Cancer is one of the leading causes of death globally. Breast cancer has the highest incidence and mortality rate among female population in the world and in Croatia. There are many factors believed ...to affect cancer prevention and development, one of important is lifestyle including diet and dietary habits. The aim of this work was to determine dietary habits and dietary supplements intake among female cancer patients. For this purpose, dietary questionnaire was designed and conducted among 190 women, cancer patients, members of the Association of women affected by cancer EVERYTHING for HER. Most women surveyed had breast cancer (86%), average age 52.9 ± 0.9 years. According to body mass index, 40.5% of the patients were overweight while 8.4% were obese, and 2.1% undernourished. Dietary habits improvement after cancer diagnosis reported
85.3% of surveyed patients what was self-assessed by the patients and specially referred to fruit, vegetable and red meat intake. After the diagnosis, 77.9% patients consumed fruits, with 41.9% consuming more than 2 servings, and 98.4% consumed vegetables, with 72.1% consuming more than 2 servings, every day. Red meat was consumed by 22.6% of patients consuming meat while only 4.7% of patients stopped eating meat after diagnosis. Dietary supplements were used by 76.3% of patients, mainly probiotics, vitamin D and C, with boosting of the immune system as the main reason for use.
Prehrana kod celijakije Panjkota Krbavčić, Ines
Medicus (Zagreb, Croatia : 1992),
01/2008, Letnik:
17, Številka:
1_Nutricionizam
Journal Article
Recenzirano
Odprti dostop
Celijakija je nasljedni, imunosno posredovani poremećaj koji obilježava trajna nepodnošljivost glutena, bjelančevine pšenice, ječma, raži i zobi. Trenutačno, jedini znanstveno dokazano učinkoviti ...tretman za oboljele od celijakije jest striktna i doživotna bezglutenska dijeta. Bezglutenska dijeta znači izbjegavanje najmanjih količina glutena u prehrani. Kako
bi se liječila celijakija, nužno je iz prehrane isključiti svu hranu koja sadržava pšenicu, ječam, raž i zob i njihove derivate. Potpuno uklanjanje glutena iz prehrane oboljelih od celijakije rezultirat će simptomatskom, serološkom i histološkom remisijom kod većine pacijenata.
Progression of chronic kidney disease often results with developing hyperkalemia; the increased serum level of potassium, which causes cardiac, neuromuscular and gastrointestinal complications. ...Hyperkalemia is generally associated with cardiac arhythmias and higher risk of mortality in patients on hemodialysis. The aim was to determine the impact of education on potassium control among patients on hemodialysis, while basing additional education on potassium-reducing techniques during food preparation and applying diet prepared accordingly to learned techniques. Participants were 47 patients on hemodialysis divided in control (n=22) and intervention (n=25) groups. All participants were educated by trained dietitian and received materials about proper nutrition at the beginning of the 1-year longitudinal study. The intervention group was educated additionally on potassium-reducing food preparation techniques. While both groups received two hospital meals per day during hemodialysis, meals for the intervention group were prepared accordingly to suggested food preparation techniques. Biochemical parameters were monitored during the study according to standard methods. The results showed that there was significant change in reduction of serum levels of potassium in intervention group compared to control group after one year of the study (p=0.037). Also, monthly serum levels of potassium were significantly reduced (p<0.05), compared to baseline of the study, during first 8 months in the control group and during all 12 months in the intervention group. Education about food preparation, proper diet alterations and its implementation can be useful in decreasing serum potassium levels and preventing hyperkalemia in patients on hemodialysis.
Tijekom ovog istraživanja prisutnost alergena kikirikija je analizirana ELISA (Enzyme-linked immunosorbent assay) metodom u uzorcima čokolade s lješnjakom i krem-proizvoda iz trgovačkih lanaca te ...uzorcima kolača koji sadrže kakaove dijelove iz trgovačkog lanca, slastičarnice i objekta javne prehrane, a dobiveni rezultati uspoređeni su sa informacijama o hrani vezanim uz prisutnost alergena kikirikija. U petnaest od šesnaest analiziranih uzoraka zapakirane hrane (čokolada s lješnjakom i krem-proizvodi) detektirani su alergeni kikirikija pri čemu je navod o sadržaju alergena kikirikija, u okviru informacija o hrani, sadržavalo šest takovih proizvoda. Alergeni kikirikija detektirani su i u četrnaest od šesnaest analiziranih uzoraka nepretpakirane hrane, odnosno kolača koji sadrže kakaove dijelove iz trgovačkog lanca, slastičarnice i objekta javne prehrane pri čemu su informacije o hrani ukazivale na sadržaj kikirikija u tri takova proizvoda. Rezultati istraživanja ukazuju na značaj detekcije alergena kikirikija kao skrivenog sastojka u hrani, obzirom da je podatke o tvarima ili proizvodima koji uzrokuju alergije ili netolerancije koji između ostalog uključuju kikiriki i proizvode od kikirikija, potrebno navoditi u okviru obveznih informacija o hrani.
