The World Health Organization recommends adjusting salt intake as a part of the nine global targets to reduce premature mortality from non-communicable chronic diseases as a priority and the most ...cost-effective intervention. In 2006, the main aim of the Croatian Action on Salt and Health was to decrease salt intake by 16% because of its critical intake and consequences on human health. We have organized educative activities to increase awareness on salt harmfulness, define food categories of prime interest, collaborate with industries and determine salt intake (24 h urine sodium excretion). It was determined that the proportion of salt in ready-to-eat baked bread should not exceed 1.4%. In the period 2014-2022, salt in semi-white bread was reduced by 14%, 22% in bakery and 25% in the largest meat industry. Awareness of the harmfulness of salt on health increased from 65.3% in 2008 to 96.9% in 2023 and salt intake was reduced by 15.9-1.8 g/day (22.8% men, 11.7% women). In the last 18 years, a significant decrease in salt intake was achieved in Croatia, awareness of its harmfulness increased, collaboration with the food industry was established and regulatory documents were launched. However, salt intake is still very high, underlying the need for continuation of efforts and even stronger activities.
In order to find out the effect on physical-chemical profile of Istrian dry-cured ham with particular regard to the appearance of white crystals in the muscles, raw salted legs were desalted by ...soaking the legs in cold water for 24 hours. The 20 raw hams taken from 10 slaughtered hogs (Swedish Landrace breed) and processed in the traditional Istrian manner were used. After salting and pressing, the raw hams were divided into two groups: 1) the 10 left legs of each hog were desalted (D); 2) the 10 right legs were not desalted (N). Following this, both groups of legs were subjected to continuous processing. Samples for chemical analysis and counting of white spots were taken from the 20 legs (10 N and 10 D) from 10 hogs, each weighing 12 to 15 kg. Chemical analysis of muscle tissue showed a highly significant difference (P<0.0001) in the salt quantity in the N (6.85%) and D (5.31%) dry-cured hams, as expected. Desalting affected the level of calcium which was higher (P=0.0124) in the D hams (0.27 g) than in the N hams (0.22 g). Desalting did not affect the free amino acid content, with the exception of methionine which was lower (P=0.0041) in D (0.14 g) than in N hams (0.17 g). Desalting affected the level of two free fatty acids as follows: heptadecanoic acid was higher (P=0.0203) in N (0.18%) than in D hams (0.24%) and DPA was higher (P=0.0373) in N (0.49%) than in D hams (0.39%). By counting the white precipitates, it was established that the regularity of appearance of the precipitate was noted on both the D and N hams, such that where there was no precipitate on the right N ham, nor was their any on the left D ham of the same hog. However, desalting only lead to a slight decrease in the appearance of precipitates (average of 0.7 points), but it is certain that desalting reduces the salt content in the legs, which affects some physical-chemical changes in the ham tissues during processing.
Cilj ovog istraživanja bio je utvrditi postoji li povezanost stupnja oralne higijene djece s njihovim prehrambenim navikama te mijenja li se taj odnos kroz različite dobne skupine. Uz navedeno, ...analizirane su promjene prehrambenih navika djece prema njihovoj dobi i stupnja oralne higijene po dobnim skupinama ispitanika. U istraživanju je anketirano ukupno 102-je ispitanika u dobi između 0 i 18 godina, pri čemu je omjer ženskih i muških ispitanika bio približno jednak. Na temelju dobi ispitanici su razdijeljeni u tri skupine; djeca predškolske dobi (0 do 6 godina), djeca mlađe školske dobi (7 do 10 godina) i ona starije školske dobi (11 do 18 godina). Pripremljena su dva kratka upitnika u kojima je bilo potrebno odabrati jedan od ponuđenih odgovora na postavljeno pitanje. Upitnik o oralnoj higijeni sastojao se od šest pitanja, a upitnik o prehrambenim navikama djece sadržavao je sedam pitanja. Kako bi više parametara ispitanih u svakom upitniku bilo zamijenjeno samo jednom varijablom, formirane su dvije varijable, prehrambene navike (DH) i indeks oralne higijene (OHI). Na temelju bodovanja odgovora iz upitnika ispitanici su svrstani u skupinu s dobrom ili lošom oralnom higijenom te u skupinu s dobrim ili lošim prehrambenim navikama. Rezultatima istraživanja potvrđeno je postojanje statistički značajne razlike u stupnju oralne higijene djece različitih dobnih skupina: najviša je kod djece u najmlađoj dobnoj skupini, do 6 godina, dok je niža kod djece mlađe i starije školske dobi. Analizom povezanosti dobi i prehrambenih navika djece uočeno je postojanje statistički značajnog utjecaja dobi na prehrambene navike, pri čemu one postaju lošije s porastom dobi. Statistički značajna povezanost OHI i prehrambenih navika djece nije utvrđena. Uz navedeno, povezanost oralne higijene i prehrambenih navika ne ovisi o dobnoj skupini.
