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Bibliografia publikacji pracowników
Państwowej Szkoły Wyższej w Białej Podlaskiej

Baza tworzona przez Bibliotekę Akademii Bialskiej im. Jana Pawła II.


Zapytanie: HYPOTHYROIDISM
Liczba odnalezionych rekordów: 2



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Nr opisu: 0000040974
Autorzy: Oleksandr V. Oliynyk.
Tytuł pracy: Research on diet features of patients with hypothyroidism
Tytuł czasopisma:
Szczegóły: 2020, Vol. 92, issue 6, p. 173--177
p-ISSN: 2409-4943
e-ISSN: 2413-5003
Charakterystyka formalna: artykuł w czasopiśmie zagranicznym
Charakterystyka merytoryczna: komunikat o wynikach badań
Charakterystyka wg MNiSW: artykuł w czasopiśmie bez IF (wykaz MEiN)
Język publikacji: ENG
Punktacja ministerstwa: 20.000
Słowa kluczowe ang.: hypothyroidism ; triiodothyronine ; thyroxine ; thyroid-stimulating hormone ; hypocaloric diet ; iodine
Inne bazy podające opis:
  • Scopus

    http://ukrbiochemjournal.org/2020/12/research-on-diet-features-of-patients-with-hypothyroidism.html
    DOI: 10.15407/ubj92.06.173
    Streszczenie: Studies on the relationship between dietary features and hypothyroidism pathogenesis are highly relevant-. The aim of this research was to study the dietary features of patients with hypothyroidism and to determine the possible impact of patients' food preferences on the pathogenesis of hypothyroidism. We examined 400 women of Polish nationality aged 19-28 years living in the district of Biała Podlaski of the Lublin Voivodeship of Poland who consider themselves healthy. Blood levels of free (FT3) and total (T3) triiodothyronine, free (FT4) and total (T4) thyroxine, thyroid-stimulating hormone (TSH) were determined. The quantitative and qualitative composition of the examined women's diet was determined using questionnaires and nutritional tables. It was revealed, that the prevalence of hypothyroidism among the female subjects was 3.5%. Women with reduced thyroid function were shown to consume 3.78 times less iodine, 2.97 times (P < 0.001) less sodium chloride (table salt), and 1.47 times (P < 0.001) less proteins than those who had normal thyroid function. In addition, women with hypothyroidism consume 2.25 times (P < 0.001) more strumogenic. It is concluded that the use of such the diet could cause a secondary reduction in thyroid function with further development of the hypothyroidism.

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    Nr opisu: 0000040475
    Autorzy: Anna Ślifirczyk, Oleksandr Oliynyk.
    Tytuł pracy: O vozmožnoj roli gipokaloričeskoj diety v patogeneze gipotireoza
    Tytuł równoległy: About the possible role of the hypocaloric diet in the pathogenesis of hypothyroidism
    Tytuł czasopisma:
    Szczegóły: 2019, nr 5-6, s. 77-80
    p-ISSN: 1019-5297
    e-ISSN: 2706-8803
    Charakterystyka formalna: artykuł w czasopiśmie zagranicznym
    Charakterystyka merytoryczna: artykuł oryginalny naukowy
    Charakterystyka wg MNiSW: artykuł spoza wykazu MEiN
    Język publikacji: UKR
    Punktacja ministerstwa: 5.000
    Słowa kluczowe ang.: hypothyroidism ; hypocaloric diet
    https://liksprava.com/index.php/journal/article/view/385
    DOI: 10.31640/JVD.5-6.2019(9)
    Streszczenie: Many researchers of the thyroid pathology consider that the investigation of the epidemiology of thyroid disease in conjunction with the study of the diet are relevant. The question is if the unbalanced diet may worsen the course of hypothyroidism. The purpose of this study was to establish the relationship between the peculiarities of the diet of patients with hypothyroidism and the functional state of the thyroid gland. Methods and materials. It was observed 400 women of Polish nationality aged 19-28 years living in Biala Podlaska district of the Lublin Voivodeship of Poland which consider themselves healthy. The blood levels of free (FT3) and total (T3) triiodothyronine, free (FT4) and total (T4) thyroxin, thyrotropic hormone (TSH) were determined. With the help of questionnaires and food tables, the approximate average amount of proteins, fats and carbohydrates in the daily ration was determined, as well as the average amount consumed daily with iodine. The prevalence of hypothyroidism among surveyed women was 3.5 % and was not significantly different from the values ??observed in the European Union. Women with reduced thyroid function consumed with food significantly 3.78 times less iodine, 2.97 times (P < 0.001) less salt and 1.47 times (P < 0.001) less protein compared to women with normal thyroid function. In addition, women with hypothyroidism consumed with food 2.25 times (P < 0.001) more products with properties of strumogens. The development of hypothyroidism in the examined women was combined with a reduced intake of iodine and proteins with food products and an increased use of products with the properties of strumogens.

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