Five-Year Cumulative Incidence of Unhealthy Diet in Adult Croatian Population: the CroHort Study

This study investigated 5-year cumulative incidence of unhealthy dietary habits across various gender and age groups within the CroHort study, a repeated cross-sectional survey of Croatian adults. The results monitoring the frequency of certain foodstuffs consumption indicate that 10.6% of examinees (10.9% of men, and 9.1% of women) reported worsening of their dietary habits in 2008 as compared to 2003. The cumulative incidence of unhealthy diet was higher in men than in women, and was highest in younger age-groups (18-34 years), both in men and women. The public health programmes should be strengthened in a way which would put a special emphasis on education of younger adults, especially males, on nutrition health impact and healthy diet principles

Food supplements in healthcare professionals’ diet during COVID-19 pandemic

Cilj: Cilj provedenog istraživanja bio je ispitati utjecaj pandemije COVID-19 na učestalost potrošnje suplemenata u prehrani zdravstvenih radnika. Ispitanici i metode: Ispitivanje je provedeno tijekom prosinca 2020. i siječnja 2021. godine na području grada Zagreba, a obuhvatilo je 279 zdravstvenih djelatnika DZ Centar (liječnici, medicinske sestre / medicinski tehničari, farmaceuti). Podaci su prikupljani putem upitnika prilagođenog potrebama ovog istraživanja. Razlike između skupine koja je imala promjenu u uzimanju suplementacije u odnosu na skupinu koja nije imala promjenu u uzimanju suplementacije tijekom pandemije COVID-19 analizirane su χ2 testom. Sve P vrijednosti manje od 0,05 smatrane su značajnima. Rezultati: Dobiveni rezultati ukazuju na značajnu naviku konzumiranja nekih dodataka prehrani među zdravstvenim djelatnicima, a pojava pandemije COVID-19 utjecala je na trećinu ispitanika da započnu s uzimanjem suplementa (11,5 %) ili da ih uzimaju više i češće nego prije pandemije (21,9 %). Od vitamina, tijekom pandemije COVID-19 među zdravstvenim djelatnicima, povećala se upotreba vitamina C (P = 0,001), vitamina D (P = 0,001) te kompleksa B vitamina (P = 0,048). Najveće povećanje odnosilo se na učestalost uzimanja vitamina D gdje se svakodnevno uzimanje povećalo 3,63 puta. Značajne razlike u uzimanju minerala, proteina i aminokiselina između skupine koja je imala promjenu u uzimanju suplementacije u odnosu na skupinu koja nije imala promjenu odnosile su se na uzimanje magnezija i cinka (P < 0,001). Od ostalih dodataka prehrani značajno se povećao unos beta-glukana (P < 0,001), ginko bilobe (P = 0,012), kolagena (P = 0,038) te homeopatskih pripravaka (P = 0,006). Zaključak: Pandemija COVID-19 značajno je utjecala na povećani unos dodataka prehrani kod zdravstvenih djelatnika. Na temelju najnovijih znanstvenih spoznaja i preporuka o prehrani za vrijeme COVID-19 trebalo bi više pažnje usmjeriti na principe pravilne prehrane te dnevne potrebe za vitaminima, mineralima, proteinima i antioksidansima zadovoljiti konzumacijom namirnica iz različitih kategorija hrane, a u slučajevima povećanog rizika od bolesti COVID-19 ili deficita pojedinih nutrijenata upotrebljavati i suplemente.Aim: The study aims to investigate the impact of the COVID-19 pandemic on the frequency of healthcare professionals’ food supplement consumption. Subjects and Methods: The study was conducted in December 2020 and January 2021 in the City of Zagreb and comprised a total of 279 healthcare professionals (physicians, nurses/technicians, pharmacists) affiliated with the HC “Center”. Data were collected via a questionnaire adapted to the study’s purposes. Differences between the group which changed its food supplementation consumption during the COVID-19 pandemic and the group that did not change it were tested using the χ2 test. P-values beneath 0.05 were deemed statistically significant. Results: The results reveal the consumption of some food supplements to be a fairly strong habit among healthcare professionals. COVID-19 pandemic urged one third of them to start taking food supplements (11.5%) or to increase the amount and frequency of their use (21.9%). As for vitamins, during the pandemic healthcare professionals have taken more C (P=0.001), D (P=0.001), and B complex vitamins (P=0.048). The major increase was seen with the D vitamin, whose daily consumption rose by 3.63. Significant differences in the consumption of minerals, proteins, and amino acids, noticeable between the group that changed its food supplementation habits and the one that did not change, arose primarily due to the changes in magnesium and zinc intake (P<0.001). On top of that, a significant rise in beta-glucan (P<0.001), ginkgo biloba (P=0.012), collagen (P=0.038), and homeopathic preparations’ intake was documented (P=0.006). Conclusion: COVID-19 pandemic significantly impacts food supplements’ use among healthcare professionals. Based on the current knowledge and dietary recommendations, during the pandemic, the focus should be shifted to healthy diet principles. Daily vitamin, mineral, protein, and antioxidant needs should be satisfied through a variety of foods. In case of an increased risk of COVID-19 disease or deficiency of certain nutrients, food supplements should be introduced, too

