Naslov
Cereal products consumption frequency in relation to anthropometric and biochemical parameters in hospitalized schizophrenic patients

Autori
Sorić, Tamara ; Mavar, Mladen ; Rumbak, Ivana

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 10th International Congress Flour-Bread '19 ; 12th Croatian Congress of Cereal Technologists Brašno-Kruh '19 / Strelec, Ivica ; Jozinović, Antun ; Budžaki, Sandra - Osijek : Grafika Osijek, 2020, 77-86

Skup
10th International Congress Flour – Bread ’19 ; 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19

Mjesto i datum
Osijek, Hrvatska, 11.06.2019. - 14.06.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
cereal products ; lipid profile ; blood glucose ; schizophrenia

Sažetak
Cereal products are important components of human nutrition. Whole grains and refined cereals have different structure and physiological effects. Inadequate dietary habits, as a characteristic of schizophrenic patients, may affect life expectancy and disease complications. This study is aimed at assessing the cereal products consumption frequency and at determining its association with anthropometric and biochemical parameters of hospitalized schizophrenic patients. The intake of selected cereal products (wheat/mixed-wheat bread, rye/whole-wheat bread, pastries, breakfast cereals, pasta, rice) was assessed in 259 subjects (aged ≥ 18 years) using the nutrition section of Dlugosch & Krieger’s General Health Behaviour Questionnaire. Body weight and height, waist and hip circumferences, and % body fat were measured. Lipid profile and blood glucose were determined from blood samples. Daily consumption of wheat/mixed-wheat bread was reported by 208 participants (80.3%), whereas only six participants (2.3%) consumed rye/whole-wheat bread equally often. Pastries were eaten few times a week by 87 participants (33.6%). Rye/whole-wheat bread was consumed less frequently among the participants with triglycerides (p=0.014), total cholesterol (p=0.006), and low-density lipoprotein cholesterol (p=0.003) in the normal range, while rice was consumed more frequently among those with glucose (p=0.041) and total cholesterol (p=0.021) in the normal range. No association was found between other selected cereal products and observed anthropometric and biochemical parameters. The results indicated that there is no major impact of cereal products, as an isolated food group, on the observed anthropometric and biochemical parameters.

Izvorni jezik
Engleski

Znanstvena područja
Nutricionizam

POVEZANOST RADA