U Nacionalnom kurikulumu za rani i predškolski odgoj i obrazovanje dijete se smatra cjelovitim, kreativnim i socijalnim bićem koje određuje svoj vlastiti život i razvoj. Razina povjerenja u dijete ...ovisi o našoj implicitnoj pedagogiji, o onoj nevidljivoj realnosti vrtića koju sačinjavaju vrijednosti i uvjerenja odgajatelja.
Nitriti i nitrati se koriste u proizvodnji mesnih prerađevina i imaju važnu ulogu ne samo kao konzervansi već i u formiranju karakteristične
crvene boje i specifičnog okusa proizvoda od mesa te ...inhibiraju rast i razvoj patogene bakterije Clostridium botulinum. Nitrozamini
su kancerogeni i toksični spojevi koji mogu nastati u mesu i mesnim proizvodima kao produkt reakcije nitrita s proteinima
mesa nakon što se mesu ili mesnim proizvodima dodaju nitriti, odnosno nitrati kao konzervansi. Štetnost nitrozamina dokazana je u
mnogim objavljenim znanstvenim radovima tijekom zadnjih 30.-ak godina te je stoga potrebna stalna sustavna kontrola na prisutnost
N-nitrozamina, jer meso i mesni proizvodi kao glavni izvor proteina čine veliki udio u prehrani kako odrasle populacije tako i djece.
U Republici Hrvatskoj se takva kontrola ne provodi, a isto tako u dosadašnjoj legislativi nisu propisane najviše dopuštene količine
za te spojeve (NDK). Identifikacija i kvantifikacija natri-nitrita i natrij-nitrata rađena je kromatografskom tehnikom visokoučinkovite
tekućinske kromatografije (engl. High Performance Liquid Chromatography-HPLC) s DAD detektorom serija 1200 (Agilent), dok su Nnitrozamini
određeni praćenjem karakterističnih iona u vezanom sustavu plinske kromatografije i spektrometrije masa (GC-MS-SIM).
Dobiveni rezultati kretali su se u rasponu od 0.0001 mg/kg - 0.0099 mg/kg.
Ernährungsqualität der Fette in Industriewürsten
In dieser Untersuchung werden der Fettanteil und die Zusammensetzung der Fettsäuren verschiedener industriell hergestellter Wurstarten analysiert. Im ...Laufe des Jahres 2017 wurden auf dem kroatischen Markt insgesamt 50 Wurstproben zusammengetragen, die von mehreren kroatischen Fleischverarbeitungsbetrieben hergestellt wurden, die Gruppe der Dauerwürste (n = 20), der Halbdauerwürste (n = 15), Brühwürste (n = 5) und Kochwürste (n = 5) umfassend. Unter den verschiedenen industriell hergestellten Wurstarten wurde durch die statistische Bearbeitung der Daten festgestellt, dass es eine erhebliche Differenz (p < 0,05) im Fettanteil gibt, aber nicht auch in der Zusammensetzung der Fettsäuren (p > 0,05). Bei den meisten Wurstarten kamen der Reihe nach diese Fettsäuren am häufigsten vor: Olein (18:1n-9c), Palmitinsäure (16:0), Stearinsäure (18:0) sowie Linolsäure (C18:2n-6c), ausgenommen Pasteten, bei denen Linolsäure häufiger vorkommt als Stearinsäure. Die Parameter der Ernährungsqualität der Fette, die den Gesundheitsempfehlungen nicht entsprachen, waren der thrombogene Index (TI) haben die (1,18 – 1,28) und die Nährwertrelation PUFA/SFA (0,29 - 0,38) und n-6/n-3 (13,60 - 21,48), während der atherogene Index (AI) (0,49-0,57) und das Verhältnis von hypo- und hypocholesteinämischen Fettsäuren (HH) (1,81-2,09) mit den Gesundheitsempfehlungen übereinstimmten. Die Kenntnis der Ernährungsqualität der Fleischprodukte kann Ausgangspunkt der funktionalen Modifikation dieser Art von Fleischprodukten sein, mit dem Ziel der Verringerung der negativen Auswirkungen auf die Gesundheit der Verbraucher.