Five-Year Cumulative Incidence of Unhealthy Diet in Adult Croatian Population: the CroHort Study

This study investigated 5-year cumulative incidence of unhealthy dietary habits across various gender and age groups within the CroHort study, a repeated cross-sectional survey of Croatian adults. The results monitoring the frequency of certain foodstuffs consumption indicate that 10.6% of examinees (10.9% of men, and 9.1% of women) reported worsening of their dietary habits in 2008 as compared to 2003. The cumulative incidence of unhealthy diet was higher in men than in women, and was highest in younger age-groups (18-34 years), both in men and women. The public health programmes should be strengthened in a way which would put a special emphasis on education of younger adults, especially males, on nutrition health impact and healthy diet principles

Differences in Eating and Lifestyle Habits between First- and Sixth-Year Medical Students from Zagreb

Eating and lifestyle habits of first (n=169) and sixth (n=272) year students, aged 18 to 26 years, attending a Medical School in Zagreb, were compared related to the years of study. A self-administered questionnaire created for this study incorporated a food frequency questionnaire. Both year students reported similar number of meals per day, irregular consumption of meals, skipping breakfast, frequency of vegetables, fruits, cereals, sweets, milk and dairy products consumption, body mass index (BMI) calculated from self-reported weight and height and alcohol consumption. Significant differences between groups were observed in consuming supper (p=0.001), being on diet (p=0.032), intake of supplements (p=0.041), meat (p<0.001), dried meat (p=0.027), coffee and tea consumption (p=0.016), physical activity (p=0.041; p=0.016), and smoking (p=0.029). This study showed non-healthy eating and lifestyle behavior among Medical School students. We observed association between the year of study, and some of the eating habits and lifestyle factors

Effects of Volcanic Eruptions on Environment and Health

Vulkani predstavljaju prijetnju za gotovo pola milijarde ljudi: danas je na Zemlji aktivno oko 500 vulkana, a svake se godine događa 10 do 40 njihovih erupcija. Posljedice erupcija vulkana odražavaju se na okoliš, utječu na klimu te na život i zdravlje ljudi, a vezani su uz pogoršanje socijalnih i gospodarskih uvjeta života. U okoliš s magmom uz vodenu paru (H2O), na površinu dospijevaju plinovi ugljikov dioksid (CO2) i sumporv dioksid (SO2), ugljikov monoksid (CO), vodikov sulfid (H2S), ugljikov sulfid (CS), ugljikov disulfid (CS2), klorovodik (HCl), vodik (H2), metan (CH4), fluorovodik (HF), bromovodik (HBr) i različiti organski spojevi te teški metali (živa, olovo, zlato). Njihovi nepovoljni učinci ovise o udaljenosti od vulkana te o eruptivnim obilježjima, tj. o viskozitetu magme i koncentraciji plinova. Štetnosti bliže vulkanu uključuju piroklastične rijeke, rijeke blata, plinova i vodene pare, potrese, zračne udare i tsunami. U štetnosti u udaljenim područjima ubrajaju se učinci toksičnosti vulkanskog pepela i zdravstveni problemi vezani uz dišni sustav, oči, kožu, zatim psihološke posljedice, ozljede, komunikacijski i transportni problemi, problem odlaganja otpada i opskrbe vodom, rušenje kuća, kao i pad strujnog napona. Dolazi do pogoršanja kvalitete vode i smanjenja kišnih razdoblja, oštećenja poljoprivrednih usjeva, uništavanja vegetacije. Za vrijeme vulkanskih erupcija i neposredno nakon njih povećan je morbiditet, posebno od respiratornih bolesti, a povećan je i mortalitet osoba zahvaćenih vulkanskom erupcijom. Nepovoljni zdravstveni učinci mogu se djelomično prevenirati pravodobnom primjenom zaštitnih mjera.Volcanoes pose a threat to almost half a billion people; today there are approximately 500 active volcanoes on Earth, and every year there are 10 to 40 volcanic eruptions. Volcanic eruptions produce hazardous effects for the environment, climate, and the health of the exposed persons, and are associated with the deterioration of social and economic conditions. Along with magma and steam (H2O), the following gases surface in the environment: carbon dioxide (CO2) and sulphur dioxide (SO2), carbon monoxide (CO), hydrogen sulphide (H2S), carbon sulphide (CS), carbon disulfide (CS2), hydrogen chloride (HCl), hydrogen (H2), methane (CH4), hydrogen fluoride (HF), hydrogen bromide (HBr) and various organic compounds, as well as heavy metals (mercury, lead, gold). Their unfavourable effects depend on the distance from a volcano, on magma viscosity, and on gas concentrations. The hazards closer to the volcano include pyroclastic flows, flows of mud, gases and steam, earthquakes, blasts of air, and tsunamis. Among the hazards in distant areas are the effects of toxic volcanic ashes and problems of the respiratory system, eyes and skin, as well as psychological effects, injuries, transport and communication problems, waste disposal and water supplies issues, collapse of buildings and power outage. Further effects are the deterioration of water quality, fewer periods of rain, crop damages, and the destruction of vegetation. During volcanic eruptions and their immediate aftermath, increased respiratory system morbidity has been observed as well as mortality among those affected by volcanic eruptions. Unfavourable health effects could partly be prevented by timely application of safety measures

