2 research outputs found

    Π­Ρ„Ρ„Π΅ΠΊΡ‚ΠΈΠ²Π½ΠΎΡΡ‚ΡŒ спСциализированной Π΄ΠΈΠ΅Ρ‚ΠΎΡ‚Π΅Ρ€Π°ΠΏΠΈΠΈ Ρƒ ΠΏΠ°Ρ†ΠΈΠ΅Π½Ρ‚ΠΎΠ² с заболСваниями ΠΆΠ΅Π»ΡƒΠ΄ΠΎΡ‡Π½ΠΎ-ΠΊΠΈΡˆΠ΅Ρ‡Π½ΠΎΠ³ΠΎ Ρ‚Ρ€Π°ΠΊΡ‚Π°

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    Objective: to study the effectiveness of specialized diet therapy in patients with diseases of the gastrointestinal tract using 3 therapeutic and prophylactic food products (LLC Β«LEOVIT nutriaΒ»). Material and methods. The main group included 41 patients, who were divided into 3 subgroups depending on the type of therapeutic and prophylactic food products. The control group included 30 patients. The dynamics of the indicators of the clinical blood analysis and dynamics of indicators of metabolic disorders of liver function, including biosynthetic and secretory, were assessed (AST, ALT, GGT, total bilirubin). A study was also made of the dynamics of the spectrum of blood lipids by the content of total cholesterol, as well as the level of glucose in the blood on an empty stomach. All laboratory tests were carried out before the use of the products, on days 14 and 60 after the start of the use of therapeutic and prophylactic food products. Results. The studies noted good tolerance of products, the absence of allergic reactions or any side effects, even with prolonged use of specialized products (180 days). In the main group, plasma concentrations of AST, ALT and GGT, as well as total bilirubin decreased, while in the comparison group the differences were minimal. After 180 days in the main group ESR and CRP significantly decreased. The most significant decrease of these indicators (-54% and -207% respectively) was in the subgroup receiving Β«Vegetable Soup with Herbs and OatmealΒ» (LEOVIT GASTRO). In the subgroup receiving Β«Oatmeal porridge with