5 research outputs found
Consumption of bakery products and the assesment of salt intake among adults from three Croatian regions
Sol (NaCl), iako nužna za organizam i u proizvodnji i konzerviranju hrane danas je u fokusu
znanstvene i struÄne javnosti zbog povezanosti s najvažnijim uzroÄnicima morbiditeta i mortaliteta
diljem svijeta. Pekarski proizvodi zbog svoje uÄestalosti konzumacije znaÄajno doprinose dnevnom
unosu soli. Prikazani su rezultati za konzumaciju pekarskih proizvoda i unos soli iz istih za odraslu
populaciju tri regije Hrvatske: Zagreb i okolica (Z), Sjeverna Hrvatska (SH), te Istra, Primorje i Gorski
kotar (IPG). Ovo je dio istraživanja o prehrambenim navikama odrasle populacije Republike Hrvatske
koje je provela Hrvatska agencija za hranu. Ukupna dnevna konzumacija pekarskih proizvoda je
142,50 Ā± 110,54 g u Z, 150,18 Ā± 114,98 g u SH, te 142,45 Ā± 115,55 g u IPG. NajÄeÅ”Äe se konzumiraju
polubijeli i bijeli kruh. Ukupan dnevni unos soli je 2,51 Ā± 1,97 g u Z, 2,53 Ā± 1,90 g u SH i 2,40 Ā± 1,96
g u IPG. Usporedbom regija, znaÄajne razlike su utvrÄene izmeÄu Z i druge dvije regije u doprinosu
kruha i peciva u ukupnoj konzumaciji pekarskih proizvoda i unosu soli. ZnaÄajno je veÄi unos soli iz
peciva u Z u odnosu na SH (p=0,047). Obzirom na spol, statistiÄki znaÄajne razlike su utvrÄene samo
za konzumaciju kruha i unos soli iz kruha, u sve tri regije. Osobe sa sela jedino u regiji SH imaju
znaÄajno nižu konzumaciju pekarskih proizvoda (p=0,010) i kruha (p=0,041), te ukupan unos soli
(p=0,006) i soli iz peciva (p=0,029). U IPG utvrÄena je znaÄajna korelacija indeksa tjelesne mase i
konzumacije kruha (r=0,374). Osobe poveÄane tjelesne mase u regijama Z (p=0,046) i IPG (p=0,047)
konzumiraju znaÄajno manje peciva u odnosu na normalno uhranjene.Sodium (NaCl) even necessary for organism and in food production and preservation today is in
scientific and professional focus due to its relation with the most important morbidity and mortality
causes around the globe. Bakery products are due to their consumption frequency significant
contributors to daily salt intake. Results for consumption of bakery products and salt intake in adults
from three Croatian regions are shown: Zagreb and surrounding area (Z), North Croatia (NC), and
Istra, Primorje and Gorski kotar (IPG). This is a part of nutritional habits research on adults in the
Republic of Croatia conducted by Croatian Food Agency. Total daily consumption of bakery products
was 142.50 Ā± 110.54 g in Z, 150.18 Ā± 114.98 g in NC, and 142.45 Ā± 115.55 g in IPG. Semiwhite and
white bread are preferred the most. Total daily salt intake was 2.51 Ā± 1.97 g in Z, 2.53 Ā± 1.90 g in SH,
and 2.40 Ā± 1.96 g in IPG. Between regions, significant difference was found between Z and the other
two regions in contribution of bread and bagels to total daily consumption of bakery products and salt
intake. Significantly higher salt intake from bagels was found in Z in comparison to NC (p=0.047).
