Витамины в питании пациентов с метаболическим синдромом
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Kodentsova V.M., Risnik D.V., Sharafetdinov Kh.Kh., Nikityuk D.B. Vitamins in diet of patients with metabolic syndrome. Therapeutic Archive. 2019; 91 (2): 8–125. DOI: 10.26442/00403660.2019.02.000097
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Ключевые слова: витамины, потребление, концентрация в плазме крови, метаболический синдром, витаминные добавки, обзор.
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Aim – analysis of data on the role of vitamin and carotenoid deficiency in the development of metabolic syndrome (MS), the consumption of individual vitamins and vitamin supplements, as well as estimation of the effectiveness of the use of vitamins in patients with MS. A review of the existing literature has been carried out in the databases of RINC, CyberLeninka, Google Scholar, Pubmed. The lack of vitamins is a risk factor for MS and its components. The diet of people with MS is characterized by excessive caloric content and at the same time contains an inadequate amount of most vitamins. The most frequent in patients with MS is the deficiency (blood level) of vitamin D, E, B vitamins, carotenoids. Among patients with MS, individuals with a reduced concentration of vitamins in the blood plasma are often found. In turn, among those with a deficiency of vitamins, MS is more often found. Low concentrations of 25(OH)D in the serum are associated with an increased risk of MS. An inverse association between the concentration of the hormonal form of vitamin 1.25(OH)2D3 in the serum and the development of MC has been found. In patients with MS, the α-tocopherol concentration associated with lipids is lower than in healthy individuals, and γ-tocopherol, on the contrary, is higher. Taking high doses of one of the vitamin E homologues shifts the balance between tocopherols in the blood plasma. Sufficient supply of the body with all vitamins involved in the formation of metabolically active forms of vitamins (D, B6, PP) is a necessary condition for the exercise of these biological functions by these vitamins. The lack of vitamins is a risk factor for MS and its components. Enrichment of the diet of patients with MS should be considered as a necessary favorable background for its treatment. Since the body has functional connections between vitamins, it is advisable to use not individual vitamins, but their complexes.
Keywords: vitamins, intake, concentration in blood plasma, metabolic syndrome, vitamin supplementation, review.
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13. Han GM, Soliman GA, Meza JL, Islam KM, Watanabe-Galloway S. The influence of BMI on the association between serum lycopene and the metabolic syndrome. Br J Nutr. 2016;115(7):1292-300. doi: 10.1017/S0007114516000179
14. Han GM, Meza JL, Soliman GA, Islam KM, Watanabe-Galloway S. Higher levels of serum lycopene are associated with reduced mortality in individuals with metabolic syndrome. Nutr Res. 2016;36(5):402-7. doi: 10.1016/j.nutres.2016.01.003
15. Alekseeva NS. Influence of deficiency and insufficiency of vitamin D on the development of metabolic syndrome. Zdorov'e i Obrazovanie v XXI veke = Health and Education in ХХI century. 2016;18(9):43-7 (In Russ.)
16. Strange R, Shipma KE, Ramachandran S. Metabolic syndrome: a review of the role of vitamin D in mediating susceptibility and outcome. World J Diabetes. 2015;6(7):896-911. doi: 10.4239/wjd.v6.i7.896
17. Gagnon C, Lu ZX, Magliano DJ, Dunstan DW, Shaw JE, Zimmet PZ, Sikaris K, Ebeling PR, Daly RM. Low serum 25-hydroxyvitamin D is associated with increased risk of the development of the metabolic syndrome at five years: results from a national, population-based prospective study (The Australian Diabetes, Obesity and Lifestyle Study: AusDiab). J Clin Endocrinol Metab. 2012;97:1953-61.
18. Al-Dabhani K, Tsilidis KK, Murphy N, Ward HA, Elliott P, Riboli E, Gunter M, Tzoulaki I. Prevalence of vitamin D deficiency and association with metabolic syndrome in a Qatari population. Nutr Diabetes. 2017;7(4):e263. doi: 10.1038/nutd.2017.14
19. Parker J, Hashmi O, Dutton D, Mavrodaris A, Stranges S, Kandala NB, Clarke A, Franco OH. Levels of vitamin D and cardiometabolic disorders: systematic review and meta-analysis. Maturitas. 2010;65:225-36.
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1 ФГБУН «Федеральный исследовательский центр питания, биотехнологии и безопасности пищи», Москва, Россия;
2 ФГБОУ ВО «Московский государственный университет им. М.В. Ломоносова», Москва, Россия;
3 ФГБОУ ДПО «Российская медицинская академия непрерывного профессионального образования» Минздрава России, Москва, Россия;
4 ФГАОУ ВО «Первый Московский государственный медицинский университет им. И.М. Сеченова» Минздрава России (Сеченовский Университет), Москва, Россия
________________________________________________
V.M. Kodentsova1, D.V. Risnik2, Kh.Kh. Sharafetdinov1,3,4, D.B. Nikityuk1,2
1 Federal Research Centre of Nutrition, Biotechnology and Food Safety, Moscow, Russia;
2 M.V. Lomonosov Moscow State University, Moscow, Russia;
3 Russian Medical Academy of Continuing Professional Education of the Ministry of Health of the Russian Federation, Moscow, Russia;
4 I.M. Sechenov First Moscow State Medical University of the Ministry of Health of the Russian Federation (Sechenov University), Moscow, Russia