[Effects of fats of diverse nature on the acid-base equilibrium in animals of various ages]. / Vliianie zhirov razlichnoi prirody na kislotno-shchelochnoe ravnovesie u zhivotnykh raznogo vozrasta.

The effects of fats of different origin (butter, sunflower oil, butter margarine) on the acid-base equilibrium (ABE) were studied in young and old animals (white male rats). The shifts developing within the ABE system were determined by the nature of the fat and the animals' age. Intake of butter and margarine entailed the development of acidosis which was more demonstrable in old animals whereas vegetable oil did not produce any appreciable effect. A close relationship was discovered between acidosis in the ABE system and lipidemia as well as the fatty acid composition of the fats under study.

[Nutrition and state of health of older persons during physiologic aging]. / Osobennosti pitaniia i sostoianie zdorov'ia liudei starshikh vozrastov pri fiziologicheskom stareniia

Features peculiar to actual nutritional pattern (in family) of persons of advanced and old age in physiological ageing were studied. According to a fairly broad range of characteristics (cardio-vascular function, blood coagulation system, lipids metabolism parameters, body weight, general clinical diagnosis, etc.) their health status was determined. The alimentation of the examined is shown to be characterized by marked individual peculiarities. On the whole it conforms to the existing recommendations, although there is noted a certain deficiency of proteins, vitamins and mineral elements. Differences in the nutrition of males and females were established. The calorific value of the nutrition declines parallel with the increasing age. Its comparison with the health characteristics of the examined testifies to the presence of a close relationship between them. More favourable indices of the bioelectric activity of the heart, myocardial contractility, the trends in the lipids metabolism, body weight, the blood clotting activity were registered in persons with reduced calorific value of the alimentation.