.

Aim. Identification of empirical dietary patterns in the Russian population and analysis of their associations with risk factors for chronic non-communicable diseases.

Material and methods. The work was carried out as part of a multicenter epidemiological study “Epidemiology of cardiovascular diseases in the regions of the Russian Federation” (ECVD-RF) in 2013-2014. The final sample size was 19 520 people aged 2564 years. Arterial hypertension, general and abdominal obesity, hypercholesterolemia, hypertriglyceridemia, low HDL, high LDL, and hyperglycemia were observed as risk factors for chronic non-infectious diseases. The data on the frequency of consumption of 13 food groups, which were grouped into 10 groups by combining dairy products into one were collected by interviewing. The identification of dietary patterns and assessment of their sustainability was performed using factor analysis (principal component analysis). In accordance with the individual commitment of the participants to the selected dietary patterns the sample was grouped into quartiles for each of the patterns. In order to ensure associations between patterns commitment and risk factors, a logistic regression analysis was used adjusted for the socio-demographic characteristics of the participants.

Results and discussion. Four stable dietary patterns with a total specific gravity of the explained variance of 55.9% were identified and conventionally designated as “Reasonable” (milk, sweets and confectionery, fresh fruits and vegetables, cereals and pasta), “Salt” (sausages, pickles and pickled products), “Meat” (meat, fish and seafood, poultry meat) and “Mixed” (beans, pickles and pickled products, fish and seafood). The set of products of the “Reasonable” patterns mainly corresponds to the “Healthy” or “Balanced” patterns in foreign studies, the combination of the “Salt” and “Meat”patterns - the “Western Salt”. Adherence to a “Reasonable” pattern was associated with a decrease in the likelihood of risk factors for chronic non-communicable diseases, and to a “Salt” and “Meat” patterns, on the contrary, with an increase. The associations obtained generally correspond to the results of similar foreign studies. A “Mixed” dietary pattern was associated with a few risk factors, which did not allow an unambiguous assessment of the pattern in terms of its impact on health.

Conclusion. The study identified empirical dietary patterns of the Russian population and characterized them in terms of associations with the state of health of risk factors for chronic non-communicable diseases.

Development and assessment of the reliability of the basic healthy eating index for the Russian population

Abstract

The conventional presentation of data on the actual average daily consumption of energy, nutrients, food products, as well as critically important risk factors complicates a holistic dietary assessment, consisting of at least a dozen indicators only for nutrients.

The aim of the study was to develop a healthy eating index (HEI), based on epidemiological data on the actual nutrition of the Russian population and the criteria and principles of healthy nutrition adopted in the country.

Material and methods. We used the data on the dietary intake of nutrients, energy and the main food groups obtained from the cross-sectional nutritional survey of members of 45 000 households over the age of 3 years conducted by Federal Statistics Service (Rosstat) in all regions of the Russian Federation in 2013. The criteria for scoring the indicator-components of the HEI were developed taking into account modern recommendations about the magnitudes of consumption of the most important food groups, as well as the levels of consumption of critical risk factors for chronic non-communicable diseases.

Results and discussion. The HEI design included 5 indicators characterizing the adequacy of consumption of the main food groups, as well as 5 indicators of nutritional risk factors for chronic non-communicable diseases. Consumption of food groups (cereals, dairy, meat products, excluding sausages, vegetables, fruits) and added salt was calculated in g per 1000 kcal, and critical risk factors (total fat, saturated fat, added sugars) were estimated as a percentage of total energy. As a result of transformations of quantitative variables of consumption of macronutrients (risk factors) and food products, quantitative scores were obtained (0-10 points) for all 10 indicator-components of the HEI. The assessment of the reliability of the HEI (validation) showed that a statistically significant positive correlation can be traced between the integral HEI and the indicators. This is a sign of reliability and objectivity of the HEI design. At the same time, a negative correlation was found between the value of the HEI and the scores of meat products, including sausages, that was the basis for excluding sausages from calculating the amount of meat products. It has been shown that HEI is significantly higher in females in age groups older than 11 years. A pronounced dependence of HEI on the age of people of both sexes has been established, that may be an indicator of the high sensitivity of HEI to changes in dietary patterns. The maximum HEI values were noted in children, the minimum - in adults 19-60 years, with a subsequent increase in the age group over 60years. There were no changes in HEI in obese men, but HEI in women with body mass index (BMI) above 30.0 was significantly higher than in those with normal body weight (BM118.5-24.9).

