DIETARY HABITS AND USE OF DIETARY SUPPLEMENTS AMONG FEMALE CANCER PATIENTS

Cancer is one of the leading causes of death globally. Breast cancer has the highest incidence and mortality rate among female population in the world and in Croatia. There are many factors believed to affect cancer prevention and development, one of important is lifestyle including diet and dietary habits. The aim of this work was to determine dietary habits and dietary supplements intake among female cancer patients. For this purpose, dietary questionnaire was designed and conducted among 190 women, cancer patients, members of the Association of women affected by cancer EVERYTHING for HER. Most women surveyed had breast cancer (86%), average age 52.9 ± 0.9 years. According to body mass index, 40.5% of the patients were overweight while 8.4% were obese, and 2.1% undernourished. Dietary habits improvement after cancer diagnosis reported 85.3% of surveyed patients what was self-assessed by the patients and specially referred to fruit, vegetable and red meat intake. After the diagnosis, 77.9% patients consumed fruits, with 41.9% consuming more than 2 servings, and 98.4% consumed vegetables, with 72.1% consuming more than 2 servings, every day. Red meat was consumed by 22.6% of patients consuming meat while only 4.7% of patients stopped eating meat after diagnosis. Dietary supplements were used by 76.3% of patients, mainly probiotics, vitamin D and C, with boosting of the immune system as the main reason for use

Nutritional status of hemodialysis patients

Hemodialysis patients are vulnerable population group and they, among other, should take special care on food and fluid intake with emphasis on energy, potassium, phosphorus, sodium and protein intake. The nutritional status of patients (n=14) was assessed through measurement of body weight, body height, upper arm circumference, lower leg circumference and handgrip dynamometry; as well as selected biochemical parameters: urate concentration, calcium and phosphate levels, total protein, creatinine, albumin and globulin ratio and C-reactive protein; and dietary assessment method: 3-day food record (3DD). Using range between 18.5 and 24.9 kg/m2 as cut-off, 35.7 and 57% of patients were classified as adequately nourished and overweight, respectively. According to results of 3DD, most of the subjects are supposed to align their micro- and macro- nutrients intake with the recommendations, with emphasis on the increasing intake of protein and energy as well as on decreasing intake of potassium, phosphorus, sodium and energy

Polyphenolic profile of fresh chokeberry and chokeberry products

Chokeberry (Aronia melanocarpa) fruits and its products are one of the richest sources of pholyphenols which may play important role in human health as for example in regulation of blood pressure levels, reducing concentrations of triglycerides, low density and total cholesterol. The objective of this study was to identify and quantify the content of pholyphenols, specifficaly phenolic acids (gallic, caffeic, p-coumaric, ellagic, chlorogenic) and flavonols (quercetin and kaempferol) using high performance liquid chromatography (HPLC) in two varieties of fresh chokeberry fruit (type Nero and Viking) and in different types of chokeberry products available from Croatian market: eleven samples of juices, three samples of powders, two samples of both capsules and dried berries and four samples of teas. The results showed that there is a difference in amount of examined polyphenols between different product categories, and significant difference was also observed within the same product group (p≤0.05). In all analysed samples the highest phenolic acid quantified was p-coumaric acid, and gallic acid was the lowest one. Berry juices from fresh chokeberry fruits had higher amount of p-coumaric acid (284.55±6.34 mgL-1) compared to commercially available juices (195.48±3.05 mgL-1). The same phenolic composition was observed within the rest of the products where capsules have the higher amount of phenolic acids, followed by powders, dried berries and teas (eg. p-coumaric 81.36; 79.76; 36.28; 28.81 mg/100 g dry matter, respectively). According to flavonol amount, all observed products had higher values of quercetin compared to kaempferol. Obtained results represents a valuable set of data for novel and under-examined plant source of health promoting bioactivecompounds

