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Isin RB, Gumus D, Kizil M. Variations in Food Safety Concerns, Hygiene Practices, and Purchasing Behaviors During Pandemic Era: What We Learnt from Coronavirus Disease 2019. Foodborne Pathog Dis 2024. [PMID: 38517739 DOI: 10.1089/fpd.2023.0143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/24/2024] Open
Abstract
The purpose of the study is to evaluate the food safety concerns, purchasing behaviors, and hygiene practices of individuals who contracted and did not contract the severe acute respiratory syndrome coronavirus (SARS-CoV-2) infection. A total of 2393 individuals 18-65 years years of age, 760 who contracted and 1633 who did not contract SARS-CoV-2 infection, participated in the study. Participants were administered a questionnaire to assess demographic information, food safety concerns, hygiene practices, purchasing behavior, and fear of the coronavirus disease 2019 (COVID-19). Results indicated that 56.3% of participants expressed concern about food safety, and 67% were concerned about infected individuals while shopping. Participants who did not contract COVID-19 had higher levels of food safety concerns and generally adhered to better hygiene practices such as handwashing, hygienic food preparation, sanitizer use, and cleaning and disinfection practices (p < 0.05). Overall, purchasing behaviors did not significantly differ by the infection status, except for a significant difference in reduced purchase frequency (p < 0.001). In addition, purchasing behavior varied in relation to fear levels (p < 0.05). As the pandemic appears to be increasingly controlled, the insights gained from managing outbreaks might contribute to improved understanding and preparedness for global pandemics and food safety education in the future.
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Affiliation(s)
- Rabia Busra Isin
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Muğla Sıtkı Koçman University, Muğla, Turkey
| | - Damla Gumus
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
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Guzel B, Gumus D, Kizil M. Comparing application methods of reishi mushroom (Ganoderma lucidum) extract in deep-fried meatballs: impact on heterocyclic aromatic amine formation. J Sci Food Agric 2024. [PMID: 38407784 DOI: 10.1002/jsfa.13414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 02/13/2024] [Accepted: 02/26/2024] [Indexed: 02/27/2024]
Abstract
BACKGROUND The present research was conducted to investigate the impact of reishi mushroom extract (RME) on the formation of heterocyclic aromatic amines (HAAs) in meatballs. Sample preparations involved applying RME using either the spreading or addition method, with varying concentrations (0%, 0.25%, 0.5%, and 1% of RME), followed by deep-frying at temperatures of 150 and 190 °C for 3 min. RESULTS The types and levels of HAAs varied based on the frying temperature, method of extract application, and the extract concentration. Notably, total HAA contents increased with rising the frying temperature (P < 0.01) and varied from undetectable levels to 4.91 ng g-1 across all analyzed meatballs. The addition method was more effective than the spreading method (P < 0.01), and among the concentrations tested 0.25% RME exhibited the highest efficacy in reducing total HAAs (P < 0.05). Furthermore, the addition method inhibited lipid oxidation more efficiently compared to the surface spreading method (P < 0.05). CONCLUSION This study demonstrated that RME had mitigating effects on HAAs depending on the concentration and frying conditions in deep-fried meatball samples. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Bengu Guzel
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
| | - Damla Gumus
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
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Sevim S, Gumus D, Kizil M. The relationship between social media addiction and emotional appetite: a cross-sectional study among young adults in Turkey. Public Health Nutr 2024; 27:e72. [PMID: 38356359 DOI: 10.1017/s1368980024000466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2024]
Abstract
OBJECTIVE The present study focused on the relationship between addiction to social media (SM) and emotional appetite in young adults. DESIGN Cross-sectional online survey. SETTING The Bergen Social Media Addiction Scale (BSMAS) and Emotional Appetite Questionnaire (EMAQ) were used, and the duration and frequency of SM tools usage were analysed. PARTICIPANTS Five hundred and twenty-four participants (144 men and 380 women) aged between 18 and 25 years. RESULTS The mean of SM usage duration of participants was 3·2 ± 2·2 h per d along with a mean of BSMAS score of 16·1 ± 5·9. Concerning emotional appetite, the mean scores for positive and negative aspects of EMAQ were 4·4 ± 1·9 and 3·1 ± 1·2, respectively. The predominant SM tools were YouTube (92·6 %) and Instagram (90·3 %). Notably, a significant association was observed between SM addiction and the frequency of access to YouTube, Instagram, and Twitter, with addiction levels increasing as access frequency rose (P < 0·01). CONCLUSION This study demonstrated a possible relationship between SM addiction and emotional appetite among young adults. However, further research with more prominent participants and a lengthier follow-up duration is necessary to elucidate how SM tools affect eating behaviour.