Conclusion. Further research is needed on the sensitivity of the HEI in terms of assessing the dietary patterns and dependence on socio-economic and other variables, including a wide range of dietary modifications.

Evaluation of population's commitment to healthy nutrition and physical culture (by results of the questionnaire)

Abstract

One of the main tasks in implementing the foundations of state policy in the field of a healthy lifestyle of the population is the formation of optimal nutritional status and the preservation of public health. In this regard, issues of a comprehensive self-assessment of health by the population are becoming particularly relevant.

The aim of the research was to identify the degree of commitment of the population to a healthy lifestyle, including maintaining a balanced diet and the presence of physical activity, as well as the relationship between the respondents' lifestyle and the presence of non-communicable diseases.

Material and methods. A random survey of the adult population of the Rybno-Slobodsky district of the Republic of Tatarstan has been conducted. In total, 2346 respondents aged 21 to 74 (women - 71.7%, people with higher education - 33.2%) took part in the survey. For this study, a questionnaire was developed to identify the attitude of the population to a healthy lifestyle (HLS), which included questions regarding the physical activity of respondents, their commitment to healthy eating and diet, the existence of pernicious habits (drinking, smoking), and the presence of noncommunicable diseases. In the framework of this article, two factors were analyzed: the population’s commitment to a balanced diet and physical activity, as well as the relationship of these factors with the presence of non-communicable diseases among respondents.

Results and discussion. Data analysis showed that 18.8% of women and 14.1% of men always adhere to healthy eating and proper diet. Women are more committed to healthy eating than men (p<0.001). Regularly (2-3 times a week), 21.4% of women and 18.1% of men are engaged in exercise (a sport or physical activity), that is only 20.6% of respondents (p<0.001). The percentage of people committed to healthy nutrition was almost equal, both in the group of those with and without cardiovascular diseases (CVD) (19.5 and 17.4%, respectively). Among people who regularly engage in physical activity and sports (2-3 times a week), 27.5% of respondents have CVD, while among those who do not engage in exercise, 64.2% of individuals have CVD (p<0.001). Among those who adhered to a balanced diet, gastrointestinal diseases were observed in 14.1% of the respondents, while among the respondents who did not adhere to healthy eating, gastrointestinal diseases were observed in 83.7% (p<0.001).

Conclusion. Among respondents who adhere to healthy eating and diet and physical activity, non-communicable diseases and stress are less common (according to the respondents’ answers). The results of a self-assessment (questionnaire) of public health can be used to develop targeted program of treatment and preventive measures to build community commitment in the Rybno-Slobodsky district of the Republic of Tatarstan to healthy lifestyle.

Disability due to arterial hypertension and alimentary factors, determining cardiovascular risk

Abstract

The problem of disability is associated with the problem of socially significant diseases, the main feature and at the same time the key characteristic of which is mass character. The epidemic nature of the spread and the medical and social burden of arterial hypertension (AH) leads to the assignment of this pathology to the number of socially significant diseases.

The aim of the study was to analyze primary disability due to AH in Moscow and clinical and pathogenetic parallels between the level of arterial pressure and alimentary factors determining cardiovascular risk (CVR).

Material and methods. The object of study was the data on the primary disability of the population of Moscow during the period 2011-2017 according to the form of state statistical observation #7-sobes and data of the Ministry of Health of Russia. The study was retrospective. The subject of a selective study was an analysis of the nosological spectrum of causes of disability, the nature of functional impairment and the degree of disability of elderly people who underwent inpatient treatment at the hospital for war veterans of the Rostov region in 2018-2019. The analysis of the spectrum of factors that determine the CVR.

Results and discussion. The total number of newly recognized disabled (NRD) due to hypertension amounted to 11,069 people. The growth of the share of NRD of young age (6.8-11.7%), a decrease in the proportion of NRD of middle age (45.3-41.7%) and elderly in 2015-2016 (39.1-39.9%), but the growth of this indicator in this contingent in 2017 to 46.6% were noted. The proportion of NRD group III increased (to 69.1%), NRD group II decreased (to 20.3%) with a negative trend of growth in the proportion of VPI of the most severe group I. Selective survey data among people with disabilities undergoing inpatient treatment at the hospital for war veterans of the Rostov Region (2018-2019) indicated that they had a wide range of factors determining the CVR.