Qualità nutrizionale del grasso delle salsicce industriali
In questa ricerca è stato analizzato il contenuto di grassi e la composizione degli acidi grassi di diversi tipo contenuti nelle salsicce industriali. Nel corso del 2017 sono stati prelevati sul mercato croato 50 campioni di salsicce prodotte da più industrie della carne, suddivisi in salsicce stagionate secche (n = 20), semisecche (n = 15), cotte al vapore (n = 5) e bollite (n = 5), oltre a quelle a grana grossa prodotte con pezzetti di carne (n = 5). Tra le differenti tipologie di salsicce industriali, mediante l’elaborazione statistica dei dati è stata accertata una significativa differenza (p < 0,05) per quanto riguarda il contenuto di grassi, ma non per quanto riguarda la composizione degli acidi grassi (p > 0,05). Nella maggior parte delle salsicce esaminate, gli acidi grassi più rappresentativi sono stati, nell’ordine: l’acido oleico (18:1n-9c), l’acido palmitico (16:0), l’acido stearico (18:0) e l’acido linoleico (C18:2n-6c), mentre nel pâté di maiale l’acido linoleico è risultato più rappresentativo dell’acido stearico. I parametri della qualità nutrizionale dei grassi che non hanno soddisfatto le raccomandazioni dell’OMS sono stati l’indice trombogenico (TI) (1,18 – 1,28) e i rapporti nutrizionali PUFA/SFA (0,29 - 0,38) e n-6/n-3 (13,60 - 21,48), mentre l’indice di aterogenicità (AI) (0,49-0,57) e il rapporto degli acidi grassi ipo e ipercolesterolemici (HH) (1,81-2,09) sono risultati in linea con le raccomandazioni. Conoscere le qualità nutrizionali dei prodotti a base di carne può essere il punto di partenza per la modificazione funzionale di questo genere di prodotti, finalizzata alla riduzione degli effetti potenzialmente negativi sulla salute dei consumatori.
Calidad nutritiva de la grasa en los embutidos industriales
En este trabajo fueron analizados el contenido de grasa y la composición de los ácidos grasos en diferentes tipos de embutidos industriales. Durante el año 2017 fueron recogidas 50 muestras del mercado Croata, incluyendo el grupo de embutidos crudo-curados (n=20), semi-crudos (n = 15), pasteurizados (n = 5) , embutidos cocidos (n = 5) y embutidos de piezas de carne (n = 5). Entre diferentes tipos de los embutidos industriales fue encontrada una diferencia estadística significante (p < 0,05) en cuanto el contenido de grasa, pero no en la composición de los ácidos grasos (p > 0,05). En la mayoría de los embutidos los ácidos grasos más presentes fueron: el ácido oleico (18:1n-9c), el ácido palmítico (16:0), el ácido esteárico (18:0) y el ácido linoleico (C18:2n-6c), excepto en el paté, donde el contenido del ácido linoleico fue más alto que el contenido del ácido esteárico. Los parámetros de la calidad nutritiva de la grasa que no cumplieron con las recomendaciones de salud fueron el índice trombogénico (TI) (1,18 – 1,28) y los proporciones nutricionales PUFA/SFA (0,29 - 0,38) y n-6/n-3 (13,60 - 21,48), mientras el índice aterogénico (AI) (0,49-0,57) y la proporción de los ácidos grasos hipo- e hipercolesterolémicos (HH) (1,81-2,09) fueron de acuerdo con las recomendaciones. El conocimiento de la calidad nutritiva de los productos cárnicos puede ser el punto de partida para la modificación funcional de este tipo de productos cárnicos, con el fin de reducir posibles efectos negatives sobre la salud de los consumidores.
