undergraduate thesis
Nutrition and Alzheimer's disease

Valentina Sudar (2017)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition
Metadata
TitlePrehrana i Alzheimerova bolest
AuthorValentina Sudar
Mentor(s)Daniela Čačić Kenjerić (thesis advisor)
Abstract
Alzheimerova bolest je kronična neurodegenerativna bolest koja svojim napredovanjem dovodi do gubitka pamćenja, promjena ponašanja i osobnosti, poremećaja govornih i motoričkih vještina. Progresijom bolesti dolazi do odumiranja neurona na području hipokampusa, entorinalnog i temporalnog korteksa. Bolest se postupno razvija i u prosjeku prođe oko deset godina od dijagnoze do smrti. Postoji mnoštvo čimbenika koji mogu utjecati na razvoj AD (Alzheimerova bolest) a najvažniji su dob i spol. Obično se javlja u dobi preko 65 godina i dvostruko je češća u žena. Mogućnost oboljevanja značajno se povećava sa starošću jer sa starenjem dolazi do izlaganja neurona povećanom oksidativnom stresu. Stil života također igra ulogu u razvoju bolesti, osobe sa višim stupnjem obrazovanja, fizički aktivne osobe, osobe koje se vole socijalizirati imaju manji rizik od oboljenja i pojave bolesti u ranijoj dobi. Rana dijagnoza nije moguća, pacijenti se liječe prekasno tretmanima koji značajno ne doprinose usporavanju bolesti. Postoji sve više studija koje ukazuju na pozitivan utjecaj određenih komponenti hrane poput omega-3 masnih kiselina, mineralnih tvari poput željeza i selenija, određenih vitamina koji bi mogli utjecati na prevenciju opadanja kognitivnih sposobnosti. Nadalje, mediteranski tip prehrane dokazano smanjuje rizik od dijabetesa, kardiovaskularnih i neurodegenerativnih bolesti. Cilj ovoga rada je prikazati utjecaj pojedinih komponenata hrane kao potencijalne prevencije razvoja Alzheimerove bolesti.
KeywordsAlzheimers disease nutrition
Parallel title (English)Nutrition and Alzheimer's disease
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Nutrition
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2017-02-21
Parallel abstract (English)
Alzheimers disease is chronic neurodegenerative disease which progressively leads to memory loss, changes in behavior and personality, speech and motor skills disorders. Disease progression causes neurons in the areas of hippocampus, entorhinal and temporal cortex to wither. The disease gradually develops and it takes around ten years in average from diagnosing to death. There are a lot of factors that can influence AD but age and gender are primary. It usually occurs in the age over 65 and twice as much in women than in men. Incidence increases with age because with aging neurons are exposed to increased oxidative stress. Lifestyle also plays role in development of the disease. Ones with higher education, physically active, sociable persons have lower risk in developing the disease in earlier age. Early diagnosis is almost impossible; patients are treated too late with treatments that do not significantly contribute in slowing down the progression of the disease. There are more and more studies that suggest positive influence of the components of some foods like Omega-3 fatty acids, mineral substances like iron and selenium, specific vitamins which could prevent cognitive impairment. Furthermore, Mediterranean diet is proven in lowering risk from diabetes, cardiovascular and neurodegenerative diseases. The aim of this study is to elaborate the effect of individual components of food as potential preventive in development of Alzheimers disease.
Parallel keywords (Croatian)Alzheimerova bolest prehrana nutricionizam
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:237962
CommitterIvana Šuvak