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undergraduate thesis
Status vitamina D u osoba s celijakijom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:839160
Kovačić, Paula
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

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Kovačić, P. (2023). Status vitamina D u osoba s celijakijom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:839160

Kovačić, Paula. "Status vitamina D u osoba s celijakijom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:839160

Kovačić, Paula. "Status vitamina D u osoba s celijakijom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:839160

Kovačić, P. (2023). 'Status vitamina D u osoba s celijakijom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:839160

Kovačić P. Status vitamina D u osoba s celijakijom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:839160

P. Kovačić, "Status vitamina D u osoba s celijakijom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:839160

Metadata
TitleStatus vitamina D u osoba s celijakijom
Title (english)Vitamin D status in people with celiac disease
AuthorPaula Kovačić
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 country2023-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Celijakija je imunološki posredovana sistemska bolest uzrokovana konzumacijom glutena. Dovodi do oštećenja crijeva i poremećaja apsorpcije koji može izazvati brojne nedostatke kako vitamina tako i mineralnih tvari. To je jedan od glavnih razloga zbog čega pacijenti često pokazuju nedostatak vitamina D. Jedan od ciljeva ovog rada je bio utvrditi kolika je prevalencija tog stanja u osoba s celijakijom, te je ustanovljeno da su u djece niske razine zabilježene kod 9 do 52 % bolesnika, a kod starijih bolesnika taj postotak iznosi 20,3-59 %. Nedostatak vitamina D utječe na zdravlje kostiju i povećava rizik od smanjene gustoće kostiju. Kod pacijenata s celijakijom cilj je uspostaviti optimalnu koncentraciju vitamina D u krvi koja iznosi od 50 do 75 nmol/L 25-hidroksivitamina D. Strogo pridržavanje dijete bez glutena poboljšava status vitamina D, ali ga uvijek nije u mogućnosti normalizirati. Razina vitamina D i zdravlje kostiju se poboljšavaju kod djece kojima je celijakija dijagnosticirana rano u djetinjstvu i koja se strogo pridržavaju dijete bez glutena. Kad je celijakija dijagnosticirana u odrasloj dobi poboljšanje dolazi otprilike unutar dvije godine od početka primjene dijete bez glutena, kasnije stagnira i potrebna je suplementacija vitaminom D.
Abstract (english)
Celiac disease is an immune-mediated systemic disease caused by the consumption of gluten. It leads to intestinal damage and nutrient absorption disorders that can cause numerous deficiencies of both vitamins and minerals. This is one of the main reasons why patients often show a vitamin D deficiency. One of the goals of this work was to determine the prevalence of this condition in people with celiac disease, and it was found that in children, low levels are recorded in 9 to 52 % of patients, and in elderly patients, this percentage is 20,3-59 %. Vitamin D deficiency affects bone health and increases the risk of reduced bone density. In patients with celiac disease, the goal is to establish an optimal concentration of vitamin D in the blood, which is from 50 to 75 nmol/L of 25-hydroxyvitamin D. Strict adherence to a gluten-free diet improves status of vitamin D but is not always able to normalize it. Vitamin D levels and bone health are improved in children diagnosed with celiac disease early in childhood who follow a strict gluten-free diet. When celiac disease is diagnosed in adults, improvement occurs approximately within two years of starting a gluten-free diet, later it stagnates, and vitamin D supplementation is required.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:839160
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 on2024-04-24 08:36:04