A comparative Hygienic Evaluation of Balance of Lipid Components in the Diet of Medical University Students

Abstract

INTRODUCTION: A balanced diet provides the optimal level of metabolism and is one of key modifiable factors of the primary prophylaxis of chronic non-infectious diseases. Excess of the common fat in the diet is the most common alimentary imbalance in nutrition of the population.

AIM: A comparative characteristics of the level of the alimentary intake and of the main alimentary sources of lipid components in medical university students.

MATERIALS AND METHODS: For quantification of entry of lipid components, the method of triple 24-hour reproduction was used. The data on actual nutrition were acquired and analyzed using a specialized questionnaire developed for the given study.

RESULTS: A comparative analysis of levels of intake of the common fat, saturated and polyunsaturated fatty acids did not identify any statistically significant differences in women and men in both groups the main sources of the common fat and saturated fatty acids were hard cheese, milk chocolate, sausage products, chicken eggs, butter and mayonnaise. The main contribution to the required level of polyunsaturated fatty acids, irrespective of gender, were made by sunflower oil, fish, mayonnaise, nuts, seeds, pizza and olive oil.

CONCLUSION: The level of intake of common fat with the diet exceeds the physiological demand in 95.3% of women and 94.8% of men. A share of saturated fatty acids made more than 10% of the energy value in 92% of female respondents and in 94% of male respondents, which is associated with the excessive quantity of the sources of hidden fat in the diet of students of the two comparison groups, such as hard cheese, milk chocolate and sausage products. In 45% of students, owing to the presence of oils, fish, mayonnaise and nuts in their diet, the level of entry of polyunsaturated fatty acids met the physiological demand.

Keywords

diet / lipid components / common fat / SFA / PUSFA / students

References

[1] Korolev AA. Gigiyena pitaniya. 5th ed. Moscow: Akademiya; 2017. (In Russ).

[2] Королев А.А. Гигиена питания. 5-е изд. М.: Академия; 2017.

[3] Korolev AA. Gigiyena pitaniya. Rukovodstvo dlya vrachey. 2nd ed. Мoscow: GEOTAR-Media; 2021. (In Russ).

[4] Королев А.А. Гигиена питания. Руководство для врачей. 2-е изд. М.: ГЭОТАР–Медиа; 2021.

[5] Segatto M, Pallottini V. Facts about Fats: New Insights into the Role of Lipids in Metabolism, Disease and Therapy. Int J Mol Sc. 2020;21(18): 6651. doi: 10.3390/ijms21186651

[6] Segatto M., Pallottini V. Facts about Fats: New Insights into the Role of Lipids in Metabolism, Disease and Therapy // International Journal of Molecular Sciences. 2020. Vol. 21, No. 18. P. 6651. doi: 10.3390/ijms21186651

[7] Field C, Robinson L. Dietary Fats. Adv Nutr. 2019;10(4):722–24. doi: 10.1093/advances/nmz052

[8] Field C.J., Robinson L. Dietary Fats // Advances in Nutrition. 2019. Vol. 10, No. 4. P. 722–724. doi: 10.1093/advances/nmz052

[9] Hooper L, Martin N, Jimoh OF, et al. Reduction in saturated fat intake for cardiovascular disease. Cochrane Database Syst Rev. 2020;5(5):CD011737. doi: 10.1002/14651858.CD011737.pub2

[10] Hooper L., Martin N., Jimoh O.F., et al. Reduction in saturated fat intake for cardiovascular disease // The Cochrane Database of Systematic Reviews. 2020. Vol. 5, No. 5. P. CD011737. doi: 10.1002/14651858.CD011737.pub2

[11] Prentice RL, Aragaki AK, van Horn L, et al. Low-fat dietary pattern and cardiovascular disease: results from the Women’s Health Initiative randomized controlled trial. Am J Clin Nutr. 2017;106(1):35–43. doi: 10.3945/ajcn.117.153270

[12] Prentice R.L., Aragaki A.K., van Horn L., et al. Low-fat dietary pattern and cardiovascular disease: results from the Women’s Health Initiative randomized controlled trial // The American Journal of Clinical Nutrition. 2017. Vol. 106, No. 1. P. 35–43. doi: 10.3945/ajcn.117.153270

[13] Arentoft JL, Hoppe C, Andersen EW, et al. Associations between adherence to the Danish Food-Based Dietary Guidelines and cardio-metabolic risk factors in a Danish adult population: the DIPI study. Brit J Nutr. 2018;119(6):664–73. doi: 10.1017/S0007114517003695

[14] Arentoft J.L., Hoppe C., Andersen E.W., et al. Associations between adherence to the Danish Food-Based Dietary Guidelines and cardio-metabolic risk factors in a Danish adult population: the DIPI study // The British Journal of Nutrition. 2018. Vol. 119, No. 6. P. 664–673. doi: 10.1017/S0007114517003695

[15] Wu JHY, Micha R, Mozaffarian D. Dietary fats and cardio- metabolic disease: mechanisms and effects on risk factors and outcomes. Nat Rev. Cardiology. 2019;16(10):581–601. doi: 10.1038/s41569-019-0206-1

[16] Wu J.H.Y., Micha R., Mozaffarian D. Dietary fats and cardio- metabolic disease: mechanisms and effects on risk factors and outcomes // Nature Reviews. Cardiology. 2019. Vol. 16, No. 10. P. 581–601. doi: 10.1038/s41569-019-0206-1

