Correlation between postpartum depression and omega-3, micronutrients

In recent years, attention has been called to the link between nutrition and mental health. Postpartum depression is an important depressive disorder which often arises 6 to 12 weeks after giving birth and can happen at any time within one year. Postpartum depression prevalence is around 20% worldwide. Genetic predisposition and environmental factors, as well as certain social, psychological and biological factors constitute risk factors for postpartum depression. While malnutrition is among the biological factors, there is a correlation between nutrients such as folic acid, vitamin B₁₂, vitamin D, iron, selenium, zinc, and n-3 fatty acids and psychological state. The nutrients that claim most attention relating to postpartum depression are n-3 essential fatty acids. Insufficient intake of n-3, folic acid, vitamins B and iron is observed in pregnant women. Failing to meet the needs of the mother due to malnutrition during pregnancy can increase the risk of depleting the body’s nutrient reserves and developing postpartum. This risk factor needs to be kept in check by determining and keeping track of the nutrient needs of the mother during the perinatal period

Relationship between daily dietary fructose intake, body composition and biochemical parameters patients with type 2 diabetes

Purpose: This study was carried out to determine the relationship of daily dietary fructose intake with body composition and some biochemical parameters in individuals with diabetes.Method and material: A total of 156 individuals with diabetes, 53 men and 103 women, between the ages of 30 and 65 ( =51±8.59 years old) participated in the study. Research data was obtained through face-to-face interviews conducted by the researcher using a questionnaire, which included general information, dietary habits, daily food consumption record.Results: The fructose intake of the men was 13.2±12.09 g/day and that of the women was 13.6±11.10 g/day (p>0.05). The ratios of the daily dietary energy intake from fructose were 7.4±5.56% and 7.4±5.34% in men and women, respectively. It was determined that the individuals consuming the highest levels of fructose (Q4) had higher BMI, waist circumference and average visceral fat, serum VLDL-C, HbA1c levels and lower serum HDL-C levels than the individuals consuming the lowest levels of fructose (Q1). It was observed that Q4 obtain higher levels of energy, carbohydrates and fat than Q1 (p<0.05). Prevalence of obesity was found to be the lowest (59.0%) in the group intake the lowest levels of fructose and the highest (64.1%) in the group intake the highest levels of fructose (p>0.05).Conclusion: Further studies are needed to develop more specific suggestions regarding fructose intake and to better understand the relationship between fructose intakes, body composition and biochemical parameters in individuals with type 2 diabetes

Street food consumption in terms of the food safety and health

Foods and beverages which are prepared and sold by the sellers on places like streets, festival areas and consumed by the consumers on the run are known as street food. These foods are alternatives to homemade food and are more affordable when compared with the food supplied at the restaurants. The areas where the street food are mostly critised and seen as a threat for health are that the places where they are produced and sold are open to dirt and contamination and that hygiene, attitude, and applications adopted by the sellers during the preparation and storage of the food are insufficient. As a descriptive research, this study aims to provide information on street food consumption with general specifications of street food, the reasons why they are preferred, and general conditions like hygiene, quality, and safety

Consumers’ knowledge level, attitudes, behaviours and acceptance of GM foods

Research aim: The aim of the study was to investigate the consumers’ opinions about genetically modified (GM) foods in Turkey. A framework was conceptualized and conducted in educated consumers. Method: A questionnaire about consumers’ knowledge, attitudes, behaviors, and perceptions was performed to 1307 individuals. Data were collected through face-to-face conversations with the questionnaire. The convenience sampling method was used for data collection and a voluntary basis was taken into account while selecting the participants. All statistical analyses were performed using SPSS 16.0. According to the results the genetically modified foods knowledge scores (4.53±0.74) of married individuals are high (p<0.001), single individuals’ GM foods attitude, behavior and perception scores have also been found to be statistically significantly high (26.55±5.95) (p<0.001). Findings: Furthermore, there exist a positive correlation between the attitude, behavior and perception scores. Age, gender and marital status of highly educated consumers’ influence their knowledge and attitudes about GM foods, but the attitude, behavior and perception scores show that individuals are concerned about GM foods. Conclusions: It is seen that consumers do not have sufficient knowledge about genetically modified foods but that they want to be informed. According to the results of this study, consumers focus more on the harmful aspects of the benefit/harm relationship of GM foods. In this study, it was determined that women were suspicious of genetically modified foods compared to men. This study reflects about consumers opinions and provides information about the studies and enforcements will be executed in this regard in the future

