DOI: 10.24075/brsmu.2018.056

ORIGINAL RESEARCH

Identification of districts at risk of nutrient-related diseases based on the local diet

Samodurova NYu1, Mamchik NP1, Istomin AV2, Klepikov OV3, Sokolenko GG4
About authors

1 Voronezh State Medical University, Voronezh

2 F. F. Erisman Federal Scientific Center of Hygiene, Mytishchi

3 Center for Hygiene and Epidemiology in Voronezh Region, Voronezh

4 Voronezh State Agricultural University, Voronezh

Correspondence should be addressed: Aleksandr V. Istomin
Semaschko 2, Moscow region, Mytischi, 141014; ur.xednay@nimotsi-namsire

Received: 2018-06-25 Accepted: 2018-10-20 Published online: 08.11.2018
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The growing incidence of nutrient-related diseases is a global challenge. The aim of this work was to study consumption of staple food products and to estimate the incidence of nutrient-related diseases in Voronezh region. Food consumption was analyzed from the reports of the local branch of the Federal State Statistics collected over two 5-year periods (1995–1999 and 2012–2016). The incidence of nutrient-related diseases was estimated based on the reports providing information about patients’ visits to healthcare facilities. The districts of Voronezh region were assigned to 5 ranks. Over the studied periods, the population of Voronezh region considerably changed its diet: consumption of fish and seafood, fresh fruits, meat, vegetables, gourds and melons, eggs, vegetable oil, milk and dairy products per person increased significantly. At the same time, consumption of sugar, breads and potatoes still exceeds the recommended intake 1.42-2.04-fold, which means that the main component of the diet is carbohydrates. We observed a significant 4.5-fold increase in obesity incidence, a 1.8-2.0-fold increase in the incidence of anemia and endocrine disorders and a 1.2 increase in the incidence of gastrointestinal diseases. In terms of prevention measures, the priority should be given to areas at a high risk of nutrient-related diseases.

Keywords: balanced nutrition, health risk of nutrition-related morbidity

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