PREVENTION OF CHRONIC DISEASES IN INDUSTRIAL WORKERS THROUGH DIETARY CORRECTION
Keywords:
healthy diet, prevention, chronic diseases, workers, workplace nutrition, nutrients, metabolic syndrome, occupational hygiene, labor health, industrial medicine.Abstract
The prevention of chronic non-communicable diseases among industrial workers is a key priority in modern occupational medicine and nutritional hygiene. One of the main modifiable risk factors influencing the development and progression of such diseases is dietary intake, particularly under the influence of occupational hazards, sedentary behavior, stress, and irregular work-rest cycles. This review article explores current approaches to dietary correction as an effective strategy for the primary and secondary prevention of chronic conditions—such as cardiovascular, metabolic, and gastrointestinal diseases—among workers. The article summarizes findings from national and international studies highlighting the association between nutritional deficiencies, excessive intake of salt, sugar, saturated fats, and the increased risk of hypertension, obesity, type 2 diabetes, and digestive disorders. Effective models of workplace dietary improvement are presented, including the use of functional foods, food fortification, health education, and corporate wellness programs. The article emphasizes the importance of an interdisciplinary approach that brings together nutritionists, hygienists, physicians, and enterprise managers to support long-term worker health.
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