Abstract

Cardiovascular disease remains the leading cause of death worldwide, largely due to unhealthy diet, obesity, and associated metabolic disorders. Formulating specialized food products incorporating milk fat replacers could help reduce these risks. Forty patients from the personalized diet therapy department were recruited for the study and randomized into two groups. The study group (n = 20) received a low-calorie diet fortified with a specialized preventative product, while the control group (n = 20) received an unfortified diet. The diagnostic tests included a clinical examination (medical history, physical examination, and anthropometric measurements such as body mass index, blood pressure, and heart rate), laboratory tests (clinical and biochemical blood tests, analyses of the lipid profile, carbohydrate metabolism, vitamin status, and antioxidant activity), instrumental methods (bioimpedance analysis, indirect calorimetry), as well as diet analysis, protein metabolism analysis, sensory evaluation, and monitoring of side effects. Statistical analysis was performed in StatTech v.3.0.4. Fortifying the diet with the specialized product resulted in a significant reduction in total cholesterol (by 13.5%), low-density lipoprotein cholesterol (by 12.1%), and fat mass (by 1.5%) with preserved muscle tissue. Significant improvements in metabolic parameters included a 13.0% decrease in homocysteine levels, lower oxidative stress (malonaldehyde down by 31.9%), and a 58.3% increase in vitamin B12. The administration of this diet therapy was not associated with the development of any adverse reactions. The specialized preventative product manufactured using cheese technology can be recommended for use in preventative nutrition to reduce cardiovascular risks.

Keywords

Milk fat replacers, dyslipidemia, bioimpedance analysis, cardioprotection, antiatherogenic

