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undergraduate thesis
Učestalost bezglutenske prehrane u osoba s hipotireozom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:977051
Barišić, Ana
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

Cite this document

Barišić, A. (2020). Učestalost bezglutenske prehrane u osoba s hipotireozom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:977051

Barišić, Ana. "Učestalost bezglutenske prehrane u osoba s hipotireozom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:977051

Barišić, Ana. "Učestalost bezglutenske prehrane u osoba s hipotireozom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:977051

Barišić, A. (2020). 'Učestalost bezglutenske prehrane u osoba s hipotireozom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:977051

Barišić A. Učestalost bezglutenske prehrane u osoba s hipotireozom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:977051

A. Barišić, "Učestalost bezglutenske prehrane u osoba s hipotireozom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:977051

Metadata
TitleUčestalost bezglutenske prehrane u osoba s hipotireozom
Title (english)Frequency of gluten-free diet among patients with hypothiroidism
AuthorAna Barišić
MentorMartina Bituh (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 country2020-09-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Bezglutenska prehrana sve se češće razmatra kao dio terapije oboljelih od hipotireoze. Postoje naznake da je prevalencija celijakije povećana kod osoba sa hipotireozom. Cilj ovog rada bio je istražiti kolika je učestalost primjene bezglutenske prehrane među osobama s hipotireozom i samoprocjena utjecaja takve prehrane na simptome hipotireoze. Podaci su prikupljeni putem upitnika, preko društvenih mreža, koji je ispunilo 705 ispitanika s dijagnosticiranom hipotireozom. Utvrđeno je da čak 21 % (150) ispitanika slijedi bezglutensku prehranu, od kojih samo 1 % ima potvrđenu celijakiju. Subjektivnom procjenom ispitanici su naveli kako su umor i pospanost simptomi na koje je naveći pozitivan učinak imala bezglutenska prehrana. Potrebna su daljnja istraživanja kojim bi se istražio utjecaj bezglutenske prehrane na simptome hipotireoze kod onih koji nemaju celijakiju. Također, sve one koji slijede ovakav način prehrane potrebno je upoznati s mogućim nedostacima bezglutenske prehrane ukoliko se ista neadekvatno provodi.
Abstract (english)
Gluten-free diet (GFD) is increasingly being considered as part of the therapy for patients with hypothyroidism. There are indications that the prevalence of celiac disease is increased in people with hypothyroidism. The purpose of this study was to investigate the frequency of GFD among people with hypothyroidism and self-assessment of the impact of such diet on the symptoms of hypothyroidism. Data were collected through a questionnaire, via social media, completed by 705 respondents diagnosed with hypothyroidism. It has been found that 21 % (150) of respondents follow a GFD, of which only 1 % have confirmed celiac disease. By subjective assessment, respondents stated that fatigue and drowsiness were the symptoms on which GFD had the biggest positive effect. Further research is needed to investigate the impact of a GFD on the symptoms of hypothyroidism in those without celiac disease and all those who follow this diet should be informed about possible disadvantages of GFD if it is inadequately implemented.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:977051
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-10-29 12:46:05