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master's thesis
Prehrambeni unos vitamina B12 među dobrovoljnim davateljima krvi
2024. urn:nbn:hr:109:983506
Krpan, Dajana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

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Krpan, D. (2024). Prehrambeni unos vitamina B12 među dobrovoljnim davateljima krvi (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:983506

Krpan, Dajana. "Prehrambeni unos vitamina B12 među dobrovoljnim davateljima krvi." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:983506

Krpan, Dajana. "Prehrambeni unos vitamina B12 među dobrovoljnim davateljima krvi." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:983506

Krpan, D. (2024). 'Prehrambeni unos vitamina B12 među dobrovoljnim davateljima krvi', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:983506

Krpan D. Prehrambeni unos vitamina B12 među dobrovoljnim davateljima krvi [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 September 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:983506

D. Krpan, "Prehrambeni unos vitamina B12 među dobrovoljnim davateljima krvi", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:983506

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Metadata
TitlePrehrambeni unos vitamina B12 među dobrovoljnim davateljima krvi
Title (english)Dietary Intake of Vitamin B12 in Blood Donors
AuthorDajana Krpan
MentorInes Banjari (mentor)
MentorSanja Mandić (komentor)
Committee memberMirela Lučan Čolić (predsjednik povjerenstva)
Committee memberInes Banjari (član povjerenstva)
Committee memberSanja Mandić (član povjerenstva)
Committee memberIvica Strelec (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Nutrition)
Osijek
Defense date and country2024-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Dietotherapy
Abstract
Vitamin B12 ima značajnu ulogu u sintezi DNA i neurološkoj funkciji te njegov nedostatak dovodi do hematoloških i neuropatskih poremećaja i neizravne kardiovaskularne bolesti. Sve je veći broj dokaza koji govore u prilog prehrambenog unosa vitamina B12 i protektivnog učinka na oboljevanje od kolorektalnog karcinoma. Cilj istraživanja bio je analizirat prehrambeni unos ovoga vitamina u odrasloj populaciji. U istraživanju je sudjelovalo 63 dobrovoljna davatelja krvi koji su regrutirani na Kliničkom zavodu za transfuzijsku medicinu KBC-a Osijek. Podatci su prikupljeni metodom intervjua. Ispitanici su ispunjavali semikvantitativni upitnik o učestalosti konzumacije namirnica koje su najvažniji prehrambeni izvori vitamina B12 poput mesa, mlijeka i mliječnih proizvoda, jaja, ribe i morskih proizvoda te žitarica obogaćenih B12 vitaminom. Ukupni unos vitamina B12 kod ispitanika iznosio je od 1,40 μg do 55,19 μg na dan gdje su ispitanici ovog vitamina najviše unosili kroz meso i mesne prerađevine (37,5 %), iz žitarica 35 %, ribe i morskih plodova 13,4 %, mlijeka i mlječnih proizvoda 8,2 % i jaja 4,2 %. Unatoč visokom unosu mesa i mesnih prerađevina, koji su potvrđeni kao najznačajniji čimbenik rizika za kolorektalni karcinom, značajan doprinos žitarica obogaćenih vitaminom B12 mogao bi povoljno utjecati na pojavnost kolorektalnog karcinoma. Rezultati ovog istraživanja ukazuju na potrebu detaljnijeg istraživanja unosa vitamina B12 kod opće populacije te podizanje svijesti o važnosti njegovog unosa za ljudski organizam.
Abstract (english)
Vitamin B12 has an important role in the DNA synthesis and neurologic function. Its deficiency causes haematological and neuropathic disorders, and is indirectly linked to cardiovascular disease. Groving number of research shows that dietary consumption of vitamin B12 could have positive effect on the occurrence of colorectal cancer. The aim of this research was to analyse its dietary consumption of vitamin B12 among adults. 63 blood donors, recruited at the Department for Transfusion Medicine at the University Hospital Centre Osijek were recruited. Data was collected via interview. Participants filled in a semi-quantitative questionnaire about the frequency of consumption of the most important sources of vitamin B12, such as meat, milk and dairy products, eggs, fish and see food, as well as cereals enriched with B12 vitamin. The total intake of B12 vitamin was between 1.40 to 55.19 mg per day. Participants mostly took this vitamin through meat and meat products (37.5%), cereals (35.0%), fish and sea food (13.4%), milk and dairy products (8.2%) and eggs (4.2%). Despite the high intake of meat and meat products, the high intake of cereals enriched with B12 vitamin could also have beneficial influence to prevention and occurrence of colorectal colon cancer. Further research on dietary intake of vitamin B12 vitamin in general population is needed, and it is necessary to increase the awareness of its importance for the human body.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:983506
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra nutricionizma i znanosti o hrani (sveučilišni/a magistar/magistra nutricionizma i znanosti o hrani)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2024-07-24 07:18:50