Nutritional risk factors of cardiovascular diseases and their correction

Cardiovascular diseases are the leading cause of population death and disablement. Among the risk factors, a significant place is occupied by the nutrition that is associated with other risk factors (arterial hypertension, obesity, hypercholesterolemia and others). The article discusses the basic food nutrients (polyunsaturated fatty acids, flavonoids and others), provides a biochemical rationale for their use at the prevention of atherosclerosis and its complications.