Gender difference was found only for bread consumption and intake of salt from bread in all three
regions. Adults from rural areas only in NC have significantly lower consumption of bakery products
(p=0.010) and bread (p=0.041), total salt intake (p=0.006) and salt from bagels (p=0.029). In IPG
significant positive correlation was found between Body Mass Index and bread consumption
(r=0.374). Overweight adults from Z (p=0.046) and IPG (p=0.047) consume significantly less bagels
in comparison to normal weighted adults
Consumption of bakery products and the assesment of salt intake among adults from three Croatian regions
Sol (NaCl), iako nužna za organizam i u proizvodnji i konzerviranju hrane danas je u fokusu
znanstvene i struÄne javnosti zbog povezanosti s najvažnijim uzroÄnicima morbiditeta i mortaliteta
diljem svijeta. Pekarski proizvodi zbog svoje uÄestalosti konzumacije znaÄajno doprinose dnevnom
unosu soli. Prikazani su rezultati za konzumaciju pekarskih proizvoda i unos soli iz istih za odraslu
populaciju tri regije Hrvatske: Zagreb i okolica (Z), Sjeverna Hrvatska (SH), te Istra, Primorje i Gorski
kotar (IPG). Ovo je dio istraživanja o prehrambenim navikama odrasle populacije Republike Hrvatske
koje je provela Hrvatska agencija za hranu. Ukupna dnevna konzumacija pekarskih proizvoda je
142,50 Ā± 110,54 g u Z, 150,18 Ā± 114,98 g u SH, te 142,45 Ā± 115,55 g u IPG. NajÄeÅ”Äe se konzumiraju
polubijeli i bijeli kruh. Ukupan dnevni unos soli je 2,51 Ā± 1,97 g u Z, 2,53 Ā± 1,90 g u SH i 2,40 Ā± 1,96
g u IPG. Usporedbom regija, znaÄajne razlike su utvrÄene izmeÄu Z i druge dvije regije u doprinosu
kruha i peciva u ukupnoj konzumaciji pekarskih proizvoda i unosu soli. ZnaÄajno je veÄi unos soli iz
peciva u Z u odnosu na SH (p=0,047). Obzirom na spol, statistiÄki znaÄajne razlike su utvrÄene samo
za konzumaciju kruha i unos soli iz kruha, u sve tri regije. Osobe sa sela jedino u regiji SH imaju
znaÄajno nižu konzumaciju pekarskih proizvoda (p=0,010) i kruha (p=0,041), te ukupan unos soli
(p=0,006) i soli iz peciva (p=0,029). U IPG utvrÄena je znaÄajna korelacija indeksa tjelesne mase i
konzumacije kruha (r=0,374). Osobe poveÄane tjelesne mase u regijama Z (p=0,046) i IPG (p=0,047)
konzumiraju znaÄajno manje peciva u odnosu na normalno uhranjene.Sodium (NaCl) even necessary for organism and in food production and preservation today is in
scientific and professional focus due to its relation with the most important morbidity and mortality
causes around the globe. Bakery products are due to their consumption frequency significant
contributors to daily salt intake. Results for consumption of bakery products and salt intake in adults
from three Croatian regions are shown: Zagreb and surrounding area (Z), North Croatia (NC), and
Istra, Primorje and Gorski kotar (IPG). This is a part of nutritional habits research on adults in the
Republic of Croatia conducted by Croatian Food Agency. Total daily consumption of bakery products
was 142.50 Ā± 110.54 g in Z, 150.18 Ā± 114.98 g in NC, and 142.45 Ā± 115.55 g in IPG. Semiwhite and
white bread are preferred the most. Total daily salt intake was 2.51 Ā± 1.97 g in Z, 2.53 Ā± 1.90 g in SH,
and 2.40 Ā± 1.96 g in IPG. Between regions, significant difference was found between Z and the other
two regions in contribution of bread and bagels to total daily consumption of bakery products and salt
intake. Significantly higher salt intake from bagels was found in Z in comparison to NC (p=0.047).
