The role of a balanced diet in the metabolism of nutrients

Abstract

The purpose of the study was to assess the metabolic status of the body when correcting the diet with a concentrated natural product. Materials and methods. The diet of athletes was analyzed. The leading group (n = 15) received concentrated food products (CNP) for 20 days: No. 1 - 30.0 g and No. 2 - 20 g each. Blood indices including (total protein, uric acid, urea, creatinine, total cholesterol, high and low-density lipoprotein cholesterol, triglycerides, glucose, amylase) were assessed metabolic status: taken before, after, and in one month of taking CNP Results. The diet’s calorie content was 5953.2-6494.4 kcal/day in the main and the comparison group corresponding to this cohort’s physiological need. The proportions of protein and fat exceeded the recommended ones; deficiency of carbohydrates accounted for 8.7%. The inclusion of CNP increased the ratio of slow carbohydrates, vitamins, minerals, and minor food components. In the leading group, the increase in urea and uric acid was less significant in terms of average indices, and the proportion of such people increased. Creatinine was significantly higher than baseline within one month after CNP administration. The increase in the proportion of people with increased total cholesterol is 2.9 times less; the share with a borderline high level decreased by 15.5%, in the comparison group, it increased by 5.6%. The proportion with low-density lipoproteins exceeding the reference value decreased from 61.5% to 30.0% in the comparison group - without dynamics (55.6%) and signs of dyslipidemia increased. In the main group, within the normal range, 76.9% of individuals had an increase in glucose, amylase by 5.7% (p = 0.049). Conclusion. The diet is not macronutrient balanced. The use of CNP affected the metabolism of proteins, fats, and carbohydrates. It proved a more adequate energy supply for the activities of the persons of the main group. There has been shown the possibility of correcting the body’s metabolic processes with food products that reduces the risk of developing prenosological conditions during physical exertion, particularly fatigue and cardiovascular pathology.