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undergraduate thesis
Učinak prehrane s niskim udjelom fermentabilnih ugljikohidrata na upalne bolesti crijeva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:975753
Kupreškić, Filip
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Chemistry and Biochemistry

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Kupreškić, F. (2024). Učinak prehrane s niskim udjelom fermentabilnih ugljikohidrata na upalne bolesti crijeva (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:975753

Kupreškić, Filip. "Učinak prehrane s niskim udjelom fermentabilnih ugljikohidrata na upalne bolesti crijeva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:975753

Kupreškić, Filip. "Učinak prehrane s niskim udjelom fermentabilnih ugljikohidrata na upalne bolesti crijeva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:975753

Kupreškić, F. (2024). 'Učinak prehrane s niskim udjelom fermentabilnih ugljikohidrata na upalne bolesti crijeva', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 February 2025, https://urn.nsk.hr/urn:nbn:hr:159:975753

Kupreškić F. Učinak prehrane s niskim udjelom fermentabilnih ugljikohidrata na upalne bolesti crijeva [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2025 February 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:975753

F. Kupreškić, "Učinak prehrane s niskim udjelom fermentabilnih ugljikohidrata na upalne bolesti crijeva", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:975753

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Metadata
TitleUčinak prehrane s niskim udjelom fermentabilnih ugljikohidrata na upalne bolesti crijeva
Title (english)Effect of a diet low in fermentable carbohydrates on inflammatory bowel disease
AuthorFilip Kupreškić
MentorIvana Rumora Samarin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Chemistry and Biochemistry)
Zagreb
Defense date and country2024-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
U ovom završnom radu sistematiziraju se literaturne spoznaja o učinku dijete s niskim udjelom fermentabilnih ugljikohidrata (FODMAP-a) na upalne bolesti crijeva, odnsno na Crohnovu bolest i ulcerozni kolitis. Ova dijeta se bazira na ograničavanju fermentabilnih oligosaharida, disaharida, monosaharida i poliola, jer oni mogu kod oboljelih izazvati simptome kao što su nadutost, proljev i bolovi u trbuhu. Cilj ovog rada bio je istražiti učinkovitosti dijete s niskim udjelom FODMAP-a na smirivanje simptoma i poboljšanje kvalitete života pacijenata koji boluju od upalnih bolesti crijeva s naglaskom na Crohnovu bolest i ulcerozni kolitis. Pretraživanjem dostupne literature i provedenih studija, može se zaključiti da je provođenje ove dijete bitno provoditi individualizirano i pod nadzorom stručne osobe pri čemu dijeta značajno može umanjiti simptome i poboljšati opće stanje bolesnika, produljiti stanje remisije bolesti, ali ne i u potpunosti izliječiti bolest.
Abstract (english)
In this final paper, the knowledge from the literature on the effect of a low FODMAP diet on inflammatory bowel disease, i.e. Crohn's disease and ulcerative colitis, is systematised. This diet is based on the restriction of fermentable oligosaccharides, disaccharides, monosaccha rides and polyols, as these can cause symptoms such as flatulence, diarrhoea and ab dominal pain in patients. The aim of this work is to investigate the effectiveness of a low FODMAP diet in relieving symptoms and improving quality of life in patients with inflammato ry bowel disease, with a focus on Crohn's disease and ulcerative colitis. The search of the available literature and the studies carried out suggest that it is important to implement this diet individually and under the supervision of a specialist. The diet can significantly reduce symptoms and improve the patient's general condition, prolong the state of disease remis sion, but cannot completely cure the disease.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:975753
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2024-09-26 08:31:18

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