[The importance of the diet in the prevention of atherosclerosis progression].

The most common mechanism of the development of cardiovascular diseases is atherosclerosis, caused by genetic predisposition, hyperlipidemia, inflammation and metabolic disorders. Statins used in medicine inhibit endogenous cholesterol synthesis, but are characterized by diabetogenic effect, development of intolerance in 9.1%, and muscle symptoms in 10-25% of patients. Therefore, a well-chosen diet is important in atherosclerosis preventing. The aim of the research was to summarize modern concepts on the possibilities of preventing the development and progression of atherosclerosis with the help of food. Material and methods. A literature search to determine the significance of diet in atherosclerosis mechanisms was conducted using the PubMed, Scopus, Web of Science, Google Scholar, ResearchGate, and RSCI databases by keywords "atherosclerosis", "nutrition effects", "vegetarians", "mediterranean diet", "vegan diet", "plant food", "atherogenic food", "antiatherogenic food", "statins", "side effects", «complications». Results. The analysis of literature data showed that raw and cooked (unfried) plant products and their components have an anti-atherosclerotic effect, which affects various links in atherosclerosis pathogenesis. Polyphenols contained in berries, tea, fruit and vegetables reduce low-density lipoproteins, pro-inflammatory cytokines, suppress platelet aggregation, and normalize endothelium state. The results of meta-analyses indicate suppression of atherosclerosis development with the consumption of ω-3 polyunsaturated fatty acids, soy protein, turmeric, hot peppers, and vitamin D. Water-soluble and insoluble dietary fibers adsorb cholesterol, reduce its absorption and contribute to anti-atherogenic properties of intestinal microflora. Fermented dairy products, probiotics and prebiotics potentiate the synthesis of hypolipidogenic substances by the intestinal microbiota. The development of atherosclerosis is promoted by food rich in cholesterol, iron and sugar, any fried foods regardless of the fats used, consumption of foods containing phosphates and calcium as food additives. Conclusion. The use of competent diet therapy helps prevent atherosclerosis, which is especially important for patients with intolerance or contraindications to statin use. A comprehensive approach is needed in choosing the diet with limiting cholesterol-rich foods, and proper cooking without frying in oil, eating foods with antiatherogenic action. The search for new medicines based on bioactive compounds contained in plant products is promising.