Poremećaji povezani s unosom glutena: razlike u simptomima, patogenezi, dijagnostici i liječenju

undergraduate thesis

• Title (english): Gluten-related disorders: differences in symptoms, pathogenesis, diagnostics and treatment
• Author: Karla Ferk
• Mentor: Reno Hrašćan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biology and Microbial Genetics); Zagreb
• Defense date and country: 2015-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Popularnost bezglutenske prehrane u kontinuiranom je porastu zbog čega se na tržištu pojavljuje sve veći spektar proizvoda koji ne sadrže gluten. Razlog tome je povećana svijest o učestalosti preosjetljivosti organizma na gluten koja se može manifestirati kao celijakija, alergija na pšenicu i osjetljivost na gluten. Reakcija na gluten različito je posredovana u spomenutih stanja. Ona može biti alergijskog tipa kada se govori o alergiji na pšenicu, može biti autoimune prirode kao kod celijakije ili, kada nije riječ niti o jednom od navedenog, riječ je o osjetljivosti na gluten. Nakon dijagnoze bolesti, uvođenjem bezglutenske prehrane stanje pacijenata se poboljšava.

Abstract (english)

The gluten-free diet is continuosly growing in popularity as well as the spectrum od food products not containing gluten. This can be explained by a higher level of awareness of gluten-related food hypersensitivities in the form of celiac disease, wheat allergy and non-celiac gluten sensitivity. The main difference between the these disorders is the type of reaction to gluten: it can be allergic, as in wheat allergy, autoimmune, as in celiac disease, or, when both are excluded, non-celiac gluten sensitiviy can be considered. After the diagnosis, the introduction of a gluten-free diet improves symptomes.

• Keywords: gluten; celijakija; alergija na pšenicu; necelijakična osjetljivost na gluten; bezglutenska prehrana
• Keywords (english): gluten; celiac disease; wheat allergy; non-celiac gluten sensitivity; gluten-free diet
• Language: croatian
• URN:NBN: urn:nbn:hr:159:345661
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-25 12:34:50