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master's thesis
Prehrambeni unos, kronično upalno stanje i udio masnog i mišićnog tkiva u studentica
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:565547
Alić, Mirela
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Nutrition Science

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

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Alić, M. (2020). Prehrambeni unos, kronično upalno stanje i udio masnog i mišićnog tkiva u studentica (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:565547

Alić, Mirela. "Prehrambeni unos, kronično upalno stanje i udio masnog i mišićnog tkiva u studentica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:565547

Alić, Mirela. "Prehrambeni unos, kronično upalno stanje i udio masnog i mišićnog tkiva u studentica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:565547

Alić, M. (2020). 'Prehrambeni unos, kronično upalno stanje i udio masnog i mišićnog tkiva u studentica', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:565547

Alić M. Prehrambeni unos, kronično upalno stanje i udio masnog i mišićnog tkiva u studentica [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 April 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:565547

M. Alić, "Prehrambeni unos, kronično upalno stanje i udio masnog i mišićnog tkiva u studentica", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:565547

Metadata
TitlePrehrambeni unos, kronično upalno stanje i udio masnog i mišićnog tkiva u studentica
Title (english)Dietary intake, chronic inflammation and the percentage of adipose and muscle tissue in female students
AuthorMirela Alić
MentorIrena Keser (mentor)
Committee memberIrena Colić-Barić (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Nutrition Science)
Zagreb
Defense date and country2020-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Kronična upala je postala važan aspekt patofiziologije bolesti povezanih sa starenjem i kroničnih bolesti razvijenih zemalja. Prehrambeni obrasci i nutrijenti mogu imati utjecaja na poticanje ili suzbijanje upalnog odgovora. Cilj istraživanja je bio procijeniti prisutnost kroničnog upalnog stanja niskog stupnja u tijelu i udio masnog i mišićnog tkiva te utvrditi postoji li utjecaj dijetetičkih parametara i kronične upale na parametre sastava tijela u studentica. Ispitanice su bile 79 studentica prosječne dobi 21,9 ± 1,3 godina. Metodom bioelektrične impedancije su utvrđene komponente sastava tijela te parametri vezani uz kroničnu upalu niskog stupnja, a dijetetički parametri su prikupljeni metodom 24-satnog prisjećanja unosa hrane i pića. Rezultati su pokazali prosječno adekvatan udio masnog tkiva (25,5 ± 6,1 %) te manjak mišićnog tkiva (22,9 ± 1,6 %). Statistički značajna pozitivna korelacija je utvrđena između HPA indeksa (parametar kronične upale) i mišićne mase (r=0,24, p<0,05) te između HPA indeksa i udjela mišićnog tkiva (r=0,55, p<0,05). Nije utvrđen utjecaj dijetetičkih parametara na parametre kronične upale niskog stupnja i komponente sastava tijela. Rezultati sugeriraju da se povećanjem mišićnog tkiva može smanjiti prisutnost kronične upale niskog stupnja.
Abstract (english)
Chronic inflammation has become an important aspect of the pathophysiology of age-related diseases and chronic diseases of developed countries. Dietary patterns and nutrients may have an effect on stimulating or suppressing the inflammatory response. The aim of the study was to determine the presence of a low-grade chronic inflammation in the body and percentage of adipose and muscle tissue, and to assess the influence of dietary parameters and chronic inflammation on the parameters of body composition in female students. Participants were 79 female students with an average age of 21.9 ± 1.3 years. Components of body composition and parameters related to low-grade chronic inflammation were determined by the bioelectrical impedance method, and dietary parameters were collected by the 24-hour recall. The results showed an average adequate proportion of adipose tissue (25.5 ± 6.1%) and a lack of muscle tissue (22.9 ± 1.6%). A significant positive correlation was determined between the HPA index (parameter of chronic inflammation) and muscle mass (r=0.24, p<0.05) and between the HPA index and muscle tissue (r=0.55, p<0.05). The influence of dietary parameters on the parameters of low-grade chronic inflammation and components of body composition was not observed. The results suggest that increasing muscle tissue can reduce the presence of low-grade chronic inflammation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:565547
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra 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 on2021-01-20 13:22:27