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undergraduate thesis
Bezglutenska prehrana - prednosti i rizici
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:400349
Babić, Kristina
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

Babić, K. (2020). Bezglutenska prehrana - prednosti i rizici (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:400349

Babić, Kristina. "Bezglutenska prehrana - prednosti i rizici." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:400349

Babić, Kristina. "Bezglutenska prehrana - prednosti i rizici." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:400349

Babić, K. (2020). 'Bezglutenska prehrana - prednosti i rizici', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:400349

Babić K. Bezglutenska prehrana - prednosti i rizici [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 December 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:400349

K. Babić, "Bezglutenska prehrana - prednosti i rizici", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:400349

Metadata
TitleBezglutenska prehrana - prednosti i rizici
Title (english)Gluten-Free Diet - Benefits and Risks
AuthorKristina Babić
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 country2020-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Gluten je bjelančevina koja se nalazi u pšenici, dok se u raži, ječmu i zobi nalaze slične bjelančevine. Zajedničkim imenom one se nazivaju gluten i mogu uzrokovati više različitih poremećaja kao što su celijakija, alergija na pšenicu i necelijakijsku intoleranciju na gluten. Celijakija je autoimuna bolest koja zahvaća sluznicu tankog crijeva kod osoba s genetskom predispozicijom. Bezglutenska prehrana jedini je lijek za osobe oboljele od glutenske enteropatije u općoj populaciji poznate pod nazivom celijakija. Ovaj način prehrane podrazumjeva izbjegavanje i najmanje količine glutena u prehrani jer čak i vrlo mala količina glutena može biti štetna za oboljele. Provođenje bezglutenske dijete može biti vrlo teško, stoga je vrlo važna edukacija i konzultacija s nutricionistom jer neadekvatno provođenje bezglutenske dijete može imati također posljedice na zdravlje. U današnje vrijeme ovaj način prehrane postao je vrlo popularan u populaciji osoba koje ne boliju od glutenske eneteropatije no u takvoj primjeni često puta izostaje briga o ostalim nutrijenatima na čiji potencijalno problematičan unos dijetetičari oboljele od celijakije upozoravaju kroz vođeni program dijete. Stoga je potrebno istaknuti koje sve posljedice može imati bezglutenska dijeta ukoliko se primjenjuje kod osoba koje nemaju niti jedan od poremećaja povezanih s tolerancijom glutena te ukoliko se neadekvatno primjenjuje. Cilj ovog rada je dati pregled temeljnih karakteristika bezglutenske dijete te dati uvid u bezglutenske proizvode koji se koriste u liječenju oboljelih, te koje prednosti i moguće nedostatke nosi sa sobom ovaj način prehrane.
Abstract (english)
Gluten is protein found in wheat, while there are similar proteins as gluten found in rye, barley and oats. They are sharing name called gluten and can cause many disorders such as celiac disease, wheat allergy and non-celiac gluten intolerance. Celiac disease is autoimmune disease which affects small intestinal musoca in persons who are having genetical predispositions. Gluten-free diet is the only medicine for people suffering from gluten entheropathy, in wider public common known as celiac disease. Gluten-free diet means avoidance even the small amounts of gluten because they also can be harmful to people that have celiac disease. Using of gluten-free diet could be very hard, therefore education and consultation with nutricinists are very important beucause inappropriate use of diet can also have consequences on health. Nowadays, gluten-free diet has become popular in healthy population, so it's necessary to point all the consequences gluten-free diet could have on people who are not having any of diseases connected with gluten or if they are using diet inadequately. Aim of this work is to present basic chaacterstics of gluten-free diet and to give an insight in gluten-free products which are used in treatment of people suffering from celiac disease. Is is also aimed to point all the good and bad sides that this way of diet could bring.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:400349
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 on2020-10-07 11:22:06