In this study a commercially available electronic tongue (αAstree, Alpha M.O.S.) was employed as a technique for gluten free and regular flour samples classification. Additionally, rapid ...determination of gluten content and other physicochemical parameters including protein content, acidity, reducing sugar content and total reducing sugar content was performed. The classification performance of the sensor array was assessed by multivariate exploratory techniques. The physicochemical characterization of gluten free and regular flours, including gluten content prediction, was obtained by artificial neural networks (ANN) modelling. The reference values of gluten content in flour samples were determined by the ELISA method, while reference values of protein content, acidity, reducing sugar content and total reducing sugar content were determined by standard analytical methods. The application of the electronic tongue, combined with ANN, in the differentiation of gluten free and regular flour samples resulted in 95.2% and 100% correct classifications, respectively. The developed ANN models for the prediction of gluten content in flour samples as well as protein content, acidity, reducing sugar content and total reducing sugar content, showed high potential of the electronic tongue as a simple and rapid technique for the prediction of gluten content and other physicochemical parameters of gluten free and regular flour samples.
The results of this work implicate that the electronic tongue can be employed in the evaluation of gluten content and characterization of different flours, without time-consuming sample preparation, chemicals involved and without additional time or costs, except the initial measurements required for ANN model development.
Aronija (Aronia melanocarpa) se rijetko koristi u prehrani, iako sadržava velik udjel fenolnih spojeva i jednu od najvećih in vitro antioksidacijskih aktivnosti među voćem. U radu su određivana ...fizikalno-kemijska svojstva, udjel fenolih spojeva te antioksidativna aktivnost različitih proizvoda od aronije (sokovi, aronija u prahu, voćni čajevi, kapsule i sušene bobice). Očekivalo se da procesi obrade svježe aronije utječu na antioksidacijsku aktivnost i udjel fenolnih spojeva u proizvodima koji se plasiraju na tržište. Udjeli fenolnih spojeva određeni su spektrofotometrijski (pomoću Folin-Ciocalteu i pH diferencijalne metode). Antioksidacijska aktivnost proizvoda od aronije određena je primjenom DPPH i FRAP metoda. Dobivene su vrijednosti pokazale da proizvodi od aronije sadržavaju velik udjel fenola (3002,201-6639,741 mg/L soka odnosno 1494,036-5292,538 mg u 100 g suhe tvari proizvoda) i manji udjel ukupnih antocijana (150,459-1227.867 mg/L soka odnosno 141.459-2468,845 mg u 100 g suhe tvari proizvoda). Ispitani su proizvodi, a naročito proizvodi u obliku kapsula te aronija u prahu, imali izraženi antioksidacijski učinak, izmjeren pomoću DPPH radikala (12,092-40,194 mmol/L soka odnosno 58,493 do 191,311 mmol u 100 g suhe tvari proizvoda) te primjenom FRAP metode (38,708-79,858 mmol/L soka odnosno 13,503-68,604 mmol u 100 g suhe tvari proizvoda). Rezultati ovog istraživanja pokazuju da među proizvodima od aronije postoje bitne razlike (p<0,05) u udjelima fenolnih spojeva, antioksidacijskoj aktivnosti te parametrima kakvoće.
The electronic tongue or taste sensor system, comprised of seven potentiometric sensors, was applied as a tool in isotonic sports drinks analyses and characterization. Recently, electronic tongue ...systems showed large potential in food quality control, and for the first time it was used in isotonic sports drinks differentiation. The ability of the electronic tongue to differentiate between isotonic sports drinks samples and to monitor isotonic sports drinks during shelf life was evaluated by PCA analysis. The obtained results showed that the electronic tongue system was capable of differentiating between differently flavoured isotonic sports drinks samples and was able to monitor the changes in isotonic sports drinks samples during storage. High correlations of the developed PLS models between the observed sensory taste attributes (sweet, sour, bitter taste intensity and chemical senses intensity) and physicochemical parameters (electrical conductivity, refractometric value, pH value) and predicted values of sensory taste attributes and physicochemical parameters evaluated by electronic tongue, confirmed the performance of the electronic tongue and also indicate that the electronic tongue system can be used for rapid evaluation of sensory taste attributes and physicochemical parameters of isotonic sports drinks.
