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undergraduate thesis
Učinak bioaktivnih komponenti hrane na redukciju kardiovaskularnog rizika povezanog s profilom lipoproteina
završni rad
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:402197
Prolić, Antonela
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

Prolić, A. (2014). Učinak bioaktivnih komponenti hrane na redukciju kardiovaskularnog rizika povezanog s profilom lipoproteina : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:402197

Prolić, Antonela. "Učinak bioaktivnih komponenti hrane na redukciju kardiovaskularnog rizika povezanog s profilom lipoproteina : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:402197

Prolić, Antonela. "Učinak bioaktivnih komponenti hrane na redukciju kardiovaskularnog rizika povezanog s profilom lipoproteina : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:402197

Prolić, A. (2014). 'Učinak bioaktivnih komponenti hrane na redukciju kardiovaskularnog rizika povezanog s profilom lipoproteina : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:402197

Prolić A. Učinak bioaktivnih komponenti hrane na redukciju kardiovaskularnog rizika povezanog s profilom lipoproteina : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:402197

A. Prolić, "Učinak bioaktivnih komponenti hrane na redukciju kardiovaskularnog rizika povezanog s profilom lipoproteina : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:402197

Metadata
TitleUčinak bioaktivnih komponenti hrane na redukciju kardiovaskularnog rizika povezanog s profilom lipoproteina : završni rad
Title (english)Influence of bioactive food components on reduction of cardiovascular risk factor related to blood lipoproteins
AuthorAntonela Prolić
MentorInes Banjari (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 country2014-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Bolesti srca i krvnih žila, odnosno kardiovaskularne bolesti imaju veliki utjecaj na preranu smrt, ali i na kvalitetu samog života te su glavni uzrok smrtnosti u svijetu. Odgovorne su za 30 % svih smrtnih slučajeva u svijetu. U kardiovaskularne bolesti se među ostalima ubrajaju infarkt miokarda, ishemijska bolest srca i ateroskleroza. Uzroci kardiovaskularnih bolesti su: visok unos masnoća, visok unos soli, jednostavnih ugljikohidrata odnosno rafiniranih, arterijska hipertenzija, debljina, genetski čimbenici, pušenje te neke druge bolesti kao što su bolesti štitnjače, dijabetes tipa 2, te psihosocijalni čimbenici i stres. U cilju smanjenja rizika od kardiovaskularnih bolesti značajna je odgovarajuća prehrana, smanjenje unosa soli, svakodnevna tjelesna aktivnost, prestanak pušenja, umjereno konzumiranje alkohola te izbjegavanje stresa. Postoje dva principa prehrane koji dokazano smanjuju rizik od kardiovaskularnih bolesti, a to su Dash dijeta i mediteranska prehrana. Mediteranska prehrana je postala preporučeni način prehrane diljem svijeta i smatra se najzdravijim načinom prehrane, čije temeljno obilježje uporaba maslinovog ulja koje dokazano smanjuje rizik od kardiovaskularnih bolesti. Cilj ovog rada je prikazati principe ova dva načina prehrane s aspekta smanjenja rizika za kardiovaskularne bolesti povezanih s profilom lipoproteina.
Abstract (english)
Cardiovascular diseases (CVD) have immense impact on preterm death, as well as on the overall quality of life, and represent number one death cause. Out of all death causes, 30 % are due to CVDs. CVDs among others include myocardial infarction, ischemic heart diseases and atherosclerosis. The main causes of CVDs are high intake of fats, high intake of salt, simple carbohydrates, hypertension, obesity, genetic factors, smoking, and other diseases like thyroid diseases, type 2 diabetes, psychosocial factors and stress. Minding the aim of lower risk for CVDs significant influence have adequate diet, lower intake of salt, regular physical activity, avoiding smoking, occasional alcohol consumption and stress relief. Two dietary principles have been proven to lower the risk for CVDs; DASH diet and the Mediterranean diet. The Mediterranean diet has become the recommended dietary regime around the globe and is considered to be the healthiest diet. Its main characteristics include regular olive oil consumption, which has been proven to diminish the risk for CVDs. The aim of this paper is to show principles of these two dietary regimes with the aspect of lower risk for CVDs related to blood lipoproteins.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:402197
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 conditionsOpen access
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Created on2015-09-23 11:14:43