Dietary habits affect the risk of all-cause mortality (ACM) in the adult population according to prospective studies.Aim. To assess the effect of dietary habits on the ACM risk in the Rus­sian population.Material and methods. The prospective cohort included represen­ta­tive samples of 10 Russian regions (n=17175, 6767 men and 10408 wo­men aged 25-64 years), examined in 2012-2014 as part of the ESSE-RF study. Dietary habits were studied based on the consumption rate of the main food groups. The vital status of the cohort was updated every 2 years. The follow-up period was 6 years. Kaplan-Meier curves were used to analyze overall survival (OS). Cox proportional hazards model was used to assess the ACM risk.Results. In the Russian population, an increase in OS is associated with daily consumption of vegetables/fruits, dairy products (milk, kefir, yogurt, cottage cheese, and cheese), and the presence of the Heal­thy Eating Model (HEM) in the diet. A decrease in OS is associated with excess salt intake (ESI) in the diet, the habit of adding salt to pre­pared foods, and daily consumption of pickles (p<0,05). Among men, an increase in OS is observed with daily consumption of fruits/ve­ge­tables, cheese, and HEM, while a decrease is observed with daily consumption of pickles, general ESI, and the habit of adding salt to foods (p<0,05). In women, daily consumption of red meat, liquid dairy products, cheese, and sweets is associated with an increase in OS (p<0,05). The risk of ACM in the general population and among men increases with ESI — relative risk (RR)=1,31 [1,06-1,61] (p=0,012) and 1,41 [1,06-1,87] (p=0,017), respectively, adding salt to food — RR=1,34 [1,09-1,65] (p=0,006) and 1,5 [1,13-1,98] (p=0,005) and daily consumption of pickles — RR=1,48 [1,02-2,14] (p=0,039) and 1,5 [1,01-2,54] (p=0,045). In women, regular consumption of red meat — RR=0,7 [0,49-0,99] (p=0,043), liquid dairy products — RR=0,68 [0,5-0,93] (p=0,015) and cheese — RR=0,64 [0,46-0,9] (p=0,011) were associated with an ACM decrease.Conclusion. An ACM risk increase in the general population and among men is associated with excess salt intake, and a decrease in ACM risk in women is associated with the regular inclusion of red meat and dairy products in the diet.

Diet optimization is considered an effective strategy for preventing chronic noncommunicable diseases, as a necessary component of rehabilitation and, in general, as a preventive direction of healthy aging. The article discussed the different accents of the diet of older people. The main causes of the inferiority of such diet were considered. The review presented age-related physiological features of the changes in energy and nutrient requirements. Data on the features and criteria of formulating a diet, taking into account dietary diversity, are presented, including recommendations on the choice of food products. The basic principles of dietary correction in the presence of an alimentary-dependent risk factor in older people are described. The MIND diet was analyzed. The analysis revealed that diet must be optimized to prevent cognitive impairment.

The population of Japan and Okinawa is known for the longest life expectancy, which many researchers rightly associate with the nature of nutrition existing in these territories. The Japanese diet and Okinawan diet, along with other traditional diets, are real examples of historically established sustainable patterns of healthy eating. Asian eating styles have marked differences from European eating patterns, not only in differences in food sources, but also in eating habits. The article presents the historical, climatic and cultural features of these diets; the issues of food composition, energy and nutritional value of these models of nutrition are considered in detail with an analysis of the differences existing between them; highlights the benefits of products grown mainly in Japan, which are ration-forming for the population of this country; as well as the results of scientific studies on the protective effect of the Japanese and Okinawan diets on human health and disease prevention.

The increase in the prevalence of dietary risk factors and non-communicable diseases over the past decades has led to the search for new predictors, one of which is skipping breakfast. The article examines the potential of using the "daily breakfast"/"skipping breakfast" criterion as a prognostic marker. The results of studies on the correlation of daily breakfast with dietary risk factors (obesity and hypertension), type 2 diabetes, cardiovascular diseases and the risk of cardiovascular death are presented and analyzed. The effect of breakfast on the depression risk, which is an independent marker of cardiovascular diseases, is being studied. Also, possible pathogenetic mechanisms linking skipping breakfast with increased blood pressure are discussed. Research data is provided confirming the importance of morning meals for health. The article presents data on the prevalence of daily breakfast in the Russian population and in the populations of other countries with developed economies. Information is provided on the history of studying the effect of daily breakfast on health. Also, controversial scientific data is provided on the effect of skipping breakfast on body weight and its effective control. The role of morning meals in weight reduction programs is fully discussed. The issues of connection between the morning meal and daily calorie intake, the nutritional value of consumption of total protein, vitamins and minerals, as well as the uniform meal distribution across the day are considered. Data from a scientific discussion on the criteria for an "ideal" breakfast are presented, and general recommendations on the energy and nutritional value of a morning meal and the optimal composition of food are outlined.