Bezglutenska prehrana, jedini lijek za oboljele od celijakije, može biti neuravnotežena zbog nedostataka nekih hranjivih tvari. Bezglutenski proizvodi sadrže manju količinu vitamina B, osobito ...folata, nego slični proizvodi koji sadrže gluten. U zdravih osoba koncentracija homocisteina u plazmi uglavnom ovisi o prehrambenom unosu folata. Povećana vrijednost homocisteina u posljednje se vrijeme povezuje s osteoporozom koja je učestala u osoba s celijakijom. Svrha je ovoga rada utvrditi unos folata i status homocisteina kao metaboličkoga biljega suboptimalnog unosa folata i vitamina B12 u osoba s celijakijom na području Republike Hrvatske. U istraživanju su sudjelovale 52 osobe s celijakijom koje su na bezglutenskoj prehrani (83 % žena, dobi 35±13 godina). Analizom krvi utvrđena je koncentracija homocisteina, folata u serumu i eritrocitima te vitamina B12 u serumu. Kvantitativni je upitnik za procjenu unosa hrane i pića upotrijebljen radi utvrđivanja prehrambenog unosa folata. Prosječni je unos folata bio 206 µg ekvivalenata folata (eng. dietary folate equivalents-DFE), što je kudikamo manje od nacionalne preporuke koja navodi 400 µg DFE odnosno 200 µg folne kiseline. Prosječna vrijednost homocisteina iznosila je 9±2 µmol/L (raspon 5,42-13,90 µmol/L). Povećana vrijednost homocisteina (>10 µmol/L) utvrđena je u 34 % ispitanika. Može se zaključiti da osobe s celijakijom koje se pridržavaju bezglutenske prehrane, a sudjelovale su u ovom istraživanju, imaju mali unos folata i suboptimalan status folata i vitamina B12, vjerojatno zbog unosa folatom siromašnih bezglutenskih proizvoda. Stoga bi obogaćivanje ili dodatak folata u bezglutenske proizvode mogao povoljno utjecati na osobe s celijakijom, te predstavljati izazov prehrambenoj industriji.
The objective of this research was to evaluate diet quality in elderly nursing home residents and to point out the critical dietary components. The participants (277 females and 62 males) were ...recruited from all elderly nursing homes in Zagreb and each of elderly nursing homes was equally represented in this study. The age of subjects was ranging from 61 to 93 years; most of the females (53.4%) and males (53.2%) were between 70 and 80 years old. The dietary data from the multi pass 24-hour recall were used to compute the Diet Quality Index Revised (DQI-R). DQI-R is an instrument that provides a summary assessment of a diet’s overall healthfulness and is based on ten different aspects, including recommendations for both nutrient and food types. Pearson correlation analysis was used to compare the total DQI-R score with dietetic parameters and t-test was calculated between mean values of all the components of DQI-R as well as for total DQI-R score for men and women. The mean DQI-R score for the 339 sample was 62.1±11.7. The biggest number of participants satisfied recommendations about dietary cholesterol intake (88.5 % of participants) and dietary moderation score (71.1% of participants) but nobody satisfied recommendation about dietary diversity score. Only 3.2% of subjects had an adequate calcium intake (6.5% of male participants and only 2.5% of female participants). Recommended servings of fruit intake were satisfied by 19.8% of population, 30.4% satisfied vegetables recommendations and 38.6% recommendations for grains. According to DQI-R, beside positive dietary habits regarding dietary moderation and dietary cholesterol intake the population of elderly nursing home residents in the capital of Croatia needs improvement in other dietary habits in order to enhance successful aging.
Elektronski jezik ili senzor okusa prilično je dobro razvijen u posljednjih desetak godina, zahvaljujući njegovu velikom potencijalu u kontroli kvalitete prehrambenih proizvoda. Temeljen je na ...elektrokemijskim senzorima u kombinaciji s multivarijantnim analizama podataka. Cilj ovog rada bio je pomoću elektronskog jezika raspoznati različite uzorke mlijeka i jogurta različitih proizvođača te različite mliječne proizvode jednog proizvođača. Rezultati su izvedeni iz prikaza dobivenih statističkom metodom analize glavnih komponenata. Pomoću elektronskog jezika α-ASTREE (Alpha M.O.S) uspješno su prikazane razlike između pet uzoraka mlijeka različitih proizvođača kupljenih na hrvatskom tržištu, pet uzoraka jogurta različitih proizvođača kupljenih također na hrvatskom tržištu, te između različitih mliječnih proizvoda jednog proizvođača.
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