5 research outputs found
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
Evaluation Of Dietary And Life-Style Habits Of Patients With Gastric Cancer: A Case-Control Study In Turkey
Objective: Gastric cancer is an important public health problem in the world and Turkey. In addition to Helicobacter pylori (H. pylori), smoking, alcohol consumption and family history, certain dietary factors have been associated with its occurrence. The impact of dietary habits and life-style factors on the risk of gastric cancer in Turkey were evaluated in this study. Design: A questionnaire was applied to 106 patients with gastric adenocarcinoma and 106 controls without cancer matched for age (range 28-85 years) and gender selected from a hospital based population. Adjusted odds ratios (ORs) and 95% confidence intervals (CI) were calculated with logistic regression analysis. Results: The incidence of H. pylori was 81.3% in patients. Frequent consumption of salty dishes, very salty foods like pickles, soup mixes, sausages, foods at hot temperature (ORs = 3.686, 7.784, 5.264, 3.148 and 3.273 respectively) and adding salt without tasting (OR = 4.198) were associated with increased gastric risk. Also heavy smoking and high amount of alcohol consumption (p = 0.000) were risk factors. Frequent consumption of green vegetables, onion, garlic and dried fruits (ORs = 0.569, 0.092, 0.795 and 0.041) was non-significantly associated with decreased risk. Conclusion: Improved dietary habits, reducing salt consumption and eradication of H. pylori infection may provide protection against gastric cancer in Turkey.WoSScopu
A study about the young consumers' consumption behaviors of street foods
As in almost every country in the world, street foods are frequently
used in Turkey. To determine the preferences for these foods, a
questionnaire was given to 847 individuals constituted by randomly
selected high school and university students. Of the participants,
43.4\% were male and 56.6\% were female; the majority of them were
between 19 and 22 years of age. It was found that 40.1\% of the young
people ate street food 2-3 times per week, whereas 23.3\% were found to
eat it every day. Turkish bagels, doner, boiled corn in a cup and toast
are most preferred street foods. A statistically significant negative
correlations were found between consumption preference scores and
education, gender, and age. Although consumers know that street foods
can cause contamination with microorganisms, that sellers do not pay
attention to hygiene, and that these foods are raw or not cooked well,
they prefer because of their cheapness, deliciousness, variety and fast
service. Street foods are widely consumed in Turkish young students and
because of preventing food poisoning, they should be educated about food
hygiene and safety. Also, educating vendors in personal hygiene and good
manufacture practice can minimize contamination risk