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undergraduate thesis
Nutritivna terapija pacijenata s gihtom i hiperuricemijom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:201361
Beneti, Iva
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

Beneti, I. (2021). Nutritivna terapija pacijenata s gihtom i hiperuricemijom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:201361

Beneti, Iva. "Nutritivna terapija pacijenata s gihtom i hiperuricemijom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:201361

Beneti, Iva. "Nutritivna terapija pacijenata s gihtom i hiperuricemijom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:201361

Beneti, I. (2021). 'Nutritivna terapija pacijenata s gihtom i hiperuricemijom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:201361

Beneti I. Nutritivna terapija pacijenata s gihtom i hiperuricemijom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 May 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:201361

I. Beneti, "Nutritivna terapija pacijenata s gihtom i hiperuricemijom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:201361

Metadata
TitleNutritivna terapija pacijenata s gihtom i hiperuricemijom
Title (english)Dietary therapy of patients with gout and hyperuricemia
AuthorIva Beneti
MentorInes Panjkota Krbavčić (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 country2021-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Interdisciplinary Technical Sciences
Abstract
Giht je progresivna metabolička bolest koju karakteriziraju hiperuricemija i taloženje kristala mononatrijevog urata u zglobovima i mekim tkivima. Uz primjenu lijekova, za pacijente je od velike važnosti provoditi adekvatnu prehranu kako bi se smanjila učestalost napada gihta. Cilj ovog istraživanja bio je napraviti pregled znanstvene literature i istražiti kako pojedine namirnice i načini prehrane utječu na pojavu gihta, hiperuricemije i napada gihta te utvrditi koji bi prehrambeni obrazac bio najprikladniji za oboljele od gihta i hiperuricemije. Prema rezultatima dosadašnjih istraživanja, konzumacija mesa, iznutrica, morskih plodova, zaslađenih napitaka i alkohola povećava učestalost napadaja gihta, dok se konzumacija mlijeka i mliječnih proizvoda, voća, povrća i mahunarki smatra sigurnom za pacijenta s gihtom i hiperuricemijom. Uz dijetu bez purina, vegetarijanska prehrana i DASH dijeta su se pokazale učinkovitima u snižavanju serumske koncentracije urata i smanjenju učestalosti napada gihta.
Abstract (english)
Gout is a progressive metabolic disease characterized by hyperuricemia and deposition of monosodium urate crystals in the joints and soft tissues. In addition to the use of medications, it is of great importance for patients to implement an adequate diet to reduce the frequency of gout attacks. The aim of this study was to review the scientific literature and investigate how certain foods and diets affect the occurrence of gout, hyperuricemia, and gout attacks, and to determine which dietary pattern would be most appropriate for people with gout and hyperuricemia. According to previous research, consumption of meat, offal, seafood, sweetened beverages, and alcohol increases the incidence of gout attacks, while eating milk and dairy products, fruits, vegetables, and legumes are considered safe for a patient with gout and hyperuricemia. In addition to the purine-free diet, a vegetarian diet and the DASH diet have been shown to be effective in lowering serum urate concentrations and reducing the occurrence of gout attacks.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:201361
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 on2021-09-23 11:36:28