Prevencija kardiovaskularnih bolesti prehranom

undergraduate thesis

• Title (english): Prevention of cardiovascular diseases by diet
• Author: Laura Haramustek
• Mentor: Irena Landeka Jurčević (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Chemistry and Biochemistry); Zagreb
• Defense date and country: 2021-06-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Srce je ključni organ kojim se dobri sastojci (hranjive tvari, elektroliti, kisik i sl.) krvlju odnose u tijelo, a loši sastojci (ugljični dioksid, otpadne tvari) se iz tijela odnose. Kardiovaskularne bolesti su najčešće bolesti srca i krvnih žila srca te mozga. Najčešće bolesti su koronarne bolesti srca (npr. srčani infarkt) i cerebrovaskularne bolesti kao što je moždani udar. Kontrolom ključnih rizičnih čimbenika kao što je krvni tlak, upotreba duhana, dijabetes, tjelesna aktivnost mogu smanjiti rizici za njihov nastanak. Osnova svakog liječenja je pravilna prehrana i promjena životnih navika. U ovom radu prikazuje se uloga prehrane i moguća uzročna povezanost pojedinih prehrambenih tvari s rizikom od nastanka i razvoja bolesti srca i krvnih žila. Navode se nutrijenti koji su dobri i loši za kardiovaskularno zdravlje. Također rad prikazuje kako pravilna prehrana i određene terapije dijetom mogu dovesti do smanjenja kardiovaskularnog rizika.

Abstract (english)

The heart is a key organ through which good ingredients (nutrients, electrolytes, oxygen, etc.) are carried by the blood to the body, and bad ingredients (carbon dioxide, waste products) are taken from the body. Cardiovascular diseases are the most common diseases of the heart and blood vessels of the heart and brain. The most common diseases are coronary heart disease (e.g., heart attack) and cerebrovascular diseases such as stroke. By controlling key risk factors such as blood pressure, tobacco use, diabetes, physical activity can reduce the risks for their occurrence. The basis of any treatment is proper nutrition and changing lifestyle habits. This paper presents the role of nutrition and the possible causal connection of certain food substances with the risk of the occurrence and development of diseases of the heart and blood vessels. Nutrients that are good and bad for cardiovascular health are listed. Also, the paper shows how proper nutrition and certain diet therapies can lead to a reduction in cardiovascular risk.

• Keywords: faktori rizika; kardiovaskularne bolesti; krvne žile; prehrana; srce
• Keywords (english): blood vessels; cardiovascular disease; heart; nutrition; risk factors
• Language: croatian
• URN:NBN: urn:nbn:hr:159:066621
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-07-14 09:40:48