REFERENCES

1. Enina EN, Vaisman DSh, Bogdanova TG. Dynamics in incidence of diseases of the circulatory system and coverage of adult population with regular health examination in the Russian Federation in 2019–2023. Social aspects of population health. 2024;70(6):1. (In Russ.) https://doi.org/10.21045/2071-5021-2024-70-6-1
2. Cardiovascular diseases (CVDs). World Health Organization. (In Russ.) [cited 2025 May 25]. Available from: https://www.who.int/ru/news-room/fact-sheets/detail/cardiovascular-diseases-(cvds)
3. Erimbetova ZB, Begzhanova GS. Key ways for prevention of cardiovascular diseases. Economy and society. 2020;(5–1):638–640. (In Russ.) https://elibrary.ru/PZDFUT
4. Glushhenko VA, Irklienko EK. Cardiovascular morbidity – One of the most vital problems of modern health care. Medicine and healthcare organization. 2019;4(1):56–63. (In Russ.) https://elibrary.ru/KNGYDV
5. Bichurin DR, Atmaikina OV, Cherepanova OA. Cardiovascular diseases. A regional aspect. International Research Journal. 2023;(8):116. (In Russ.) https://doi.org/10.23670/IRJ.2023.134.103
6. Karamnova NS, Kapustina AV, Kutsenko VA, Shvabskaya OB, Balanova YuA, et al. Nutritional status and the risk of cardiovascular events. Results of a 6-year prospective follow-up of the ESSE-RF study cohort. Russian Journal of Cardiology. 2024;29(9):5999. (In Russ.) https://doi.org/10.15829/1560-4071-2024-5999
7. Boytsov SA, Pogosova NV, Ansheles AA, et al. Cardiovascular prevention 2022. Russian national guidelines. Russian Journal of Cardiology. 2023;28(5):5452. (In Russ.) https://doi.org/10.15829/1560-4071-2023-5452
8. Monisov FM, Rugol LV. Assessment of primary medical care for patients with obesity in the Russian Federation. Current problems of health care and medical statistics. 2024;(3):701–712. (In Russ.) https://doi.org/10.24412/2312-2935-2024-3-701-712
9. He FJ, Tan M, Ma Y, MacGregor GA. Salt reduction to prevent hypertension and cardiovascular disease: JACC stateof-the-art review. Journal of the American College of Cardiology. 2020;75(6):632–647. https://doi.org/10.1016/j.jacc.2019.11.055
10. Karamnova NS, Kapustina AV, Kutsenko VA, Shvabskaia OB, Balanova YuA, et al. Dietary habits and all-cause mortality risk in the adult population. Results of a 6-year prospective follow-up of the ESSE-RF study cohort. Cardiovascular Therapy and Prevention. 2024;23(9):4113. (In Russ.) https://doi.org/10.15829/1728-8800-2024-4113
11. Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC. Trans fatty acids and cardiovascular disease. The New England Journal of Medicine. 2006;354(15):1601–1613. https://doi.org/10.1056/NEJMra054035
12. Zholdin BK, Yeshniyazov NB, Medovchshikov VV, et al. Modified risk factors and their influence on the development of cardiovascular diseases. West Kazakhstan Medical Journal. 2017;(1):4–12. (In Russ.) https://elibrary.ru/YTGIOZ
13. Starodubova AV. Can healthy eating be considered a health-preserving tool? Herald of the Russian Academy of Sciences. 2022;92(2):162–170. (In Russ.) https://doi.org/10.31857/S0869587322020098
14. Starodubova AV, Chazova IE, Tutelyan VA, Nikityuk DB, Pavlovskaya EV, et al. Eurasian clinical practice guidelines for dietary management of cardiovascular diseases (2024). Eurasian heart journal. 2024;(4):6–67. (In Russ.) https://doi.org/10.38109/2225-1685-2024-4-6-66
15. Alyavi BA, Abdullaev AH, Dalimova DA, et al. Diet as an important factor in the prevention and treatment of cardiovascular diseases. Journal of cardiorespiratory research. 2021;2(2):9–15. (In Russ.) http://dx.doi.org/10.26739/2181-0974-2021-2-1
16. Unhapipatpong C, Shantavasinkul PC, Kasemsup V, et al. Tropical oil consumption and cardiovascular disease: An umbrella review of systematic reviews and meta analyses. Nutrients. 2021;13(5):1549. https://doi.org/10.3390/nu13051549
17. Jakobsen MU, Trolle E, Outzen M, Mejborn H, Grønberg MG, et al. Intake of dairy products and associations with major atherosclerotic cardiovascular diseases: a systematic review and meta-analysis of cohort studies. Scientific Reports. 2021;11(1):1303. https://doi.org/10.1038/s41598-020-79708-x
18. Feingold KR. The effect of diet on cardiovascular disease and lipid and lipoprotein levels. Endotext. South Dartmouth: MDText.com, Inc.; 2024.
19. Zhao Y, Khalesi H, He J, Fang Y. Application of differrent hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese. Food Hydrocolloids. 2023;138:108493. https://doi.org/10.1016/j.foodhyd.2023.108493
20. Marchetti L, Andres SC. Use of nanocellulose in meat products. Current Opinion in Food Science. 2021;38:96–101. https://doi.org/10.1016/j.cofs.2020.11.003
21. Syan V, Kaur J, Sharma K, Patni M, Rasane P, et al. An overview on the types, applications and health implications of fat replacers. Journal of Food Science and Technology. 2024;61:27–38. https://doi.org/10.1007/s13197-022-05642-7
22. Arnett DK, Blumenthal RS, Albert MA, Buroker AB, Goldberger ZD, et al. 2019 ACC/AHA guideline on the primary prevention of cardiovascular disease: A report of the American college of cardiology/American heart association task force on clinical practice guidelines. Circulation. 2019;140(11):e596–e646. https://doi.org/10.1161/CIR.0000000000000678
23. Piepoli MF, Abreu A, Albus C, Ambrosetti M, Brotons C, et al. Update on cardiovascular prevention in clinical practice: A position paper of the European association of preventive cardiology of the European society of cardiology. European Journal of Preventive Cardiology. 2020;27(2);181–205. https://doi.org/10.1177/2047487319893035
24. Abd El-Wahed EM, Hassanien MFR. Chemical, rheological and sensory characteristics of processed cheese spread analogues. Carpathian Journal of Food Science and Technology. 2019;11(1):135–148.
25. Briggs MA, Petersen K, Kris-Etherton P. Saturated fatty acids and cardiovascular disease: Replacements for saturated fat to reduce cardiovascular risk. Healthcare. 2017;5(2):29. https://doi.org/10.3390/healthcare5020029
26. Leong TSH, Ong L, Gamlath CJ, Gras SL, Ashokkumar M, et al. Formation of cheddar cheese analogues using canola oil and ultrasonication – A comparison between single and double emulsion systems. International Dairy Journal. 2020;105:104683. https://doi.org/10.1016/j.idairyj.2020.104683
27. McSweeney P, Fox PF, Cotter PD, Everett DW. Cheese: Chemistry, physics and microbiology: Fourth edition. 4th ed. USA: Elsevier; 2017. 1203 p.
28. Gómez-Cortés P, Juárez M, de la Fuente MA. Milk fatty acids and potential health benefits: An updated vision. Trends in Food Science & Technology. 2018;81:1–9. https://doi.org/10.1016/j.tifs.2018.08.014
29. Thitame SN, Aher AA. Algal biomolecules in cardiovascular disease: A review of current evidence and emerging therapeutic avenues. Journal of Pharmacy and Bioallied Sciences. 2025;17(Suppl. 1):S12–S15. https://doi.org/10.4103/jpbs.jpbs_1760_24
30. Cho C-H, Lu Y-A, Kim M-Y, Jeon Y-J, Lee S-H. Therapeutic potential of seaweed-derived bioactive compounds for cardiovascular disease treatment. Applied Sciences. 2022;12(3):1025. https://doi.org/10.3390/app12031025
31. Kumari A, Garima, Bharadvaja N. A comprehensive review on algal nutraceuticals as prospective therapeutic agent for different diseases. 3 Biotech. 2023;13(2):44. https://doi.org/10.1007/s13205-022-03454-2