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Affiliation(s)
- Sumeyra Sevim
- Ankara Medipol University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Altindag, Ankara, Turkey
| | - Damla Gumus
- Hacettepe University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Sıhhiye, Ankara, Turkey
| | - Mevlude Kizil
- Hacettepe University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Sıhhiye, Ankara, Turkey
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Gumus D, Kizil M. Propolis extract reduces heterocyclic aromatic amine formation in chicken thigh meat. Br Poult Sci 2023; 64:56-62. [PMID: 36129064 DOI: 10.1080/00071668.2022.2126932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
Abstract
1. The objective of the present study was to examine the effect of propolis extract on reducing the formation of carcinogenic/mutagenic heterocyclic aromatic amines (HAAs), thereby minimising dietary exposure in human consumers.2. Chicken thigh meat samples were marinated with various concentrations (0%, 0.25%, 0.5% and 1%) of propolis extract, and cooked in a pan at 150°C or 200°C. Proximate composition, pH, lipid oxidation, creatine, creatinine content and twelve HAA levels of samples were analysed.3. Varying levels of IQx (≤35.44 ng/g), MeIQx (≤0.58 ng/g), MeIQ (≤1.60 ng/g), 7,8-DiMeIQx (≤0.83 ng/g), 4,8-DiMeIQx (≤0.75 ng/g), Harman (≤5.54 ng/g), Trp-P-2 (≤1.77 ng/g), PhIP (≤1.61 ng/g) and AαC (≤0.93 ng/g) were quantified in control samples. Total HAA levels ranged between 2.83 and 47.26 ng/g across all samples. Propolis extract decreased the levels of total HAAs by 41.2-89.4% and 49.4-91.4% at 150°C and 200°C, respectively.4. The results demonstrated that propolis extract marination might be an effective strategy to reduce the dietary exposure of HAAs via mitigating their formation in chicken thigh meat.
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Affiliation(s)
- D Gumus
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
| | - M Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
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Kizil Ö, Kizil M. Effects of trace elements applied to cows in transition period on serum fatty acid profile. J HELL VET MED SOC 2023. [DOI: 10.12681/jhvms.25761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The aim of this study was to determine the effects of a trace element solution applied to cows in the transition period on the levels of fatty acids in the transition period. The material of this study consisted of 20 clinically healthy 3-5 year old simental cows kept under the same care and feeding conditions. Pregnant cows used in the study were divided into 2 equal groups with 10 cows in each group. A single dose of 20 ml of a trace element solution was administered intramuscularly to the pregnant cows in the study group 3 weeks before the birth. Blood samples were taken for analysis at the time of trace element administration, the moment of birth and 3 weeks after birth. Serum samples were analyzed using gas chromatography-mass spectrophotometry (GC-MS) device. When the findings of the study were examined, the fatty acid levels determined 3 weeks before the birth in the group in which trace element solution applied were higher compared to the moment of delivery and the period 3 weeks after birth. In the control group, the fatty acid levels determined 3 weeks before the birth increased at the time of delivery, and the fatty acid levels determined 3 weeks after the birth remained higher than the levels determined 3 weeks before the birth. It was concluded that trace element supplementation applied to pregnant cows during the transition period prevented excessive increase in serum fatty acid levels during the transition period.
