Konzumacija pekarskih proizvoda i procjena unosa soli odrasle populacije tri regije Hrvatske

Autor: Ćorić, Nevena
Přispěvatelé: Banjari, Ines, Sokolić, Darja
Jazyk: chorvatština
Rok vydání: 2017
Předmět:
Popis: Sol (NaCl), iako nužna za organizam i u proizvodnji i konzerviranju hrane danas je u fokusu znanstvene i stručne javnosti zbog povezanosti s najvažnijim uzročnicima morbiditeta i mortaliteta diljem svijeta. Pekarski proizvodi zbog svoje učestalosti konzumacije značajno 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 ± 110,54 g u Z, 150,18 ± 114,98 g u SH, te 142,45 ± 115,55 g u IPG. Najčešće se konzumiraju polubijeli i bijeli kruh. Ukupan dnevni unos soli je 2,51 ± 1,97 g u Z, 2,53 ± 1,90 g u SH i 2,40 ± 1,96 g u IPG. Usporedbom regija, značajne razlike su utvrđene između Z i druge dvije regije u doprinosu kruha i peciva u ukupnoj konzumaciji pekarskih proizvoda i unosu soli. Značajno je veći unos soli iz peciva u Z u odnosu na SH (p=0,047). Obzirom na spol, statistički značajne razlike su utvrđene samo za konzumaciju kruha i unos soli iz kruha, u sve tri regije. Osobe sa sela jedino u regiji SH imaju značajno 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 utvrđena je značajna korelacija indeksa tjelesne mase i konzumacije kruha (r=0,374). Osobe povećane tjelesne mase u regijama Z (p=0,046) i IPG (p=0,047) konzumiraju značajno 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 ± 110.54 g in Z, 150.18 ± 114.98 g in NC, and 142.45 ± 115.55 g in IPG. Semiwhite and white bread are preferred the most. Total daily salt intake was 2.51 ± 1.97 g in Z, 2.53 ± 1.90 g in SH, and 2.40 ± 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.
Databáze: OpenAIRE
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