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master's thesis
Prehrambeni unos joda kod trudnica
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:035518
Milos, Marija
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

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Milos, M. (2023). Prehrambeni unos joda kod trudnica (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:035518

Milos, Marija. "Prehrambeni unos joda kod trudnica." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:035518

Milos, Marija. "Prehrambeni unos joda kod trudnica." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:035518

Milos, M. (2023). 'Prehrambeni unos joda kod trudnica', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:035518

Milos M. Prehrambeni unos joda kod trudnica [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 April 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:035518

M. Milos, "Prehrambeni unos joda kod trudnica", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:035518

Metadata
TitlePrehrambeni unos joda kod trudnica
Title (english)Dietary Iodine Intake Among Pregnant Women
AuthorMarija Milos
MentorInes Banjari (mentor)
MentorMarina Ferenac Kiš (komentor)
Committee memberTomislav Klapec (predsjednik povjerenstva)
Committee memberInes Banjari (član povjerenstva)
Committee memberIvica Strelec (član povjerenstva)
Committee memberMarina Ferenac Kiš (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Nutrition)
Osijek
Defense date and country2023-05-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Dietotherapy
Abstract
Jod je mikronutrijent i element u tragovima od ključne važnosti za zdravlje i dobrobit svih pojedinaca. Esencijalna je komponenta hormona štitnjače tiroksina i trijodtironina koji reguliraju važne biokemijske reakcije, uključujući sintezu proteina i enzimsku aktivnost. Cilj ovog diplomskog rada bio je analizirati prehrambeni unos joda i koncentraciju joda u urinu trudnica pred termin poroda. U istraživanju je sudjelovalo 27 ispitanica koje su ispunile opći upitnik o sociodemografskim karakteristikama i semikvantitativni upitnik o učestalosti konzumacije hrane koja je najvažniji prehrambeni izvor joda te je iz uzoraka urina spektrofotometrijski određena koncentracija joda. Pet ispitanica ima potvrđenu bolest štitnjače. Nizak urinarni jod je zabilježen kod 75 % ispitanica, dok je 25 % ispitanica unutar referentnog raspona. Ispitanice premašuju prehrambeni unos joda za čak 2,8 odnosno 2,3 puta u odnosu na preporučeni unos joda. Najveći doprinos dnevnom unosu joda dolazi iz suhomesnatih proizvoda, oslića, bijelog kruha i jogurta, dok od hrane bogate goitrogenim tvarima ispitanice najviše konzumiraju kupus i kelj. Urinarna koncentracija joda i prehrambeni unos joda ne koreliraju statistički značajno. Viša urinarna koncentracija joda povezana je s nižim TSH, a mlađe ispitanice imaju viši prehrambeni unos joda. Ispitanice koje su pred porod bile u kategoriji pretilih imale su statistički značajno više koncentracije joda u urinu u usporedbi s onima povećane tjelesne mase ili normalno uhranjenima.
Abstract (english)
Iodine is a micronutrient and a trace element of critical importance for health and well-being. It is an essential component of the thyroid hormones, thyroxine and triiodothyronine, which regulate important biochemical reactions, including protein synthesis and enzyme activity. The aim of this research was to analyse dietary intake of iodine and urinary iodine concentration in pregnant women at term. A general questionnaire on sociodemographic data and a semi-quantitative food frequency questionnaire for iodine food sources were completed by 27 pregnant women. A spectroscopic method was used to determine urinary iodine concentration. Five pregnant women had thyroid disease. Urinary iodine was low in 75 % subjects, while 25 % had concentrations within the reference range. Consumption of dietary iodine was 2.8 and 2.3 times higher than the recommended intake. Foods with the highest contribution include dried meat products, hake, white bread and yogurt, while cabbage and kale are the main sources of goitrogens. No correlation was found between urinary and dietary iodine. Higher urinary iodine correlates with lower TSH and younger pregnant women had a higher dietary iodine consumption. Pregnant women who were obese at term had a significantly higher urinary iodine in comparison to overweight and normal weight pregnant women.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:035518
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma i znanosti o hrani (magistar/magistra nutricionizma i znanosti o hrani)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2023-05-23 09:56:31