| Abstract | Sol (NaCl), iako nužna za organizam i u proizvodnji i konzerviranju hrane danas je u fokusu
znanstvene i stručne javnosti zbog povezanosti s najvažnijim uzročnicima morbiditeta i mortaliteta
diljem svijeta. Pekarski proizvodi zbog svoje učestalosti konzumacije značajno doprinose dnevnom
unosu soli. Prikazani su rezultati za konzumaciju pekarskih proizvoda i unos soli iz istih za odraslu
populaciju tri regije Hrvatske: Zagreb i okolica (Z), Sjeverna Hrvatska (SH), te Istra, Primorje i Gorski
kotar (IPG). Ovo je dio istraživanja o prehrambenim navikama odrasle populacije Republike Hrvatske
koje je provela Hrvatska agencija za hranu. Ukupna dnevna konzumacija pekarskih proizvoda je
142,50 ± 110,54 g u Z, 150,18 ± 114,98 g u SH, te 142,45 ± 115,55 g u IPG. Najčešće se konzumiraju
polubijeli i bijeli kruh. Ukupan dnevni unos soli je 2,51 ± 1,97 g u Z, 2,53 ± 1,90 g u SH i 2,40 ± 1,96
g u IPG. Usporedbom regija, značajne razlike su utvrđene između Z i druge dvije regije u doprinosu
kruha i peciva u ukupnoj konzumaciji pekarskih proizvoda i unosu soli. Značajno je veći unos soli iz
peciva u Z u odnosu na SH (p=0,047). Obzirom na spol, statistički značajne razlike su utvrđene samo
za konzumaciju kruha i unos soli iz kruha, u sve tri regije. Osobe sa sela jedino u regiji SH imaju
značajno nižu konzumaciju pekarskih proizvoda (p=0,010) i kruha (p=0,041), te ukupan unos soli
(p=0,006) i soli iz peciva (p=0,029). U IPG utvrđena je značajna korelacija indeksa tjelesne mase i
konzumacije kruha (r=0,374). Osobe povećane tjelesne mase u regijama Z (p=0,046) i IPG (p=0,047)
konzumiraju značajno manje peciva u odnosu na normalno uhranjene. |
| Abstract (english) | Sodium (NaCl) even necessary for organism and in food production and preservation today is in
scientific and professional focus due to its relation with the most important morbidity and mortality
causes around the globe. Bakery products are due to their consumption frequency significant
contributors to daily salt intake. Results for consumption of bakery products and salt intake in adults
from three Croatian regions are shown: Zagreb and surrounding area (Z), North Croatia (NC), and
Istra, Primorje and Gorski kotar (IPG). This is a part of nutritional habits research on adults in the
Republic of Croatia conducted by Croatian Food Agency. Total daily consumption of bakery products
was 142.50 ± 110.54 g in Z, 150.18 ± 114.98 g in NC, and 142.45 ± 115.55 g in IPG. Semiwhite and
white bread are preferred the most. Total daily salt intake was 2.51 ± 1.97 g in Z, 2.53 ± 1.90 g in SH,
and 2.40 ± 1.96 g in IPG. Between regions, significant difference was found between Z and the other
two regions in contribution of bread and bagels to total daily consumption of bakery products and salt
intake. Significantly higher salt intake from bagels was found in Z in comparison to NC (p=0.047).
Gender difference was found only for bread consumption and intake of salt from bread in all three
regions. Adults from rural areas only in NC have significantly lower consumption of bakery products
(p=0.010) and bread (p=0.041), total salt intake (p=0.006) and salt from bagels (p=0.029). In IPG
significant positive correlation was found between Body Mass Index and bread consumption
(r=0.374). Overweight adults from Z (p=0.046) and IPG (p=0.047) consume significantly less bagels
in comparison to normal weighted adults. |
