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master's thesis
Upalni potencijal prehrane s obzirom na stupanj zastupljenosti namirnica biljnog podrijetla
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:153722
Šuljić, Ivana
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

Šuljić, I. (2021). Upalni potencijal prehrane s obzirom na stupanj zastupljenosti namirnica biljnog podrijetla (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:153722

Šuljić, Ivana. "Upalni potencijal prehrane s obzirom na stupanj zastupljenosti namirnica biljnog podrijetla." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:153722

Šuljić, Ivana. "Upalni potencijal prehrane s obzirom na stupanj zastupljenosti namirnica biljnog podrijetla." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:153722

Šuljić, I. (2021). 'Upalni potencijal prehrane s obzirom na stupanj zastupljenosti namirnica biljnog podrijetla', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:153722

Šuljić I. Upalni potencijal prehrane s obzirom na stupanj zastupljenosti namirnica biljnog podrijetla [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 May 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:153722

I. Šuljić, "Upalni potencijal prehrane s obzirom na stupanj zastupljenosti namirnica biljnog podrijetla", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:153722

Metadata
TitleUpalni potencijal prehrane s obzirom na stupanj zastupljenosti namirnica biljnog podrijetla
Title (english)Inflammatory potential of diet with regard to the degree of representation of foods of plant origin
AuthorIvana Šuljić
MentorMartina Bituh (mentor)
Committee memberIvana Rumora Samarin (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Chemistry and Biochemistry)
Zagreb
Defense date and country2021-11-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Interdisciplinary Technical Sciences
Abstract
Način prehrane ima razne utjecaje na organizam, zato prednost treba dati obrascu prehrane s blagotvornim učinkom na zdravlje. Cilj ovog rada bio je utvrditi razlike u upalnom potencijalu između vegetarijanske i prehrane omnivora s obzirom na različitu zastupljenost namirnica biljnog podrijetla u navedenim prehranama. U istraživanju je sudjelovalo 135 ispitanika u dobi 18-65 godina, od kojih je 60 vegetarijanaca te 75 omnivora. Upalni potencijal uspoređivanih prehrana izračunat je upalnim indeksom prehrane (DII®) na temelju 24-satnog prisjećanja unosa hrane i pića, a zastupljenost namirnica biljnoga podrijetla pomoću PDI indeksa (eng. Plant-based Diet Index). Utvrđeno je da nema statistički značajne razlike između DII® (p=0,658), te da se prehrana vegetarijanaca ne razlikuje značajno od prehrane omnivora s obzirom na zastupljenost namirnica biljnoga podrijetla, što dovodi u pitanje uravnoteženost promatrane vegetarijanske prehrane, ali i izbor namirnica pojedinca. Potrebna su daljnja istraživanja kojima bi se utvrdila kakvoća vegetarijanske prehrane.
Abstract (english)
The diet has various effects on the body, so preference should be given to the type of diet with a beneficial effect on health. The aim of this study was to determine the differences in inflammatory potential between vegetarian and omnivore diets with respect to the different representations of plant-based foods in these diets. The study involved 135 respondents aged 18-65 years, of whom 60 were vegetarians and 75 omnivores. The inflammatory potential of the compared diets was calculated by the inflammatory diet index (DII®) based on 24-hour recall, and the representation of plant-based foods using the PDI index (eng. Plant-based Diet Index). It was found that there is no statistically significant difference between DII® (p = 0.658) and that the diet of vegetarians does not differ significantly from the diet of omnivores with regard to the presence of foods of plant origin, which calls into question the balance of the observed vegetarian diet. Further research is needed to determine the quality of the vegetarian diet.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:153722
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 on2021-11-17 13:56:44