Issue №6-94, 2019

Functional meat products in the diet of patients with cardiovascular diseases

1 Sergeev V.N., 1 Musaeva O.M., 2 Dydykin A.S., 2 Aslanova M.A.

1 National Medical Research Center of Rehabilitation and Balneology, Moscow, Russia
2 V.M. Gorbatov’s Federal scientific center for food systems of RAS, Moscow, Russia


The article analyzes the prevalence of cardiovascular disease’s main risk factors in the population, especially highlighteda significant role of nutrition structure defects. Authors have confirmed important therapeutic and prophylactic effect ofpersonalized diet on pathological process course and prevention of its recurrence.The therapeutic efficiency of functional meat products usage in complex treatment and prophylactic programs for patientswith cardiovascular diseases has been proved.

KEYWORDS: Risk factors of cardiovascular diseases, therapeutic and functional nutrition, functional meat products in the diet of patients with cardiovascular diseases.


Creative Commons License
The content is available under the Creative Commons Attribution 4.0 License.


Эта статья открытого доступа по лицензии CC BY 4.0. Издательство: ФГБУ «НМИЦ РК» Минздрава России.
This is an open article under the CC BY 4.0 license. Published by the National Medical Research Center for Rehabilitation and Balneology.

Aссоциация НАЭСКЛ