Vitamin D, the immune system, and its relationship with diseases

Background: Vitamin D is classified as an immunomodulatory hormone that is synthesized because of skin exposure to sunlight. It is known to come into play during the regulation of hormone secretion, immune functions, cell proliferation, and differentiation. Its deficiency can cause many diseases and their associated pleiotropic effects. In addition, in relation to its eminent function as regards adaptive immune response and innate immune response, vitamin D level is associated with immune tolerance. Methods: Literature search prior to May 2021 was conducted through selected websites, including the MEDLINE, Embase, Web of Science, Cochrane Central, www.ClinicalTrials.gov , PubMed, Science Direct, Google Scholar, and EFSA. Results: Vitamin D is found effective for the regulation of hormone secretion, immune functions, and cell proliferation along with differentiation. Its role as an immune modulator is based on the presence of receptors on many immune cells and the synthesis of its active metabolite from these cells. Vitamin D, an immune system modulator, inhibits cell proliferation and stimulates cell differentiation. A fair number of immune system diseases, encompassing autoimmune disorders alongside infectious diseases, can occur because of low serum vitamin D levels. Supplementation of vitamin D has positive effects in lessening the severity nature of disease activity; there exists no consensus on the dose to be used. Conclusion: It is figured out that a higher number of randomized controlled trials are essential to evaluate efficacy pertaining to clinical cases, treatment duration, type, and dose of supplementation and pathophysiology of diseases, immune system functioning, and the effect of vitamin D to be administered

The impact of compulsory hygiene training given to employees working in the sector of food and beverages services on their hygiene-related habits, behaviours and knowledgeZorunlu hijyen eğitiminin yiyecek içecek hizmetleri personelinde hijyen alışkanlıklarına, davranışlarına ve bilgi düzeylerine etkisi

Food and beverages companies constituse one of the most important shares of servise industry, the number of food and beverages companies has been increasing every other day. Food workers carry responsibilities concerning human helat. This study has been carried out to detect the impact of the compulsory hygiene training given to the food and beverages services personnel on the hygiene-related habits and behaviours of the employees, and within the scope of the regulation of “Hygiene Education Program” which was published on the official gazetta and put into force being signed by 4 ministries. 1150 food and beverages sector personnel who participated in the hygiene training offered in İstanbul to tourism sector stuff and were volunteer to participate were included in the study. Hygiene-related habits and behaviours before the training and knowledge levels were found to be increasing statistically meaningfully after the study (p<0,01).As a result, it was found out that the compulsory hygiene training given to the food and beverages sector personnel affects employees’ hygiene-related habits, behaviours, and knowledge levels positively. It has been discovered that the training given to the staff working in food and beverage companies does increase the level of knowledge in hygiene. ÖzetHizmet endüstrisinin en önemli paydaşlarından biri olan yiyecek içecek işletmelerinin sayısı her geçen gün artmaktadır. Gıda sektörü ile uğraşan personel, insan sağlığı yönünden sorumluluk taşımaktadır.Bu araştırma, ülkemizde dört bakanlığın katılımıyla imzalanarak Resmi Gazete’de yayımlanan ve yürürlüğe giren “Hijyen Eğitim Programı” Yönetmeği kapsamında yiyecek içecek hizmetleri personeline verilen zorunlu hijyen eğitiminin çalışanların hijyen alışkanlıkları ve davranışlarına olan etkisini tespit etmek amacıyla yürütülmüştür.Araştırmaya, İstanbul’da turizm sektöründe çalışan personele verilen hijyen eğitimlerine katılan gönüllü 1150 yiyecek içecek hizmetleri personeli dahil edilmiştir. Eğitim öncesi hijyen alışkanlıklarının davranışlarının ve eğitim sonrası hijyen bilgi düzeylerinin eğitim öncesine göre istatistiksel olarak anlamlı yönde arttığı saptanmıştır (p<0.01).Sonuçta yiyecek içecek hizmetleri bölümü çalışanlarına verilen zorunlu hijyen eğitiminin, personelin hijyen alışkanlıkları, hijyen davranışları ve hijyen bilgi düzeylerine olan olumlu etkisi tespit edilmiştir. Yiyecek içecek hizmetleri sektöründe çalışan personele verilecek hijyen eğitim programlarının, personelin hijyen bilgi düzeyini arttırdığı belirlenmiştir

