A comparative Hygienic Evaluation of Balance of Lipid Components in the Diet of Medical University Students

Abstract

INTRODUCTION: A balanced diet provides the optimal level of metabolism and is one of key modifiable factors of the primary prophylaxis of chronic non-infectious diseases. Excess of the common fat in the diet is the most common alimentary imbalance in nutrition of the population. AIM: A comparative characteristics of the level of the alimentary intake and of the main alimentary sources of lipid components in medical university students. MATERIALS AND METHODS: For quantification of entry of lipid components, the method of triple 24-hour reproduction was used. The data on actual nutrition were acquired and analyzed using a specialized questionnaire developed for the given study. RESULTS: A comparative analysis of levels of intake of the common fat, saturated and polyunsaturated fatty acids did not identify any statistically significant differences in women and men in both groups the main sources of the common fat and saturated fatty acids were hard cheese, milk chocolate, sausage products, chicken eggs, butter and mayonnaise. The main contribution to the required level of polyunsaturated fatty acids, irrespective of gender, were made by sunflower oil, fish, mayonnaise, nuts, seeds, pizza and olive oil. CONCLUSION: The level of intake of common fat with the diet exceeds the physiological demand in 95.3% of women and 94.8% of men. A share of saturated fatty acids made more than 10% of the energy value in 92% of female respondents and in 94% of male respondents, which is associated with the excessive quantity of the sources of hidden fat in the diet of students of the two comparison groups, such as hard cheese, milk chocolate and sausage products. In 45% of students, owing to the presence of oils, fish, mayonnaise and nuts in their diet, the level of entry of polyunsaturated fatty acids met the physiological demand.