Gender difference was found only for bread consumption and intake of salt from bread in all three
regions. Adults from rural areas only in NC have significantly lower consumption of bakery products
(p=0.010) and bread (p=0.041), total salt intake (p=0.006) and salt from bagels (p=0.029). In IPG
significant positive correlation was found between Body Mass Index and bread consumption
(r=0.374). Overweight adults from Z (p=0.046) and IPG (p=0.047) consume significantly less bagels
in comparison to normal weighted adults
Natural food supplements as carriers of nutrition quality, healthful potential and the sustainability of the product
Od davnina su ljudi hranu dobivali direktno iz prirode te je tek krajem 19-tog i poÄetkom 20-tog stoljeÄa doÅ”lo do ekspanzijskog razvoja moderne industrije koja je razvojem novih tehnologija omoguÄila i razvoj velikog broja prehrambenih i farmaceutskih proizvoda. Ovaj razvoj utjecao je i na razvoj lijekova Äime se potisnula filozofija āhrane kao lijekaā gotovo jedno cijelo stoljeÄe. Zbog pojave mnogih bolesti tijekom 20-tog stoljeÄa, moderna industrija svoj razvoj ponovo poÄinje temeljiti na obogaÄivanju hrane prirodnim dodatcima prehrani. Prepoznatljiv je trend proizvodnje "funkcionalne hrane", odnosno hrane koja posjeduje povoljno djelovanje na zdravlje uz pripadajuÄa nutritivna svojstva. UoÄeno je da je dodavanjem zaÄinskih i ljekovitih biljaka moguÄe poboljÅ”ati okus i miris hrane. Velik broj istraživanja dokazao je da i navedene skupine biljaka sadrže spojeve s izraženim baktericidnim i fungicidnim djelovanjem te, kao prirodni dodatci prehrani, sprjeÄavanju kvarenje hrane i održivost namirnica. Pored toga, izuzetno su snažni antioksidanti. Uporaba prirodnih dodataka prehrani danas je izražena kroz sve tehnologije proizvodnje, a najviÅ”e u tehnologiji mesa i mesnih preraÄevina, mlijeÄnih i pekarskih proizvoda te kroz uporabu u jestivim ambalažnim filmovima i punilima u prehrambenoj i farmaceutskoj industriji. Dodavanjem zaÄinskih i ljekovitih biljaka u razliÄite vrste proizvoda možemo znaÄajno unaprijediti nutritivnu kvalitetu te ljekoviti potencijal i održivost proizvoda.For centuries, people have received food directly from nature, and by the late 19th and early 20th
century there was an expansion of the modern industry, which enabled the development of a large
number of food and pharmaceutical products through the development of new technologies. This
development has also influenced the development of drugs, which has suppressed the philosophy of
"food as medicine" for almost a whole century. Due to the appearance of many illnesses during the
20th century, the modern industry is beginning to develop enriching food with natural nutritional
supplements again. A well-known trend is the production of "functional food" or food that has a
beneficial effect on health and the associated nutritional properties. It was noted that by adding
spicy and medicinal plants it is possible to improve the taste and smell of food. A large number of
studies have also shown that these groups of plants contain compounds with expressed bactericidal
and fungicidal activity, as well as natural nutritional supplements to prevent food degradation and
food sustainability. In addition, they are extremely powerful antioxidants. The use of natural
nutritional supplements is now expressed in all production technologies, mostly in the meat and
meat products technology, dairy and bakery products, and through the use of edible packaging films
and fillers in the food and pharmaceutical industry. By adding species and medicinal plants to
different types of products, it is possible to significantly improve the nutritional quality and the
healing potential and sustainability of the product
With food to health : proceedings of the 10th International scientific and professional conference
Proceedings contains 13 original scientific papers, 10 professional papers and 2 review papers which were presented at "10th International Scientific and Professional Conference WITH FOOD TO HEALTH", organised in following sections: Nutrition, Dietetics and diet therapy, Functional food and food supplemnents, Food safety, Food analysis, Production of safe food and food with added nutritional value
With Food to Health : proceedings of the13th International Scientific and Professional Conference
Zbornik sadrži 5 preglednih radova, 6 izvornih znanstvenih radova i 3 struÄna rada predstavljena na 13. meÄunarodnom znanstveno-struÄnom skupu HRANOM DO ZDRAVLJA, organiziranog u sljedeÄim sekcijama: Prehrana, Funkcionalna hrana i dodaci prehrani, Sigurnost hrane i Analiza hrane.Proceedings contains 5 review papers, 6 original scientific papers, and 3 professional papers presented at 13th International Scientific and Professional Conference WITH FOOD TO HEALTH, organised in following sections: Nutrition, Functional Food and Dietary Supplements, Food Safety and Food Analysis