prikaz prve stranice dokumenta Funkcionalna hrana u prehrani oboljelih od karcinoma debelog crijeva
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undergraduate thesis
Funkcionalna hrana u prehrani oboljelih od karcinoma debelog crijeva
2012. urn:nbn:hr:109:721008
Vučemilović, Filip
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Cite this document

Vučemilović, F. (2012). Funkcionalna hrana u prehrani oboljelih od karcinoma debelog crijeva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:721008

Vučemilović, Filip. "Funkcionalna hrana u prehrani oboljelih od karcinoma debelog crijeva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:721008

Vučemilović, Filip. "Funkcionalna hrana u prehrani oboljelih od karcinoma debelog crijeva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:721008

Vučemilović, F. (2012). 'Funkcionalna hrana u prehrani oboljelih od karcinoma debelog crijeva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:721008

Vučemilović F. Funkcionalna hrana u prehrani oboljelih od karcinoma debelog crijeva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 September 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:721008

F. Vučemilović, "Funkcionalna hrana u prehrani oboljelih od karcinoma debelog crijeva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:721008

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Metadata
TitleFunkcionalna hrana u prehrani oboljelih od karcinoma debelog crijeva
Title (english)Functional foods in nutrition of patients with colorectal cancer
AuthorFilip Vučemilović
MentorMilena Mandić (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 country2012-05-31, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Rak debelog crijeva (kolorektalni karcinom) jedna je od najčešćih zloćudnih bolesti među stanovništvom razvijenog svijeta i ujedno jedan od glavnih uzroka smrti sa zabrinjavajućim porastom učestalosti. Predstavlja ozbiljan zdravstveni problem u zapadnim zemljama. Kolorektalni karcinom treći je uzročnik smrti od raka i kod muškaraca (nakon raka prostate i pluća) i kod žena (nakon raka dojke i pluća), a većina oboljelih starija je od 65 godina. Zbog različite anamneze ali i 2,5 puta veće učestalosti, rak kolona se liječi i evidentira odvojeno od raka rektuma. Glavni čimbenici koji djeluju na rizik razvoja karcinoma debelog crijeva uključuju dob i pretilost. Od prehrambenih komponenti najvažniji su unos crvenog mesa kao i voća i povrća, te unos kalcija, vitamina D, folne kiseline, alkohola, vlakana, fitonutrijenata i masnih kiselina. Iz navedenih je komponenata jasno kako upravo funkcionalna hrana zauzima posebno mjesto u prehrani oboljelih od ove bolesti, posebice ukoliko se uzme u obzir da je ovo karcinom koji je u 90% slučajeva moguće prevenirati baš kroz prehranu.
Abstract (english)
Colon cancer is one of the most common malignant disease among developed world population, withal, one of the main death causes with considering increasing rate. It is serious health problem in west world. Colon cancer is third leading death cancer cause among male (after prostate and lung cancer) and female (after breast and lung cancer) population. Most of them are older than 65 years. Because of different pathology and 2,5 times higher incidence, colon cancer and rectum cancer are treated and evidenced as separate. The main factors influencing risk of colorectal cancer include age and obesity. Out of all dietary components intake of red meat as well as intake of fruits and vegetables, as well as intake of nutrients such as calcium, vitamin D, folate, alcohol, fibres, fitonutrients and fatty acids are especially important. Out of all listed components it’s visible that functional foods have really special place in nutrition of those at risk of colon cancer, with special emphasize to the fact that even 90% of colon cancer could be prevented throughout nutrition.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:721008
ProjectNumber: 113-0000000-0548
Title: Prehrana i životne navike u očuvanju zdravlja
Title: Nutrition and lifestyle in health protection
Leader: Milena Mandić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-10-05 08:25:00