Upalni potencijal prehrane s obzirom na stupanj zastupljenosti namirnica biljnog podrijetla

master's thesis

• Title (english): Inflammatory potential of diet with regard to the degree of representation of foods of plant origin
• Author: Ivana Šuljić
• Mentor: Martina Bituh (mentor)
• Committee member: Ivana Rumora Samarin (predsjednik povjerenstva)
• 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: 2021-11-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Interdisciplinary Technical Sciences

Abstract

Način prehrane ima razne utjecaje na organizam, zato prednost treba dati obrascu prehrane s blagotvornim učinkom na zdravlje. Cilj ovog rada bio je utvrditi razlike u upalnom potencijalu između vegetarijanske i prehrane omnivora s obzirom na različitu zastupljenost namirnica biljnog podrijetla u navedenim prehranama. U istraživanju je sudjelovalo 135 ispitanika u dobi 18-65 godina, od kojih je 60 vegetarijanaca te 75 omnivora. Upalni potencijal uspoređivanih prehrana izračunat je upalnim indeksom prehrane (DII®) na temelju 24-satnog prisjećanja unosa hrane i pića, a zastupljenost namirnica biljnoga podrijetla pomoću PDI indeksa (eng. Plant-based Diet Index). Utvrđeno je da nema statistički značajne razlike između DII® (p=0,658), te da se prehrana vegetarijanaca ne razlikuje značajno od prehrane omnivora s obzirom na zastupljenost namirnica biljnoga podrijetla, što dovodi u pitanje uravnoteženost promatrane vegetarijanske prehrane, ali i izbor namirnica pojedinca. Potrebna su daljnja istraživanja kojima bi se utvrdila kakvoća vegetarijanske prehrane.

Abstract (english)

The diet has various effects on the body, so preference should be given to the type of diet with a beneficial effect on health. The aim of this study was to determine the differences in inflammatory potential between vegetarian and omnivore diets with respect to the different representations of plant-based foods in these diets. The study involved 135 respondents aged 18-65 years, of whom 60 were vegetarians and 75 omnivores. The inflammatory potential of the compared diets was calculated by the inflammatory diet index (DII®) based on 24-hour recall, and the representation of plant-based foods using the PDI index (eng. Plant-based Diet Index). It was found that there is no statistically significant difference between DII® (p = 0.658) and that the diet of vegetarians does not differ significantly from the diet of omnivores with regard to the presence of foods of plant origin, which calls into question the balance of the observed vegetarian diet. Further research is needed to determine the quality of the vegetarian diet.

• Keywords: upalni indeks prehrane; DII; vegetarijanska prehrana; Plant-based Diet Index; PDI
• Keywords (english): dietary inflammatory index; DII; vegetarian diet; Plant-based Diet Index; PDI
• Language: croatian
• URN:NBN: urn:nbn:hr:159:153722
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-11-17 13:56:44