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Prevalence of food intolerance and allergy in the adult population of the Czech Republic
CHUDOBOVÁ TVRDÍKOVÁ, Marta
Purpose of this diploma thesis is mapping of prevalence of food intolerance and food allergy in the adult population. Theoretical part of the diploma thesis deals with the basic terms in this field - as are food intolerance, particular sorts of food intolerance, food allergy, crossed food allergies and also specific types of allergens. Next chapter describes adulthood from the aspect of developmental psychology and also from the legislative point of view. Further the general principles in case of food intolerance or food allergy are contained here. In the practical part, there was surveyed the prevalence of food intolerance or food allergy in the adult population. These data were obtained by means of a questionnaire of own construction. The questionnaire included 13 questions. In total 84 respondents took part in this questionnaire survey. From the results is evident that food intolerance or allergy appears mostly by women (72,6 %) - mainly in the population at the age of 18 - 28 years. The food allergy is the most frequent. According to the results milk, nuts and cereals belong to the frequent allergens. Gluten intolerance appears most frequently.
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Pupils' and parents' attitudes towards allergy and food intolerance
MAŠKOVÁ, Pavla
The aim of the work is both to process a search based on the available literature, as well as to determine the level of knowledge and attitudes of students and parents in the form of a questionnaire, the attitudes of teachers and doctors through structured interviews. Furthermore, the aim of the work is to answer the following research questions. 1. Do the level of knowledge and attitudes of pupils and their parents differ? 2. Is school teaching the most important source of information on allergies and food intolerances?
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Investigation of food intolerances using Immunolab IgG4 Screen Nutritional Lineblot.
KARÁSKOVÁ, Pavla
Food intolerance is defined as a response of G immunoglobulins (IgG) to antigens, which come from specific types of food. Statistical analyses show that 45 - 60% of population suffer from intolerance to at least one type of foodstuff that may lead to clinical symptoms or to worsen such symptoms. Majority of people is not aware of their intolerance and therefore various symptoms are unnecessarily and unsuccessfully treated by medication. Signs of an intolerance can vary from skin irritation, digestive problems, up to overweight. The aim of my bachelor thesis was to prepare a professional literature review. Then to master practical methods enabling detection of 20 food intolerances from blood plasma using Immunolab IgG4 Screen Nutritional Lineblot, and presentation of findings about food intolerances. Theoretical part of the thesis is focused on differences between a food intolerance and food allergy, the most common causes of intolerances and their possible association with other diseases. Ways of investigations of intolerances are analysed together with a summary of experts' positions over this testing. Practical part of the thesis, which I performed in genetic laboratories GENLABS in České Budějovice, contains a precise description of performed method used for a detection of food intolerances and statistical analysis of retained results.
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The prevalence of nutrition intolerance by the adult population
CINEROVÁ, Leona
The Bachelor thesis dealing with the issue of food allergies and intolerance in the adult population. Its divided into theoretical and practical part. In the theoretical part the thesis deals with the term food allergy and intolerance as a whole structure. My Bachelor thesis explains their importance, describes their types, manifestations, possibilities of diagnostics and their treatment. The practical part using a questionnaire survey, maps the state of all food allergies and intolerances in the adult population, ascertains their knowledge from the respondents, the most common allergenic foods and their impact on affected individuals and last but not least, the attitude of families to eating habits with regard to allergenic foods. The sample of my 273 respondents showed the fact, that the knowledge of food allergy and nutrition intolerance, is rather below average and may cause food affects to the general public, but almost everyone of the affected people take this problem responsibly.
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Dietetic measures in children with cow's milk intolerance
SOLDÁTOVÁ, Kateřina
The thesis focuses on dietary measures for children suffering from intolerance to cow´s milk. This topic is still relevant since there is a continuous increase of children suffering from CMPA or lactose intolerance, and dietary measures serve as the elemental medical treatment. The purpose of the thesis was to become familiar with dietary measures suitable for children who are affected by the illness alongside with symptoms, diagnosis and the course of the intolerance to cow's milk. The thesis is divided into two parts, theoretical and practical one. The theoretical part describes the proper nutrition for children in the neonatal, infant and toddler age. Futher, it is stated what are the benefits of breastfeeding for both the baby and the mother, and what complications may cause the inability to breastfeed. Futhermore, the thesis describes in detail the composition of breast milk, cow's milk and the distribution of artificial milk. There is also the availability of the artifical milk for the Czech market introduced in the practical part. In addition, there are generally reported adverse reactions to food. In the section of adverse reactions to food I focus mainly on food allergy where I concentrate on CMPA. Simultaneously I focus on food intolerance where I describe lactose intolerance. The qualitative research method was used for the practical part of the work. It was executed with in-depth semi structured interviews with mothers of children suffering from the illness. These interviews consisted of two sets of questions. The first set of questions was aimed to mothers of children with CMPA and the second one to mothers of children with lactose intolerance. The research group contained 5 children from birth to age of 5 from South Bohemia and interviews were held with their mothers. These interviews were conducted anonymously and mothers of the children were identified as respondents no. 1 5. R1, R2 and R3 where mothers of children with CMPA and R4, R5 were mothers of children with lactose intolerance. To find respondents for the research the "snowball" method was used. Based on the goals of the thesis two research questions have been established. The first question dealt with how mothers were familiar with their children's diet and the illness itself. Research also revealed that almost all mothers were not satisfied with the approach of doctors to health problems of their children. Several mothers have even changed doctors. In most cases they searched for detailed information about the illness as well as dietary measures on the internet because the information received from the doctor were insufficient. Finally almost all of them investigated the worsening state of health by themselves serving given food to their children. Using this method the mothers found out whether the given food should have been omitted from the diet. The interviews have shown that all respondents have received at least brief background information from the general practitioner. The second question was, what were the components of diet for children suffering from the illness. In all the interviews, mothers of children with CMPA identically stated that they excluded all of mammalian milk and dairy products from their children's diet. Solely a breastfeeding mother eliminated these food products also from her diet. The research also revealed that all respondents eliminated other potencial allergenic foods from the diet. Two respondents also substituted calcium with tablets in their diet. Mothers of children with lactose intolerance consistently stated that they excluded all food and products that contained lactose from the child's diet and were still looking for what products and foods that could become a part of their child's diet. They also indicated that they had to stop breast-feeding a baby and establish a milk replacement in the form of low lactose artificial milk since their child had had health problems even when exclusive breastfeeding.