The changing structure of food consumption requires updating the nutrition assessment tool, taking into account modern dietary patterns.Aim. To develop, evaluate the validity and reproducibility of semiquantitative food frequency questionnaire (FFQ) for the adult population.Material and methods. The FFQ questionnaire was developed as part of the Russian part of the international Prospective Urban and Rural Epidemiological (PURE) study. To compare the quantitative parameters of the energy and nutritional value of diet, the validation used data on the actual nutrition of 294 men and women aged 25-65 years, collected by 2 methods: 24-hour dietary recall (24hDR) — 4 surveys per year (1 time per season) and the developed FFQ — 2 surveys: initially (FFQ1) and after 12 months (FFQ2).Results. The minimum mean values for the vast majority of nutrients were recorded by the 24hDR method, while higher values — by FFQ2, and maximum values — by FFQ1. Pearson’s correlation coefficients ranged from 0,19 (retinol equivalent) to 0,53 (cholesterol), showing a moderate relationship between the two methods. After crossclassification, the proportion of subjects assigned to the same quartile of 24hDR and FFQ2 nutrient profile ranged from 26,9% (β-carotene) to 43,5% (cholesterol), and those assigned to opposite quartiles ranged from 3,1% (cholesterol) to 11,2% (retinol equivalent), indicating good agreement between these methods. The Bland-Altman plots showed slightly overestimated FFQ2 scores for total carbohydrate, protein, and dietary calories. The Pearson correlation between FFQ1 and FFQ2 values ranged from 0,46 to 0,82. The intraclass correlation showed the questionnaire reproducibility coefficients lower than the Pearson correlation. However, most of them remained at a value of >0,60.Conclusion. The results showed predominantly moderate validity and good reproducibility of the modern FFQ version, which allows it to be used to assess nutrition in the adult population with estimation of the energy and nutritional value of diet in the protocols of Russian epidemiological, preventive and clinical studies.

The association of hyperuricemia (HU) with cardiovascular disease (CVD), diabetes, metabolic syndrome, and kidney disease has been demonstrated in numerous studies. НU is the main pathogenetic factor in the development of gout and is associated with an increase in overall and cardiovascular mortality. НU is included in the list of factors determining cardiovascular risk. According to epidemiological studies, there is a high prevalence of HU in the world and its increase in recent decades. A number of factors have been identified that contribute to the increased risk of НU. Non-modifiable factors include gender, age, genetic factors, and modifiable factors include diet and lifestyle. Nutritional unbalances, increased life expectancy, increased prevalence of obesity, and increased use of drugs (especially diuretics) are seen as contributing factors to the rise in НU. The review was carried out to summarize the available information on the effect of dietary habits, individual foods and nutrients on serum uric acid (SUA) levels and the risk of developing HU. The review presents the results of scientific studies demonstrating the relationship of НU with the consumption of foods rich in purines (offal, red meat, fish, seafood, legumes), alcohol consumption, drinks sweetened with fructose, coffee, dairy products, vegetables and fruits. Diet correction is an important and necessary step in the prevention and treatment of НU. The article reviews the basic principles of dietary management in HU and provides dietary recommendations for patients. For effective prevention and treatment of НU, a mandatory correction of the diet is required.

Nutrition is one of the most significant factors influencing the state of health, the development of diseases and the generally the human longevity. The nature of nutrition, which has a protective effect, is the basis of the healthy diet. Among healthy nutritious rations, there are those that have developed naturally, formed from the cultural food heritage and later were made in scientific nutritional recommendations. These are such diets as the Mediterranean type of food, the Scandinavian diet, the Tibetan style of food, etc. At the same time, there are diets specially developed by specialists for specific purposes. All of them correspond to the basic principles of the healthy diet: balance, usefulness and energy balance. This article offers an overview of the use of individual diets that have been developed by nutritionists, such as the intermittent fasting diet, the Paleo diet, and the DASH (Dietary Approaches to Stop Hypertension) diet. The article discusses the differences and advantages of these dietary approaches, presents the results of effectiveness, considers the limitations and features of their use.