herbs and flax seedΒ» (LEOVIT GASTRO) by 16 and 13%, and in the subgroup receiving Β«Protein-sea-buckthorn cocktailΒ» by 34 and 266% of the initial level, respectively. Moreover, in the comparison group, changes in these indicators were statistically unreliable. In all subgroups of the main group, after 180 days, a statistically significant decrease in the concentration of glucose by 6-17% and cholesterol by 9-18% from the initial level occurred. Conclusions. The studied products have pronounced anti-inflammatory activity, have hypoglycemic and hypocholesterolemic effects, do not cause side effects, can be recommended for the general population for the prevention and treatment of gastrointestinal diseases.ЦСль исслСдования - ΠΈΠ·ΡƒΡ‡ΠΈΡ‚ΡŒ ΡΡ„Ρ„Π΅ΠΊΡ‚ΠΈΠ²Π½ΠΎΡΡ‚ΡŒ спСциализированной Π΄ΠΈΠ΅Ρ‚ΠΎΡ‚Π΅Ρ€Π°ΠΏΠΈΠΈ Ρƒ ΠΏΠ°Ρ†ΠΈΠ΅Π½Ρ‚ΠΎΠ² с заболСваниями ΠΆΠ΅Π»ΡƒΠ΄ΠΎΡ‡Π½ΠΎ-ΠΊΠΈΡˆΠ΅Ρ‡Π½ΠΎΠ³ΠΎ Ρ‚Ρ€Π°ΠΊΡ‚Π° (Π–ΠšΠ’) с ΠΏΡ€ΠΈΠΌΠ΅Π½Π΅Π½ΠΈΠ΅ΠΌ Ρ‚Ρ€Π΅Ρ… Π»Π΅Ρ‡Π΅Π±Π½ΠΎ-профилактичСских ΠΏΡ€ΠΎΠ΄ΡƒΠΊΡ‚ΠΎΠ² питания (ООО Β«Π›Π•ΠžΠ’Π˜Π’ Π½ΡƒΡ‚Ρ€ΠΈΠΎΒ»). ΠœΠ°Ρ‚Π΅Ρ€ΠΈΠ°Π»Ρ‹ ΠΈ ΠΌΠ΅Ρ‚ΠΎΠ΄Ρ‹. ΠžΡΠ½ΠΎΠ²Π½ΡƒΡŽ Π³Ρ€ΡƒΠΏΠΏΡƒ исслСдования составил 41 ΠΏΠ°Ρ†ΠΈΠ΅Π½Ρ‚, ΠΊΠΎΡ‚ΠΎΡ€Ρ‹Π΅, Π² зависимости ΠΎΡ‚ Π²ΠΈΠ΄Π° ΠΏΠΎΠ»ΡƒΡ‡Π°Π΅ΠΌΠΎΠ³ΠΎ Π»Π΅Ρ‡Π΅Π±Π½ΠΎ-профилактичСского ΠΏΡ€ΠΎΠ΄ΡƒΠΊΡ‚Π° питания, Π±Ρ‹Π»ΠΈ Π΄ΠΎΠΏΠΎΠ»Π½ΠΈΡ‚Π΅Π»ΡŒΠ½ΠΎ Ρ€Π°Π·Π΄Π΅Π»Π΅Π½Ρ‹ Π½Π° 3 ΠΏΠΎΠ΄Π³Ρ€ΡƒΠΏΠΏΡ‹. ΠšΠΎΠ½Ρ‚Ρ€ΠΎΠ»ΡŒΠ½ΡƒΡŽ Π³Ρ€ΡƒΠΏΠΏΡƒ составили 30 ΠΏΠ°Ρ†ΠΈΠ΅Π½Ρ‚ΠΎΠ². 141 Π‘Ρ‹Π»Π° ΠΏΡ€ΠΎΠ²Π΅Π΄Π΅Π½Π° ΠΎΡ†Π΅Π½ΠΊΠ° Π΄ΠΈΠ½Π°ΠΌΠΈΠΊΠΈ ΠΏΠΎΠΊΠ°Π·Π°Ρ‚Π΅Π»Π΅ΠΉ клиничСского Π°Π½Π°Π»ΠΈΠ·Π° ΠΊΡ€ΠΎΠ²ΠΈ ΠΈ ΠΏΠΎΠΊΠ°Π·Π°Ρ‚Π΅Π»Π΅ΠΉ мСтаболичСских Π½Π°Ρ€ΡƒΡˆΠ΅Π½ΠΈΠΉ Ρ„ΡƒΠ½ΠΊΡ†ΠΈΠΈ ΠΏΠ΅Ρ‡Π΅Π½ΠΈ, Π²ΠΊΠ»ΡŽΡ‡Π°Ρ биосинтСтичСскиС ΠΈ сСкрСторныС (Π°ΠΊΡ‚ΠΈΠ²Π½ΠΎΡΡ‚ΡŒ АБВ, АЛВ, Π“Π“Π’, ΠΎΠ±Ρ‰ΠΈΠΉ Π±ΠΈΠ»ΠΈΡ€ΡƒΠ±ΠΈΠ½). Π’Π°ΠΊΠΆΠ΅ Π² исслСдовании ΠΈΠ·ΡƒΡ‡Π°Π»Π°ΡΡŒ Π΄ΠΈΠ½Π°ΠΌΠΈΠΊΠ° спСктра