| Sažetak | Unos hrane bogate energijom, mastima i ugljikohidratima, ali siromašne vlaknima, fitokemikalijama, vitaminima i mineralima, uvelike utječe na fiziološke procese u organizmu, a ponajprije na razvoj upalnih stanja i bolesti. Ovim preliminarnim istraživanjem određen je inflamatorni indeks hrane (DII) šest osoba veganske i šest osoba omnivorske prehrane. Ispitanici su popunili anketu s osnovnim demografskim i antopometrijskim podacima i trodnevni dnevnik prehrane (dva radna dana i jedan dan vikenda). Aplikacija za izračun nutrijenata na temelju unosa hrane nadopunjena je literaturnim razinama polifenola, trans masti i kafeina. Ustanovljen je značajno viši unos ugljikohidrata i vlakana kod veganske podskupine, dok su omnivori unosili više proteina, zasićenih i mononezasićenih masti. Prema prosječnim vrijednostima, ispitanici ovog istraživanja zadovoljili su potrebe za vitaminima B1, B2, B3 i B6, dok su manje od preporuka bile vrijednosti za vitamin B9 kod obje skupine i vitamin B12 kod vegana. Omnivori nisu zadovoljili preporuke za unos vitamina A i C, za razliku od vegana. Veganska prehrana također je rezultirala većim unosom kalcija, magnezija, bakra, željeza i polifenola. Utvrđen je značajno veća prosječna DII vrijednost omnivora (4,238) u odnosu na vegane (0,124). Najveću negativnu korelaciju s inflamatornim indeksom hrane pokazali su ugljikohidrati, vlakna, kalcij, željezo, magnezij, cink, bakar, vitamin A, karoteni, vitamin B6, B9, vitamin C, flavoni, flavonoli, flavononi, antocijanidini te izoflavoni. Ostale komponente nisu bile statistički značajno povezane s vrijednošću DII-a. Rezultati upućuju na to da prehrana bogata biljnim namirnicama, niskog udjela masti, a visokog udjela vlakana, fitokemikalija, vitamina i minerala, rezultira nižim inflamatornim indeksom hrane, što nadalje znači da je i proupalni potencijal takve prehrane manji u odnosu na prehranu bogatu animalnim namirnicama visokog udjela kalorija, ukupnih, zasićenih i trans masti. |
| Sažetak (engleski) | Foods rich in energy, fats, and carbohydrates, but poor in fiber, phytochemicals, vitamins and minerals greatly affect physiological processes in the body, primarily through development of inflammatory conditions and diseases. This preliminary research determined the dietary inflammatory index (DII) of six people consuming vegan, and six people eating omnivorous diets. Respondents filled out a survey with basic demographic and anthropometric data, and a three-day food diary (two weekdays and one weekend day). An application for calculating nutrients based on food intake was supplemented with literary levels of polyphenols, trans fats and caffeine. A significantly higher intake of carbohydrates and fiber was found in the vegan subgroup, while omnivores consumed more protein, saturated, and monosaturated fats. On average, the subjects of this research had adequate intakes of vitamins B1, B2, B3, and B6, while below recommendations were the intakes of vitamin B9 in both groups, and vitamin B12 in vegans. As opposed to vegans, omnivores had inadequate intakes of vitamin A and C. A vegan diet also resulted in higher intakes of calcium, magnesium, copper, iron and polyphenols. A significantly higher DII score was determined for omnivores (4.238) compared to vegans (0.124). Carbohydrates, fiber, calcium, iron, magnesium, zinc, copper, vitamin A, carotenes, vitamin B6, B9, vitamin C, flavones, flavonols, flavonones, anthocyanidins, and isoflavones were strongly negatively correlated with DII score. Other components did not have a statistically significant correlation with DII score. These results indicate that a plant-based diet, low in fat, and high in fiber, phytochemicals, vitamins and minerals results in a lower dietary inflammatory index, which in turn means that the inflammatory potential of such a diet is lower compared to a diet rich in animal foods with high contents of calories, total, saturated, and trans fats. |
