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Pregled bibliografske jedinice broj: 972338

The effect of multiple nutrients on plasma parathyroid hormone level in healthy individuals


Popović, Marijana; Matana, Antonela; Torlak Lovrić, Vesela; Brdar, Dubravka; Gunjača, Ivana; Boraska Perica, Vesna; Barbalić, Maja; Kolčić, Ivana; Punda, Ante; Polašek, Ozren et al.
The effect of multiple nutrients on plasma parathyroid hormone level in healthy individuals // International journal of food sciences and nutrition, X (2019), Y, 7 doi:10.1080/09637486.2018.1551335 (međunarodna recenzija, članak, znanstveni)


Naslov
The effect of multiple nutrients on plasma parathyroid hormone level in healthy individuals

Autori
Popović, Marijana ; Matana, Antonela ; Torlak Lovrić, Vesela ; Brdar, Dubravka ; Gunjača, Ivana ; Boraska Perica, Vesna ; Barbalić, Maja ; Kolčić, Ivana ; Punda, Ante ; Polašek, Ozren ; Hayward, Caroline ; Zemunik, Tatijana

Izvornik
International journal of food sciences and nutrition (0963-7486) X (2019); Y, 7

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Parathyroid hormone ; PTH ; dietary intake ; multiple nutrients ; healthy individuals

Sažetak
Although the effect of isolated nutrients on plasma parathyroid hormone (PTH) is somewhat familiar, the effect of multiple nutrients on plasma PTH level has not yet been studied. The aim of this study was to identify groups of food items that are associated with the plasma PTH level in healthy individuals. This cross- sectional study enrolled 1180 healthy individuals from Croatia with plasma PTH levels inside the referent values. A food frequency questionnaire containing 58 food items was completed to evaluate the dietary intake. We used principal component analysis to reduce food items into dietary groups, followed by linear regression analysis to test the association between dietary groups and the level of PTH. The results indicate that different sorts of vegetables (p = .006), sausages, salami, mushrooms, eggs (p=.033), as well as white bread (p=.009) are associated with the increase, while bran bread (p=.009) is associated with the decreased plasma PTH level.

Izvorni jezik
Engleski

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE


Uključenost u ostale bibliografske baze podataka:


  • BIOSIS Previews (Biological Abstracts)
  • CA Search (Chemical Abstracts)
  • EMBASE (Excerpta Medica)
  • FSTA: Food Science and Technology Abstracts
  • Geobase
  • CABI
  • IFIS
  • CML CLINICAL NUTRITION
  • EBSCO Online
  • Elsevier BIOBASE
  • International Development Abstracts
  • International Food Safety News
  • Nutrition Abstracts & Reviews
  • PASCAL
  • Research Alert
  • Research Trends in Food Safety
  • Technical Information Centre of Denmar


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