Nutritional quality of fat in industrial sausages
In this study, fat content and fatty acid composition of different types of industrial sausages were analyzed. During the 2017, 50 samples of sausages produced by several Croatian meat industries were collected from the Croatian market, including a group of fermented (n = 20), semi-dry (n = 15), pasteurized (n = 5), cooked (n = 5) sausages and sausages of meat pieces (n = 5). Among the different types of industrial sausages, statistical difference for fat content (p < 0.05), but not for the fatty acid content (p > 0.05) was found. Mainly, the most representative fatty acids in sausages were as follows: oleic (18:1n-9c), palmitic (16:0), stearic (18:0) and linoleic (C18:2n-6c), except for pâté, in which the linoleic acid was more prevalent than stearic. The nutritional lipid quality parameters that didn’t meet the health recommendations were the thrombogenic index (TI) (1.18-1.28) and the nutritional ratios of PUFA/SFA (0.29-0.38) and n-6/n-3 (13.60- 21.48), while the atherogenic index (AI) (0.49-0.57) and the ratio of hypo- and hypercholesterolaemic fatty acids (HH) were consisted with the recommendations. Knowing of nutritional quality of meat products can be a starting point for functional modification of this kind of meat products with the aim of reducing potential negative effects on consumer’s health.
U ovom istraživanju analiziran je udio masti i sastav masnih kiselina različitih vrsta industrijskih kobasica. Tijekom 2017. godine s hrvatskog tržišta prikupljeno je ukupno 50 uzoraka kobasica proizvedenih od više hrvatskih mesnih industrija, obuhvaćajući skupinu trajnih (n = 20), polutrajnih (n = 15), obarenih (n = 5) i kuhanih (n = 5) kobasica te kobasica od mesa u komadima (n = 5). Među različitim vrstama industrijskih kobasica statističkom obradom podataka utvrđena je značajna razlika (p < 0,05) u udjelu masti, ali ne i u sastavu masnih kiselina (p > 0,05). Za većinu vrsta kobasica najzastupljenije masne kiseline bile su redom: oleinska (18:1n-9c), palmitinska (16:0), stearinska (18:0) te linolna (C18:2n-6c), izuzev pašteta, kod kojih je linolna kiselina bila zastupljenija od stearinske. Parametri nutritivne kvalitete masti koji nisu zadovoljavali zdravstvene preporuke bili su trombogeni indeks (TI) (1,18 – 1,28) te nutritivni omjeri PUFA/SFA (0,29 - 0,38) i n-6/n-3 (13,60 - 21,48), dok su aterogeni indeks (AI) (0,49-0,57) i omjer hipo- i hiper kolesterolemičnih masnih kiselina (HH) (1,81-2,09) bili u skladu sa preporukama. Poznavanje nutritivne kvalitete mesnih proizvoda može biti polazište za funkcionalnu modifikaciju ove vrste mesnih proizvoda s ciljem smanjenja potencijalnih negativnih učinaka na zdravlje potrošača.
