Effects of nutrition characteristics on blood lipids in patients with dyslipoproteinemia

: Prevalence of risk of ischemic heart disease, such as nutrition and dyslipoproteinaemias are discussed. The interrelation of these risk factors with blood lipids was examined. It was found that risk factors are widespread, and population has low knowledge about their significance. Food, contained surplus of cholesterol, saturated fats, carbohydrates and deficiency of polyunsaturated fat acids increased atherogenic blood lipids and decreased antiaterogenic lipoproteins.