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undergraduate thesis
Utjecaj prehrambenih vlakana na metabolički sindrom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:158387
Milanović, Ana
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

Milanović, A. (2023). Utjecaj prehrambenih vlakana na metabolički sindrom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:158387

Milanović, Ana. "Utjecaj prehrambenih vlakana na metabolički sindrom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:158387

Milanović, Ana. "Utjecaj prehrambenih vlakana na metabolički sindrom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:158387

Milanović, A. (2023). 'Utjecaj prehrambenih vlakana na metabolički sindrom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:158387

Milanović A. Utjecaj prehrambenih vlakana na metabolički sindrom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 December 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:158387

A. Milanović, "Utjecaj prehrambenih vlakana na metabolički sindrom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:158387

Metadata
TitleUtjecaj prehrambenih vlakana na metabolički sindrom
Title (english)The effect of dietary fiber on metabolic syndrome
AuthorAna Milanović
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
Sve veća prevalencija pretilosti povećava učestalost metaboličkog sindroma koji povećava rizik od razvoja kardiovaskularnih bolesti i dijabetesa tipa 2. Metabolički sindrom se sastoji od nekoliko metaboličkih abnormalnosti – inzulinske rezistencije, dislipidemije, hipertenzije i abdominalne pretilosti. Prehrambena vlakna imaju niz pozitivnih učinaka na zdravlje i na komponente metaboličkog sindroma. Pregledom dostupne literature cilj ovog rada je bio utvrditi utjecaj prehrambenih vlakana na metabolički sindrom i na rizike vezane uz metabolički sindrom te donijeti zaključak o praktičnoj primjeni. Prehrambena vlakna pokazuju potencijalno djelovanje na povećanje sitosti, smanjenje dijastoličkog krvnog tlaka, smanjenje LDL kolesterola, povećanje osjetljivosti na inzulin, smanjenje vrijednosti glukoze natašte i postprandijalne razine glukoze. Posljedično smanjuju rizik od razvoja kardiovaskularnih bolesti, dijabetesa tipa 2 i metaboličkog sindroma. Pri čemu netopljiva prehrambena vlakna iz cjelovitih žitarica pokazuju najveći učinak. Povećanjem unosa vlakana za 10 grama, smanjuje se rizik od metaboličkog sindroma za 11 %, ali unos veći od 30 grama dnevno nema dodatnih benefita.
Abstract (english)
The increasing prevalence of obesity increases the frequency of metabolic syndrome, which raises the risk of developing cardiovascular diseases and type 2 diabetes. Metabolic syndrome consists of several metabolic abnormalities, including insulin resistance, dyslipidemia, hypertension, and abdominal obesity. Dietary fibers have a range of positive effects on health and components of metabolic syndrome. Through a review of available literature, the aim of this study was to determine the influence of dietary fibers on metabolic syndrome and the associated risks, as well as to draw conclusions about practical applications. Dietary fibers demonstrate potential effects in increasing satiety, reducing diastolic blood pressure, lowering LDL cholesterol, improving insulin sensitivity, decreasing fasting glucose and postprandial glucose levels. Consequently, they reduce the risk of developing cardiovascular diseases, type 2 diabetes, and metabolic syndrome, with insoluble dietary fibers from whole grains showing the greatest effect. Increasing fiber intake by 10 grams reduces the risk of metabolic syndrome by 11%, but intake greater than 30 grams has no additional benefits.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:158387
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 08:43:27