Allergene in Fleischprodukten vom kroatischen Markt
Ziel dieser Arbeit ist es, die Anwesenheit der Allergene Gluten, Soja, Milch und Senf in diversen Fleischprodukten festzustellen und die ...Übereinstimmung mit der Produktkennzeichnung bzw. mit den gesetzlichen Anforderungen in Abhängigkeit von den festgelegten Mengen zu überprüfen. Die Untersuchung wurde an 51 Fleischproben durchgeführt, die aus diversen Fleischbetrieben stammen und auf dem kroatischen Markt vertreten sind. Die Allergenen-Menge (mg/kg) wurde mittels validierter ELISA (enzyme-linked immunosorbent assay) Methoden festgelegt. Die Ergebnisse der Untersuchung zeigen, dass der höchste Gehalt von Gluten in Würstchen (63,7 mg/kg), von Milchproteinen (380,4 mg/kg) und Soja (25,7 mg/kg) in Leberpasteten und von Senf (14,0 mg/kg) in Bratwürsten festgestellt wurde. Bei sechs Fleischprodukten (11,8%) wurde ein Anteil von Allergenen ermittelt, der das Quantifikationslimit (LOQ) der angewandten analytischen Methoden übersteigt, ohne dass deren Gehalt ausgewiesen wurde. Die Untersuchungsergebnisse weisen auf die Bedeutung einer systematischen Kontrolle der Allergene in Fleischprodukten zum Schutz der Gesundheit und der Interessen der Verbraucher hin.
Allergeni presenti nei prodotti di carne provenienti dal mercato croato
Obiettivo di questo studio è accertare la presenza dei seguenti allergeni: glutine, soia, latte e senape in vari tipi di prodotti di carne e fare luce sulla conformità delle etichette sul prodotto, ossia la soddisfazione dei requisiti di legge rispetto alle quantità accertate. Il test ha interessato 51 campioni di prodotti di carne provenienti da diverse industrie alimentari e presenti sul mercato croato. La quantità di allergeni (mg/kg) è stata determinata applicando i metodi verificati ELISA (enzyme-linked immunosorbent assay). I risultati del test hanno dimostrato che il glutine è presente in maggior quantità nei wurstel (63,7 mg/kg), le proteine del latte (380,4 mg/kg) e della soia (25,7 mg/kg) nei pâté di carne e la senape (14,0 mg/kg) nelle salsicce da cuocere alla piastra. In sei prodotti di carne (11,8%) è stata accertata una presenza di allergeni superiore al limite di quantificazione (LOQ) dei metodi analitici applicati e che la loro presenza non era stata indicata nell’etichetta. I risultati della ricerca rimandano all’importanza dei controlli sistematici per individuare la presenza di allergeni nei prodotti di carne al fine di tutelare la salute e gli interessi dei consumatori
Izvorni znanstveni članak Los alérgenos en los productos cárnicos del mercado croata
El objetivo principal de este trabajo es determinar la presencia de los siguientes alérgenos: gluten, soya y sinapis en diferentes tipos de productos cárnicos e investigar su correspondencia con los datos en las etiquetas de los productos, en otras palabras, el cumplimiento de los requisitos de la legislación con respecto a las cantidades determinadas. La investigación fue realizada en 51 muestras de productos cárnicos de varios productores de la industria cárnica presentes en el mercado croata. La cantidad de alérgenos (mg/kg) se determinó usando la validación de método ELISA (enzyme-linked immunosorbent assay). Los resultados demuestran que la mayor cantidad de gluten está presente en salchichas de tipo Frankfurt (63,7 mg/kg); la de proteínas lácteas (380,4 mg/kg) y soya (25,7 mg/kg) en patés; y la de sinapis, (14,0 mg/kg) en salchichas para freír. En seis productos cárnicos (11,8) ciertos alérgenos sobrepasan el límite de cuantificación (LOQ) de los métodos analíticos usados, mientras que su presencia no se especificaba en la etiqueta. Los resultados de investigación destacan la importancia del control sistemático de alérgenos en los productos cárnicos con el fin de proteger la salud y los intereses de los consumidores.
