1. Probiotics for the prevention of acute respiratory-tract infections in older people : systematic reviewMaja Strauss, Dušanka Mičetić-Turk, Maja Šikić Pogačar, Sabina Fijan, 2021, review article Abstract: The aim of this systematic review was to present the indirect influence of probiotics on the incidence and duration of acute upper respiratory-tract infections in older people, by regulating the immune system. Eight randomized, placebo-controlled clinical trials met the inclusion criteria, considering the threshold of older people being 60 years and over. Single strain probiotics were used in all studies, including three probiotic strains used in fermented foods: Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1, Lacticaseibacillus paracasei subsp. paracasei CNCM I-1518 and Lacticaseibacillus paracasei Shirota, and three probiotic strains used as food supplements: Loigolactobacillus coryniformis K8 CECT5711, Bacillus subtilis CU1 and Lacticaseibacillus rhamnosus GG. Current evidence showed that certain probiotic strains were better than a placebo in lowering the incidence or number of older people experiencing acute upper respiratory tract infections; however, not all probiotic strains were efficient, and not all studies reported statistically significant outcomes. More high quality large-scale properly controlled clinical studies focusing on older people are warranted.
Keywords: probiotics, fermented foods, upper respiratory tract infections, older people
Published in DKUM: 17.10.2024; Views: 0; Downloads: 3
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2. Poznavanje in uporaba fermentiranih živil v prehrani predšolskih otrokErika Kolednik, 2024, master's thesis Abstract: Uvod: Fermentacija je že tisočletja ključen proces za podaljšanje roka uporabe in
izboljšanje prehranskih lastnosti živil. Predstavlja anaeroben proces, ki prinaša
biokemijske spremembe, kot so tvorba mlečne kisline, alkohola in vitaminov, ter zaradi
nastalih bioaktivnih snovi pozitivno vpliva na zdravje ljudi.
Metode: Študija analizira poznavanje in uporabo fermentiranih živil med starši
predšolskih otrok. Raziskava je temeljila na zbiranju podatkov s poudarkom na
vprašanjih o ozaveščenosti o fermentiranih živilih ter njeni vključitvi v prehrano otrok.
Rezultati: Večina anketirancev je potrdila vključevanje fermentiranih živil v prehrano
otrok, čeprav ne tako pogosto, kot je bilo pričakovano. Ključen rezultat je bil
pomanjkanje informacij o fermentiranih živilih s strani zdravstvenih delavcev
(informacije o fermentiranih živilih je od zdravstvenih delavcev prejelo le 10 %
anketirancev).
Razprava in zaključek: Nadaljnji koraki bi lahko vključevali izobraževalne kampanje za
starše o koristih fermentiranih živil za zdravje otrok, s poudarkom na vlogi zdravstvenih
delavcev pri informiranju staršev. Prav tako bi bilo smiselno nadaljevati s študijami
drugih dejavnikov, ki vplivajo na uporabo fermentiranih živil med starši predšolskih otrok
ter razvijati smernice za spodbujanje zdrave prehrane v tej populaciji.
Keywords: fermentirana živila, predšolski otroci, prehrana
Published in DKUM: 04.09.2024; Views: 79; Downloads: 49
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3. Exploring the feelings of nurses during resuscitation : a cross-sectional studyAnton Koželj, Maja Šikić Pogačar, Sabina Fijan, Maja Strauss, Vita Poštuvan, Matej Strnad, 2022, original scientific article Abstract: Cardiopulmonary resuscitation (CPR) is one of the most stressful situations in emergency medicine. Nurses involved in performing basic and advanced resuscitation procedures are therefore exposed to a certain amount of stress. The purpose of this study was to determine the stressors and the level of stress experienced by nurses during resuscitation. A cross-sectional quantitative study was done. The sample consisted of 457 nurses who worked in emergency units. First demographic data were collected, followed by a questionnaire regarding the effect of different situations that occur during and after resuscitation on nurses including Post-Code Stress Scale questionnaire. The most disturbing situations for respondents were resuscitation of young person (MV = 3.7, SD = 1.4), when they fail to establish an intravenous pathway (MV = 3.5, SD = 1.4), chaotic situation during resuscitation (MV = 3.4, SD = 1.4) and making decision about termination of resuscitation (MV = 3.1, SD = 1.5). Research has shown that nurses are exposed to a certain amount of stress during resuscitation, but most of them manage to compensate for stress effectively.