Conclusion. The persistence of patients with hypertension triggers, supporting its further progression, is the cause of the low effectiveness of therapy and exacerbates the prognosis. It is advisable to have a unified approach to improving the efficiency of dietary use at the stages of complex treatment, prophylactic and rehabilitation programs with the goal of primary and secondary prevention of hypertension and disability due to this socially significant pathology.

Physiology and biochemistry nutrition

Biochemical markers of the functional state of liver in rats fed diets with different protein and sucrose content

Abstract

The study of mechanisms of the metabolic disorders in conditions of deficiency or excess of individual nutrients in the diet is a live issue. The influence of the simultaneous excess sucrose intake and protein deficiency in the diet on the functional state of the liver remains poorly understood.

The aim of the research was to study the rate of generation of the superoxide radicals, the content of triglycerides and glycogen in the liver, as well as the activity of enzymatic markers of the liver state in rats fed diets with different protein and sucrose content.

Material and methods. The studies were conducted over 28 days on 48 white non-linear rats, randomized into 4 groups: 1 - animals fed full-value semi-synthetic ration (14% protein); 2 - animals receiving low-protein ration (4.7% protein); 3 - animals receiving high-sucrose diet (40% sucrose), 4 - animals receiving low-protein high-sucrose diet. Serum sorbitol dehydrogenase activity was determined by the kinetic method in the reaction of NADH-dependent reduction of D-fructose to D-sorbitol. Serum alanine aminotransferase activity and aspartate aminotransferase was evaluated using a kit of reagents (Ukraine).

Results and discussion. It was found that in rats fed low protein diet, no changes in the de Ritis coefficient were observed, while the activity of sorbitol dehydrogenase in blood serum increased 1.7 fold. However, no changes in the rate of superoxide radical formation, as well as glycogen and triglyceride level in the liver were observed. In animals fed high-sugar diet, a rise in the de Ritis coefficient on the background of increased serum sorbitol dehydrogenase activity (more than 3.5 times) was revealed. At the same time, the rate of the superoxide radical formation in the liver mitochondria enhanced by 3 fold, with an increased accumulation of glycogen and triglycerides. The most pronounced changes in liver state were observed in animals fed low-protein/high-sugar diet: a marked increase in the de Ritis coefficient with a 5-fold increase in the activity of sorbitol dehydrogenase, and a 6-fold elevation in the intensity of the superoxide radical generation in liver mitochondria. The triglyceride content in the liver doubled, while the glycogen content remained at the level of control values.

Conclusion. The data obtained represent disturbances of the functional liver state as a consequence of the relatively short-term excessive consumption of sucrose, especially in combination with a alimentary protein deficiency. It was found that the leading factor in the formation of destructive changes in the liver was excessive sucrose consumption, while the concomitant protein deficiency exacerbated the functional changes in hepatocytes.

Micronutrients in nutrition

The complex of bilberry polyphenols, sorbed on the buckwheat flour as a functional food ingredient

Abstract

Blueberries, which contain a wide range of polyphenolic compounds, are used in traditional medicine for prevention and treatment of carbohydrate metabolism disorders. However, the high content of mono- and disaccharides in the juice significantly reduces the possibility of using in preventive nutrition by persons with impaired carbohydrate metabolism. In this regard, it is necessary to search for technological approaches aimed at obtaining functional food ingredients with a higher content of polyphenols and a low content of mono - and disaccharides, for subsequent inclusion in corresponding therapeutic foods. The aim of this study was to develop a technological approach to obtain a food matrix by enriching buckwheat flour with polyphenolic compounds extracted from blueberries.

Material and methods. The work presents a method for producing a food matrix by sorption of polyphenolic compounds from an aqueous-alcoholic extract of blueberries on buckwheat flour. The concentration of total polyphenols and anthocyanins in the extract and their content in the food matrix was determined by spectrophotometric methods. The content of mono- and disaccharides and profile of individual anthocyanins was determined by HPLC.

Results and discussion. The sorption on buckwheat flour was 45% of the total polyphenol content and 48% of anthocyanin content in the initial blueberry fruit extract. The profile of anthocyanins sorbed on a food matrix did not differ significantly from the profile of blueberry extract. The results of determining the content of mono- and disaccharides indicate the absence of their sorption from the extract of blueberries on buckwheat flour.

Conclusion. The results obtained are of significant interest, indicating that the sorption approach allows targeted concentration of polyphenols in the food matrix with a minimum amount of easily digestible carbohydrates, which significantly increases the efficiency of its use as a functional food ingredient in dietetic products for people with carbohydrate metabolism disorders.

