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master's thesis
Prehrambeni unos joda među osobama s dijagnozom bolesti štitnjače
2021. urn:nbn:hr:109:050719
Knezović, Iva
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Cite this document

Knezović, I. (2021). Prehrambeni unos joda među osobama s dijagnozom bolesti štitnjače (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:050719

Knezović, Iva. "Prehrambeni unos joda među osobama s dijagnozom bolesti štitnjače." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:050719

Knezović, Iva. "Prehrambeni unos joda među osobama s dijagnozom bolesti štitnjače." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:050719

Knezović, I. (2021). 'Prehrambeni unos joda među osobama s dijagnozom bolesti štitnjače', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:050719

Knezović I. Prehrambeni unos joda među osobama s dijagnozom bolesti štitnjače [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:050719

I. Knezović, "Prehrambeni unos joda među osobama s dijagnozom bolesti štitnjače", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:050719

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Metadata
TitlePrehrambeni unos joda među osobama s dijagnozom bolesti štitnjače
Title (english)Dietary Iodine Intake in Thyroid Disease Patients
AuthorIva Knezović
MentorInes Banjari (mentor)
MentorMarina Ferenac Kiš (komentor)
Committee memberLidija Jakobek Barron (predsjednik povjerenstva)
Committee memberInes Banjari (član povjerenstva)
Committee memberMarina Ferenac Kiš (član povjerenstva)
Committee memberMirela Lučan (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 country2021-12-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Bolesti štitnjače druge su najzastupljenije bolesti endokrinološkog sustava. Žene obolijevaju čak osam puta češće u odnosu na muškarce. Hipotireoza i hipertireoza su dva najčešća poremećaja štitnjače. Češće je zastupljena hipotireoza, a jedan od glavnih uzroka ove bolesti je nedostatak joda u organizmu. Cilj ovog rada bio je analizirati prehrambene i životne navike oboljelih s naglaskom na poznavanje prehrambenih izvora joda te goitrogena u prehrani. Provedeno je opažajno istraživanje primjenom anonimnog online upitnika. Analizirani su odgovori 107 ispitanika (93,5 % žena i 6,5 % muškaraca) u dobi od 42,2 ± 14,9 godina. Dijagnozu hipotireoze ima 74,2 % ispitanika, a hipertireoze 8,6 %. Ispitanici svoje trenutno stanje ocjenjuju bolje ako im je ocjena kvalitete života bolja, odnosno ako su im zbog bolesti štitnjače manje narušeni društveni aspekti života te bolja samoprocjena vlastitog psihofizičkog stanja. Prehrambene navike relativno su loše budući da samo 35,5 % ispitanika ima redovite obroke, 61,7 % nije promijenilo prehranu nakon dijagnoze bolesti, dok ih je 37,4 % totalno neaktivno. Unos joda kroz sol i hranu su dostatni no zastupljena je značajna količina hrane koja je izvor goitrogena koji remeti iskorištenje joda u organizmu. Rezultati upućuju na potrebu edukacije o prehrani prilagođenoj bolestima štitnjače.
Abstract (english)
Thyroid diseases are the most common endocrine conditions. Women have eight times higher incidence rate in comparison to men. Hypothyroidism and hyperthyroidism are the most prevalent conditions, with hypothyroidism being oppressively abundant. The lack of iodine is the main cause of hypothyroidism. The aim of this research was to analyse diet and lifestyle of people with various thyroid conditions, while focusing on their knowledge of dietary sources of iodine and goitrogens. An observational study was conducted on 107 participants (93,5% women, 6,5% man), aged 42,2 ± 14,9 years. Hypothyroidism have 74,2% of participants and hyperthyroidism 8,6%. Participants subjectively rate their current condition as better if their quality of life is better, i.e. if the condition did not deteriorate social aspects of their life and their psychological condition. Dietary habits are poor given that only 35,5% of participants have regular meals, and 61,7% did not change their diet after being diagnosed with thyroid disease. In addition, 37,4% have sedentary lifestyle. Dietary iodine consumption from foods and salt is sufficient but also significant amount of foods rich in goitrogens which alter iodine body utilization. The results indicate the need for nutritional education of people with thyroid diseases.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:050719
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani (magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2022-01-13 10:28:49