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undergraduate thesis
Nisko ugljikohidratne dijete i redukcija tjelesne mase
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:537030
Gložinić, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Gložinić, M. (2017). Nisko ugljikohidratne dijete i redukcija tjelesne mase (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:537030

Gložinić, Martina. "Nisko ugljikohidratne dijete i redukcija tjelesne mase." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:537030

Gložinić, Martina. "Nisko ugljikohidratne dijete i redukcija tjelesne mase." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:537030

Gložinić, M. (2017). 'Nisko ugljikohidratne dijete i redukcija tjelesne mase', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:537030

Gložinić M. Nisko ugljikohidratne dijete i redukcija tjelesne mase [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 November 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:537030

M. Gložinić, "Nisko ugljikohidratne dijete i redukcija tjelesne mase", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:537030

Metadata
TitleNisko ugljikohidratne dijete i redukcija tjelesne mase
Title (english)Low carbohydrate diets and weight loss
AuthorMartina Gložinić
MentorDaniela Čačić Kenjerić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Nutrition)
Osijek
Defense date and country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Dietotherapy
Abstract
U posljednjih nekoliko desetljeća, broj osoba s prekomjernom tjelesnom težinom i pretilosti se drastično povećao. Zbog visoke prevalencije pretilosti i bolesti koje se javljaju kao posljedica pretilosti i prekomjerne tjelesne težine, pojavljuje se sve više dijeta koje su namijenjene gubitku viška kilograma, a jedna od tih dijeta je i nisko ugljikohidratna dijeta. U nisko ugljikohidratnim dijetama smanjuje se udio ugljikohidrata, a povećava udio bjelančevina i/ili masnoća. Ukoliko se unos ugljikohidrata smanji na manje od 50 g dnevno, tada su te dijete ketogene dijete. Kod ketogenih dijeta organizam kao izvor energije počinje koristiti keto tijela i masne kiseline umjesto glukoze, koju tijekom ketogenih dijeta koriste samo tkiva (eritrociti, središnji živčani sustav, mrežnica…) koja ne mogu koristiti keto tijela i masne kiseline za energiju. Brojna istraživanja pokazuju kako ova dijeta ima čvrste fiziološke i biokemijske osnove za redukciju tjelesne mase zbog toga što uzrokuje smanjenje lipogeneze i povećanje lipolize, utječe na smanjenje apetita i djeluje na hormone koji uzrokuju nakupljanje viška kilograma. Osim na gubitak težine, nisko ugljikohidratne dijete povoljno djeluju i na kardiovaskularne bolesti jer smanjuju razinu triglicerida i povećavaju razinu HDL kolesterola uz povećanje veličine čestica LDL kolesterola. Sigurnost i efikasnost ovih dijeta tijekom dužeg perioda nisu dovoljno istražene, stoga su potrebna daljnja istraživanja da se detaljnije istraže njihova efikasnost, sigurnost i potencijalni terapijski mehanizmi.
Abstract (english)
In the last few decades, the number of obese and overweight people has drastically increased. Because of high prevalence of obesity and its comorbidities, numerous diets for weight loss have appeared and one of them is the low carbohydrate diet. In low carbohydrate diets, the content of carbohydrates is decreased and the amount of fats and/or proteins is increased. If the amount of carbohydrates is less than 50 g per day then the low carbohydrate diets are considered ketogenic diets. In ketogenic diets, ketone bodies and fatty acids are used by tissues as a source of energy instead of glucose which is used only by tissues (erythrocytes, central nervous system, retina…) that can not use ketone bodies and fatty acids as an energy source. Many studies show that this diet has a solid physiological and biochemical basis for weight loss due to reduction in lipogenesis and increased lipolysis, reduction in appetite and influence on hormones responsible for weight gain. Aside from weight loss, low carbohydrate diets also have a positive effect on cardiovascular diseases because they decrease the level of triglycerides, increase the HDL cholesterol level and simultaneously increase the size of LDL cholesterol particles. The long term safety and efficacy of these diets have not been sufficiently explored so further studies are neccesary to investigate their effectiveness, safety and potential therapeutic mechanisms in more detail.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:537030
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-01-15 11:32:24