Diet treatment

Features of clinical nutrition of patients with anemia in penitentiary institutions

Abstract

The problem of psychological and somatic health of convicts is very important for society. Nutrition is one of the factors directly affecting it. In order to respect the rights and legitimate interests of this category of persons in the Russian Federation nowadays, various nutritional standards are distinguished depending on gender, age, health, working conditions, etc.

The aim of the work was to evaluate the clinical nutrition of convicted patients with anemia sentenced to imprisonment.

Material and methods. An analysis of more than 100 weekly layouts of the products of correctional institutions of the Federal Penitentiary Service of Russia was conducted, according to which meals were organized for more than 39,000 convicts, including 2,000 convicts suffering from anemia.

Results and discussion. The analysis revealed that the energy value of the diet for men convicted ranged from 3900 to 4200 kcal/day, and for women - from 3400 to 3900 kcal/day, which corresponded to the physiological needs for energy and nutrients. At the same time, at the legislative level, special elevated nutritional standards have been identified for convicted anemia patients who are in-patient treatment in institutions of the Federal Penitentiary Service, regardless of the place of detention. In the course of a comparative analysis of the diets of medical nutrition used for sick inmates and persons in medical organizations of Russia, differences were revealed not only in the number of items of food, but also in the daily consumption rate. The energy value of the diets of patients with anemia is 3200 kcal/day for persons in medical institutions, and 3180 kcal/day for prisoners held in prisons. As recommendations, it should be noted that it is advisable for convicts to be given 150 ml of natural milk for an afternoon snack or lunch, separately from the fish served for dinner, as well as the expediency of using low-fat dairy products in diets.

Conclusion. Despite the differences in the nutritional standards of patients with anemia among convicts and patients at large, the overall balance of protein, carbohydrate, fat and mineral is almost identical, balanced and rational.

Efficiency estimation of diet therapy with protein component modification in patients with obesity and purine metabolism disorder

Abstract

The development of a personalized nutritional approach to diet therapy for patients with obesity and hyperuricemia, aimed at increasing the treatment effectiveness of these patients, is an urgent task.

The aim: to assess the impact of nutritional approach with a modification of the protein component on body composition and biochemical parameters in patients with obesity and purine metabolism disorder.

Material and methods. A randomized controlled trial was conducted, and included 50 patients (average age 46.9±2.5 years) with obesity and purine metabolism disorder. All patients were divided into two groups of 25 people. Within 2 weeks patients of group 1 received the main version of a standard low-calorie diet (1730 kcal, protein - 87.4 g, fat - 61.4 g, carbohydrates - 207 g). Group 2 received a personalized version of the diet (2125 kcal, protein - 100.2 g, fat - 75.9 g, carbohydrate - 260 g) with the modification of the protein component: protein content of at least 90 g per day, restriction of animal products containing a high purine load.

Results and discussion. During diet therapy the decrease in fat mass in group 1 patients averaged 4.4%, visceral fat area - 8.6% (p<0.05) and in patients of group 2 - 6.9 and 9.1% respectively (p<0.05). During treatment a significant decrease in muscle mass was observed in group 1 at average 3.9% (p<0.05), and in group 2 on the basis of personal nutritional approach there was a slight decrease in muscle mass at average of 1.5%. After treatment patients of the two groups showed improvement in a number of indicators of lipid and carbohydrate metabolism: a significant decrease (p<0.05) of glucose, total cholesterol, LDL cholesterol and triglycerides in blood serum by 18.2-19.1, 23.2-23.6, 24.2-25.0 и 28.5-30.4%. However, patients in group 1 showed a slight decrease in uric acid in blood serum at average 7.6%, and patients in group 2 who received a personal nutritional approach with a modification of the protein component showed a significant decrease in uric acid at average of 12.5% (p<0.05).

Conclusion. The obtained data indicate the need for a personal nutritional approach with a modification of the protein component in patients with obesity andpurine metabolism disorder, which will prevent the development and progression of complications associated with obesity.

Chemical composition of foodstuffs

The study of the polyphenolic complex and iridoid glycosides in various cultivars of edible honeysuckle fruits Lonicera edulis Turcz. ex Freyn

Abstract

The high content of minor biologically active substances in the fruits of wild-growing and cultivated varieties of honeysuckle, along with the low knowledge of the chemical composition of domestic varieties, determines the relevance of the study of their qualitative and quantitative composition.