Π»ΠΈΠΏΠΈΠ΄ΠΎΠ² ΠΊΡ€ΠΎΠ²ΠΈ ΠΏΠΎ ΡΠΎΠ΄Π΅Ρ€ΠΆΠ°Π½ΠΈΡŽ ΠΎΠ±Ρ‰Π΅Π³ΠΎ холСстСрина ΠΈ уровня Π³Π»ΡŽΠΊΠΎΠ·Ρ‹ Π² ΠΊΡ€ΠΎΠ²ΠΈ Π½Π°Ρ‚ΠΎΡ‰Π°ΠΊ. ВсС Π»Π°Π±ΠΎΡ€Π°Ρ‚ΠΎΡ€Π½Ρ‹Π΅ исслСдования ΠΏΡ€ΠΎΠ²ΠΎΠ΄ΠΈΠ»ΠΈΡΡŒ Π΄ΠΎ Π½Π°Ρ‡Π°Π»Π° примСнСния ΠΏΡ€ΠΎΠ΄ΡƒΠΊΡ‚ΠΎΠ², Π½Π° 14-ΠΉ ΠΈ 180-ΠΉ Π΄Π½ΠΈ послС Π½Π°Ρ‡Π°Π»Π° примСнСния Π»Π΅Ρ‡Π΅Π±Π½ΠΎ-профилактичСских ΠΏΡ€ΠΎΠ΄ΡƒΠΊΡ‚ΠΎΠ² питания. Π Π΅Π·ΡƒΠ»ΡŒΡ‚Π°Ρ‚Ρ‹. ΠžΡ‚ΠΌΠ΅Ρ‡Π΅Π½Π° Ρ…ΠΎΡ€ΠΎΡˆΠ°Ρ ΠΏΠ΅Ρ€Π΅Π½ΠΎΡΠΈΠΌΠΎΡΡ‚ΡŒ, отсутствиС аллСргичСских Ρ€Π΅Π°ΠΊΡ†ΠΈΠΉ ΠΈΠ»ΠΈ ΠΊΠ°ΠΊΠΈΡ…-Π»ΠΈΠ±ΠΎ ΠΏΠΎΠ±ΠΎΡ‡Π½Ρ‹Ρ… эффСктов Π΄Π°ΠΆΠ΅ ΠΏΡ€ΠΈ Π΄Π»ΠΈΡ‚Π΅Π»ΡŒΠ½ΠΎΠΌ ΠΏΡ€ΠΈΠΌΠ΅Π½Π΅Π½ΠΈΠΈ спСциализированных ΠΏΡ€ΠΎΠ΄ΡƒΠΊΡ‚ΠΎΠ² (180 Π΄Π½Π΅ΠΉ). Π’ основной Π³Ρ€ΡƒΠΏΠΏΠ΅ наблюдалось сниТСниС ΠΊΠΎΠ½Ρ†Π΅Π½Ρ‚Ρ€Π°Ρ†ΠΈΠΈ Π² ΠΏΠ»Π°Π·ΠΌΠ΅ ΠΊΡ€ΠΎΠ²ΠΈ АБВ, АЛВ ΠΈ Π“Π“Π’, Π° Ρ‚Π°ΠΊΠΆΠ΅ ΠΎΠ±Ρ‰Π΅Π³ΠΎ Π±ΠΈΠ»ΠΈΡ€ΡƒΠ±ΠΈΠ½Π°, ΠΏΡ€ΠΈ этом Π² Π³Ρ€ΡƒΠΏΠΏΠ΅ сравнСния различия Π±Ρ‹Π»ΠΈ ΠΌΠΈΠ½ΠΈΠΌΠ°Π»ΡŒΠ½Ρ‹. Π§Π΅Ρ€Π΅Π· 180 Π΄Π½Π΅ΠΉ Π² основной Π³Ρ€ΡƒΠΏΠΏΠ΅ ΠΎΡ‚ΠΌΠ΅Ρ‡Π°Π»ΠΎΡΡŒ достовСрноС сниТСниС БОЭ ΠΈ ΠΊΠΎΠ½Ρ†Π΅Π½Ρ‚Ρ€Π°Ρ†ΠΈΠΈ Π‘Π Π‘ ΠΎΡ‚Π½ΠΎΡΠΈΡ‚Π΅Π»ΡŒΠ½ΠΎ исходного уровня; Π½Π°ΠΈΠ±ΠΎΠ»Π΅Π΅ Π²Ρ‹Ρ€Π°ΠΆΠ΅Π½Π½Ρ‹ΠΌ это сниТСниС Π±Ρ‹Π»ΠΎ Π² ΠΏΠΎΠ΄Π³Ρ€ΡƒΠΏΠΏΠ΅ ΠΏΠ°Ρ†ΠΈΠ΅Π½Ρ‚ΠΎΠ², ΠΏΠΎΠ»ΡƒΡ‡Π°Π²ΡˆΠΈΡ… спСциализированный ΠΏΡ€ΠΎΠ΄ΡƒΠΊΡ‚ диСтичСского Π»Π΅Ρ‡Π΅Π±Π½ΠΎΠ³ΠΎ ΠΈ диСтичСского профилактичСского питания Β«Π‘ΡƒΠΏ-ΠΏΡŽΡ€Π΅ ΠΎΠ²ΠΎΡ‰Π½ΠΎΠΉ с Ρ‚Ρ€Π°Π²Π°ΠΌΠΈ ΠΈ овсянкой» (Π›Π•ΠžΠ’Π˜Π’ GASTRO) - Π½Π° 54 ΠΈ 207%, соотвСтствСнно. Π’ ΠΏΠΎΠ΄Π³Ρ€ΡƒΠΏΠΏΠ΅, ΠΏΠΎΠ»ΡƒΡ‡Π°Π²ΡˆΠ΅ΠΉ Β«ΠšΠ°ΡˆΡƒ ΠΎΠ²ΡΡΠ½ΡƒΡŽ с Ρ‚Ρ€Π°Π²Π°ΠΌΠΈ ΠΈ сСмСнСм льна» (Π›Π•ΠžΠ’Π˜Π’ GASTRO), БОЭ ΠΈ концСнтрация Π‘Π Π‘ снизились Π½Π° 16 ΠΈ 13% ΠΎΡ‚ исходного уровня, соотвСтствСнно, Π° Π² ΠΏΠΎΠ΄Π³Ρ€ΡƒΠΏΠΏΠ΅, ΠΏΠΎΠ»ΡƒΡ‡Π°Π²ΡˆΠ΅ΠΉ Β«ΠšΠΎΠΊΡ‚Π΅ΠΉΠ»ΡŒ Π±Π΅Π»ΠΊΠΎΠ²ΠΎ-ΠΎΠ±Π»Π΅ΠΏΠΈΡ…ΠΎΠ²Ρ‹ΠΉΒ» (Π›Π•ΠžΠ’Π˜Π’ GASTRO) - Π½Π° 34 ΠΈ 266%. ΠŸΡ€ΠΈ этом Π² Π³Ρ€ΡƒΠΏΠΏΠ΅ сравнСния