MODERN APPROACHES TO DIЕTOTHERAPY IN HYPERTENSIVE DISEASE

The article features the diet therapy in hypertension, recommendations of the World Health Organization (WHO), leading European nutritionists and cardiologists on the disease. The aim of the study – to get acquainted with the nutritional characteristics of hypertension; analyze known publications on nutrition and diet therapy in hypertension. Also, changes in lifestyle are recommended for the prevention and treatment of hypertension. Cardiovascular disease is one of the leading causes of morbidity and remains one of the major causes of mortality in economically developed countries. One of the most serious health problems today is arterial hypertension, a leading risk factor for myocardial infarction and stroke, as well as the cause of disability and death among people of working age. WHO experts from the 12 largest countries in the world have said that about 20 % of the adult population of the planet suffers from high blood pressure, hypertension "is younger" in recent decades. In this regard, according to researchers, pressure is reduced by 19 % in boys and 16 % in girls. Therefore, the problems of further improving the treatment and prevention of arterial hypertension are extremely relevant and have become the subject of numerous studies, including the areas of nutrition and diet therapy. At present, the main factors of food risk for hypertension are excessive intake of sodium, saturated fatty acids, excess and caloric diet, etc. The article gives recommendations for changing the way of life for the prevention and treatment of hypertension. Fatty foods, stomach overload with food, high salt content, water retention in the body, and as a result of increased pressure, lead to an increase in the number of cardiovascular diseases. This review of the literature describes and examines the nutritional features of different countries of the world, examines the effects of diet therapy and provides recommendations for improving the health of the population: limiting sodium intake (no more than 5 g/day); reduce the total amount of liquid (up to 1–1.2 liters per day); maintaining adequate potassium consumption (through fresh fruits and vegetables); consumption of sufficient amounts of calcium, magnesium and other minerals; food fibers; enriching your diet with seafood; slimming (Mediterranean diet with moderate use of red wine); reduction or complete refusal to use foods rich in caffeine; flour products, semi-finished products, etc.; increase in physical activity (w