foodindustryПищевая промышленность: наука и технологииFood Industry: Science and Technology2073-4794Научно-практический центр Национальной академии наук Беларуси по продовольствию10.47612/2073-4794-2022-15-3(57)-90-98foodindustry-567Research ArticleСтатьиИндивидуальные особенности влияния различных алкогольных напитков на функциональное состояние здоровых добровольцевIdentification of ketchup: theory and practice Individual features of the influence of various alcoholic beverages on the functional state of healthy volunteersШиловВ. В.ShylauV. V.

Валерий Викентьевич Шилов, кандидат биологических наук, старший научный сотрудник

РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»

отдел питания

220037

ул. Козлова, 29

Минск

Valery Vikentievich Shylau, PhD (Biology), Senior Researcher

Nutrition Department

220037

29 Kozlova str.

Minsk

otpit@tut.byБеляковаН. И.BelyakovaN. I.

Наталья Иосифовна Белякова, кандидат медицинских наук, начальник отдела

РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»

отдел питания

220037

ул. Козлова, 29

Минск

Natallia Iosifovna Belyakova, PhD (Medicine), Head of department

RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”

food department

Nutrition Department

220037

29 Kozlova st.

Minsk

n_belyakova@tut.byЖурняА. А.ZhurnyaA. A.

Анна Александровна Журня, научный сотрудник

РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»

отдел питания

220037

ул. Козлова, 29

Минск

Anna Alexandrovna Zhurnia, Researcher

RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”

Nutrition Department

220037

29 Kozlova str.

Minsk

otpit@tut.byОкуловаТ. В.OkulovaT. V.

Татьяна Витальевна Окулова, инженер 1 категории

РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»

отдел питания

220037

ул. Козлова, 29

Минск

Tatyana Vitalievna Okulova, Engineer of the 1st category

RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”

Nutrition Department

220037

29 Kozlova str.

Minsk

otpit@tut.byНациональная академия наук БеларусиNational Academy of Sciences of Belarus2022041120221539098Copyright © Шилов В.В., Белякова Н.И., Журня А.А., Окулова Т.В., 20222022Шилов В.В., Белякова Н.И., Журня А.А., Окулова Т.В.Shylau V.V., Belyakova N.I., Zhurnya A.A., Okulova T.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://foodindustry.belal.by/jour/article/view/567

   В статье приведены результаты исследования влияния приема шести видов алкогольных напитков (водка, красное сухое вино, коньяк, пиво, виски, шампанское) в безопасных дозах, эквивалентных 24 мл этанола на организм человека. Эксперимент проводился при участии 20 здоровых добровольцев в возрасте от 20 до 55 лет. На программно-аппаратном комплексе «Динамика» с помощью анализа вариабельности сердечного ритма оценивали показатели здоровья: функциональное состояние, вегетативную регуляцию, нейрогуморальную регуляцию, психоэмоциональное состояние и адаптационные возможности организма через 30 и 60 минут после приема. Установлено, что тестируемые алкогольные напитки в дозах, содержащих одинаковое количество алкоголя, по-разному действуют на каждого человека. Они могут ухудшать, улучшать и существенно не изменять физиологические признаки, зафиксированные при исследовании состояния здоровья. С другой стороны, один и тот же алкогольный напиток по-разному влияет на функциональное состояние разных людей. Характер и величина этой реакции существенно различаются и зависят от индивидуальных особенностей каждого человека.

   The article presents the results studies of the effect of taking 6 alcoholic beverages (vodka, dry red wine, cognac, beer, whiskey, champagne) in safe doses equivalent to 24 ml of ethanol were carried out on 20 healthy volunteers aged 20 to 55 years. On the software and hardware complex “Dynamics”, using the analysis of heart rate variability, health indicators were assessed: functional state, autonomic regulation, neurohumoral regulation, psycho-emotional state and adaptive capabilities of the body 30 and 60 minutes after taking. The tested most consumed alcoholic drinks containing the same amount of alcohol affect each person differently. They can worsen, improve and not significantly change the physiological signs recorded during the study health guards. On the other hand, the same alcoholic drink affects the functional state of different people in different ways. The nature and magnitude of this reaction is significantly different and depends on the individual characteristics of each person.

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The authors declare that there are no conflicts of interest present.