undergraduate thesis
Functional foods in nutrition of patients with colorectal cancer

Filip Vučemilović (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition
Metadata
TitleFunkcionalna hrana u prehrani oboljelih od karcinoma debelog crijeva
AuthorFilip Vučemilović
Mentor(s)Milena Mandić (thesis advisor)
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.
Keywordscolon cancer nutrition functional foods
Parallel title (English)Functional foods in nutrition of patients with colorectal 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 date2012-05-31
Parallel 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.
Parallel keywords (Croatian)karcinom debelog crijeva prehrana funkcionalna hrana
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:721008
CommitterIvana Šuvak