Keywords: emergency nurses, resuscitation, stress, emotions
Published in DKUM: 10.07.2024; Views: 108; Downloads: 9
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4. Knowledge of fermentation and health benefits among general population in North-eastern SloveniaMaja Šikić Pogačar, Dušanka Mičetić-Turk, Sabina Fijan, 2022, original scientific article Abstract: Background: Fermented foods are staples of the human diet and fermentation process has been used by humans for thousands of years. The preparation of fermented foods was performed in the past without knowledge of the role of microorganisms involved. Nowadays, fermented foods, due to their proclaimed health benefits for consumers, are becoming increasingly popular. Our study was constructed to provide data on awareness and use of fermented foods among people in North-eastern Slovenia.
Methods: The cross-sectional study included 349 individuals (16–89 years of age). An online survey was designed to assess the participants' knowledge of fermentation, fermented foods, the consumption of fermented foods and awareness of the health benefits. Data were collected from March to June 2021 and analyzed using IBM SPSS 27.0.
Results: Compared with the youngest participants (< 21 years) knowledge of fermentation was higher in older individuals (p < 0.001). More than a half of the participants recognized the role of lactic acid bacteria and yeasts in fermentation process, however, only 18.3% of participants were aware of the role of the molds. Only 25.9% of the participants have become acquainted with fermented foods at home and 62.2% of them were aware of health benefits of fermented foods, but mostly on gastrointestinal health and the immune system.
Conclusions: As people today live predominantly in urban areas and incline towards westernized foods, they often lack the knowledge of fermentation and awareness regarding the nutritional value of fermented foods and their preparation. Steps should be taken to educate younger generations regarding the health benefits of fermented foods especially considering that most of them expressed their interest in learning more about the process.
Keywords: fermentation, fermented foods, health benefits, knowledge, microorganisms
Published in DKUM: 04.07.2024; Views: 101; Downloads: 9
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5. Anemia in children and adolescents with inflammatory bowel disease at the time of diagnosis and after 1 year of treatmentŽan Ferant, Maja Šikić Pogačar, Jernej Dolinšek, Dušanka Mičetić-Turk, 2015, original scientific article Keywords: anemija, kronična vnetna črevesna bolezen, otroci, adolescenti, prevalence
Published in DKUM: 11.04.2024; Views: 208; Downloads: 11
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7. Prevention of Campylobacter jejuni K49/4 adhesion to porcine small intestine cell line PSI cl1 using different plant extractsMaja Šikić Pogačar, Anja Klančnik, Sonja Smole Možina, Dušanka Mičetić-Turk, 2017, original scientific article Keywords: adhezija, Campylobacter jejuni, celične linije, fenolne spojine, protiadhezijska terapija, rastlinski ekstrakti
Published in DKUM: 09.04.2024; Views: 167; Downloads: 13
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9. Single-strain probiotic lactobacilli for the treatment of atopic dermatitis in children : a systematic review and meta-analysisSabina Fijan, Nina Kolč, Metka Hrašovec, Gro Jamtvedt, Maja Šikić Pogačar, Dušanka Mičetić-Turk, Uroš Maver, 2023, review article Abstract: Probiotics are known for their positive effects on the gut microbiota. There is growing evidence that the infant gut and skin colonization have a role in the development of the immune system, which may be helpful in the prevention and treatment of atopic dermatitis. This systematic review focused on evaluating the effect of single-strain probiotic lactobacilli consumption on treating children's