Pregled bibliografske jedinice broj: 713064
Salt intake through bakery products in Slavonia region
Salt intake through bakery products in Slavonia region // Proceedings of 7th International Congress Flour-Bread '13 / Jukić, Marko ; Koceva Komlenić, Daliborka (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2014. str. 42-49 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
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Naslov
Salt intake through bakery products in Slavonia region
Autori
Jurković, Martina ; Marijanović-Vincetić, Dubravka ; Jurković, Zorica ; Mandić, Milena L. ; Sokolić-Mihalak, Darja
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings of 7th International Congress Flour-Bread '13
/ Jukić, Marko ; Koceva Komlenić, Daliborka - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2014, 42-49
Skup
7th International Congress Flour-Bread '13 & 9th Croatian Congress of Cereal Technologists
Mjesto i datum
Opatija, Hrvatska, 16.10.2013. - 18.10.2013
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
salt intake; bakery products consumption; national food consumption survey
Sažetak
The reduction of salt intake is a public health issue in many countries because it has been identified as the main cause of several diseases such as hypertension, heart and kidney diseases, stomach cancer, osteoporosis, stroke and obesity. The WHO has set a worldwide target of a maximum salt intake of 5 g/day for adults as a recommendation to reduce daily salt intake. Of all foodstuffs, bread has been identified as the single highest contributor to the total daily salt intake. Therefore, the aim of this paper was to estimate salt intake through bakery products in Slavonia Region and their dependency on different parameters. The quantity of bakery product intake derived from national food consumption survey. The results showed that consumers in Slavonia eat about 148 g/day of various bakery products, and consequently intake 2.43 g/day of salt, which is half of the recommended daily intake. Research has shown that salt intake by bakery products are almost the same in villages and towns. Related to gender, men's intake is higher than women. The intake is highest at low body mass index, and is higher in younger than in elderly population.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
Napomena
Rad je indeksiran u CAB bazi podataka
POVEZANOST RADA
Ustanove:
Poljoprivredni institut Osijek,
Prehrambeno-tehnološki fakultet, Osijek