THE IMPACT OF EDUCATION ABOUT SPECIFIC COOKING METHODS ON SERUM POTASSIUM LEVELS IN PATIENTS ON HEMODIALYSIS

Progression of chronic kidney disease often results with developing hyperkalemia; the increased serum level of potassium, which causes cardiac, neuromuscular and gastrointestinal complications. Hyperkalemia is generally associated with cardiac arhythmias and higher risk of mortality in patients on hemodialysis. The aim was to determine the impact of education on potassium control among patients on hemodialysis, while basing additional education on potassium-reducing techniques during food preparation and applying diet prepared accordingly to learned techniques. Participants were 47 patients on hemodialysis divided in control (n=22) and intervention (n=25) groups. All participants were educated by trained dietitian and received materials about proper nutrition at the beginning of the 1-year longitudinal study. The intervention group was educated additionally on potassium-reducing food preparation techniques. While both groups received two hospital meals per day during hemodialysis, meals for the intervention group were prepared accordingly to suggested food preparation techniques. Biochemical parameters were monitored during the study according to standard methods. The results showed that there was significant change in reduction of serum levels of potassium in intervention group compared to control group after one year of the study (p=0.037). Also, monthly serum levels of potassium were significantly reduced (p<0.05), compared to baseline of the study, during first 8 months in the control group and during all 12 months in the intervention group. Education about food preparation, proper diet alterations and its implementation can be useful in decreasing serum potassium levels and preventing hyperkalemia in patients on hemodialysis

Brašno - Kruh : Zbornik radova

Proceedings contains 5 Reviews, 11 Original research articles and 2 Professional articles presented at 9th International Congress Flour – Bread ’17 and 11th Croatian Congress of Cereal Technologists Brašno – Kruh ’17

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

The association of the homocysteine concentrations and vitamin B12 supplementation with the markers of bone turnover in vegetarians

Primarni cilj ovoga rada bio je utvrditi može li se kontroliranim unosom vitamina B12 utjecati na poboljšanje koncentracije serumskog vitamina B12 te posljedično utjecati na snižavanje koncentracije homocisteina (Hcy) i na promjene u koncentracijama biokemijskih biljega koštane pregradnje u vegetarijanaca s početnim koncentracijama Hcy u plazmi >10 μmol/L te nižim početnim koncentracijama vitamin B12 u serumu (10 μmol/L and lower concentration of vitamin B12 (<300 pg/mL). Additionally the objective was to determine and compare the nutritional status and bone quality in vegetarians and omnivorous. The study included 209 patients (85 vegetarian and omnivorous 124), both sexes, aged ≥21 years. In a randomized, double-blind, placebo-controlled part of the study, which lasted for 6 weeks, 30 patients vegetarians were included, both men and women, average age 33.3 ± 8.5 years. It was confirmed that vegetarians have lower concentrations of serum vitamin B12 (p<0.001) and higher concentration of plasma Hcy (p=0.003); lower body mass index (p<0.001); smaller waist circumference (p<0.001), lower body fat (p<0.001), higher concentrations of folate in serum (p<0.001) and lower bone mineral density compared to omnivores. Supplementation with vitamin B12 in a dose 500 mg/day for 6 weeks resulted in an increase of the serum vitamin B12 concentration (p=0.002), decrease in plasma Hcy concentrations (p=0.023), and increase concentration of folate in erythrocytes (p=0.027), while there were no significant changes in markers of bone turnover. Compared with the other experiment where supplementation with twice the dose of vitamin B12 and 10 weeks longer was performed can be concluded that the supplementation duration can have a better impact on markers of bone turnover. Also is concluded that for the effect of the vitamin B12 supplementation more important than supplementation dose is the initial concentration of serum vitamin B12. Further researches are needed in order to define adequate bone marker for testing the relationships between vitamin B12, Hcy and bone quality

The association of the homocysteine concentrations and vitamin B12 supplementation with the markers of bone turnover in vegetarians

