Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 110810 10.21603/2074-9414-2025-4-2603 VBRMPW ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Diet Therapy Fortified with Plant-Based Specialized Products to Prevent Cardiovascular Risk Инновационные подходы к созданию специализированных продуктов на основе растительного сырья как ключ к профилактике кардиоваскулярных рисков https://orcid.org/0000-0002-2878-8069 Симоненко Елена Сереевна Simonenko Elena S. nir@niidp.ru https://orcid.org/0000-0002-6999-5048 Симоненко Сергей Владимирович Simonenko Sergey V. https://orcid.org/0000-0002-3492-1778 Залетова Татьяна Сергеевна Zaletova Tatiana S. https://orcid.org/0009-0004-1599-3209 Хитров Анатолий Анатольевич Khitrov Anatoly A. https://orcid.org/0000-0003-3848-7478 Семенова Елена Сергеевна Semenova Elena S. https://orcid.org/0000-0002-5360-8955 Бегунова Анна Васильевна Begunova Anna V. https://orcid.org/0009-0000-2244-9851 Самсонова Ирина Сергеевна Samsonova Irina S. Научно-исследовательский институт детского питания – филиал Федерального государственного бюджетного учреждения науки «Федеральный исследовательский центр питания, биотехнологии и безопасности пищи» Истра Россия Scientific Research Institute of Baby Food – a branch of the Federal State Budgetary Scientific Institution “Federal Research Center for Nutrition, Biotechnology and Food Safety” Istra Russian Federation Научно-исследовательский институт детского питания – филиал Федерального государственного бюджетного учреждения науки «Федеральный исследовательский центр питания, биотехнологии и безопасности пищи» Истра Россия Scientific Research Institute of Baby Food – a branch of the Federal State Budgetary Scientific Institution “Federal Research Center for Nutrition, Biotechnology and Food Safety” Istra Russian Federation Федеральный исследовательский центр питания, биотехнологии и безопасности пищи Москва Россия Federal Research Center of Nutrition, Biotechnology and Food Safety Moscow Russian Federation ООО Научное производственное объединение «Биомедицинские инновационные технологии» Медное Россия Biomedical Innovation Technologies Ltd Mednoye Russian Federation Научно-исследовательский институт детского питания – филиал Федерального государственного бюджетного учреждения науки «Федеральный исследовательский центр питания, биотехнологии и безопасности пищи» Истра Россия Scientific Research Institute of Baby Food – a branch of the Federal State Budgetary Scientific Institution “Federal Research Center for Nutrition, Biotechnology and Food Safety” Istra Russian Federation Научно-исследовательский институт детского питания – филиал Федерального государственного бюджетного учреждения науки «Федеральный исследовательский центр питания, биотехнологии и безопасности пищи» Истра Россия Scientific Research Institute of Baby Food – a branch of the Federal State Budgetary Scientific Institution “Federal Research Center for Nutrition, Biotechnology and Food Safety” Istra Russian Federation Научно-исследовательский институт детского питания – филиал Федерального государственного бюджетного учреждения науки «Федеральный исследовательский центр питания, биотехнологии и безопасности пищи» Истра Россия Scientific Research Institute of Baby Food – a branch of the Federal State Budgetary Scientific Institution “Federal Research Center for Nutrition, Biotechnology and Food Safety” Istra Russian Federation 25 12 2025 25 12 2025 55 4 744 754 17 06 2025 02 09 2025 https://fptt.ru/en/issues/24078/24087/

Сердечно-сосудистые заболевания остаются ведущей причиной смерти в мире, во многом из-за распространенности нездорового питания, ожирения и сопутствующих метаболических нарушений. Разработка специализированных пищевых продуктов, включающих заменители молочного жира, может способствовать снижению этих рисков. В исследование включили 40 пациентов отделения персонализированной диетотерапии, рандомизированных на две сопоставимые группы: основная (ОГ, n = 20) получала специализированный продукт для диетического профилактического питания в дополнение к низкокалорийной диете, контрольная (КГ, n = 20) – только диету. Диагностический комплекс включал клиническое обследование (анамнез, осмотр, антропометрию с ИМТ, АД, ЧСС), лабораторные анализы (клинический и биохимический анализы крови с оценкой липидного профиля, углеводного обмена, витаминного статуса и антиоксидантной активности), инструментальные методы (биоимпедансометрию, непрямую калориметрию), анализ рациона, исследование белкового обмена, органолептическую оценку и мониторинг побочных эффектов. Статистический анализ выполняли в StatTech v.3.0.4. Исследование показало, что включение специализированного продукта в диету обеспечило значимое снижение общего холестерина на 13,5 % и холестерина ЛПНП на 12,1 %, а также уменьшение жировой массы на 1,5 % при сохранении мышечной ткани. Отмечено существенное улучшение метаболических показателей: снижение уровня гомоцистеина на 13,0 %, уменьшение окислительного стресса (малоновый альдегид снизился на 31,9 %) и повышение уровня витамина В12 на 58,3 %. Применение данной диетотерапии не сопровождалось развитием побочных реакций. Специализированный для диетического профилактического питания продукт, изготовленный по технологии сыра, может быть рекомендован для использования в диетическом профилактическом питании путем включения в состав рациона для снижения кардиоваскулярных рисков.

Cardiovascular disease remains the leading cause of death worldwide, largely due to unhealthy diet, obesity, and associated metabolic disorders. Formulating specialized food products incorporating milk fat replacers could help reduce these risks. Forty patients from the personalized diet therapy department were recruited for the study and randomized into two groups. The study group (n = 20) received a low-calorie diet fortified with a specialized preventative product, while the control group (n = 20) received an unfortified diet. The diagnostic tests included a clinical examination (medical history, physical examination, and anthropometric measurements such as body mass index, blood pressure, and heart rate), laboratory tests (clinical and biochemical blood tests, analyses of the lipid profile, carbohydrate metabolism, vitamin status, and antioxidant activity), instrumental methods (bioimpedance analysis, indirect calorimetry), as well as diet analysis, protein metabolism analysis, sensory evaluation, and monitoring of side effects. Statistical analysis was performed in StatTech v.3.0.4. Fortifying the diet with the specialized product resulted in a significant reduction in total cholesterol (by 13.5%), low-density lipoprotein cholesterol (by 12.1%), and fat mass (by 1.5%) with preserved muscle tissue. Significant improvements in metabolic parameters included a 13.0% decrease in homocysteine levels, lower oxidative stress (malonaldehyde down by 31.9%), and a 58.3% increase in vitamin B12. The administration of this diet therapy was not associated with the development of any adverse reactions. The specialized preventative product manufactured using cheese technology can be recommended for use in preventative nutrition to reduce cardiovascular risks.

 Заменители молочного жира дислипидемия биоимпедансометрия кардиопротекция антиатерогенный Milk fat replacers dyslipidemia bioimpedance analysis cardioprotection antiatherogenic Работа по подготовке рукописи проведена за счет средств субсидии на выполнение государственного задания по направлению FGMF-2025-0007 «Разработка состава, рецептур, технологий продуктов детского и геродиетического питания для оптимизации пищевых рационов детей различных возрастных групп и лиц пожилого возраста, а также разработка способов профилактики и коррекции нарушений пищевого статуса у детей и подростков с применением инновационных продуктов детского питания». This research was funded as part of State Assignment FGMF-2025-0007 “Development of the composition, recipes, technologies of baby and gerodietetic food products to optimize the diets of children of different age groups and the elderly, as well as the development of methods for the prevention and correction of nutritional status disorders in children and adolescents using innovative baby food products”.

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