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undergraduate thesis
Modeli odnosa masnih kiselina i kolesterola u krvi
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:061212
Kukina, Luka
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Kukina, L. (2017). Modeli odnosa masnih kiselina i kolesterola u krvi (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:061212

Kukina, Luka. "Modeli odnosa masnih kiselina i kolesterola u krvi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:061212

Kukina, Luka. "Modeli odnosa masnih kiselina i kolesterola u krvi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:061212

Kukina, L. (2017). 'Modeli odnosa masnih kiselina i kolesterola u krvi', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:061212

Kukina L. Modeli odnosa masnih kiselina i kolesterola u krvi [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 May 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:061212

L. Kukina, "Modeli odnosa masnih kiselina i kolesterola u krvi", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:061212

Metadata
TitleModeli odnosa masnih kiselina i kolesterola u krvi
Title (english)Relationship models between fatty acid and blood cholesterol
AuthorLuka Kukina
MentorJasenka Gajdoš Kljusurić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Measurement, Regulation and Automatisation)
Zagreb
Defense date and country2017-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog istraživanja je bio procijeniti utjecaj svih vrsta masnih kiselina na promjenu razine kolesterola u krvi te pronaći uzročno-posljedičnu vezu između kolesterola u krvi i kardiovaskularnih bolesti kroz različite modele. U teorijskom dijelu rada korištena su individualna istraživanja, meta analize te znanstveni radovi koji su modelima predočavali dobivene rezultate. Brojna istraživanja potvrdila su pozitivnu korelaciju između unosa masnih kieslina sa povećanjem razine kolesterola u krvi. Ovo istraživanje ukazuje da zasićene masne kiseline podižu LDL i HDL razinu kolesterola te da smanjuju omjer ukupnog i HDL kolesterola, nezasićene masne kiseline snižavaju razinu LDL, a podižu razinu HDL kolesterola te također smanjuju omjer ukupnog i HDL kolesterola, a trans masne kiseline povećavaju razinu LDL dok smanjuju razinu HDL kolesterola u krvi te povećavaju omjer ukupnog i HDL kolesterola. Iako je ovo istraživanje potvrdilo korelaciju između povišenog ukupnog i LDL kolesterola sa povećanom razinom smrtnosti od kardiovaskularnih bolesti, uzročnost tog odnosa nije poznata.
Abstract (english)
The purpose of this study was to evaluate effects of all kinds of fatty acids on the level changes of the blood cholesterol and also to find a link between blood cholesterol and cardiovascular diseases using different models. In theoretical part of the bachelor thesis were used individual studies, meta analysis and studies whose results are shown in different kinds of models. Many studies have confirmed the positive correlation between the fatty acids intake and increased levels of blood cholesterol. This bachelor thesis indicate that saturated fatty acids increase the levels of LDL and HDL and lower the ratio between total and HDL cholesterol, unsaturated fatty acids lower the LDL and increase HDL cholesterol levels and also lower the ratio between total and HDL cholesterol and trans fatty acids increase the levels of LDL and lower the levels of HDL cholesterol and increase the ratio between total and HDL cholesterol. Although, this bachelor thesis confirmed the correlation between the total and LDL cholesterol with the increased levels of deaths caused by cardiovascular diseases, causation of this relation is still not known.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:061212
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-09-08 06:44:54