A new oil product for reducing the risk of cardiovascular diseases
https://doi.org/10.47612/2073-4794-2023-16-l(59)-31-38
Abstract
The article presents the results of comparative studies to evaluate the effectiveness of refined deodorized vegetable oils (rapeseed, sunflower) and mixed vegetable oils, developed by the Scientific and Practical Center of the National Academy of Sciences of Belarus for Food, with the participation of healthy volunteers. In the course of the study, it was shown that vegetable oil-mixture “Salatnoye” helps to reduce the risk of developing diseases of the cardiovascular system, i. e. has anti-atherogenic effect, and can be recommended for widespread use. A similar effect of rapeseed oil was noted to a lesser extent than vegetable-mixture oils. The study showed that the use of sunflower oil does not reduce the risk of developing cardiovascular diseases.
About the Authors
А. М. Marhunova
State Committee for Standardization of the Republic of Belarus
Belarus
Belarus
Alena Mikhailovna Marhunova, PhD (Engineering), Associate Professor, first Deputy Chairman of the State Committee for Standardization of the Republic of Belarus
220053
93 Starovilensky tract
Minsk
N. I. Beliakova
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Belarus
Natallia Iosifovna Beliakova, PhD (Medical Sciences), Head of the Department
Nutrition Department
220037
29 Kozlova str.
Minsk
V. N. Babodey
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Belarus
Valentina Nikolaevna Babodey, Head of the Department
Department of Confectionery and Fat-and-Oil products
220037
29 Kozlova str.
Minsk
А. V. Pchelnikova
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Belarus
Anna Vladimirovna Pchelnikova, Research Fellow
Department of Confectionery and Fat-and-Oil Products
220037
29 Kozlova str.
Minsk
Т. V. Akulava
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Belarus
Tatsiana Vitalievna Akulava, Engineer of the 1st category
Nutrition Department
220037
29 Kozlova str.
Minsk
H. A. Zhurnia
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Belarus
Hanna Alexandrovna Zhumia, Research fellow
Nutrition Department
220037
29 Kozlova str.
Minsk
V. V. Matsykava
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Volha Vladimirovna Matsykava, PhD (Engineering), Associate Professor, Vice-Rector for Educational Work
212027
3 Schmidt Avenue
Mogilev
L. V. Mishkevich
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Liubou Vasilevna Mishkevich, Head of the Department
Department for Educational Work with Young People
212027
3 Schmidt Avenue
Mogilev
O. V. Krasko
United Institute of Informatics Problems of the National academy of sciences of Belarus
Belarus
Belarus
Olga Vladimirovna Krasko, PhD (Technical), Head researcher
Bioinformatics laboratory
220012
6 Surganov st.
Minsk
References
1. Gomez, С. С. Importance of a balanced omega 6/omega 3 rabio for the maintenance of health: nutritional recommendations / С. C. Gomez, L. M. Bermejo Lopez, L. Kohem // Nutricion Hospitalaria. - 2011. - Vol. 26, № 2. - P. 323-329.
2. Субботина, M. А Физиологические аспекты использования жиров в питании / М. А. Субботина // Техника и технология пищевых производств. — 2009. — № 4. — С. 54—57.
3. Simopoulos, А. Р. The importance of the ratio of omega-6/omega-3 essential fatty acids / A. P. Simopoulos // Biomed Pharmacother. — 2002. — Yol. 56.— P. 365—379.
4. Растительные масла — функциональные продукты питания / И. В. Долголюк [и др.] // Техника и технология пищевых производств. — 2014. — № 2. — С. 122—125.
5. Сборник технологических карт на кулинарную продукцию общественного питания : в 2 т. / Министерство торговли Республики Беларусь. — Минск: Редакция журнала «Гермес», 2015. - 660 с.
6. Сборник технологических карт блюд и изделий для питания учащихся учреждений, обеспечивающих получение общего среднего и профессионально-технического образования / Министерство торговли Республики Беларусь, Белорусская ассоциация кулинаров. — Минск: БАК, 2006. — 471с.
7. Сборник технологических карт белорусских блюд : 2-е изд. / Министерство торговли Республики Беларусь. — — Минск: Редакция журнала «Гермес», 2013. — 513 с.
8. Shapiro, S. S. and Wilk, М. В., 1965. An analysis of variance test for normality (complete samples). Biometrika, 52(3/4), pp. 591-611.
9. Ланг, T. А. Как описывать статистику в медицине. Руководство для авторов, редакторов и рецензентов / Т. А. Ланг, М. Сесик. — М.: Практическая Медицина, 2011. — 480 с.
10. Wilcoxon, F., 1992. Individual comparisons by ranking methods (pp. 196-202). Springer New York.
11. Клиническое значение аполипротеинов А и В / Г. А. Чумакова [и др.] // Кардиоваскулярная терапия и профилактика. — 2011. — №10 (6). — С. 105—109.
12. Inflammatory markers, lipoprotein components and risk of major cardiovascular events in 65,005 men and women in the Apolipoprotein Mortality Risk study (AMORIS) / Holme I., Aastveit A. H., Hammar N. [et. al.] // Atherosclerosis. — 2010. — № 213. — P. 299—305.
Review
For citations:
Marhunova А.М., Beliakova N.I., Babodey V.N., Pchelnikova А.V., Akulava Т.V., Zhurnia H.A., Matsykava V.V., Mishkevich L.V., Krasko O.V. A new oil product for reducing the risk of cardiovascular diseases. Food Industry: Science and Technology. 2023;16(1):31-38. (In Russ.) https://doi.org/10.47612/2073-4794-2023-16-l(59)-31-38
Views: 257
Email this article 