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Introduction. The article examines disorders of the digestive function, diet regimes, appetite in conditions of prolonged self-isolation and quarantine during a coronavirus pandemic. The article analyzes the clinical efficacy and safety of the use of specialized dietary therapeutic and dietary preventive food products in conditions of self-isolation and quarantine.Methods. A survey was conducted of 620 individuals of various ages who were in self-isolation and quarantine from 1 to 1.5 months. All participants were questioned, examined by a gastroenterologist and therapist, biochemical and clinical blood tests, endoscopic examination of the stomach and duodenum, ultrasound of the abdominal organs.Results. A survey of 620 individuals showed that self-isolation / quarantine can lead to changes in diets, dietary patterns, changes in eating habits, the development of a number of symptoms from the gastrointestinal tract and other organs, changes in body weight, and chronicity. a number of previously existing diseases. The use of dietary food leads to an improvement in the antitoxic function of the liver, anti-inflammatory effects, and an improvement in the symptoms of gastrointestinal diseases.Discussion. Clinical and laboratory data make it possible to state the need for the use of specialized dietary products of domestic production in the diet prophylactically in people from risk groups, as well as in patients with various diseases of the gastrointestinal tract both during illness and for the purpose of rehabilitation.Conclusion. Data on the efficacy and safety of dietary food products give reason to recommend them for inclusion in the diets of patients infected with SARS-CoV-2, both during illness, in order to prevent complications and improve the effectiveness of treatment and subsequent rehabilitation of patients, as well as for the rehabilitation of individuals, who were in self-isolation and quarantine for a long time.
Introduction. The article examines disorders of the digestive function, diet regimes, appetite in conditions of prolonged self-isolation and quarantine during a coronavirus pandemic. The article analyzes the clinical efficacy and safety of the use of specialized dietary therapeutic and dietary preventive food products in conditions of self-isolation and quarantine.Methods. A survey was conducted of 620 individuals of various ages who were in self-isolation and quarantine from 1 to 1.5 months. All participants were questioned, examined by a gastroenterologist and therapist, biochemical and clinical blood tests, endoscopic examination of the stomach and duodenum, ultrasound of the abdominal organs.Results. A survey of 620 individuals showed that self-isolation / quarantine can lead to changes in diets, dietary patterns, changes in eating habits, the development of a number of symptoms from the gastrointestinal tract and other organs, changes in body weight, and chronicity. a number of previously existing diseases. The use of dietary food leads to an improvement in the antitoxic function of the liver, anti-inflammatory effects, and an improvement in the symptoms of gastrointestinal diseases.Discussion. Clinical and laboratory data make it possible to state the need for the use of specialized dietary products of domestic production in the diet prophylactically in people from risk groups, as well as in patients with various diseases of the gastrointestinal tract both during illness and for the purpose of rehabilitation.Conclusion. Data on the efficacy and safety of dietary food products give reason to recommend them for inclusion in the diets of patients infected with SARS-CoV-2, both during illness, in order to prevent complications and improve the effectiveness of treatment and subsequent rehabilitation of patients, as well as for the rehabilitation of individuals, who were in self-isolation and quarantine for a long time.
Introduction. In recent years, a high resistance of H. pylori infection to antibiotics has been recorded both worldwide and in the Russian Federation. This was the basis for introducing diets that increase the sensitivity of H. pylori to antibiotics into eradication schemes.Aim. To evaluate the effect of specialized therapeutic nutrition products LEOVIT GASTRO on the eradication of H. pylori.Materials and methods. Two study groups were formed: the main group – 22 patients and the control group – 20 patients. The groups were randomized from 42 patients suffering from chronic gastritis associated with H. pylori, by random sampling. To assess the tolerability of treatment, in particular, biochemical blood tests were studied.Results. Therapeutic nutrition provides a significant eradication effect against the background of antibiotic therapy. In 92% of patients, a complete absence of H. pylori contamination was detected, and in 8% of patients the degree of contamination was very weak, although initially it was pronounced, while in the control group, a complete absence of H. pylori contamination was detected in 80% of patients. Analysis of the use of specialized food products indicates the possibility of their use in diseases of the gastrointestinal tract associated with H. pylori, as they promote epithelization, healing of the mucosa, reduction and elimination of inflammation, pain, and discomfort in the gastrointestinal tract.Conclusion. Therapeutic dietary nutrition LEOVIT GASTRO is one of the important factors positively influencing the success rate of eradication treatment.
This review presents literature data on the prevalence, clinical picture, risk factors of development and modern approaches to diet therapy of the disease caused by Clostridium difficile (С. difficile). Particular attention is paid to modern methods of medical nutrition, taking into account the symptoms and factors of intoxication of the organism. Data on the possibility of using domestic products of dietary nutrition treatment for the restoration of the functions of the organism, the state of the microbiome, the detoxification of the organism and its rehydration have been analyzed.
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