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undergraduate thesis
Prevenecija autoimune bolesti štitnjače prehranom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:508222
Butula, Nika
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Chemistry and Biochemistry

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

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Butula, N. (2020). Prevenecija autoimune bolesti štitnjače prehranom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:508222

Butula, Nika. "Prevenecija autoimune bolesti štitnjače prehranom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:508222

Butula, Nika. "Prevenecija autoimune bolesti štitnjače prehranom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:508222

Butula, N. (2020). 'Prevenecija autoimune bolesti štitnjače prehranom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:508222

Butula N. Prevenecija autoimune bolesti štitnjače prehranom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 May 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:508222

N. Butula, "Prevenecija autoimune bolesti štitnjače prehranom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:508222

Metadata
TitlePrevenecija autoimune bolesti štitnjače prehranom
Title (english)Prevention of autoimmune thyroid disease by diet
AuthorNika Butula
MentorIrena Landeka Jurčević (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Chemistry and Biochemistry)
Zagreb
Defense date and country2020-07-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Hashimotov tiroiditis (HT), koji se naziva i kronični limfocitni ili autoimuni tiroiditis, kronična je autoimuna bolesti štitnjače i povezana je s različitim stupnjevima hipofunkcije štitnjače, s proizvodnjom autoantitijela štitnjače poput najčešćih antitijela na štitnjaču peroksidazu (anti-TPO) i antitijela na tiroglobulin (anti-Tg). Hashimotova bolest je, najčešći, ali ne i jedini uzročnik pojave hipotireoza, stanja smanjene aktivnosti štitnjače. Rizična skupina ovog poremećaja su žene, a i razvitak poremećaja nakon trudnoće. Problemi Hashimotovog tireoiditisa su neraspoznavanje simptoma bolesti, kao i nekonstantna kontrola razina hormona štitnjače. Svrha ovog rada je uputiti i naglasiti kako se pravilnim, dnevnim unosom joda, selena, cinka, i vitamina D može utjecati na progresivnost ove bolesti.
Abstract (english)
Hashimoto's thyroiditis (HT), also called chronic lymphocytic or autoimmune thyroiditis, is a chronic autoimmune thyroid disease and is associated with varying degrees of thyroid hypofunction, with the production of thyroid autoantibodies such as the most common antibodies to thyroid peroxidase (anti-TPO) and antibodies (anti-TPO). (anti-Tg). Hashimoto's disease is, the most common, but not the only cause of hypothyroidism, a condition of reduced thyroid activity. The risk group for this disorder is women, and the development of the disorder after pregnancy. The problems of Hashimoto's thyroiditis are not recognizing the symptoms of the disease, as well as inconsistent control of thyroid hormone levels. The purpose of this paper is to point out and emphasize how excessive, daily intake of iodine, selenium, zinc, and vitamins can affect the progression of this disease.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:508222
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-10-27 10:37:46