Nutrition as a risk factor for the development of cerebrovascular disease and stroke
According to the WHO, at present there is a shift in the structure of the main causes of mortality and morbidity: the burden of noninfectious diseases has sharply increased on a global scale. Analysis of the causes of mortality in the Russian Federation (RF) in 2017 shows that the first place belongs to diseases of the circulatory system (48% of the total number of deaths). According to global research data on the structure of cardiovascular pathologies (STONE, Syst-Eur, NICS), strokes occur approximately by 30% more often than myocardial infarctions. A decrease of mortality rates and an increase of life expectancy in the Russian Federation are possible due to creation of healthy habits and lifestyles, and early diagnosis of risk factors of disease development. The causes that are directly or indirectly related to nutrition play a considerable role in prevention of cerebrovascular pathologies. Programmes of nutritional support of patients with cerebrovascular pathologies have been worked out. They found reflection in the clinical guidelines «The use of dietetic and functional nutrition in therapeutic, prophylactic and rehabilitation programmes» (2015).
Key words: amino acids, vitamins, stroke, management, trace elements, nutrition, PUFA, mortality, cerebrovascular disease
For citation: Pyko М.Е., Bogdanov А.R., Pyko А.А. Nutrition as a risk factor for the development of cerebrovascular disease and stroke. Vopr. dietol. (Nutrition). 2020; 10(1): 20–26 (In Russian). DOI: DOI: 10.20953/2224-5448-2020-1-20-26