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Caliskan H, Gumus D, Kizil M. Reducing effects of tea marinades on heterocyclic aromatic amines formation in chicken thigh meat: focus on white and oolong tea. Food Measure 2023. [DOI: 10.1007/s11694-022-01773-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Gumus D, Topal GG, Sevim S, Kizil M. Adherence to Mediterranean diet and dietary changes according to the fear of COVID-19 during the pandemic: a cross-sectional study. J Nutr Sci 2023; 12:e56. [PMID: 37180483 PMCID: PMC10173089 DOI: 10.1017/jns.2023.40] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 04/04/2023] [Accepted: 04/11/2023] [Indexed: 05/16/2023] Open
Abstract
The coronavirus disease 2019 (COVID-19) has led to the implementation of restrictions to reduce transmission worldwide. The restrictions and measures have affected the psychological health and eating habits. The objective of the present study was to evaluate dietary habits, lifestyle changes, adherence to the Mediterranean diet (MD) and fear of COVID-19 in Turkey during the pandemic. A cross-sectional online survey of socio-demographic characteristics, anthropometric measurements, nutrition, physical activity and lifestyle habits was used for data collection. The fear of COVID-19 levels of the participants was determined by the fear of COVID-19 scale (FCV-19S). The Mediterranean Diet Adherence Screener (MEDAS) was used to evaluate participants' adherence to the MD. The differences between the FCV-19S and MEDAS according to gender were compared. Eight hundred and twenty subjects (76⋅6 % women and 28⋅4 % men) were evaluated within the study. The mean of MEDAS (ranged between 0 and 12) was 6⋅4 ± 2⋅1, and almost half of the participants moderately adhered to the MD. The mean of FCV-19S (ranged between 7 and 33) was 16⋅8 ± 5⋅7, while women's FCV-19S and MEDAS were significantly higher than men's (P < 0⋅001). The consumption of sweetened cereals, grains, pasta, homemade bread and pastries of the respondents with high FCV-19S were higher than in those with low FCV-19S. High FCV-19S was also characterized by decreased take-away food and fast food consumption in approximately 40 % of the respondents (P < 0⋅01). Similarly, women's fast food and take-away food consumption decreased more than men's (P < 0⋅05). In conclusion, the respondents' food consumption and eating habits varied according to the fear of COVID-19.
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Affiliation(s)
- Damla Gumus
- Department of Nutrition and Dietetics, Hacettepe University Faculty of Health Sciences, Sıhhiye, Ankara 06100, Turkey
| | - Gulsum Gizem Topal
- Department of Nutrition and Dietetics, Hacettepe University Faculty of Health Sciences, Sıhhiye, Ankara 06100, Turkey
| | - Sumeyra Sevim
- Department of Nutrition and Dietetics, Hacettepe University Faculty of Health Sciences, Sıhhiye, Ankara 06100, Turkey
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Hacettepe University Faculty of Health Sciences, Sıhhiye, Ankara 06100, Turkey
- Corresponding author: Mevlude Kizil, email
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Tuncer Kara K, Kizil M, Çakmak E, Yildirim TT, Kilinc F, Kuloğlu T, Gözel N. Comparison of plasma and salivary meteorin-like protein levels in patients with newly diagnosed Type-2 diabetes and treated with metformin. Eur Rev Med Pharmacol Sci 2022; 26:7145-7150. [PMID: 36263562 DOI: 10.26355/eurrev_202210_29900] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
OBJECTIVE The present study compares the plasma and salivary Metrnl levels of patients newly diagnosed with type-2 diabetes who were treated with metformin for three months with those of a healthy volunteer group and immunohistochemically analyzes Metrnl in salivary glands. PATIENTS AND METHODS 30 healthy volunteers and 30 newly diagnosed type-2 diabetes patients were included in the study. The newly diagnosed diabetes patients were treated with metformin for three months, and the plasma and salivary metformin levels of both groups were measured at baseline and after the three months of metformin treatment in the patient group. Plasma HbA1c, low-density lipoprotein (LDL-C) and Triglyceride (TG) values of all groups were also measured at baseline following three months of metformin treatment. Biopsies were taken from the parotid and submandibular glands and immunohistochemical staining was performed to show Metrnl immunoreactivity. RESULTS Plasma Metrnl, HbA1c, LDL-C and TG levels were higher in the newly diagnosed diabetes group than in the other group, and salivary Metrnl levels were higher than in the control group after three months of metrformin treatment. An examination of the immunohistochemical staining of salivary gland biopsies under light microscope revealed Metrnl immunoreactivity in the intralobular and interlobular ducts of the parotid gland, while Metrnl immunoreactivity was observed in the acinar cells in the intralobular striated duct and interlobular ducts in the submandibular gland. CONCLUSIONS Plasma Metrnl, HbA1c, LDL-C and TG levels were higher in the newly diagnosed diabetes group than in the other group. Metrnl immunoreactivity was detected in the parotid and submandibular glands. The relationship between Metrnl and DM should be investigated in larger groups.
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Affiliation(s)
- K Tuncer Kara
- Department of Public Health, Faculty of Medicine, Department of Physiology, Faculty of Veterinary, Department of Internal Medicine, Faculty of Medicine, Firat University, Elazig, Turkey.