The aim of the work was to study the detailed composition of the main groups of biologically active polyphenolic compounds [anthocyanins, flavonoids, hydroxycinnamic acids (HCAs), proanthocyanidins] and iridoids in various cultivars of domestic edible honeysuckle fruits (Lonicera edulis Turcz. Ex Freyn).

Material and methods. 15 samples of frozen fruits of edible honeysuckle harvested in Tambov, Voronezh, Moscow regions and Karelia were investigated. The total content of polyphenolic compounds (in terms of gallic acid equivalents) was determined by the modified Folin-Ciocalteu method, the total content of monomeric anthocyanins (in terms of cyanidin-3-glucoside) - by pH-differential spectrophotometry, proanthocyanidins (in terms of procyanidin B2) - by the modified Bate-Smith method. The profiles of individual anthocyanins, iridoids, flavonoids and HCAs was determined by HPLC-DAD/TOF-MS. The carbohydrate profile by capillary electrophoresis and antiradical activity in DPPH test in vitro were investigated as well.

Results and discussion. The main groups of polyphenolic compounds were anthocyanins and proanthocyanidins. Cyanidin-3-glucoside was found as predominant among anthocyanins (>85% of their sum). Substantial amounts of iridoids (from 78.0 till 341.8 mg/100 g) were found in the honeysuckle examined. The loganic acid and loganine prevailed among iridoids. The total content of flavonoids varied in the range of 9.246.6 mg/100 g, the main of which was rutin. Among HCAs chlorogenic acid prevailed, which accounted for 85.7-90.4% of the total amount of HCAs (45.9-79.8 mg/100 g). A correlation was found between the amount of polyphenolic compounds and the antiradical properties of honeysuckle fruits in DPPH test.

Conclusion. Based on the results of the study the most promising varieties of domestic honeysuckle in terms of the highest content of polyphenolic antioxidants and iridoids with potential anti-inflammatory, hypoglycemic, hypolipidemic, antimicrobial and other types of biological activity were determined for the first time.

Peach juice-puree nutritional profile

Abstract

Peach fruits (Prunus persica L.) contain a complex of nutritive and biologically active substances. The extraction of juice from peaches is relatively difficult due to the high content of fruit pulp so for the purposes of the juice industry, most peaches are processed in puree which is the basis for the production of peach juice products. Data on the nutrient content in peach juices-purees are few and require clarification and addition as applied to industrial products.

The aim of the study was to investigate and update the composition of main nutrients of peach juice-puree.

Material and methods. The nutrient composition of peach juice products of industrial production has been studied. Analysis of the results obtained in conjunction with the analysis of the data of reference books and scientific publications regarding peach fruits and juices-purees from them has been performed.

Results and discussion. Nutrient profile of peach juice-puree has been established. The nutrient profile shows the content of more than 30 nutritive and biologically active substances. The prevailing saccharide in peach juice-puree is sucrose; glucose and fructose are present in lower concentrations. In addition to sugars, peach juice-puree contains sorbitol - about 0.4 g per 100 g. The total acidity of peach juice-puree is low, in 100 g there is an average of 0.5 g of organic acids, most of which are L-malic and citric acids. Regarding the polyphenols of peach juice-puree, the most significant are hydroxycinnamic acids, mostly chlorogenic, at the concentration of about 10 mg/100 g. The main type of peach juice products on the market are peach nectars containing 40-50% of juice-puree. Peach nectar is rich in vitamin E - more than 20% of the daily requirement per serving, dietary fiber (15% of the daily requirement for pectins and 5% of total dietary fibers), and the content of hydroxycinnamic acids in it fully satisfies or exceeds the adequate daily intake. A serving of peach nectar also contains on average 7% of daily requirement for в-carotene, 8% in copper, 6% in potassium.

Conclusion. The most significant micronutrient and minor biologically active substances for peach juice products are dietary fibers, hydroxycinnamic (chlorogenic) acids, в-carotene, vitamin E, and potassium and copper.

Index of articles

Index of articles published in the journal «Problems of nutrition» for 2019

Abstract

All articles in our journal are distributed under the Creative Commons Attribution 4.0 International License (CC BY 4.0 license)

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CHIEF EDITOR
CHIEF EDITOR
Viktor A. Tutelyan
Full Member of the Russian Academy of Sciences, Doctor of Medical Sciences, Professor, Scientific Director of the Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia)

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