Title Antitumorska svojstva bioaktivnih komponenata hrane Title (english) Anticarcinogenic Properties of Bioactive Food Compounds Author Josipa Fako Mentor Ines Banjari (mentor)Granter Josip Juraj Strossmayer University of Osijek Defense date and country 2013-09-30, Croatia Scientific / art field, BIOTECHNICAL SCIENCES Abstract Način života i prehrambene navike uvelike utječu na kvalitetu života. Prehrana ima
veliki utjecaj na zdravlje pa tako može smanjiti rizik od razvoja karcinoma. Karcinom nastaje
izlaganjem zdravih stanica karcinogenima koji uzrokuju nepovratne promjene na DNK. Ako
se karcinom ne liječi u prvim fazama dolazi do trajnog oštećenja i širenja zaraženih stanica.
Na razvoj karcinoma utječu genetski faktori, a nenasljedni faktori kao što su prehrana,
tjelesna masa te fizička neaktivnost mogu se regulirati po potrebi.
Hrvatska je po učestalosti karcinoma na 19. mjestu dok je po stopi smrtnosti na 4.
mjestu. Karcinomi od kojih ljudi najčešće u Hrvatskoj obolijevaju su karcinom pluća, karcinom
dojke odnosno prostate i kolorektalni karcinom. Upravo je kolorektalni karcinom interesantan
s obzirom na činjenicu kako se 90% incidentnih slučajeva vog karcinoma direktno povezuju s
prehrambenim navikama i promjenama životnog stila.
Na povećan razvoj karcinoma veliki utjecaj imaju fizička neaktivnost i povećana
tjelesna masa ili pretilost. Rizik od razvoja karcinoma dojke, debelog crijeva i rektuma,
endometrija, jednjaka, bubrega i gušterače je povećan kod prekomjerne tjelesne mase. Kako
bi se rizik smanjio potrebno je povećati fizičku aktivnost i uravnotežiti prehranu. Preporučeno
je konzumiranje namirnica biljnog podrijetla bogatih vlaknima npr. proizvodi od cjelovitog
zrna, povrće bogato folatima (brokula, kelj, cvjetača) i voće. Meso je u nekim studijama
pozitivno povezano s rizikom od nastanka karcinoma debelog crijeva.
Učinak vitamina na karcinogenezu je vrlo jak. Mora se naglasiti kako vitamini
prvenstveno imaju ulogu u sprječavanju nastanka karcinoma, ali ne i u liječenju. Nekoliko
vitamina kao što su vitamin A, β-karoten, vitamin E i C imaju antioksidativno djelovanje.
Antioksidansi sprječavaju oštećenje DNK, stvaranje kancerogenih spojeva u želucu te
možemo reći da doprinose sprječavanju razvoja karcinoma.
Zaključno može se reći kako se rizik od razvoja karcinoma može smanjiti
uravnoteženom prehranom, povećanjem fizičke aktivnosti te izbjegavanjem konzumiranja
procesirane, konzervirane i ozračene hrane. Ipak, puno toga ostaje nerazjašnjeno i još se
veliki broj istraživanja treba provesti kako bi se utvrdili pozitivni ili pak negativni učinci nekih
bioativnih komponenata hrane na karcinogenezu.
Abstract (english) Lifestyle and eating habits noticeably affect quality of life. Nutrition has a major impact on health and thus may reduce the risk of developing cancer. Exposure healthy cells to carcinogens cause irreversible changes in the DNA therefore, the development of cancer. If the cancer is not treated in the early stages leads to permanent damage and the spread of infected cells. On development of cancer affects genetic factors and non-hereditary factors such as diet, body weight and physical inactivity which can be adjusted as needed.
By cancer incidence Croatia is on the 19th place and on the 4th place by cancer mortality rate. Three most common cancers in Croatia are lung cancer, breast cancer i.e. prostate cancer, and colorectal cancer. The final is especially interesting since 90% of all incidents of colorectal cancers are in direct correlation with nutritional habits and lifestyle changes.
A major impact on increased cancer development has physical inactivity and increased body weight or obesity. The risk of developing breast cancer, colon and rectum, endometrium, esophagus, kidney and pancreas is increased due to overweight. To reduce the risk it is necessary to increase physical activity and get balanced diet and making sure the calories intake. It is best to consume plant foods rich in fiber such as whole-grain products, vegetables rich in folate (broccoli, kale, cauliflower) and fruits. In some studies meat is positively associated with the risk of developing colon cancer.
The effect of vitamins on carcinogenesis is very strong. It must be emphasized that vitamins primarily play a role in preventing the occurrence of cancer but not in treatment. Several vitamins such as vitamin A, β-carotene, vitamin C and E have antioxidant activity. Antioxidants help prevent DNA damage and formation of carcinogenic compounds in the
stomach, so they contribute to preventing the development of cancer.
In conclusion we can say that the risk of cancer can be reduced by balanced healthy diet, by increasing physical activity and avoiding consumption of processed, canned and irradiated food. Still many questions are left unquestioned, and large number of research has to be done to determine the positive or negative effects of some bioactive food components.
Keywords
prehrana
karcinom
vitamini
antioksidacijska aktivnost
tjelesna masa
folati
Keywords (english)
nutrition
cancer
vitamins
antioxidant activity
body weight
folate
Language croatian URN:NBN urn:nbn:hr:109:342772 Project Number: 113-0000000-0548 Study programme Title: Food Technology Type of resource Text File origin Born digital Access conditions Access restricted to students and staff of home institution Terms of use Repository Repository of the Faculty of Food Technology Osijek Created on 2015-10-02 15:50:37
