20.500.12556/DKUM-47308 DOKAZOVANJE HOLESTEROLA V ŽIVILIH IN VPLIV NA ZDRAVJE DETERMINATION OF CHOLESTEROL IN FOODSTUFFS AND IMPACT ON HEALTH POVZETEK Izhodišča: Diplomsko delo zajema opis holesterola. Povišan holesterol v krvi je vse večji problem zaradi nepravilne oziroma neprimerne prehrane in dednih dejavnikov. Metode: Diplomsko delo je sestavljeno iz dveh delov – teoretičnega in raziskovalnega. V teoretičnem delu smo predstavili, kako sploh holesterol nastane, katere oblike holesterola poznamo, normalne vrednosti holesterola in posledice, kadar pride do odstopanja v vrednosti holesterola. Zajeli smo načine, kako zmanjšati povišane vrednosti holesterola v krvi. V raziskovalnem delu smo s pomočjo Lieberman-Buchardove reakcije ugotovili, katera živila iz običajne prehrane vsebujejo največ holesterola in primerjali vrednosti z rezultati iz literature. V raziskavi smo uporabili različne vrste sira, mleka, maslo, domač kefir, domača jajca in sirne namaze. Rezultati: Prišli smo do spoznanja, da ima od testiranih vrst mleka največ holesterola kozje mleko, najmanj pa mleko s 3,5 % mlečne maščobe. Od testiranih sirnih namazov ima največ holesterola sirni namaz A s 55 % m.m., najmanj pa lahki namaz E s 40 % m.m. Od testiranih sirov ima največ holesterola sir A (Feta sir) z 48 % m.m., najmanj pa sir E (Mozzarella sir). Nazadnje smo testirali, koliko holesterola je v maslu, domačih kokošjih jajcih in domačem kefirju. Raziskava je pokazala, da je največ holesterola v domačih jajcih, najmanj pa v domačem kefirju. Diskusija in zaključki: Za naše prehranjevanje si vzamemo premalo časa, zato se prehranjujemo nezdravo in to se čez čas kaže na našem počutju in nato pri zdravju. V telo vnašamo prevelike količine neustrezne prehrane, ki vsebuje tudi holesterol, kar lahko privede do povišane vsebnosti holesterola v krvi. ABSTRACT Introduction: The thesis includes a description of cholesterol. An increased cholesterol blood level is a growing problem due to improper diet and hereditary factors. Methods: The thesis consists of two parts, a theoretical and a practical one. In the theoretical part we present how cholesterol occurs, which types we know, what are the normal cholesterol levels and the consequences in case of variation in cholesterol levels. It also outlines the ways to reduce elevated cholesterol levels in the blood. The Lieberman-Buchard reactions were used in the research to determine which foods in a normal diet contain the greatest amount of cholesterol and compared the values with data from literature. A variety of cheeses, milk, butter, homemade kefir, and homemade egg and cheese spreads were analysed in the research. Results: We found that goat's milk contained the highest amount of cholesterol, while milk contained the lowest amount with 3.5 % of milk fat. Of the tested cheese spreads, the spread A with 55 % milkfat contained the most cholesterol, and the light spread E with 40 % milkfat contained the least. Of the tested cheeses Feta cheese (A) with 48 % milkfat had the highest cholesterol amount and the lowest amount was found in Mozzarella cheese (E). The last test looked at the differences between butter, freshly laid eggs and homemade kefir. The survey showed that the highest amount of cholesterol can be found in fresh eggs and the lowest in homemade kefir. Discussion and conclusions: We do not take enough time for our meals, so we often eat unhealthy and that over time shows on our being and then in health. We consume large amounts of unhealthy foods that also contain cholesterol. This leads to increased cholesterol blood levels. holesterol maščoba srčno-žilne bolezni zdrava prehrana. cholesterol fat cardiovascular diseases healthy diet. true false false [M. Kolar] Slovenski jezik Angleški jezik Diplomsko delo/naloga 2015-02-01 17:59:19 2015-04-15 14:55:06 2022-05-20 03:07:40 2021-05-06 03:25:02 2015 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 613.2:616.12(043.2) 2080676 URN:SI:UM:DK:QLGPA6LP VS_Kolar_Mateja_2015.pdf VS_Kolar_Mateja_2015.pdf 1 A73BFF78FD1BB6C3BA9001F9374A4CFF f1839df24a6b4b3231d59064ebe8fbac01a830d833625a9f70560272b1761fc6 9818290d-7c0b-11eb-bb7a-00155d0001ca https://dk.um.si/Dokument.php?lang=slv&id=70953 Fakulteta za zdravstvene vede 0 0 0