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Gumus D, Kizil M. Reduction of heterocyclic aromatic amines formation in chicken thigh meat by
Vaccinium myrtillus
L. extract. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Damla Gumus
- Department of Nutrition and Dietetics, Faculty of Health Sciences Hacettepe University Sihhiye Ankara Turkey
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences Hacettepe University Sihhiye Ankara Turkey
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Macit A, Kizil M. Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan-fried salmon. J Sci Food Agric 2022; 102:3908-3915. [PMID: 34952976 DOI: 10.1002/jsfa.11740] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 11/22/2021] [Accepted: 12/25/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND In this study, the reducing effects of varying levels of olive leaf extract (0%, 0.25%, 0.5%, 1% and 2%) on the formation of heterocyclic aromatic amines (HAAs) in pan-cooked salmon at 180 and 220 °C were examined. RESULTS All salmon samples were analyzed for ten HAAs: IQx, IQ, MeIQx, MeIQ, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, AαC, MeAαC and Trp-P-2. The most abundant HAA was MeIQ (≤2.98 ng g-1 ) followed by Trp-P-2 (≤2.40 ng g-1 ), MeIQx (≤0.83 ng g-1 ), IQ (≤0.41 ng g-1 ), 7,8-DiMeIQx (≤0.29 ng g-1 ), 4,8-DiMeIQx (≤0.16 ng g-1 ) and IQx (≤0.06 ng g-1 ). However, PhIP, AαC and MeAαC were undetectable in all samples. In the control samples, HAAs were found at levels ranging from not detected to 2.40 ng g-1 . Total HAA content was between 0.81 and 4.03 ng g-1 . The olive leaf extracts reduced the total HAA levels at all certain concentration levels at 180 °C and the reducing effects were found to be 32.78-77.69%. CONCLUSION The current study displayed that olive leaf extracts could be efficient when added in up to 1% concentration prior to cooking for reducing HAA formation without changing organoleptic characteristics of salmon. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Arife Macit
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
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Macit A, Kizil M. The effect of olive leaf extract containing natural antioxidant on the formation of heterocyclic aromatic amines in oil free pan-cooked salmon. Clin Nutr ESPEN 2021. [DOI: 10.1016/j.clnesp.2021.09.265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Gümüş D, Sevim S, Kizil M. Examination of the relationship between the nutritional status and eating attitudes of late adolescents. Clin Nutr ESPEN 2021. [DOI: 10.1016/j.clnesp.2021.09.212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Gumus D, Sevim S, Topal G, Kizil M. Dietary habits and lifestyle changes during the covid-19 pandemic in Ankara, Turkey. Clin Nutr ESPEN 2021. [PMCID: PMC8674526 DOI: 10.1016/j.clnesp.2021.09.165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Sevim S, Topal G, Gumus D, Kizil M. Turkish population's adherence to the mediterranean diet and fear of Covid-19 during Covid-19 pandemic lockdowns. Clin Nutr ESPEN 2021. [PMCID: PMC8629571 DOI: 10.1016/j.clnesp.2021.09.206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Topal G, Gumus D, Sevim S, Kizil M. Relationship between percieved stress, food neophobia and mediterranean diet adherance of defense industry workers. Clin Nutr ESPEN 2021. [DOI: 10.1016/j.clnesp.2021.09.233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Topal G, Sevim S, Gumus D, Kizil M. Evaluation of the adherence to the mind diet of different nursing homes in Ankara. Clin Nutr ESPEN 2021. [DOI: 10.1016/j.clnesp.2021.09.197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Yuruk A, Gumus D, Akyol A, Kizil M, Nergiz-Unal R. Heterocyclic amine intake along with high fat diet may trigger predisposition to atherosclerosis. Atherosclerosis 2020. [DOI: 10.1016/j.atherosclerosis.2020.10.863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Sevim S, Topal GG, Tengilimoglu-Metin MM, Sancak B, Kizil M. Effects of inulin and lactic acid bacteria strains on aflatoxin M1 detoxification in yoghurt. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.01.028] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Gumus D, Tengilimoglu-Metin M, Sevim S, Topal G, Macit A, Kizil M. Association between body mass index and food shopping behaviors in terms of excess food waste. Clin Nutr 2018. [DOI: 10.1016/j.clnu.2018.06.1435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Ucar E, Sevim S, Kizil M. Is there a link to food neophobia and orthorexia nervosa? Clin Nutr 2018. [DOI: 10.1016/j.clnu.2018.06.1453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Tengilimoglu-Metin MM, Kizil M. Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat. Meat Sci 2017; 134:68-75. [DOI: 10.1016/j.meatsci.2017.07.018] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2017] [Revised: 07/20/2017] [Accepted: 07/24/2017] [Indexed: 01/06/2023]
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Topal G, Tengilimoglu Metin M, Gumus D, Sevim S, Kizil M. SUN-P192: Feeding Behavior is Associated with Gender of Parents in Kindergarten Children. Clin Nutr 2017. [DOI: 10.1016/s0261-5614(17)30436-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Sevim S, Tengilimoglu Metin M, Gumus D, Topal G, Kizil M. MON-P204: Does Examination Period Alter Food Choices of University Students? Clin Nutr 2017. [DOI: 10.1016/s0261-5614(17)30883-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Tengilimoglu Metin M, Gumus D, Sevim S, Topal G, Kizil M. MON-P170: Is Examination Period Related with Increased Caffeine Intake Among University Students? A cross Sectional Study. Clin Nutr 2017. [DOI: 10.1016/s0261-5614(17)30917-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Cakmak G, Kizil M. SUN-P247: The Relations between Nutritional Status, Sleep Quality and Blood Lipid Profile Of Shift Workers. Clin Nutr 2017. [DOI: 10.1016/s0261-5614(17)30382-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Tengilimoglu-Metin MM, Hamzalioglu A, Gokmen V, Kizil M. Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat. Food Res Int 2017; 99:586-595. [PMID: 28784521 DOI: 10.1016/j.foodres.2017.06.044] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2017] [Revised: 06/13/2017] [Accepted: 06/17/2017] [Indexed: 10/19/2022]
Abstract
This study focused on the inhibitory effect of different levels of hawthorn extract (0, 0.5, and 1%) on the formation of heterocyclic aromatic amines (HAAs) in beef and chicken breast cooked by either pan-cooking or oven-cooking. All meat samples were cooked at three different temperatures (150, 200, and 250°C) and the levels of twelve HAAs were assessed (IQ, IQx, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, harman, norharman, AαC, MeAαC, and Trp-P-2). Varying levels of IQ (up to 4.47ng/g), IQx (up to 0.69ng/g), MeIQ (up to 0.82ng/g), MeIQx (up to 1.01ng/g), 4,8-DiMeIQx (up to 0.10ng/g), 7,8-DiMeIQx (up to 0.23ng/g), PhIP (up to 0.75ng/g), harman (up to 2.15ng/g), norharman (up to 1.08ng/g), AαC (up to 1.86ng/g), MeAαC (up to 0.48ng/g), and Trp-P-2 (up to 12.88ng/g), were detected. Samples cooked at 150°C had very low amounts of HAAs, and the levels of HAAs increased gradually when the cooking temperature rose from 150 to 250°C. The total HAA content in chicken breast and beef ranged between not detectable to 17.60ng/g, and not detectable to 11.38ng/g, respectively. The inhibitory effects of hawthorn extract at 0.5% and 1% on total HAAs levels were found to be 12-100% and 19-97% in chicken breast, respectively, and 42-100% and 20-35% in beef, respectively. This study demonstrated that hawthorn extracts at 0.5% and 1% could mitigate HAA formation, especially at high cooking temperatures.
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Affiliation(s)
| | - Aytul Hamzalioglu
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey.
| | - Vural Gokmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey.
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, 06100, Sihhiye, Ankara, Turkey.