Udio kuhinjske soli u kruhu – presječno istraživanje u Zagrebu

Reducing salt content in bread is the essential part of a national strategy for salt reduction with the goal of long-term national general health improvement. In this study we have analysed salt content in three types of bread available in 25 small and five national industrial bakeries in Zagreb, Croatia. Samples of white wheat bread, dark wheat bread, and other types of bread were collected, and the salt content was determined with the Mohr method. Salt content varied widely between bakeries, with an average content of 2.30±0.22 g per 100 g of bread, which is almost twice the threshold content (1.4 %) defined by the Croatian National Regulation on Cereals and Cereal Products. Further efforts are necessary to teach bakers how to reduce salt content without affecting quality or flavour. These should go hand in hand with continuous monitoring of how the legal provisions are implemented.Smanjenje udjela kuhinjske soli u kruhu sastavni je dio nacionalne strategije smanjenja unosa soli u Republici Hrvatskoj. Cilj rada bio je analizirati udio kuhinjske soli u trima vrstama kruha, dostupnima u zagrebačkim pekarnicama. Prikupljeni su uzorci kruha iz 25 pekarnica malih obrtnika i od 5 industrijskih proizvođača pekarskih proizvoda na području Grada Zagreba. Udio kuhinjske soli u uzorcima kruha utvrđen je titracijskom metodom po Mohru, s prosječnom vrijednosti od 2,30±0,22 g na 100 g kruha. Dobivene vrijednosti gotovo su dvostruko veće od granične vrijednosti određene Pravilnikom o žitaricama i proizvodima od žitarica (1,4 %). Udio soli u svim analiziranim uzorcima bio je veći od preporučenih vrijednosti. Potrebno je daljnje usklađivanje zakonske regulative i prakse radi daljnjeg smanjenja dnevnog unosa soli i poboljšanja zdravlja stanovništva

Poster 9. - Prehrambene navike učenika srednjih škola

Doba adolescencije je razdoblje intenzivnog rasta i razvoja te populacije pa im je dostatna i pravilna prehrana osobito važna. Stoga je nužno razvijanje dobrih prehrambenih navika s ciljem sprječavanja nastanka bolesti uzrokovane neadekvatnom prehranom. Cilj: Ispitati prehrambene navike učenika srednjih škola na području RH

Sol u prehrani školske djece

Povećani unos soli u organizam predstavlja rizični čimbenik za razvoj kardiovaskularnih bolesti te pojavu hipertenzije već u adolescentnoj dobi, kao i nastanak drugih kroničnih nezaraznih bolesti. U prevenciji kroničnih nezaraznih bolesti prema preporukama Svjetske zdravstvene organizacije (SZO) dnevni unos soli ne bi smio biti veći od 5 g/dan (< 2g Na). U Hrvatskoj se procjenjuje da ukupni dnevni unos soli u populaciji školske djece iznosi oko 9 g/dan. Na temelju dosadašnjih rezultata istraživanja o prehrambenim navikama školske djece u različitim regijama u Hrvatskoj utvrđeno je da postoje značajne razlike u učestalosti potrošnje suhomesnatih proizvoda, mlijeka i mliječnih proizvoda, namaza, svježeg voća i povrća, dok nema značajnih razlika u konzumaciji slatkiša i grickalica Rezultati dosadašnjih ispitivanja mogu poslužiti kao temelj za ocjenu kvalitete prehrane i prehrambenog stanja školske populacije te bi se trebali uzeti u obzir prilikom donošenja odluka o potrebi provođenja javnozdravstvenih programa u skladu sa nacionalnom prehrambenom politikom i akcijskim planom za hranu i prehranu. Nadalje, izuzetno je važno poticati suradnju roditelja i škole na unapređenju prehrane učenika te educirati djecu o važnosti pravilne prehrane kako kroz nastavne programe tako i na praktičnim primjerima. Potrebno je usmjeriti aktivnosti prema suradnji sa prehrambenom industrijom u cilju smanjenja sadržaja soli tj. natrija u proizvodnom procesu te uvođenju zakonske regulative s ciljem označavanja sadržaja natrija na deklaraciji proizvoda. Nužno je i provoditi zdravstveno odgojne mjere na području promicanja pravilne prehrane, s ciljem da se smanji potrošnja onih industrijskih proizvoda bogatim natrijem kao i dodavanje soli tijekom pripreme i konzumacije obroka