измСнСния этих ΠΏΠΎΠΊΠ°Π·Π°Ρ‚Π΅Π»Π΅ΠΉ Π½Π΅ ΠΈΠΌΠ΅Π»ΠΈ статистичСской достовСрности. Π’ΠΎ всСх ΠΏΠΎΠ΄Π³Ρ€ΡƒΠΏΠΏΠ°Ρ… основной Π³Ρ€ΡƒΠΏΠΏΡ‹ Ρ‡Π΅Ρ€Π΅Π· 180 Π΄Π½Π΅ΠΉ ΠΏΡ€ΠΎΠΈΠ·ΠΎΡˆΠ»ΠΎ статистичСски достовСрноС сниТСниС ΠΊΠΎΠ½Ρ†Π΅Π½Ρ‚Ρ€Π°Ρ†ΠΈΠΈ Π³Π»ΡŽΠΊΠΎΠ·Ρ‹ Π½Π° 6-17% ΠΈ холСстСрина Π½Π° 9-18% ΠΎΡ‚ исходного уровня. Π—Π°ΠΊΠ»ΡŽΡ‡Π΅Π½ΠΈΠ΅. Π˜ΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½Π½Ρ‹Π΅ ΠΏΡ€ΠΎΠ΄ΡƒΠΊΡ‚Ρ‹ ΠΎΠ±Π»Π°Π΄Π°ΡŽΡ‚ Π²Ρ‹Ρ€Π°ΠΆΠ΅Π½Π½ΠΎΠΉ ΠΏΡ€ΠΎΡ‚ΠΈΠ²ΠΎΠ²ΠΎΡΠΏΠ°Π»ΠΈΡ‚Π΅Π»ΡŒΠ½ΠΎΠΉ Π°ΠΊΡ‚ΠΈΠ²Π½ΠΎΡΡ‚ΡŒΡŽ, ΠΎΠΊΠ°Π·Ρ‹Π²Π°ΡŽΡ‚ гипогликСмичСский ΠΈ гипохолСстСринСмичСский эффСкты, Π½Π΅ Π²Ρ‹Π·Ρ‹Π²Π°ΡŽΡ‚ ΠΏΠΎΠ±ΠΎΡ‡Π½Ρ‹Ρ… эффСктов ΠΈ ΠΌΠΎΠ³ΡƒΡ‚ Π±Ρ‹Ρ‚ΡŒ Ρ€Π΅ΠΊΠΎΠΌΠ΅Π½Π΄ΠΎΠ²Π°Π½Ρ‹ ΡˆΠΈΡ€ΠΎΠΊΠΎΠΌΡƒ ΠΊΡ€ΡƒΠ³Ρƒ ΠΏΠ°Ρ†ΠΈΠ΅Π½Ρ‚ΠΎΠ² с Ρ†Π΅Π»ΡŒΡŽ ΠΏΡ€ΠΎΡ„ΠΈΠ»Π°ΠΊΡ‚ΠΈΠΊΠΈ ΠΈ комплСксной Ρ‚Π΅Ρ€Π°ΠΏΠΈΠΈ Π·Π°Π±ΠΎΠ»Π΅Π²Π°Π½ΠΈΠΉ Π–ΠšΠ’

    Experience of application of specialized food product of dietary therapeutic and dietary preventive nutrition in case of inflammatory diseases of gastrointestinal tract

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    Introduction. In almost all diseases of the gastrointestinal tract, the inflammatory process plays an important pathogenetic role and affects the course of the disease and the determination of treatment tactics. The most physiological way to prevent and treat inflammatory diseases of the gastrointestinal tract, of course, is dietary nutrition. Purpose: To study the anti-inflammatory effect of a specialized product specialized therapeutic and dietary prophylaxis nutrition Β«Vegetable soup with oatmeal herbsΒ» based on a study of clinical and laboratory parameters and dynamics of inflammatory markers. Materials and methods. An open single-center prospective observational study was conducted in parallel groups. The main group and the comparison