Dietary intakes and some biochemical markers in hemodialysis patients

Purpose: Intake of energy and some nutrients is frequently inadequate in dialysis patients because of eating and appetite disorders due to uremic syndrome. Inadequate energy and protein intake cause to malnutrition. Anthropometric measurements, biochemical markers and dietary intake records have great importance in determining the nutritional status of hemodialysis (HD) patients. Therefore this study was planned to determination of daily energy, nutrient intake and some biochemical markers of adult hemodialysis patients.Method and Material:  A hundred and thirty six (male = 73, female = 63) clinically stable HD patients were enrolled in this study. All patients were taken 24-hour dietary recall. The daily energy and nutrient intakes of patients were calculated by food consumption records and anthropometric measurements were taken.Results: The mean age was found 45.5±13.51 years. The ratio of patients with body mass index (BMI) below 18.5 kg/m2 was 7.4% and 25 kg/m2 or upper was 16.9%. Blood hemoglobin, hematocrit, albumin and total protein levels were below the normal levels. The daily dietary energy and protein intakes were found under the recommended level in the study period. A significant positive correlation was found between daily protein intake and serum albumin levels (r=0.210, p=0.014), daily protein intake and serum total protein levels (r=0.201, p=0.019), daily energy intake and serum total protein levels (r=0.178, p=0.039).Conclusions: HD patients often have low protein and energy intakes and most of them suffer from malnutrition. Therefore nutritional status of patients should be evaluated and periodically nutrition education should be given for improving eating habits and increasing dietary compliance is recommended

Working from home during the COVID-19 pandemic and its effects on diet, sedentary lifestyle, and stress

Many companies switched to working from home (WFH) after the COVID-19 pandemic. This paper aimed to examine the changes in dietary behavior, body weight, sedentary lifestyle, and stress in individuals who practice WFH. A cross-sectional, web-based questionnaire was administered between March and May 2021 and included socio-demographic characteristics, anthropometric measurements, WFH arrangement, changes in diet, sedentary lifestyle, and stress status. A total of 328 individuals (260 women, 68 men), aged 31.3 +/- 8.3 years with a BMI of 24.9 +/- 4.6 kg/m(2), participated in the study. The questionnaire revealed that the daily working time increased with WFH. The majority of the individuals (59.1%) gained weight. The average daily sedentary time and the Perceived Stress Scale score increased significantly. The daily sedentary time and Non-Healthy Diet Index scores were higher in individuals who gained weight (p < 0.05). A multinominal regression model revealed that increased body weight was less likely in individuals with underweight and normal BMI classifications. Normal BMI, stable work shifts, and no physical activity were positive predictors for gaining weight. These results suggest that WFH may have significant negative effects on physical and mental status of individuals

BESİN-İLAÇ ETKİLEŞİMLERİNE GÜNCEL BAKIŞ: İÇECEKLER

Besin-ila&ccedil; etkileşimleri klinik &ouml;neme sahip bir konudur. Bazı i&ccedil;ecekler, &ccedil;eşitli ila&ccedil;larla eşzamanlı alındığında ila&ccedil;ların; biyoyararlılığı, farmakokinetik, farmakodinamik ve t&ouml;ropatik etkilerinde değişim g&ouml;zlenmektedir. Bunun yanı sıra, bir&ccedil;ok ilacın t&ouml;ropatik etkisi bireyin beslenme durumuna bağlı olarak değişmektedir. Bazı ila&ccedil;lar, bazı besin &ouml;ğelerinin biyoyararlılığını ve metabolizmasını veya bireyin tat algısı ve iştah durumunu etkilemektedir. Bunun sonucunda, bazı vitamin ve minerallerin eksikliği, sıvı-elektrolit dengesi ve beden ağırlığı değişimleri gibi &ouml;nemli sonu&ccedil;ları olan klinik sorunlar g&ouml;r&uuml;lebilir. Besin-ila&ccedil; etkileşimleri konusunda &ccedil;oğu mekanizma aydınlatılmış olsa da, gelecekte yapılacak araştırmalardan aydınlatılmamış noktaları ele alması beklenmektedir.&nbsp;The interactions between foods and drugs are clinically important subjects. When some foods are taken with some drugs simultaneously, it is observed that there are some changes in the bioavailability, pharmacokinetic, pharmacodynamic, and therapeutic effects of the drugs. In addition, the therapeutic effects of many drugs change depending on individuals&rsquo; nutrition status. Some drugs affect the bioavailability and metabolism of the nutrients or taste sensation and appetite status. As a result of this, there may be certain clinical problems which have important outcomes such as the deficiencies of some vitamins and minerals, the changes of fluid-electrolyte balance and body weight. Although many of the mechanisms about food and drug interactions have been clarified, future research is expected to deal with the unclarified points.</p