undergraduate thesis
Functional components of foods and breast cancer

Franciska Jakić (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition
Metadata
TitleFunkcionalne komponente hrane i karcinom dojke
AuthorFranciska Jakić
Mentor(s)Ines Banjari (thesis advisor)
Abstract
U pojedinim vrstama hrane dokazani su i izdvojeni aktivni spojevi koji u tijelu djeluju kao lijekovi. Isto tako kada se razvije zloćudna bolest ona se može pravilnom prehranom ublažiti ili djelomično izliječiti. Istraživači su otkrili neke dokaze tako da žene koje žele izbjeći i pobijediti karcinom dojke, mogu se informirati koja je hrana najbolja, a koja je najštetnija. Karcinom dojke jedan je od najčešćih uzroka smrti među ženama. Karcinom nastaje kada stanice krenu abnormalno funkcionirati i dijeliti se bez reda. Karcinom može biti benigni i maligni. Promjena u prehrani može napraviti golem zaokret kod karcinoma. Mnogi dokazi pronađeni su upravo u epidemiološkim istraživanjima. Mogući zaštitni čimbenici koji djeluju na smanjenje rizika od karcinoma dojke su fitoestrogeni, nezasićene masne kiseline, prehrana bogata voćem i povrćem, više karotenoid, vitamina te biljnih namirnica bogatih vlaknima. Na rizik od karcinoma dojke možemo samo djelomično sami utjecati. Značajnu ulogu u nastanku karcinoma dojke ima alkohol, rafinirane namirnice, izloženost pesticidima, akrilamid iz pržene hrane, crveno meso, velika količina masnoća. Za svakih pet kilograma dobivenih u postmenopauzi rizik od nastanka karcinoma dojke raste za 17 %. Puno toga još ostaje nerazjašnjeno i još se veliki broj istraživanja treba provesti kako bi se utvrdili pozitivni i negativni učinci bioativnih komponenata hrane na karcinom dojke.
Keywordsnutrition cancer breast cancer protective factors
Parallel title (English)Functional components of foods and breast cancer
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 date2014-09-30
Parallel abstract (English)
In some species of food have been proven and isolated the active compounds which in the body act as drugs. Also when you develop a malignant disease, it can be mitigated by proper diet or partially cured. The researchers found some evidence that women who want to avoid and beat breast cancer, can be informed about which food are best and which is the most harmful. Breast cancer is one of the most common causes of death among women. Cancer occurs when cells go abnormal work and share it without order. Cancer may be benign and malignant. A change in diet can make a huge shift in cancer. Many evidences have been found in epidemiological studies. Possible protective factors that act to reduce the risk of breast cancer are phytoestrogens, unsaturated fatty acids, a diet rich in fruits and vegetables, more carotenoid, vitamin and herbal foods rich in fiber. At the risk of breast cancer can only partically affect themselves. Significant role in the development of breast cancer has alcohol, refined foods, exposure to pesticides, acrylamide from fried foods, red meat, large amounts of fat. For every five pounds harvested in postmenopausal risk of breast cancer increases by 17%. Much still remains unresolved and a large number of research must be conducted in order to identify the positive and negative effect of bioactive compounds in foods on breast cancer.
Parallel keywords (Croatian)prehrana karcinom karcinom dojke zaštitini čimbenici
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:206770
CommitterSanda Hasenay