group were 14 and 10 patients with gastrointestinal diseases, respectively. Only patients of the main group received a specialized product Β«Vegetable Soup with herbs and oatmealΒ». All participants were assessed the dynamics of clinical blood analysis indicators (hemoglobin, white blood cells, red blood cells, leukocyte formula indicators) and the dynamics of proteinogram indicators (total protein and protein fractions-albumins and globulins) and C-reactive protein (CRP). Results. The anti-inflammatory effect after administration of the specialized product occurs in 14 days and is expressed in a reliable reduction of leukocytosis, blood sedimentation rate (BSR), CRP. After 2 months after the start of the product intake, the BSR values decreased significantly by 35%, the CRP by 51% from the baseline and the leukocyte content decreased by 14.5%. Against the background of a dietotherapy in 14 days levels Ξ±1-Π³Π»ΠΎΠ±ΡƒΠ»ΠΈΠ½Π°, Ξ±2-Π³Π»ΠΎΠ±ΡƒΠ»ΠΈΠ½Π° and Ξ³-globulin began to decrease, and in 2 months level Ξ±1-globulins decreased by 40% of initial level to the reference values. The level of Ξ±2-globulins and Ξ³-globulin also decreased significantly, while the albumin concentration in the blood increased significantly. In the comparison group, changes in these parameters did not reach a reliable degree of significance. Conclusions: the specialized product Β«Vegetable Soup with herbs and oatmealΒ» has an anti-inflammatory effect, characterized by a decrease in anti-inflammatory laboratory parameters, which manifests itself after 14 days of administration, can be recommended for inclusion in the diets of patients with gastrointestinal diseases during exacerbation and during remissions as well. Β© 2020, Remedium Group Ltd. All rights reserved
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