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undergraduate thesis
Reakcije preosjetljivosti na hranu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:473224
Čučković, Florentina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

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

Cite this document

Čučković, F. (2014). Reakcije preosjetljivosti na hranu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:473224

Čučković, Florentina. "Reakcije preosjetljivosti na hranu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:473224

Čučković, Florentina. "Reakcije preosjetljivosti na hranu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:473224

Čučković, F. (2014). 'Reakcije preosjetljivosti na hranu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:473224

Čučković F. Reakcije preosjetljivosti na hranu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:473224

F. Čučković, "Reakcije preosjetljivosti na hranu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:473224

Metadata
TitleReakcije preosjetljivosti na hranu
Title (english)Food hypersensitivity reactions
AuthorFlorentina Čučković
MentorSuzana Rimac Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2014-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Na osnovu istraživanja procijenjuje se da oko 2% odraslih širom svijeta ima neki oblik reakcije preosjetljivosti na hranu, i da su oko 1% u pitanju prave alergijske reakcije. Reakcije preosjetljivosti na hranu podrazumijevaju bilo kakav nepredviđen klinički odgovor prilikom unošenja hrane. Reakcije preosjetljivosti mogu biti imunološki posredovane i nazivaju se alergijom te ne-imunološki posredovane i nazivaju se intolerancijom na hranu. Alergije mogu biti IgE i neIgE posredovane. Najčešći alergeni su proteini. Prilikom procesa obrade i pripreme hrane proteini se mogu kemijski modificirati pri čemu se mogu promijeniti njihova alergena svojstva. Najčešći alergeni koji su uglavnom otporni na procese prerade hrane nalaze se u žitaricama, ribama i rakovima, jajima, kikirikiju, soji, mlijeku, orašastim plodovima, celeru, gorušici, sjemenkama sezama. Do danas ne postoje potpuno određeni kriteriji za dijagnozu alergije na hranu ili intoleranciju.
Abstract (english)
Studies suggest that around 2% of the world’s adult population have food hypersensitivity, and around 1% have true food allergy. Food hypersensitivity represent any untoward non-psychologically mediated reaction following the ingestion of a food. Food hypersensitivity reactions could be divided into immune-mediated reactions (food allergies) and non immune-mediated reactions (food intolerances). Food allergy can be further subdivided into IgE-mediated food allergy and non-IgE-mediated food allergy. Food allergens are almost always proteins. During food processing proteins could be chemically modified which in turn could change its allergenicity. The most common food allergens, that are not almost influenced by processing, include cereals, fish and crustaceae, eggs, peanuts, soy, cow ’ s milk, tree nuts, celery, mustard and sesame seeds. There is no unique criterium that can determine food allergy or intolerance.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:473224
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-27 08:04:11