Food and syndrome hyper homocysteinemia
The review presents data on the pathological processes in the human body, the development of which is associated with increased levels of homocysteine, an analysis of the causes of hyperhomocysteinemia and identifies measures to reduce homocysteine levels. Set the list of nutrients that have hyper- or hypohomocystinemic action, the effect of food on the primary and secondary prevention of cardiovascular diseases associated with hyperhomocysteinemia, characteristics of the main polyunsaturated fatty acids and their influence on the exchange of homocysteine and cardiovascular patologiyu. Possible mechanisms of hyperhomocysteinemia are examined in vegetarian way of eating. Conclusions about the feasibility of targeted research on the preventive diets are made in certain forms of nosologic diseases in the context of their impact on the exchange of homocysteine.