-Gąsior A, Krzeszowska-Rosiek T. Dietary intake of antioxidants and fats in the context of coronary heart disease prevention among elderly people. Ann Agric Environ Med. 2018; 25(1): 131-136. doi: 10.5604/12321966.1233574 Abstract Introduction. Some literature data indicate that the proper intake of exogenic antioxidants from food and the proper intake of fats can offer significant protection against coronary heart disease. Objectives. The estimation of total antioxidant capacity of food intake on the basis of Dietary Antioxidant Index (DAI), together with an assessment of the contribution of particular food products in DAI, and the evaluation of consumption of all dietary fats and frequency of consumption of products that are a source of fats among elderly people in Krakow, Poland. Materials and method. 143 persons (73 women and 70 men) aged 65-80 were studied. None of them was under specialist medical control, including cardiological control. DAI was investigated on the basis of the Food Frequency Questionnaire (FFQ) which included 145 food items. DAI was measured using the method by Benzi and expressed as FRAP (the ability to reduce Fe 3+ to Fe

specialized dietetic treatment. Among the many nutritional components necessary for the proper function of the human body and playing a very important role in the pathogenesis of arteriosclerosis, the participation of fats (amount and quality) in the diet is crucial [1][2][3].The research estimating the influence of fats on the human body have shown that not the amount but the sort and content of fatty acids from the diet have the most important influence on the development of diseases such as arteriosclerosis, ischemic heart disease and neoplastic diseases. Animal fats, rich in saturated fatty acids and cholesterol, have a particularly bad influence on the human body. A strong connection was found between A proper nutrition is one of the main factors determining health status. Among elderly people there is a natural increase of the risk of diet-dependent chronic degenerative diseases, which is why proper nutrition is a very important element of lifestyle. Both shortages of nutritional components and their overuse may accelerate ageing and stimulate the development of degenerative diseases, influencing the quality and the length of life of elderly people. Improper nutrition is one of the factors predisposing a person to cardiovascular diseases and a change of nutritional habits plays a very important role in the primary and secondary prevention of these diseases. AbstractBackground. Patients with cardiovascular system diseases having their origin in arteriosclerosis require special dietetic treatment. Among many nutritional components, fats in the diet (both their quantity and quality) play a very important role in primary and secondary prevention of these diseases. Objectives. The aim of the study was the estimation of total fats participation (saturated fatty acids, mono-and polyunsaturated fatty acids and cholesterol) in the Daily Nutritional Ration (DNR) of elderly people with cardiovascular system diseases. Material and Methods. The study included 128 persons (66 women and 62 men, mean age 73.2 ± 6.9) hospitalized in the 1 st Clinic of Cardiology and Hypertension, UJCM in Kraków. Daily intakes of energy were estimated using the 24-h nutritional recall and Food Frequency Questionnaire. Results. A higher consumption of fats and fatty acids was observed in men's diet than in women's diet. The percentage of energy from saturated fatty acids (10.6% M and W) was higher than dietary recommendations. The consumption of monounsaturated fatty acids was in accordance with nutritional recommendations. The participation in the diet of polyunsaturated fatty acids was insufficient versus the newest nutritional recommendations and was determined as 4.6% of energy in DNR in men and 4.1% of energy of DNR in women. Conclusions. The excessive amount of saturated fatty acids together with the insufficient amount of polyunsaturated fatty acids in the diet are the result of the excessive consumption of products which are a source of animal fat and insufficient consumption of plant fat, fish and seafood (Adv Clin Exp Med 2016, 25...

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