The doctor warned about the risks of eating shish kebab during the May holidays

Olga Chirkova, head of the Center for Medical Prevention, warned on Monday, May 4, about the dangers of barbecue during the May holidays.

In an interview with Radio 1, the expert explained that the gastrointestinal tract works as an "internal chronometer", for which a clear regime is important, but in the spring it often gets lost, which leads to exacerbations. According to her, this is manifested by pain, bloating, heartburn and stool disorders.

She noted that gastrointestinal diseases are rarely fatal, but they significantly worsen the quality of life, so it is important to follow a sparing diet. In particular, the food should be mild in effect, and familiar dishes, such as shish kebab, should be cooked in a lighter version — without frying and sauces.

Speaking about cardiovascular diseases, the doctor emphasized that the main task of therapy is to prevent pressure surges and vascular spasms. She explained that taking medications only when the condition worsens is dangerous, as it increases the risk of heart attack and stroke. According to the specialist, treatment should be regular and lifelong, it is also important to get enough sleep, eat light meals and avoid excessive exertion.

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Earlier on May 4, Pavel Shapkin, chairman of the National Consumer Protection Union, told RT that meat or poultry should be fried well enough on fire in order to avoid infection with parasites or bacteria. In turn, therapist, valeologist, nutritionist Nadezhda Chernyshova in an interview with Pravda.Ru She noted that after a picnic, poisoning complaints are more often associated not with the meat itself, but with a violation of the storage of ready-made food.

On May 2, dietitian and therapist Tatiana Solntseva emphasized that shish kebab can be a useful product if cooked correctly. It is important to transport meat only in the cold, wait for the coals to burn out completely before frying and avoid contact of the barbecue with intense smoke, writes NSN.

In April, gastroenterologist Ekaterina Kashukh told Izvestia that excessive consumption of red meat kebabs can negatively affect the functioning of the heart, blood vessels and digestive system. At the same time, nutritionist and nutritionist Irina Pisareva, in an interview with IA Regnum, said that turkey or rabbit meat is best suited for a dietary barbecue.

Vitaly Holdin, a psychiatrist and narcologist at the Ministry of Health of the Moscow Region, recalled the dangers of combining barbecue with alcohol. According to him, it increases the toxic load on the body, reports 360.ru . Endocrinologist Oksana Mikhaleva warned that the abuse of barbecue during the May holidays can lead to a deterioration in well-being.

In March, lawyer Ruben Hovsepyan, in an interview with the Moscow City News agency, warned that a fine of up to 15,000 rubles could be imposed for cooking barbecue on the balcony. According to him, cooking kebabs is prohibited in public areas in the absence of specially equipped and designated areas.