title: [Clinico-instrumental studies of the digestive system during diet therapy using culinary products prepared in ultra-high frequency ovens].
abstract: A total of 148 patients aged 18-66 years were examined. Of these, 86 subjects received an experimental diet, while 62 were placed on the common dietetics. Both single and 10-day nutrition with products manufactured in ultra-high ovens (UHF products) did not produce any adverse effect on the mean estimates of acid-forming function of the stomach and pH in the basal phase of gastric secretion or on the pattern of gastric mucus formation in patients. Histological study of the biopsy specimens of the gastric mucosa in patients who received UHF products did not reveal any specific time course of changes in its morphology and function. The blood flow in the gastric mucosa varied within an insignificant range (10-15 cal/min). Fifty per cent of patients who received UHF products without any additional treatment methods showed moderate positive shifts in the clinical and physiological parameters under study. Based on the data obtained the authors draw the conclusion about the lack of an unfavourable effect of UHF products, thinking it advisable to use such products, particularly in a complex of therapeutic measures.
mesh_terms: D003296:Cooking; D004381:Duodenal Ulcer / Q000178:diet therapy*; D005514:Food Irradiation; D005756:Gastritis / Q000178:diet therapy*; D006801:Humans; D011846:Radio Waves; D013276:Stomach Ulcer / Q000178:diet therapy*
vernacular_title: Kliniko-instrumental'nye issledovaniia pishchevaritel'nogo apparata pri ispol'zovanii v lechebnom pitanii kulinarnykh izdeliĭ, prigotovlennykh v SVCh-pechakh.