prikaz prve stranice dokumenta Karcinom debelog crijeva - povezanost s unosom crvenog mesa i začinjene hrane
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undergraduate thesis
Karcinom debelog crijeva - povezanost s unosom crvenog mesa i začinjene hrane
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:863590
Lijić, Jelena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Cite this document

Lijić, J. (2017). Karcinom debelog crijeva - povezanost s unosom crvenog mesa i začinjene hrane (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:863590

Lijić, Jelena. "Karcinom debelog crijeva - povezanost s unosom crvenog mesa i začinjene hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:863590

Lijić, Jelena. "Karcinom debelog crijeva - povezanost s unosom crvenog mesa i začinjene hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:863590

Lijić, J. (2017). 'Karcinom debelog crijeva - povezanost s unosom crvenog mesa i začinjene hrane', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:863590

Lijić J. Karcinom debelog crijeva - povezanost s unosom crvenog mesa i začinjene hrane [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:863590

J. Lijić, "Karcinom debelog crijeva - povezanost s unosom crvenog mesa i začinjene hrane", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:863590

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Metadata
TitleKarcinom debelog crijeva - povezanost s unosom crvenog mesa i začinjene hrane
Title (english)Colon cancer - connection with the red meat and spicy food
AuthorJelena Lijić
MentorInes Banjari (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Nutrition)
Osijek
Defense date and country2017-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Konzumacija crvenog i procesiranog mesa pokazuje značajnu povezanost s razvojem karcinoma debelog crijeva (CRC), a kao najvjerojatniji kandidati ističu se sadržaj hema u crvenom mesu i/ili prisutnost nitrita u procesiranim proizvodima. Danas je CRC treći uzročnik smrti u svijetu koji se sve češće javlja i u osoba mlađih od 50 godina, uz značajne varijacije prema spolu. Obzirom da se u svega 10 do 30 % slučajeva CRC-a radi o nasljednom obliku, u preostalih 70 % i više radi se o značajnom doprinosu okoliša. Među okolišnim čimbenicima, prehrana i prehrambene navike doprinose riziku za CRC sa čak 90 %. Uz već spomenut visok unos crvenog mesa i procesiranog mesa, povećana tjelesna masa i pretilost, nedovoljna fizička aktivnost i konzumacija alkohola, posebice kod muškaraca značajno povećavaju rizik za ovu bolest modernog društva.
Abstract (english)
Consumption of red and processed meat shows significant association with colorectal cancer (CRC) development, and the most probable candidates for the correlation includes heme content in red meat and/or the presence of nitrite in processed meat products. Globaly, today CRC is the third cause of death with significant increase in incidence among people under the age of 50, and significant variations between genders. Since only 10 to 30% of all CRC cases are inherited, for the remaining 70 % environment is the leading contributing factor. Among those environmental risk factors, diet and dietary habits contribute with 90 % to the CRC risk. Along with already mentioned high intake of red meat and processed meat, overweight and obesity, inadequate physical activity and alcohol consumption, especially in men significantly increase the risk of CRC, the disease of the modern society.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:863590
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2018-01-15 07:33:40