SPECIFIČNOSTI PREHRANE KOD ALERGIJA I INTOLERACIJA NA HRANU

Mitrović, Vita

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undergraduate thesis

SPECIFIČNOSTI PREHRANE KOD ALERGIJA I INTOLERACIJA NA HRANU

Vukovar: College of Applied Sciences "Lavoslav Ružička" in Vukovar, 2020. urn:nbn:hr:150:531740

Mitrović, Vita

University of Applied Sciences "Lavoslav Ružička" in Vukovar
Department for Medical Studies

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APA 6th Edition

Mitrović, V. (2020). SPECIFIČNOSTI PREHRANE KOD ALERGIJA I INTOLERACIJA NA HRANU (Undergraduate thesis). Vukovar: University of Applied Sciences "Lavoslav Ružička" in Vukovar. Retrieved from https://urn.nsk.hr/urn:nbn:hr:150:531740

MLA 8th Edition

Mitrović, Vita. "SPECIFIČNOSTI PREHRANE KOD ALERGIJA I INTOLERACIJA NA HRANU." Undergraduate thesis, University of Applied Sciences "Lavoslav Ružička" in Vukovar, 2020. https://urn.nsk.hr/urn:nbn:hr:150:531740

Chicago 17th Edition

Harvard

Mitrović, V. (2020). 'SPECIFIČNOSTI PREHRANE KOD ALERGIJA I INTOLERACIJA NA HRANU', Undergraduate thesis, University of Applied Sciences "Lavoslav Ružička" in Vukovar, accessed 18 November 2024, https://urn.nsk.hr/urn:nbn:hr:150:531740

Vancouver

Mitrović V. SPECIFIČNOSTI PREHRANE KOD ALERGIJA I INTOLERACIJA NA HRANU [Undergraduate thesis]. Vukovar: University of Applied Sciences "Lavoslav Ružička" in Vukovar; 2020 [cited 2024 November 18] Available at: https://urn.nsk.hr/urn:nbn:hr:150:531740

IEEE

V. Mitrović, "SPECIFIČNOSTI PREHRANE KOD ALERGIJA I INTOLERACIJA NA HRANU", Undergraduate thesis, University of Applied Sciences "Lavoslav Ružička" in Vukovar, Vukovar, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:150:531740

Cite this item: https://urn.nsk.hr/urn:nbn:hr:150:531740

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Metadata

Title	SPECIFIČNOSTI PREHRANE KOD ALERGIJA I INTOLERACIJA NA HRANU
Title (english)	NUTRITIONAL CHARACTERISTICS OF FOOD ALLERGIES AND INTOLERANCES
Author	Vita Mitrović
Mentor	Agneza Aleksijević (mentor)
Committee member	Dražen Pejić (predsjednik povjerenstva)
Committee member	Agneza Aleksijević (član povjerenstva)
Committee member	Marko Kunac (član povjerenstva)
Granter	University of Applied Sciences "Lavoslav Ružička" in Vukovar (Department for Medical Studies) Vukovar
Defense date and country	2020-11-05, Croatia
Scientific / art field, discipline and subdiscipline	BIOMEDICINE AND HEALTHCARE Clinical Medical Sciences
Abstract	Prevalencija alergije na hranu i intolerancije hrane je u porastu i predstavlja važan javnozdravstveni problem. Postoje ključne patofozioške razlike između alergije na hranu i intolerancije hrane, što rezultira različitim dijagnostičkim strategijama i terapeutskim opcijama te se dijele ovisno o tome imaju li imunološku podlogu ili ne. Istaknute su glavne karakteristike upravo različitosti između alergija na hranu i intolerancija na hranu iako se u literaturi često oba pojma stavljaju zajedno. U radu se prezentiraju dijagnostički, preventivni te terapeutski pristupi prema podacima iz najnovije literature. Stavovi o alergijama i intolerancijama na hranu se mijenjaju tijekom vremena. Od prijašnjih stavova o što kasnijem uvođenju hrane u ishranu djeteta novi stavovi govore o ranijem uvođenju hranu kao korisnom za razvoj imunološkog odgovora. Kod intolerancija na hranu dominira stav o korištenju manjih količina hrane koja stvara tegobe radije nego potpunog isključivanja iz prehrane. Noviji stavovi također naglašavaju važnost crijeve flore, mikrobioma kao i ulogu probiotika u olakšavanju tegoba osobama koje moraju živjeti sa ovim problemom.
Abstract (english)	The prevalence of food allergy and food intolerance is increasing and it is an important public health problem. There are key pathophysiological differences between food allergy and food intolerance, resulting in different diagnostic strategies and therapeutic options and are divided according to having an immune basis or not. The key differences between food allergies and food intolerancies have been highlighted, besides tha fact that these two terms are very often under the same umbrella. Diagnostic procedures, preventive and therapeutic approaches are presented in this article according to data from recent literature. The attitudes towards food allergies and food intolerancies are changing through time. From old approaches that reccomend introducing new food as later as possible, new data reccomend earlier introducing of new food which can be benefitial for development of immunological response. Reccomendations for food intolerancies are using smaller amounts of food thet induces simptoms rather than complete exclusion. The role of gut microbioma and probiotics are also emphasized in new literature as possible teritory for future investigations which could make life easier for people who have to live with this problem.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:150:531740
Study programme	Title: Physiotherapy Study programme type: professional Study level: undergraduate Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) fizioterapije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) fizioterapije)
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 University of Applied Sciences "Lavoslav Ružička" Vukovar
Created on	2020-11-06 08:29:00