Innovative food technologies in the treatment of cardiac surgery patients with concomitant obesity
https://doi.org/10.29001/2073-8552-2021-36-3-137-147
Abstract
Purpose. The aim of the study was to develop a technology for dietary correction of nutritional and metabolic status disorders in patients with coronary heart disease with concomitant obesity in the system for comprehensive preoperative preparation.
Material and Methods. The study was performed in the Department of Cardiovascular Pathology and Diet Therapy of the Federal Research Center for Nutrition, Biotechnology and Food Safety. The study comprised a total of 76 patients with coronary artery disease and obesity who required surgical myocardial revascularization and received the course of specialized targeted diet therapy. Patients were assigned to two groups: control group comprised 16 men and 25 women aged 65.6 ± 1.37 years; main group comprised 12 men and 20 women aged 66.0 ± 1.87 years. Patients of control group received a reduced calorie diet during 30-day treatment. Patients of main group additionally received a specialized food product for therapeutic dietary nutrition developed specifically for this category of patients (modified diet therapy). The effects of diet therapy on the parameters of nutritional and metabolic status were assessed.
Results. The study showed that administration of modified diet therapy allowed to achieve more pronounced reduction of body weight and body mass index as well as optimization of body composition, basal metabolic rate, and blood lipid profile including a significantly more pronounced decreases in the levels of total cholesterol (p < 0.001), triglycerides (p < 0.05), low density lipoprotein cholesterol (p < 0.01), and atherogenic coefficient (p < 0.01).
Conclusion. The proposed technology of nutritional care for patients with coronary artery disease and obesity may be used for the purpose of preoperative preparation for surgical myocardial revascularization.
About the Authors
S. A. DerbenevaRussian Federation
Svetlana A. Derbeneva, Cand. Sci. (Med.), Senior Research Scientist, Department of Cardiovascular Pathology and Diet Therapy.
2/14, Ustinsky pas., Moscow, 109240
T. S. Zaletova
Russian Federation
Tatyana S. Zaletova, Research Scientist, Department of Personalized Diet Therapy.
2/14, Ustinsky pas., Moscow, 109240
N. N. Shaposhnikovа
Russian Federation
Natalya N. Shaposhnikovа, Post-Graduate Student, Department of Cardiovascular Pathology and Diet Therapy.
2/14, Ustinsky pas., Moscow, 109240
A. V. Starodubova
Russian Federation
Antonina V. Starodubova, Dr. Sci. (Med.), Deputy Director for Scientific and Medical Activities.
2/14, Ustinsky pas., Moscow, 109240; 1, Ostrovitianov str., Moscow, 117997
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Review
For citations:
Derbeneva S.A., Zaletova T.S., Shaposhnikovа N.N., Starodubova A.V. Innovative food technologies in the treatment of cardiac surgery patients with concomitant obesity. Siberian Journal of Clinical and Experimental Medicine. 2021;36(3):137-147. (In Russ.) https://doi.org/10.29001/2073-8552-2021-36-3-137-147