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undergraduate thesis
Intolerancija na hranu
2017. urn:nbn:hr:166:411347
Svaguša, Karla
University of Split
University of Split, Faculty of science
Department of Chemistry

Cite this document

Svaguša, K. (2017). Intolerancija na hranu (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:166:411347

Svaguša, Karla. "Intolerancija na hranu." Undergraduate thesis, University of Split, University of Split, Faculty of science, 2017. https://urn.nsk.hr/urn:nbn:hr:166:411347

Svaguša, Karla. "Intolerancija na hranu." Undergraduate thesis, University of Split, University of Split, Faculty of science, 2017. https://urn.nsk.hr/urn:nbn:hr:166:411347

Svaguša, K. (2017). 'Intolerancija na hranu', Undergraduate thesis, University of Split, University of Split, Faculty of science, accessed 21 May 2022, https://urn.nsk.hr/urn:nbn:hr:166:411347

Svaguša K. Intolerancija na hranu [Undergraduate thesis]. Split: University of Split, University of Split, Faculty of science; 2017 [cited 2022 May 21] Available at: https://urn.nsk.hr/urn:nbn:hr:166:411347

K. Svaguša, "Intolerancija na hranu", Undergraduate thesis, University of Split, University of Split, Faculty of science, Split, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:166:411347

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Metadata
TitleIntolerancija na hranu
Title (english)Food intolerance
AuthorKarla Svaguša
MentorViljemka Bučević Popović (mentor)
Committee memberViljemka Bučević Popović (predsjednik povjerenstva)
Committee memberRoko Vladušić (član povjerenstva)
Committee memberDragana Olujić (član povjerenstva)
GranterUniversity of Split
University of Split, Faculty of science
(Department of Chemistry)
Split
Defense date and country2017-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Intolerancija na hranu označava patološku reakciju na hranu, piće ili aditive u hrani. To je imunološki posredovana reakcija koja uključuje farmakološke, metaboličke i toksične odgovore na hranu ili komponente hrane, koji se često manifestiraju bolovima u trbuhu, grčevima ili proljevom. Simptomi najčešće nisu odmah vidljivi prilikom prve konzumacije određene namirnice nego se ispoljavaju tek nakon dužeg razdoblja. U radu je pobliže objašnjena intolerancija na gluten i laktozu, o kojima se u današnje vrijeme najviše govori. Intolerancija na hranu otkriva se pomoću testova disanja u kojima se mjeri količina izdahnutih plinova vodika i metana, a može se otkriti i krvnim testom u kojem se sagledava ukupna količina imunoglobulina G (IgG), odnosno IgG podklase 4 (IgG4). Intolerancija se sprječava i liječi izbjegavanjem hrane koja uzrokuje probleme.
Abstract (english)
Food intolerance denotes a pathological reaction to food, drink or food additives. Intolerance is an immune mediated reaction that includes pharmacological, metabolic and toxic responses often causing abdominal pain, spasms or diarrhea. The symptoms do not appear immediately upon consuming certain food, but after a longer period of time. The thesis explains the intolerance of gluten and lactose, the two food intolerances most discussed currently. Food intolerance is revealed by breath tests that measure the amount of hydrogen and methane release. It can also be detected by a blood test that measures total amount of immunoglobulin G (IgG) or IgG subclass 4 (IgG4). Intolerance is prevented and cured by avoiding specific food that causes problems.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:166:411347
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-01-31 15:49:14