atopic dermatitis. Seventeen randomized placebo-controlled trials with the primary outcome of the Scoring Atopic Dermatitis (SCORAD) index were included in the systematic review. Clinical trials using single-strain lactobacilli were included. The search was conducted until October 2022 using PubMed, ScienceDirect, Web of Science, Cochrane library and manual searches. The Joanna Briggs Institute appraisal tool was used to assess the quality of the included studies. Meta-analyses and sub meta-analyses were performed using Cochrane Collaboration methodology. Due to different methods of reporting the SCORAD index, only 14 clinical trials with 1124 children were included in the meta-analysis (574 in the single-strain probiotic lactobacilli group and 550 in the placebo group) and showed that single-strain probiotic lactobacilli statistically significantly reduced the SCORAD index compared to the placebo in children with atopic dermatitis (mean difference [MD]: -4.50; 95% confidence interval [CI]: -7.50 to -1.49; Z = 2.93; p = 0.003; heterogeneity I-2 = 90%). The subgroup meta-analysis showed that strains of Limosilactobacillus fermentum were significantly more effective than strains of Lactiplantibacillus plantarum, Lacticaseibacillus paracasei or Lacticaseibacillus rhamnosus. A longer treatment time and younger treatment age statistically significantly reduced symptoms of atopic dermatitis. The result of this systematic review and meta-analysis shows that certain single-strain probiotic lactobacilli are more successful than others in reducing atopic dermatitis severity in children. Therefore, careful consideration to strain selection, treatment time and the age of the treated patients are important factors in enhancing the effectiveness of reducing atopic dermatitis in children when choosing probiotic single-strain lactobacilli.
Keywords: probiotics, lactobacilli, atopic dermatitis, children, meta-analysis, systematic review
Published in DKUM: 16.02.2024; Views: 409; Downloads: 31
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10. Posledice pandemije covid-19 na prehransko stanje ljudi v severovzhodni slovenijiKaja Mohorko, 2023, master's thesis Abstract: Uvod: Zaradi pojava pandemije koronavirusne bolezni in posledičnega omejevanja gibanja se je povečalo sedentarno življenje, prav tako se je povečal vnos mastne, kalorične prehrane, ki velja kot tolažilno sredstvo v takšnih situacijah. Namen magistrskega dela je ugotoviti in raziskati posledice pandemije bolezni covid-19 na prehransko stanje ljudi.
Metode: Uporabili smo kvantitativno metodologijo raziskovanja, s pomočjo anketnega vprašalnika. Anketirali smo 75 ljudi, od tega 50 tistih, ki so preboleli okužbo z virusom SARS-CoV-2 in 25 tistih, ki okužbe niso preboleli. Dobljene podatke smo obdelali s pomočjo programa Microsoft Excel ter IBM SPSS, verzija 28. 0. Hipoteze smo preverjali s pomočjo hi-kvadrat testa in korelacijsko analizo.
Rezultati: Ugotovili smo spremembo v vnosu posameznih skupin živil. Zmanjšal se je vnos mesa in mesnih izdelkov (p < 0,019), medtem ko je vnos žitaric, sadja ter zelenjave, mleka in mlečnih izdelkov, rib, sladkarij, prigrizkov, alkohola, sladkih pijač, vode ostal nespremenjen (p > 0,05). Prav tako se je pogostost večerje tekom pandemije zmanjšala (p = 0,041).
Razprava in sklep: Na osnovi rezultatov ugotavljamo, da se prehransko stanje ljudi med pandemijo covid-19 v SV Sloveniji ni drastično spremenilo. Ugotovili smo, da so ljudje redkeje večerjali, zmanjšal se je vnos mesa, mesnih izdelkov, povečal pa vnos slanih prigrizkov. Poleg tega pa se telesna teža tekom pandemije ni veliko spremenila. Več so na telesni teži pridobili mlajši (18–35 let) v primerjavi z odraslimi, starejšimi od 35 let.
Keywords: koronavirusna bolezen, pandemija, prehranski status, telesna teža
Published in DKUM: 08.12.2023; Views: 516; Downloads: 45
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