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undergraduate thesis
Prehrana i zdravlje kože
2018. urn:nbn:hr:109:130320
Jureta, Dajana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Cite this document

Jureta, D. (2018). Prehrana i zdravlje kože (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:130320

Jureta, Dajana. "Prehrana i zdravlje kože." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:130320

Jureta, Dajana. "Prehrana i zdravlje kože." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:130320

Jureta, D. (2018). 'Prehrana i zdravlje kože', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 03 April 2025, https://urn.nsk.hr/urn:nbn:hr:109:130320

Jureta D. Prehrana i zdravlje kože [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2025 April 03] Available at: https://urn.nsk.hr/urn:nbn:hr:109:130320

D. Jureta, "Prehrana i zdravlje kože", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:130320

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Metadata
TitlePrehrana i zdravlje kože
Title (english)Diet and Skin Health
AuthorDajana Jureta
MentorDaniela Čačić Kenjerić (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 country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Nutritional Science
Abstract
Kožne bolesti u većini slučajeva potječu od alergenih sastojaka hrane, a mogu zahvatiti brojne dijelove tijela, od lica, vrata, pregiba zglobova, laktove, zapešće, šake, stopala i sl. Preosjetljivost na hranu može se podijeliti na alergijsku i nealergijsku preosjetljivost. Alergijska preosjetljivost može biti posredovana IgE-om ili neposredovana IgE-om. U nealergijske reakcije ubrajamo metaboličke, toksične i idiosinkratske reakcije. Kožne bolesti su popraćene izraženim crvenilom, osipom,... More svrbežom, suhoćom kože i slično. Najčešće se javljaju kod dojenčadi s 10 – 20 %, zatim kod starije djece i kod odraslih 1 – 3 %. Hrana koja najčešće uzrokuje alergije: mlijeko, jaja, konzervirano povrće, rajčica, špinat, patlidžan, gluten iz žitarica, soja, kikiriki, orašasti plodovi, riba i plodovi mora i sl. Kožne upale mogu uzrokovati i biogeni amini iz hrane, u tom slučaju histamin. Alergijske reakcije možemo odrediti pomoću tri testa: određivanjem alergena specifičnog serumskog IgE protutijela, ubodnim kožnim testom i testom opterećenja alergenom. Jedini zasad način ublažavanja kožnih bolesti je pomoću eliminacijskih dijeta. Less
Abstract (english)
Skin diseases originate from allergenic ingredients in food and they can catch many parts of body from face, joints, elbows, wrists, hands, feets and etc. Hypersensitivity to food can be split on allergic or non allergic hypersensitivity. Allergic hypersensitivity can be IgE mediated or non IgE mediated. In non allergic reactions we include metabolic, toxic and idiosyncratic reaction. Skin diseases are accompanied by redness, rash, itching, dry skin and ect. Usually they occur in inflats... More with 10-20% ,then at older children and adults 1-3%. Food wich usually causes allergies: milk, eggs, canned vegetables, tomatoes, spinach, eggplant, gluten from cereals, soy, peanuts, nuts, fish, seafood etc. Skin inflammation can be caused also by biogenic amines from food, in that case histamines. Alergic reaction can be define by three tests: allergen-specific serum IgE test, stinging skin test and allergen load test. The only way to reduce skin diseases is by elimination diets. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:130320
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 on2024-03-04 09:43:47
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