Introduction: In hyperbaric air exposures, the diver's body is subjected to an increased gas pressure, which simulates a real dive performed in water with the presence of hydrostatic pressure. The hyperbaric effect depends on pressure, its dynamics and exposure time. During compression, physical dissolution of inert gas in body fluids and tissues takes place. The decompression process should result in safe physiological disposal of excess gas from the body. However, despite the correct application of decompression tables we observe cases of decompression sickness. The study aim was to find factors affecting the safety of diving, with a particular emphasis on the diet, which thus far has not been taken into account.
Methods: The study subjects were 56 divers. Before hyperbaric exposure, the following data were collected: age, height and weight; plus each divers filled out a questionnaire about their diet. The data from the questionnaires allowed us to calculate the approximate fat intake with the daily food for each diver. Moreover, blood samples were collected from each diver for analysis of cholesterol and triglycerides. Hyperbaric exposures corresponded to dives conducted to depths of 30 and 60 meters. After exposures each diver was examined via the Doppler method to determine the possible presence of microbubbles in the venous blood.
Results and discussion: Decompression stress was observed in 29 subjects. A high-fat diet has a direct impact on increasing levels of cholesterol and triglycerides in the blood serum. A high-fat diet significantly increases the severity of decompression stress in hyperbaric air exposures and creates a threat of pressure disease.