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Food allergies and intolerances - facts and myths
Češková, Blanka ; Pejšová, Hana (advisor) ; Šatný, Martin (referee)
Food-related diseases, including food allergies and food intolerances, are on the rise worldwide. According to the World Health Organisation (WHO), allergic diseases in the economically advanced countries of the WHO have become the largest child environmental epidemic. Dysregulation of immune tolerance is the basic mechanism involved in the development of food allergy. It is believed that the risk of developing allergies is more related to other lifestyle factors such as a diet, physical activity or obesity. Food allergies in children and adult populations vary both in the spectrum of triggering foods and also their symptoms and their severity. The prognosis also differs in allergies for different types of foods. One of the most important factors affecting the correct development of the baby's immune system is nutrition. In the first 4 - 6 months, the baby should only receive breast milk - for infants it is the most appropriate and allergenically safe diet. It strengthens their immune system. Its positive effect is observed especially on the occurrence of food allergies and atopic eczema. However, developing asthma and other allergies may not be prevented. Breastfeeding has an extraordinary importance and benefits in preventing many illnesses for both the child and the mother. Milk is a major food...
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Potravinové alergeny
Vymazalová, Pavla
This thesis discusses the most topical issues and thus are food allergens. Today we talk about food allergies increasingly. This is reason why I have chosen this topic. Food allergens are present in many commonly used foods. Most of them can cause severe health risks after their consumption. At the beginning of this work, I dealt with the frequency of food allergies in the Czech Republic and with their causations. In the following chapters are introduced various foods which contain allergenic ingredients. These allergens must be listed on food labels or menu in restaurants, according to Decree 117/2011 Sb. At work I have focused mainly on a detailed description of these allergenic ingredients. They are analyzed in detail the most common allergens. We classify here milk, cereal, eggs and fish products.
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Food intolerance- facts and myths
Ptáčková, Zuzana ; Piecha, Roman (advisor) ; Kosák, Mikuláš (referee)
This bachelor's thesis focuses on the facts and myths about two kinds of food intolerance: celiac disease and lactose intolerance. The thesis consists of a practical and a theoretical part. The theoretical part is further divided into three sections. The first one focuses on celiac disease and describes gluten, epidemiology, etiology, pathogenesis, symptoms of the disease, diagnostics, dietary solutions, celiac disease screening, other similar diseases and also a comparison of allergy to gluten and sensitivity to gluten as these are commonly confused. The second section focuses on lactose intolerance and describes lactase, epidemiology, etiology, symptoms, complications, diagnostics and treatment. This section also focuses on milk allergy, which is often mistaken with lactose intolerance. The third section focuses mainly on the facts and myths and contains tables showing the differences between celiac disease, lactose intolerance and milk intolerance. The most common myths about celiac disease, gluten, gluten-free diet and milk are also mentioned. The goal of the practical part of this thesis was to examine a group of patients suffering from celiac disease and make a comparison of the acquired data with the existing literature. For example, this thesis focuses on the frequency of the symptoms,...
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Diets for food allergies
DOBRUSKÁ, Klára
I have chosen topic Diet with Food Allergy as a topic of my bachelor thesis. This illness is quite common these days. It affect infants mostly but allergy of cow´s milk protein of children under three years disappears itself mostly. There is increasing amount of causes when patient suffers more allergies. Number of people who have the most serious reaction the anaphylactic shock, icreeases. It can end with death. Doctors recommend to patients to strictly follow the elimination diet which is basic treatment of this illness. The most accurate diagnosis of illness (immunological or not) is another important factor for effective treatment. I have chosen three aims for this bachelor thesis. First to find out if patients are informed about their illness. Second to map eating habbits of people with food allergy. Third the evaluation of correctness of daily menus. I used approach of guality research. Research group consisted of six respondents with different food allergy. Those respondents wrote down their weeks menus. Menus were evaluated with program Nutriservis and it was assessed if it follows recommended dietary value. Suitable intake of energy and essential nutrients was calculated for every respondent. It was evaluated if respondents follows priciples of rational diet and if their diet contains sufficient amount of minerals and vitamins. Questionnaires were another key point of this research. Questionnaires were about illness know-how of patients and who has instructed them about it. It was found out the patients hasn´t got enough information about their illness and half of them has no idea which essential nutrients, minerals and vitamins could lack in their diet. It resulted from menus simultaneously that five of six respondents do not follow principles of rational diet and eat very monotonously. Only one respondent follows strictly elimination diet others violate diet exceptionally. Respondets would appreciate other research would focus on creation of special centres and training of doctors and nutritional therapist who would be focused on food allergies. Spreading the information about illness not only to patients but to public also is really important. Another important point is to increase amount of books about food allergies at the market.
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