THE SIGNIFICANCE OF THE QUALITY OF CONSUMED FATS AND HYPOTHERMAL STIMULATION IN ANTI-INFLAMMATORY MECHANISMS AND IN THE PREVENTION OF OBESITY

An overview analysis highlighting the possibilities of solving the problem of preventing the formation of an obeso- and diabetogenic environment, preventing inflammatory processes in adipose tissue, imbalance in the mechanisms of neuroendocrine interactions of relationships based on an integrated approach, characterized by a harmonious combination of individualized correction of the applied diet with hypothermic stimulation.