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Kizil M, Tengilimoglu-Metin MM, Gumus D, Sevim S, Turkoglu İ, Mandiroglu F. Dietary inflammatory index is associated with serum C-reactive protein and protein energy wasting in hemodialysis patients: A cross-sectional study. Nutr Res Pract 2016; 10:404-10. [PMID: 27478547 PMCID: PMC4958643 DOI: 10.4162/nrp.2016.10.4.404] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2015] [Revised: 12/31/2015] [Accepted: 02/14/2016] [Indexed: 11/17/2022] Open
Abstract
BACKGROUND/OBJECTIVE Malnutrition and inflammation are reported as the most powerful predictors of mortality and morbidity in hemodialysis (HD) patients. Diet has a key role in modulating inflammation and dietary inflammatory index (DII) is a new tool for assessment of inflammatory potential of diet. The aim of this study was to evaluate the application of DII on dietary intake of HD patients and examine the associations between DII and malnutrition-inflammation markers. SUBJECTS/METHODS A total of 105 subjects were recruited for this cross-sectional study. Anthropometric measurements, 3-day dietary recall, and pre-dialysis biochemical parameters were recorded for each subject. Subjective global assessment (SGA), which was previously validated for HD patients, and malnutrition inflammation score (MIS) were used for the diagnosis of protein energy wasting. DII was calculated according to average of 3-day dietary recall data. RESULTS DII showed significant correlation with reliable malnutrition and inflammation indicators including SGA (r = 0.28, P < 0.01), MIS (r = 0.28, P < 0.01), and serum C-reactive protein (CRP) (r = 0.35, P < 0.001) in HD patients. When the study population was divided into three subgroups according to their DII score, significant increasing trends across the tertiles of DII were observed for SGA score (P = 0.035), serum CRP (P = 0.001), dietary energy (P < 0.001), total fat (P < 0.001), saturated fatty acids (P < 0.001), polyunsaturated fatty acids (P = 0.006), and omega-6 fatty acids (P = 0.01) intakes. CONCLUSION This study shows that DII is a good tool for assessing the overall inflammatory potential of diet in HD patients.
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Affiliation(s)
- Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, 06100 Sıhhiye, Ankara, Turkey
| | - M Merve Tengilimoglu-Metin
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, 06100 Sıhhiye, Ankara, Turkey
| | - Damla Gumus
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, 06100 Sıhhiye, Ankara, Turkey
| | - Sumeyra Sevim
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, 06100 Sıhhiye, Ankara, Turkey
| | - İnci Turkoglu
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, 06100 Sıhhiye, Ankara, Turkey
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Oz F, Kizil M, Cakmak I, Aksu M. The Effect of Direct Addition of Conjugated Linoleic Acid on the Formation of Heterocyclic Aromatic Amines in Beef Chops. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12533] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- F. Oz
- Department of Food Engineering; Faculty of Agriculture; Ataturk University; 25240 Erzurum Turkey
| | - M. Kizil
- Department of Nutrition and Dietetics; Faculty of Health Sciences; Hacettepe University; Ankara Turkey
| | - I.H. Cakmak
- Department of Food Engineering; Faculty of Agriculture; Ataturk University; 25240 Erzurum Turkey
| | - M.I. Aksu
- Department of Food Engineering; Faculty of Agriculture; Ataturk University; 25240 Erzurum Turkey
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Stothard P, Squelch A, Stone R, van Wyk E, Kizil M, Schofield D, Fowle K. Taxonomy of interactive computer-based visualisation systems and content for the mining industry – part 2. ACTA ACUST UNITED AC 2015. [DOI: 10.1179/1743286315y.0000000006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Oz F, Cakmak IH, Zikirov E, Kizil M, Turhan S. Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12264] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fatih Oz
- Department of Food Engineering; Agriculture Faculty; Atatürk University; Erzurum 25240 Turkey
| | - Isa Han Cakmak
- Department of Food Engineering; Agriculture Faculty; Atatürk University; Erzurum 25240 Turkey
| | - Eldos Zikirov
- Department of Food Engineering; Agriculture Faculty; Atatürk University; Erzurum 25240 Turkey
| | - Mevlude Kizil
- Department of Nutrition and Dietetics; Faculty of Health Sciences; Hacettepe University; Ankara Turkey
| | - Sadettin Turhan
- Department of Food Engineering; Engineering Faculty; Ondokuz Mayis University; Samsun Turkey
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Emen Tanrikut S, Çeken B, Altaş S, Pirinççioğlu M, Kizil G, Kizil M. DNA cleavage protecting activity and in vitro antioxidant potential of aqueous extract from fresh stems ofRheum ribes. Acta Alimentaria 2013. [DOI: 10.1556/aalim.42.2013.4.1] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Kizil M, Kizil G, Yavuz M, ÇeKen B. Protective activity of ethanol extract of threeAchilleaspecies against lipid peroxidation, protein oxidation and DNA damage in vitro. Acta Alimentaria 2010. [DOI: 10.1556/aalim.39.2010.4.7] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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