INFLUENCE OF NUTRITIONAL STATUS ON THE RISK OF DEVELOPING METABOLIC SYNDROME IN OBESE PATIENTS
DOI:
https://doi.org/10.32689/2663-0672-2025-1-5Keywords:
metabolic syndrome, obesity, nutritional status, insulin resistance, type 2 diabetes mellitus, cardiovascular diseasesAbstract
Today, the problem of obesity is relevant on a global scale due to the associated metabolic and cardiovascular complications that lead to the development of metabolic syndrome. The metabolic syndrome (MS) is a combination of metabolic risk factors characterised by abdominal obesity, dyslipidaemia, low high-density lipoprotein cholesterol, hypertension and insulin resistance, which leads to the development of metabolic disorders such as type 2 diabetes mellitus, chronic kidney disease, and non-alcoholic fatty liver disease, which are the main causes of vascular damage. Lifestyle changes, especially in eating habits, are the main therapeutic strategy for treating and preventing metabolic syndrome. This study provides practical ideas for improving treatment in collaboration between clinicians, dietitians, and obese MS patients. Objective. To analyse the relationship between nutritional status and the development of MS in obese people. Materials and methods. The study searched and analysed relevant scientific information sources on risk factors for metabolic syndrome and possibilities for its prevention in obese people. The bibliosemantic method, methods of comparative analysis, systematisation and generalisation of information, and structural and logical analysis were used in the study. Results and discussion. The main source of MetS is insulin resistance, which plays a central role in the onset, progression and transition of MetS to other metabolic disorders. Individuals who are prone to increased carbohydrate intake, which contributes to high blood pressure, triglycerides and low-density lipoprotein cholesterol, are at high risk of developing metabolic syndrome. Consumption of foods with a low glycaemic index and high fibre content helps to reduce insulinemia and insulin resistance. A lowfat diet benefits the management of systolic and diastolic blood pressure and improves lipid profile, but only in the short term. Consumption of large amounts of saturated fat and trans fatty acids is associated with a negative impact on insulin action. In contrast, consumption of monounsaturated and polyunsaturated fats has the opposite effect. Essential monounsaturated fatty acids and small amounts of polyunsaturated fatty acids support normal cholesterol levels and cardiovascular health. A highprotein diet is effective in treating obesity, as well as MetS and glycaemic control. Conclusions. Modern diets and nutrition models have different effects on each risk factor for MS. However, all of them should be compatible with calorie restriction, which is most effective in metabolic disorders. Proper dietary recommendations with controlled energy intake can influence and prevent the development of MS in obese patients.
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