Allergens in meat products from the Croatian market
The goal of this paper is to establish the presence of the following allergens: gluten, soy, milk and mustard in various types of meat products and research their compliance with the product labels, i.e. meeting the legal requirements with regard to the established quantities. The test was conducted on 51 meat product samples produced by different meat industries represented on the Croatian market. The quantity of the allergens (mg/kg) was defined by applying validated ELISA (enzyme-linked immunosorbent assay) methods. The research results show that the largest amount of gluten is present in frankfurters (63.7 mg/kg), milk protein (380.4 mg/kg) and soy (25.7 mg/kg) in pates and mustard (14.0 mg/kg) in grill sausages. In six meat products (11.8%), allergens have been established above the quantification limit (LOQ) of the applied analytical methods, while their presence was not indicated on the label. The research results point to the importance of systemic control of allergens in meat products in order to protect consumer interests and health.
Cilj ovog rada je utvrditi prisutnost sljedećih alergena: glutena, soje, mlijeka i gorušice u različitim vrstama mesnih proizvoda te istražiti sukladnost sa oznakama na proizvodu odnosno udovoljavanje zahtjevima zakonodavstva s obzirom na utvrđene količine. Ispitivanje je provedeno na 51 uzorku mesnih proizvoda proizvedenih od strane različitih mesnih industrija i zastupljenih na hrvatskom tržištu. Količina alergena (mg/kg) određivana je primjenom validiranih ELISA (enzyme-linked immunosorbent assay) metoda. Rezultati istraživanja pokazuju da je najveća količina glutena prisutna u hrenovkama (63,7 mg/kg), proteina mlijeka (380,4 mg/kg) i soje (25,7 mg/kg) u paštetama te gorušice (14,0 mg/kg) u kobasicama za pečenje. U šest mesnih proizvoda (11,8%) određeni su alergeni veći od limita kvantifikacije (LOQ) primjenjenih analitičkih metoda, a da njihova prisutnost nije bila označena. Rezultati istraživanja upućuju na važnost sustavne kontrole alergena u mesnim proizvodima u svrhu zaštite zdravlja i interesa potrošača.
Kvaliteta mljevenog mesa s područja grada Zagreba Pleadin, Jelka; Kolarić Kravar, Sanja; Dergestin Bačun, Lidija ...
MESO: Prvi hrvatski časopis o mesu,
12/2019, Letnik:
21, Številka:
6
Magazine Article, Paper
Odprti dostop
Cilj ovog rada bio je ispitati kvalitetu mljevenog mesa dostupnog na području grada Zagreba te ocijeniti sukladnost ovih proizvoda s obzirom na zahtjeve propisane za mljeveno meso Uredbom (EU) br. ...1169/2011 o informiranju potrošača o hrani. U istraživanju su korišteni pretpakirani uzorci mljevenog mesa (n = 42) nabavljeni u maloprodajnoj mreži s područja grada Zagreba, podijeljeni u tri kategorije ovisno o vrsti mljevenog mesa: goveđe mljeveno meso (n = 12), svinjsko mljeveno meso (n = 13) te miješano svinjsko i goveđe mljeveno meso (n = 17). Parametri kvalitete mljevenog mesa ispitani su primjenom standardnih akreditiranih metoda: udio kolagena (HRN ISO 3496:1999), udio ukupnih bjelančevina (HRN ISO 937:1999) i udio ukupnih masti (HRN ISO 1443:1999). Analizom dobivenih rezultata utvrđeno je da ukupno devet uzoraka (21%) nije udovoljavalo zahtjevima propisanim Uredbom po pitanju omjera kolagena i bjelančevina ili udjela masti, odnosno da ti proizvodi nisu imali vjerodostojne informacije na deklaracijama odnosno nazive vrste mljevenog mesa. Utvrđene nepravilnosti upućuju na nužnost sustavnih kontrola kvalitete mljevenog mesa dostupnog na tržištu.