Primarni cilj ovoga rada bio je utvrditi može li se kontroliranim unosom vitamina B12 utjecati na poboljšanje koncentracije serumskog vitamina B12 te posljedično utjecati na snižavanje koncentracije homocisteina (Hcy) i na promjene u koncentracijama biokemijskih biljega koštane pregradnje u vegetarijanaca s početnim koncentracijama Hcy u plazmi >10 μmol/L te nižim početnim koncentracijama vitamin B12 u serumu (10 μmol/L and lower concentration of vitamin B12 (<300 pg/mL). Additionally the objective was to determine and compare the nutritional status and bone quality in vegetarians and omnivorous. The study included 209 patients (85 vegetarian and omnivorous 124), both sexes, aged ≥21 years. In a randomized, double-blind, placebo-controlled part of the study, which lasted for 6 weeks, 30 patients vegetarians were included, both men and women, average age 33.3 ± 8.5 years. It was confirmed that vegetarians have lower concentrations of serum vitamin B12 (p<0.001) and higher concentration of plasma Hcy (p=0.003); lower body mass index (p<0.001); smaller waist circumference (p<0.001), lower body fat (p<0.001), higher concentrations of folate in serum (p<0.001) and lower bone mineral density compared to omnivores. Supplementation with vitamin B12 in a dose 500 mg/day for 6 weeks resulted in an increase of the serum vitamin B12 concentration (p=0.002), decrease in plasma Hcy concentrations (p=0.023), and increase concentration of folate in erythrocytes (p=0.027), while there were no significant changes in markers of bone turnover. Compared with the other experiment where supplementation with twice the dose of vitamin B12 and 10 weeks longer was performed can be concluded that the supplementation duration can have a better impact on markers of bone turnover. Also is concluded that for the effect of the vitamin B12 supplementation more important than supplementation dose is the initial concentration of serum vitamin B12. Further researches are needed in order to define adequate bone marker for testing the relationships between vitamin B12, Hcy and bone quality

THE IMPACT OF EDUCATION ABOUT SPECIFIC COOKING METHODS ON SERUM POTASSIUM LEVELS IN PATIENTS ON HEMODIALYSIS

Progression of chronic kidney disease often results with developing hyperkalemia; the increased serum level of potassium, which causes cardiac, neuromuscular and gastrointestinal complications. Hyperkalemia is generally associated with cardiac arhythmias and higher risk of mortality in patients on hemodialysis. The aim was to determine the impact of education on potassium control among patients on hemodialysis, while basing additional education on potassium-reducing techniques during food preparation and applying diet prepared accordingly to learned techniques. Participants were 47 patients on hemodialysis divided in control (n=22) and intervention (n=25) groups. All participants were educated by trained dietitian and received materials about proper nutrition at the beginning of the 1-year longitudinal study. The intervention group was educated additionally on potassium-reducing food preparation techniques. While both groups received two hospital meals per day during hemodialysis, meals for the intervention group were prepared accordingly to suggested food preparation techniques. Biochemical parameters were monitored during the study according to standard methods. The results showed that there was significant change in reduction of serum levels of potassium in intervention group compared to control group after one year of the study (p=0.037). Also, monthly serum levels of potassium were significantly reduced (p<0.05), compared to baseline of the study, during first 8 months in the control group and during all 12 months in the intervention group. Education about food preparation, proper diet alterations and its implementation can be useful in decreasing serum potassium levels and preventing hyperkalemia in patients on hemodialysis

DIETARY HABITS AND USE OF DIETARY SUPPLEMENTS AMONG FEMALE CANCER PATIENTS

Cancer is one of the leading causes of death globally. Breast cancer has the highest incidence and mortality rate among female population in the world and in Croatia. There are many factors believed to affect cancer prevention and development, one of important is lifestyle including diet and dietary habits. The aim of this work was to determine dietary habits and dietary supplements intake among female cancer patients. For this purpose, dietary questionnaire was designed and conducted among 190 women, cancer patients, members of the Association of women affected by cancer EVERYTHING for HER. Most women surveyed had breast cancer (86%), average age 52.9 ± 0.9 years. According to body mass index, 40.5% of the patients were overweight while 8.4% were obese, and 2.1% undernourished. Dietary habits improvement after cancer diagnosis reported 85.3% of surveyed patients what was self-assessed by the patients and specially referred to fruit, vegetable and red meat intake. After the diagnosis, 77.9% patients consumed fruits, with 41.9% consuming more than 2 servings, and 98.4% consumed vegetables, with 72.1% consuming more than 2 servings, every day. Red meat was consumed by 22.6% of patients consuming meat while only 4.7% of patients stopped eating meat after diagnosis. Dietary supplements were used by 76.3% of patients, mainly probiotics, vitamin D and C, with boosting of the immune system as the main reason for use