[17] Neuenschwander M, Barbaresko J, Pischke CR, et al. Intake of dietary fats and fatty acids and the incidence of type 2 diabetes: A systematic review and dose-response meta-analysis of prospective observational studies. PLoS Med. 2020;17(12):e1003347. doi: 10.1371/journal.pmed.1003347

[18] Neuenschwander M., Barbaresko J., Pischke C.R., et al. Intake of dietary fats and fatty acids and the incidence of type 2 diabetes: A systematic review and dose-response meta-analysis of prospective observational studies // PLoS Medicine. 2020. Vol. 17, No. 12. P. e1003347. doi: 10.1371/journal.pmed.1003347

[19] Schlesinger S, Schwingshackl L, Neuenschwander M. Dietary Fat and Risk for Type 2 Diabetes. Curr Opin Lipidol. 2019;30(1):37–43. doi: 10.1097/MOL.0000000000000567

[20] Schlesinger S., Schwingshackl L., Neuenschwander M. Dietary Fat and Risk for Type 2 Diabetes // Current Opinion in Lipidology. 2019. Vol. 30, № 1. P. 37–43. doi: 10.1097/MOL.0000000000000567

[21] Bojkovа B, Winklewski P, Wszedybyl–Winklewska M. Dietary Fat and Cancer–Which Is Good, Which Is Bad, and the Body of Evidence. Int J Mol Sci. 2020;21(11):4114. doi: 10.3390/ijms21114114

[22] Bojkovа B., Winklewski P., Wszedybyl–Winklewska M. Dietary Fat and Cancer–Which Is Good, Which Is Bad, and the Body of Evidence // International Journal of Molecular Sciences. 2020. Vol. 21, No. 11, P. 4114. doi: 10.3390/ijms21114114

[23] Duan Y, Zeng L, Zheng C, et al. Inflammatory Links Between High Fat Diets and Diseases. Front Immunol. 2018;9:2649. doi: 10.3389/fimmu.2018.02649

[24] Duan Y., Zeng L., Zheng C., et al.. Inflammatory Links Between High Fat Diets and Diseases // Frontiers in Immunology. 2018. Vol. 9. P. 2649. doi: 10.3389/fimmu.2018.02649

[25] Kirpichenkova EV, Korolev AA, Onishchenko GG, et al. Study of consumption frequency of the main sources of lycopene and its quantification in students’ diet. I. P. Pavlov Russian Medical Biological Herald. 2018;26(4):474–83. (In Russ). doi: 10.23888/PAVLOVJ2018264474-483

[26] Кирпиченкова Е.В., Королев А.А., Онищенко Г.Г., и др. Изучение частоты потребления основных пищевых источников ликопина и количественная оценка его поступления с рационом у студентов // Российский медико-биологический вестник имени академика И. П. Павлова. 2018. Т. 26, № 4. C. 474–483. doi: 10.23888/PAVLOVJ2018264474-483

[27] Denisova EL, Korolev AA, Nikitenko EI, et al. Hygienic assessment of indoles in the diet of medical students. Problems of Nutrition. 2018;87(6):22–7. (In Russ). doi: 10.24411/0042-8833-2018-10063

[28] Денисова Е.Л., Королев А.А., Никитенко Е.И., и др. Гигиеническая оценка содержания индолов в рационе студентов медицинского университета // Вопросы питания. 2018. Т. 87, № 6. C. 22–27. doi: 10.24411/0042-8833-2018-10063

[29] Sprake EF, Russell JM, Cecil JE, et al. Dietary patterns of university students in the UK: a cross-sectional study. Nutr J. 2018;17(1):90. doi: 10.1186/s12937-018-0398-y

[30] Sprake E.F., Russell J.M., Cecil J.E., et al. Dietary patterns of university students in the UK: a cross-sectional study // Nutrition Journal. 2018. Vol. 17, № 1. P. 90. doi: 10.1186/s12937-018-0398-y

[31] Barton KL, Wrieden WL, Armstrong J, et al. Contribution of selected foods to intakes of energy, fat, saturated fat and non-milk extrinsic sugars. In: Proceedings of the Nutrition Society [E47]. Cambridge University Press; 2016. Vol. 75(OCE2). doi: 10.1017/S0029665116000379

[32] Barton K.L., Wrieden W.L., Armstrong J., et al. Contribution of selected foods to intakes of energy, fat, saturated fat and non-milk extrinsic sugars. In: Proceedings of the Nutrition Society [E47]. Cambridge University Press; 2016. Vol. 75(OCE2). doi: 10.1017/S0029665116000379

[33] Neville MM, Geppert J, Min Y, et al. Dietary fat intake, body composition and blood lipids of university men and women. Nutr Health. 2012;21(3):173–85. doi: 10.1177/0260106012467242

[34] Neville M.M., Geppert J., Min Y., et al. Dietary fat intake, body composition and blood lipids of university men and women // Nutrition and Health. 2012. Vol. 21, No. 3. P. 173–185. doi: 10.1177/0260106012467242

[35] Meyer BJ, Mann NJ, Lewis JL, et al. Dietary intakes and food sources of omega-6 and omega-3 polyunsaturated fatty acids. Lipids. 2003; 38(4):391–8. doi: 10.1007/s11745-003-1074-0

[36] Meyer B.J., Mann N.J., Lewis J.L., et al. Dietary intakes and food sources of omega-6 and omega-3 polyunsaturated fatty acids // Lipids. 2003. Vol 38, No. 4. P. 391–398. doi: 10.1007/s11745-003-1074-0

RIGHTS & PERMISSIONS

Eco-Vector