The aim of this study was to examine the quality of minced meat available in the City of Zagreb and to assess the conformity of these products with respect to the requirements laid down for minced meat by Regulation (EU) No 1169/2011 on the provision of food information to consumers. The study used pre-packaged minced meat samples (n = 42) obtained from a retail network in the City of Zagreb, divided into three categories depending on the type of minced meat: minced beef (n = 12), minced pork (n = 13) and mixed minced pork and beef (n = 17). Meat quality parameters were tested using standard accredited methods: collagen content (HRN ISO 3496: 1999), total protein content (HRN ISO 937: 1999) and total fat content (HRN ISO 1443: 1999). An analysis of the results obtained revealed that a total of nine samples (21%) did not meet the requirements laid down in the Regulation in terms of collagen to protein ratio or fat content, ie that these products did not have credible information on the declarations or names of the type of minced meat. The irregularities identified indicate the need for systematic controls on the quality of minced meat available on the market.
Das Ziel dieser Arbeit bestand darin, die Qualität von Hackfleisch zu prüfen, das in der Region der Stadt Zagreb erhältlich ist, und die Konformität dieser Produkte im Hinblick auf die Anforderungen für Hackfleisch zu bewerten, die in der Verordnung (EU) Nr. 1169/2011 betreffend die Information der Verbraucher festgelegt sind. An der Untersuchung haben Proben von vorgepacktem Hackfleisch (n = 42) teilgenommen, die im Kleinhandel in der Zagreber Region besorgt wurden, eingeteilt in drei Kategorien, abhängig von der Sorte des Hackfleischs: Rinderhackfleisch (n = 12), Schweinehackfleisch (n = 13) und gemischtes Schweine- und Rinderhackfleisch (n = 17). Die Qualitätsparameter des Hackfleischs wurden anhand von standardisierten akkreditierten Methoden geprüft: Kollagenanteil (HRN ISO 3496:1999), Gesamteiweißanteil (HRN ISO 937:1999) und Gesamtfettanteil (HRN ISO 1443:1999). Bei der Auswertung der gewonnenen Ergebnisse wurde festgestellt, dass insgesamt neun Proben (21%) die Anforderungen aus der Verordnung in Bezug auf das Verhältnis zwischen Kollagen und Eiweiß oder Fettanteil nicht erfüllten, bzw. dass diese Produkte auf der Produktkennzeichnung über keine glaubwürdigen Informationen, bzw. die Bezeichnung der Fleischsorte im Hackfleisch verfügen. Die ermittelten Abweichungen weisen auf die Notwendigkeit von systematischen Qualitätskontrollen von Hackfleisch hin, das auf dem Markt erhältlich ist.
El fin de este trabajo fue investigar la calidad de la carne picada disponible en la ciudad de Zagreb y calificar la conformidad de estos productos con los requisitos prescritos para la carne picada por el Reglamento (UE) No 1169/2011 sobre la información alimentaria facilitada al consumidor. Fueron usadas las muestras de carne picada preenvasadas (n=42) compradas en una red minorista en la ciudad de Zagreb, divididas en tres categorías según el tipo de carne picada: la carne de res picada (n = 12), la carne de cerdo picada (n = 13) y la carne picada mezcla de cerdo y res (n = 17). Los parámetros de calidad de carne picada fueron investigados por los métodos acreditados estándar: el contenido de colágeno (HRN ISO 3496:1999), la proporción de proteína total (HRN ISO 937:1999) y la proporción de grasas total (HRN ISO 1443:1999). El análisis de los resultados obtenidos demostró que un total de 9 muestras (21%) no cumplieron con los requisitos prescritos por el Reglamento en cuanto a la proporción de colágeno a proteína o la proporción de grasa, es decir esos productos no tuvieron informaciones creíbles en el producto, o sea no tuvieron indicados los tipos de carne picada. Las irregularidades determinadas indican que existe la necesidad de controles sistemáticos de la calidad de la carne picada disponible en el mercado.
