Изучение пищевого статуса пациентов с хроническими гепатитами

Abstract

To study the actual nutrition of patients with chronic hepatitis as a factor in the development of the disease. Material and methods: The actual nutrition of patients with chronic hepatitis was studied in the department of general therapy of the Tashkent Medical Academy. The content of basic nutrients and food ingredients (proteins, fats and carbohydrates), some vitamins and mineral elements in daily diets was determined in 40 patients with chronic hepatitis. To assess the patients’ condition, active questionnaires and the survey method recommended by WHO were used. Results: In the daily diet of patients with chronic hepatitis, the consumption of basic protein products (dairy products, meat, fish, etc.) is 10-25%, vitamin C, iron and polyunsaturated fatty acids are 20-35% lower than the hy gienic norm. Conclusions: It is necessary to carry out a dietary correction of the daily diet, additionally enriching it with proteins, amino acids, monounsaturated fatty acids, in particular linolenic and arachidonic acid.