Nutritivna terapija pacijenata s gihtom i hiperuricemijom

undergraduate thesis

• Title (english): Dietary therapy of patients with gout and hyperuricemia
• Author: Iva Beneti
• Mentor: Ines Panjkota Krbavčić (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: 2021-09-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Interdisciplinary Technical Sciences

Abstract

Giht je progresivna metabolička bolest koju karakteriziraju hiperuricemija i taloženje kristala mononatrijevog urata u zglobovima i mekim tkivima. Uz primjenu lijekova, za pacijente je od velike važnosti provoditi adekvatnu prehranu kako bi se smanjila učestalost napada gihta. Cilj ovog istraživanja bio je napraviti pregled znanstvene literature i istražiti kako pojedine namirnice i načini prehrane utječu na pojavu gihta, hiperuricemije i napada gihta te utvrditi koji bi prehrambeni obrazac bio najprikladniji za oboljele od gihta i hiperuricemije. Prema rezultatima dosadašnjih istraživanja, konzumacija mesa, iznutrica, morskih plodova, zaslađenih napitaka i alkohola povećava učestalost napadaja gihta, dok se konzumacija mlijeka i mliječnih proizvoda, voća, povrća i mahunarki smatra sigurnom za pacijenta s gihtom i hiperuricemijom. Uz dijetu bez purina, vegetarijanska prehrana i DASH dijeta su se pokazale učinkovitima u snižavanju serumske koncentracije urata i smanjenju učestalosti napada gihta.

Abstract (english)

Gout is a progressive metabolic disease characterized by hyperuricemia and deposition of monosodium urate crystals in the joints and soft tissues. In addition to the use of medications, it is of great importance for patients to implement an adequate diet to reduce the frequency of gout attacks. The aim of this study was to review the scientific literature and investigate how certain foods and diets affect the occurrence of gout, hyperuricemia, and gout attacks, and to determine which dietary pattern would be most appropriate for people with gout and hyperuricemia. According to previous research, consumption of meat, offal, seafood, sweetened beverages, and alcohol increases the incidence of gout attacks, while eating milk and dairy products, fruits, vegetables, and legumes are considered safe for a patient with gout and hyperuricemia. In addition to the purine-free diet, a vegetarian diet and the DASH diet have been shown to be effective in lowering serum urate concentrations and reducing the occurrence of gout attacks.

• Keywords: giht; hiperuricemija; prehrana; purini; urati
• Keywords (english): gout; hyperuricemia; nutrition; purine; urates
• Language: croatian
• URN:NBN: urn:nbn:hr:159:201361
• 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: Open access
• Created on: 2021-09-23 11:36:28