Introduction. The high incidence of myocardial infarction (MI) in the population is largely determined by the significant prevalence of risk factors, including alimentaryones. Risk factors for MI are widely studied, however, forecasts of outcomes of MIare not associated with the prognostic significance of specific factors. Estimates have shown the prognostic significance of priority risk factors for myocardial infarction to remain virtually unexplored. Material and research methods. The object of the study was MI patients treated in hospital. The volume of the study was 162 MI patients (main group) and 140 practically healthy individuals (control group). The subject of the study was the calculation of prognostic coefficients (according to a special formula) based on the analysis of nutritional risk factors for myocardial infarction and an assessment of their prognosticity and prevalence. The sociological method-questioning of patients was applied. Results. The frequent consumption of salty and fatty foods, butter, a large amount of carbohydrate products, the presence of 2nd and 3rd degree obesity patients were establish to have the greatest prognostic value in MI patients. Monitoring highly predictive nutritional risk factors for MI allows identifying the priority preventive impacts, which, in addition, will not be passive, but active. The methodology for predicting the degree of risk of nutritional factors is confirmed in the context of comparative studies of experience and control groups. Conclusion. The identification of these nutritional risk factors in a patient visited the polyclinic allows attributing it to a risk group for the development of myocardial infarction with subsequent targeted laboratory and instrumental examination and registration with the dispensary. Assessment of the prevalence and prognostic significance of nutritional risk factors among MI patients provides opportunities for early detection of health abnormalities and the development of preventive actions. © 2019 Izdatel'stvo Meditsina. All rights reserved.