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Hrana i ishrana
2014, vol. 55, br. 2, str. 54-58
jezik rada: srpski
vrsta rada: stručni članak
objavljeno: 16/11/2019
doi: 10.5937/HraIsh1402054N
Uticaj određenih sastojaka hrane na proces ateroskleroze
Zavod za javno zdravlje, Šabac

e-adresa: olex@ptt.rs

Sažetak

Hronične nezarazne bolesti uzrokuju skoro dve trećine svih smrtnih slučajeva u svetu, a kardiovaskularne bolesti, kao deo grupe ovih bolesti, u strukturi mortaliteta imaju veći udeo od polovine svih smrtnih ishoda. Ateroskleroza je najčešći i najvažniji uzrok oboljevanja kardiovaskularnog sistema. Patofiziološki mehanizmi ateroskleroze nisu u potpunosti razjašnjeni, ali je utvrđeno da depoziti lipida, oksidativni stres, zapaljenski procesi krvnih sudova, disfunskija endotela i raslojavanje glatkih mišićnih ćelija igraju integralnu ulogu u formiranju i napredovanju aterosklerotskog plaka. Veliki broj studija utvrdio je povezanost nepravilne ishrane sa ubrzanjem procesa ateroskleroze, kao i da izbalansirana ishrana sa upotrebom namirnica niske energetske gustine kao i namirnica koje u sebi sadrže određenu količinu pojedinih zaštitnih sastojaka hrane uz umerenu fizičku aktivnost u okruženju bez duvanskog dima mogu da uspore proces ateroskleroze. Cilj rada bio je da se izvrši analiza dostupne literature koja je obrađivala povezanost unosa određenih sastojaka hrane kao što su dijetna vlakna, fitosteroli, polifenoli, mono i polinezasićene masne kiseline i procesa ateroskleroze. Dosadašnja istraživanja koja su se bavila utvrđivanjem povezanosti unosa bioaktivnih sastojaka hrane na proces ateroskleroze pokazala su da upotreba određenih sastojaka kao što su dijetna vlakna, fitosteroli, polifenoli, mono i polinezasićene masne kiseline može imati povoljan uticaj na usporavanje procesa ateroskleroze, ali i ukazala da su potrebna nova istraživanja.

Ključne reči

Reference

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