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Purpose of the study. The study of actual nutrition and nutritional status of patients with metabolic syndrome and intestinal dysbiosis under outpatient observation for subsequent correction of nutrition. Material and methods. The actual nutrition in conditions of outpatient observation was studied in 117 patients (60 men and 57 women) aged of 18-60 years, living under the service of the one of the clinics of St. Petersburg. In these patients on the basis of results of clinical and laboratory-instrumental examinations there was revealed metabolic syndrome, but on the basis of the microbiological examination of feces there was established intestinal dysbiosis of the 1-2 grades. The nutrition was studied by means of questionnaire-ballot method, and with the use of computer software «Analysis of the state of Human Nutrition» (version by Institute of Nutrition, 1.2.4. - 2003-2006). Daily energy expenditures were calculated according to table-time-keeping method. Body composition of patients was studied by impedance method with the use of diagnostic monitoring complex «Diamant». All patients were included in the study on the base of the principle of informed consent and all of them gave written consent. Results. The caloric content of the daily average diets of patients with metabolic syndrome and intestinal dysbiosis exceeds in an average the physiological norm by 930 calories. Nutrient composition of diets of men and women have the same features: in compared with the daily requirement there was excessive content of fat, NLC, cholesterol, protein, sodium, phosphorus deficiency of dietary fiber, vitamins A and B2, magnesium, starch. Conclusion. The structure of food packages, caloric content and nutrient composition of the diet of patients with metabolic syndrome and intestinal dysbiosis seem to be unbalanced and cannot serve to purposes of the prevention and treatment of this disease. The characteristic imbalance of the body components in these patients was the excess of fat mass and total fluid.

1 Северо-Западный государственный медицинский университет им. И. И. Мечникова, Российская Федерация, 191015, Санкт-Петербург, ул. Кирочная, 41 10.21638/11701/spbu11.2017.409 Проанализировано влияние овощей и плодов на риск развития различных типов онкологических заболеваний и обоснована возможность их использования в профилактике рака и повышении качества жизни больных раком. Наиболее выраженные профилактические свойства установлены у яблок и цитрусовых, темных сортов винограда, черники, черной смородины, малины (особенно ежевикообразной), овощей, содержащих каротиноиды (томаты, морковь, тыква и др.), а также луковых, крестоцветных и листовых овощей. Как одни из наиболее эффективных противораковых компонентов проявили себя пищевые волокна в составе продуктов питания. Пищевые волокна в составе биологически активных добавок противоракового действия не оказывали, а иногда повышали риск развития некоторых онкологических заболеваний. Противораковое действие также установлено для многих фитонутриентов, входящих в состав различных овощей и плодов, -антиоксидантов, каротиноидов, фолатов, флавоноидов, изотиоцианатов, ресвератрола, аллицина и диалилсульфида, но не для биологически активных добавок, содержащих указанные соединения. Доказана опасность избыточного потребления таких нутриентов, как селен, альфа-токоферол и омега-3 жирные кислоты, которые, в частности, повышали риск развития рака предстательной железы, каротиноидырака легких, а комплексные биологически активные добавки с антиоксидантами -рака мочевого пузыря. Овощи, консервированные солением и маринованием, а также жареные повышают риск развития рака, в основном органов пищеварения. Бесконтрольное применение БАД с селеном, альфа-токоферолом, омега-3 жирными кислотами, каротиноидами и другими нутриентами способно провоцировать ракообразование. Библиогр. 51 назв.Ключевые слова: овощи, фрукты, ягоды, профилактика и лечение рака, доказательная медицина.Surveys of existing literature analyzed the effect of vegetables and fruits on the risk of developing various types of cancer and justified the possibility of their use for the prevention of the risk of cancer and the improvement of the quality of life in patients with cancer. Apples and citrus have the Вестник СПбГУ. Медицина. 2017. Т. 12. Вып. 4 most pronounced prophylactic properties along with dark grapes, blueberries, black currants, and blackberries, vegetables containing carotenoids (tomatoes, carrots, pumpkin, etc.), as well as onion, cruciferous and leafy vegetables. Dietary fiber is one of the most effective anti-cancer components in food composition. The anticancer effects of dietary fiber in dietary supplements has not been not provided, and sometimes resulted in the increase of risk of certain cancers. Also installed the anti-cancer effect for many of the phytonutrients included in the composition of different vegetables and fruitsantioxidants, carotenoids, folate, flavonoids, isothiocyanates, resveratrol, allicin and diallylsulfide, but not for biologically active additives (dietary supplements) ...

Recently more and more evidence appears, proving that seafood consumers should be referred to risk group in which outbreaks of viral food poisoning and foodborne infectious diseases occurs, transmitted by food route. There are several reasons to refer seafood to a category of epidemiologically non-safe products: high microbial pollution of adjacent seas with sewage waters; many non-fish hydrocoles are natural filter feeding animals, which are infected by viruses in the process of vital activity, passing through their organism water and food particles; sufficient viruses stability in external environment, enabling them to remain intact outside of host organism during of prolong time interval. Total rate of viral material detection in seafood samples may reach ~ 10 %. The authors by means of expertise determined virological effect of thermal seafood treatment used in housekeeping conditions and at public catering establishments for preparing mostly widespread dishes. In this paper a conclusion is made, that the use of seafood for preparing dishes, which technology does not consider sufficiently efficient in respect to viruses thermal treatment, shall include preliminary virologic survey of stuff for excluding viral pathogens and for provision safety of the corresponding food products.