Probiotika a prebiotuka ve výživě populace. Vliv na frekvenci onemocnění.

• Název práce v češtině: Probiotika a prebiotuka ve výživě populace. Vliv na frekvenci onemocnění.
• Název v anglickém jazyce: Probiotics and prebiotics in the diet of the population. Effect on disease frequency.
• Klíčová slova: fermentované potraviny, imunita, mikrobiota, prebiotika, probiotika, střevní mikroflóra
• Klíčová slova anglicky: fermented foods, gut microbiota, immunity, microbiota, prebiotics, probiotics
• Akademický rok vypsání: 2021/2022
• Typ práce: bakalářská práce
• Jazyk práce: čeština
• Ústav: III. interní klinika – klinika endokrinologie a metabolismu 1. LF UK a VFN (11-00530)
• Vedoucí / školitel: PhDr. Tamara Starnovská
• Řešitel: skrytý - zadáno vedoucím/školitelem
• Datum přihlášení: 20.09.2022
• Datum zadání: 20.09.2022
• Datum a čas obhajoby: 08.02.2024 08:00
• Datum odevzdání elektronické podoby: 30.11.2023
• Datum proběhlé obhajoby: 08.02.2024
• Předmět: Obhajoba bakalářské práce (B02367)
• Oponenti: MUDr. Eva Horová, Ph.D.

Seznam odborné literatury

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Předběžná náplň práce

Během poslední dekády se vědecký výzkum zaměřil na složitý vztah mezi lidským mikrobiomem a imunitním systémem. Zvláštní pozornost v posledních třech letech přitahovala otázka vlivu mikrobiomu na náchylnost a závažnost infekcí COVID-19. Existuje mnoho spolehlivých důkazů naznačujících, že konzumace fermentovaných potravin, od kvašené zeleniny a kefíru po jogurt a kimchi, má příznivý vliv na složení střevního mikrobiomu a tím i na funkci imunitního systému.
Tato studie, jež je součást bakalářské práce, zkoumá složitý vztah mezi pravidelnou konzumací fermentovaných potravin a četností infekčních onemocnění. Na základě analýzy dat získaných z dotazníku bylo zjištěno, že jedinci, kteří pravidelně začleňovali fermentované produkty do své stravy, měli nižší četnost infekčních onemocnění během posledních dvou let. Tyto výsledky naznačují, že konzumace probiotik a prebiotik může pozitivně ovlivnit imunitní systém a snížit riziko onemocnění.
Co se týče zkoumaní vztahu konzumace probiotik z potravinových zdrojů a frekvence onemocnění COVID-19, naopak se ukázalo že ti, kteří byli očkováni v plném rozsahu a konzumovali probiotika z potravin, byli častěji nemocní než ti, kteří byli očkováni v plném rozsahu, ale nekonzumovali probiotika. Podobný vztah byl zjištěn u neočkovaných, kteří pravidelně konzumovali fermentované potraviny.
Přičemž studie také ukazuje, že užívání probiotik během antibiotické léčby může snížit pravděpodobnost následných infekčních onemocnění. Důležitým zjištěním této studie na základě dotazníku je rovněž to, že dodržování zásad zdravého životního stylu, jako jsou principy obsažené v Zdravá 13, může vést ke snížení četnosti infekčních onemocnění.
Výzkum byl proveden formou on-line dotazníku a zúčastnilo se ho 274 respondentů.

Předběžná náplň práce v anglickém jazyce

Over the past decade, scientific research has focused on the intricate relationship between the human microbiome and the immune system. A particular emphasis in the last three years has been on investigating the impact of the microbiome on the susceptibility and severity of COVID-19 infections. There is substantial evidence suggesting that the consumption of fermented foods, ranging from fermented vegetables and kefir to yogurt and kimchi, has a beneficial effect on the composition of the intestinal microbiome and, consequently, on the function of the immune system.
This study, part of a bachelor's thesis, explores the complex association between regular consumption of fermented foods and the frequency of infectious diseases. Through the analysis of data obtained from a questionnaire, it was found that individuals who regularly incorporated fermented products into their diet exhibited a lower frequency of infectious diseases over the past two years. These results indicate that the consumption of probiotics and prebiotics may positively influence the immune system, reducing the risk of disease.
Regarding the examination of the relationship between the consumption of probiotics from food sources and the frequency of COVID-19 infections, a contrasting observation emerged. Those who were fully vaccinated and consumed probiotics from food sources were more frequently ill than those who were fully vaccinated but did not consume probiotics. A similar relationship was identified among the unvaccinated individuals who regularly consumed fermented foods.
Additionally, the study demonstrates that the use of probiotics during antibiotic treatment may reduce the likelihood of subsequent infectious diseases. An important finding from this questionnaire-based study is that adherence to healthy lifestyle principles, such as those embodied in Healthy 13, can lead to a reduction in the frequency of infectious diseases.
The research was conducted through an online questionnaire, with the participation of 274 respondents.