Innovative food technologies in the treatment of cardiac surgery patients with concomitant obesity

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 function show_eabstract() { $('#eabstract1').hide(); $('#eabstract2').show(); $('#eabstract_expand').hide(); }