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Biomedical subjects

N G Khaltaev

Publications and source records attributed to N G Khaltaev.

At least 37 records · Page 2Linked to original sources
PubMed1983

[Nutrition and the incidence of ischemic heart disease].

The analysis of the correlation between diet and coronary heart disease (CHD) incidence in 40-59 year-old men from one of the Moscow districts has demonstrated dietary differences between subjects with and without CHD. Food and calories consumption reduces with age, however this is accompanied by an obvious increase in body weight and CHD incidence. Besides energy disturbance, consumption of essential polyunsaturated fatty acids also reduces with age. Patients with CHD show energy disturbance and lower, as compared to persons without CHD, consumption of polyunsaturated fatty acids.

Adult↗
PubMed1983

[Excess body weight as a risk factor in ischemic heart disease].

Men aged 40-59 from one of the Moscow districts were subjected to a randomized study. 3908 men (about 78% of subjects to be studied) were examined. 1021 men underwent repeated examinations. The incidence of coronary heart disease increased with the increase of body weight, whatever the levels of systolic and diastolic blood pressure, and blood plasma cholesterol, triglycerides, alpha-lipoprotein cholesterol and with no risk factors present.

Adult↗
PubMed1979

[Determination of excess body mass in epidemiological studies of cardiovascular diseases].

In epidemiological studies of cardiovascular diseases, in order to determine excessive body weight and its significance in the spread and development of ischemic heart disease among different populations it is necessary to use the best index characterizing the height-weight relationships and meeting such requirements as independence of growth and high correlation with weight. Analysis showed that the index weight/height2 may be used to determine excessive weight in 40--59-year-old males living in one of the Moscow districts. A 30.0 kg/m2 or higher value of this index is evidence of excessive increase in body mass.

Adult↗
PubMed1977

[Organization of collecting and analysis of the data on nutrition in epidemiological study of cardiovascular diseases].

The principles of collecting and analysis of information on nutrition in epidemiological study of cardiovascular diseases by means of electronic computers are described. A special program computes the consumption of 11 nutrients, the calorific value of the diet, and the calorie percentage of different nutrients with the exception of cholesterol. Certain coefficients are estimated, such as the ratio between the poly-unsaturated and the saturated fatty acids in the diet, and the ratio between the amount of starch and the total amount of refined and unrefined sugar, Well-trained technical personnel may be entrusted with the collection of the information, its coding, perforation, and feeding into the computer and with the obtainment of the data, which reduces the cost of the study considerably.

Cardiovascular Diseases↗
PubMed1976

[Quantatitative evaluation of food consumption in epidemiological studies of cardiovascular diseases].

On the basis of a brief calculation technique for foodstuffs a chart of the chemical composition of food was compiled, in which the most popular foodstuffs were averaged and classified according to their chemical similarity into 12 groups and 162 items. To check the correctness of the selection of the averaged units 21 males, aged 40 to 59 years, were questioned. The obtained data on the whole food consumed on the preceeding day were calculated in two variants: with the brief variant of calculations the averaged foodstuffs were used in accordance with the devised chart, with the long-term method the used data were retrieved from the available tables of the chemical composition of each product individually. A comparison of the results of calculations of the 21 daily rations obtained with the aid of the above two methods has demonstrated that the differences were absolutely negligible for total lipids, saturated, mono- and polynonsaturated fatty acids, total carbohydrates, refined and nonrefined sugar, compound carbohydrates, alcohol and the total caloric content of the food. The difference was meaningful for the total protein and cholesterol.

Adult↗