La presente ricerca aveva lo scopo di testare la qualità della carne macinata in vendita nel territorio della città di Zagabria e di valutare la conformità di questi prodotti rispetto ai criteri stabiliti per la carne macinata dal Regolamento (UE) n. 1169/2011 relativo alla fornitura d’informazioni sugli alimenti ai consumatori. Nella ricerca sono stati esaminati campioni preconfezionati di carne macinata (n = 42) acquistati nella rete di vendita al dettaglio del territorio della città di Zagabria, suddivisi in tre categorie in base alla tipologia di carne macinata: carne macinata bovina (n = 12), carne macinata suina (n = 13) e carne macinata mista suina e bovina (n = 17). I parametri che definiscono la qualità della carne macinata sono stati testati mediante l’applicazione dei seguenti metodi standard accreditati: percentuale di collagene (HRN ISO 3496:1999), percentuale di proteine totali (HRN ISO 937:1999) e percentuale di grassi totali (HRN ISO 1443:1999). Dall’analisi dei risultati ottenuti, nove campioni in tutto (21%) non hanno soddisfatto i criteri prescritti nel Regolamento per quanto riguarda il rapporto tra collagene e proteine totali o grassi totali. È stato altresì accertato che le etichette di questi campioni non contenevano informazioni credibili né l’indicazione dei tipi di carne macinata. Le irregolarità accertate rimandano alla necessità di sistematici controlli sulla qualità della carne macinata in vendita sul mercato.
Pravilna prehrana iznimno je važna u prevenciji šećerne bolesti i regulaciji glikemije. Šećerna bolest ubraja se u kategoriju bolesti koje se uspješno mogu prevenirati, dobro liječiti te im se može ...spriječiti ili odgoditi razvoj kroničnih komplikacija. Edukacija o pravilnoj prehrani treba biti individualno prilagođena, pri čemu treba obratiti pozornost na dob bolesnika, način života, socioekonomski status, tjelesnu aktivnost i komplikacije vezane uz šećernu bolest. Kod šećerne bolesti promjena životnih navika, što uključuje pravilnu prehranu, redovitu tjelesnu aktivnost i regulaciju tjelesne mase, može uvelike pridonijeti regulaciji glikemije, a u tipu 2 u nekim slučajevima može dovesti i do njene remisije. Smjernice su rezultat suradnje zdravstvenih stručnjaka koji sudjeluju u liječenju i edukaciji osoba koje boluju od šećerne bolesti. Utemeljene su na dokazima, prema metodologiji GRADE (engl. grading of recommendations, assessment, development and evaluation) koja uz snagu dokaza opisuje i razinu preporuke. Temeljni zaključci ovih smjernica odnose se na procjenu nutritivnih potreba te primjenu medicinske nutritivne terapije, individualno prilagođene osobama sa šećernom bolešću kao i onima koji imaju i neke od
vezanih komorbiditeta.
Abstract Objectives Hearing impairment and specific language disorder are two entities that seriously affect language acquisition in children and reduce their communication skills. These children ...require specific treatment and higher levels of care than healthy children. Their language abilities also strongly influence parent–child interactions. The purpose of our study was to evaluate the health-related quality of life (HRQOL) of the parents of hearing-impaired children and the parents of children with speech difficulties (specific language disorder). Methods Our study subjects included 349 parents (182 mothers and 167 fathers) of preschool-aged children with receptive expressive language disorder and 131 parents (71 mothers and 60 fathers) of children with severe hearing impairment. A control group was composed of 146 parents (82 mothers and 64 fathers) of healthy children of the same age. HRQOL was assessed using the SF-36 questionnaire. Results For all groups of parents, the mothers had poorer scores compared with the fathers, but large differences were apparent depending on the child's impairment. In the control group, the scores of the mothers were significantly lower than the fathers’ scores in only two (of eight) health domains. In contrast, the scores were lower in three domains for the mothers of speech-impaired children and in six domains for the mothers of hearing-impaired children, representing the greatest difference between the parents. When compared with the control group, both the mothers and fathers of speech-impaired children scored significantly worse in five health domains. Fathers of hearing-impaired children scored significantly worse than controls in three health domains. The lowest scores, indicating the poorest HRQOL, were observed for mothers of hearing-impaired children, who obtained significantly lower scores than the control mothers in all health domains except the emotional role. Conclusions The parents of preschool-aged speech-and hearing-impaired children experience poorer HRQOL than parents of healthy children of the same age. Mothers of hearing-impaired children are especially affected, demonstrating a negative impact in almost all health domains.
PDF
