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undergraduate thesis
SPECIFIČNOSTI PREHRANE KOD ALERGIJA I INTOLERACIJA NA HRANU
2020. urn:nbn:hr:150:531740
Mitrović, Vita
University of Applied Sciences "Lavoslav Ružička" in Vukovar
Department for Medical Studies

Cite this document

Mitrović, V. (2020). SPECIFIČNOSTI PREHRANE KOD ALERGIJA I INTOLERACIJA NA HRANU (Undergraduate thesis). Vukovar: University of Applied Sciences "Lavoslav Ružička" in Vukovar. Retrieved from https://urn.nsk.hr/urn:nbn:hr:150:531740

Mitrović, Vita. "SPECIFIČNOSTI PREHRANE KOD ALERGIJA I INTOLERACIJA NA HRANU." Undergraduate thesis, University of Applied Sciences "Lavoslav Ružička" in Vukovar, 2020. https://urn.nsk.hr/urn:nbn:hr:150:531740

Mitrović, Vita. "SPECIFIČNOSTI PREHRANE KOD ALERGIJA I INTOLERACIJA NA HRANU." Undergraduate thesis, University of Applied Sciences "Lavoslav Ružička" in Vukovar, 2020. https://urn.nsk.hr/urn:nbn:hr:150:531740

Mitrović, V. (2020). 'SPECIFIČNOSTI PREHRANE KOD ALERGIJA I INTOLERACIJA NA HRANU', Undergraduate thesis, University of Applied Sciences "Lavoslav Ružička" in Vukovar, accessed 14 November 2024, https://urn.nsk.hr/urn:nbn:hr:150:531740

Mitrović V. SPECIFIČNOSTI PREHRANE KOD ALERGIJA I INTOLERACIJA NA HRANU [Undergraduate thesis]. Vukovar: University of Applied Sciences "Lavoslav Ružička" in Vukovar; 2020 [cited 2024 November 14] Available at: https://urn.nsk.hr/urn:nbn:hr:150:531740

V. Mitrović, "SPECIFIČNOSTI PREHRANE KOD ALERGIJA I INTOLERACIJA NA HRANU", Undergraduate thesis, University of Applied Sciences "Lavoslav Ružička" in Vukovar, Vukovar, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:150:531740

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Metadata
TitleSPECIFIČNOSTI PREHRANE KOD ALERGIJA I INTOLERACIJA NA HRANU
Title (english)NUTRITIONAL CHARACTERISTICS OF FOOD ALLERGIES AND INTOLERANCES
AuthorVita Mitrović
MentorAgneza Aleksijević (mentor)
Committee memberDražen Pejić (predsjednik povjerenstva)
Committee memberAgneza Aleksijević (član povjerenstva)
Committee memberMarko Kunac (član povjerenstva)
GranterUniversity of Applied Sciences "Lavoslav Ružička" in Vukovar
(Department for Medical Studies)
Vukovar
Defense date and country2020-11-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Clinical Medical Sciences
Abstract
Prevalencija alergije na hranu i intolerancije hrane je u porastu i predstavlja važan javnozdravstveni problem. Postoje ključne patofozioške razlike između alergije na hranu i intolerancije hrane, što rezultira različitim dijagnostičkim strategijama i terapeutskim opcijama te se dijele ovisno o tome imaju li imunološku podlogu ili ne. Istaknute su glavne karakteristike upravo različitosti između alergija na hranu i intolerancija na hranu iako se u literaturi često oba pojma stavljaju zajedno. U radu se prezentiraju dijagnostički, preventivni te terapeutski pristupi prema podacima iz najnovije literature. Stavovi o alergijama i intolerancijama na hranu se mijenjaju tijekom vremena. Od prijašnjih stavova o što kasnijem uvođenju hrane u ishranu djeteta novi stavovi govore o ranijem uvođenju hranu kao korisnom za razvoj imunološkog odgovora. Kod intolerancija na hranu dominira stav o korištenju manjih količina hrane koja stvara tegobe radije nego potpunog isključivanja iz prehrane. Noviji stavovi također naglašavaju važnost crijeve flore, mikrobioma kao i ulogu probiotika u olakšavanju tegoba osobama koje moraju živjeti sa ovim problemom.
Abstract (english)
The prevalence of food allergy and food intolerance is increasing and it is an important public health problem. There are key pathophysiological differences between food allergy and food intolerance, resulting in different diagnostic strategies and therapeutic options and are divided according to having an immune basis or not. The key differences between food allergies and food intolerancies have been highlighted, besides tha fact that these two terms are very often under the same umbrella. Diagnostic procedures, preventive and therapeutic approaches are presented in this article according to data from recent literature. The attitudes towards food allergies and food intolerancies are changing through time. From old approaches that reccomend introducing new food as later as possible, new data reccomend earlier introducing of new food which can be benefitial for development of immunological response. Reccomendations for food intolerancies are using smaller amounts of food thet induces simptoms rather than complete exclusion. The role of gut microbioma and probiotics are also emphasized in new literature as possible teritory for future investigations which could make life easier for people who have to live with this problem.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:150:531740
Study programmeTitle: Physiotherapy
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) fizioterapije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) fizioterapije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2020-11-06 08:29:00