Zehra Buyuktuncer

A comprehensive evaluation of the enzymatic and nonenzymatic antioxidant systems in childhood asthma

BACKGROUND Even though there is ample evidence on the oxidative stress in asthma, there is limited information on the antioxidant defense systems. OBJECTIVES To conduct a comprehensive evaluation of various components of both enzymatic and nonenzymatic antioxidants in a large group of children with asthma. METHODS A total of 164 children with mild asthma and 173 healthy children were included in the study. Levels of the enzymes glutathione peroxidase and superoxide dismutase were measured by using ELISA, whereas reduced glutathione, ascorbic acid, alpha-tocopherol, lycopene, beta-carotene, amino acids participating in glutathione synthesis, and amino acids susceptible to oxidation were measured by HPLC. All comparisons were adjusted for atopy, body mass index, smoke exposure, and pet ownership. RESULTS Levels of the enzymes glutathione peroxidase and superoxide dismutase and of the nonenzymatic components of the antioxidant system including reduced glutathione, ascorbic acid, alpha-tocopherol, lycopene, and beta-carotene were significantly lower in children with asthma compared with healthy controls (P < .001 for each). Of the amino acids contributing to glutathione synthesis, glycine and glutamine were significantly lower in children with asthma (P < .001). The majority of the amino acid susceptible to oxidative stress displayed lower levels in children with asthma (P < .05). CONCLUSION Childhood asthma is associated with significant decreases in various components of both enzymatic and nonenzymatic antioxidant defenses.

Consumer understanding and use of food and nutrition labeling in Turkey.

OBJECTIVES To determine patterns of food and nutrition labels use by Turkish consumers, and examine constraints on the use of this information. DESIGN Cross-sectional survey. SETTING Twenty-six regions of Turkey. PARTICIPANTS Consumers (n = 1,536), aged 12-56 years. VARIABLES MEASURED Level of interest in food and nutrition labels, the perceived sources of information about nutrition, the performance of the food industry at labeling, and sociodemographic factors. ANALYSIS Descriptive statistics and χ(2) statistics. RESULTS The uses of food labels and nutrition labels were reported, respectively, by 76.5% and 72.4% of participants. Nutrition label use was significantly associated with sex, age, marital status, educational level, and socioeconomic status (P < .001 for all variables). Barriers to the use of nutrition labels included: the lack of understanding of terms, symbols, and values; poor presentation of the information; and concerns about the accuracy of the information. Consumers who wished to use nutrition labels to make healthful choices demanded a standardized location and format for the labels, as well as simplified information conveyed with comprehensible terms and statements. CONCLUSIONS AND IMPLICATIONS New strategies to encourage the effective consumer use of food and nutrition labels should include educational programs and revision of the label format.

β-Glucan and Dark Chocolate: A Randomized Crossover Study on Short-Term Satiety and Energy Intake

Aim: The aims of this study were to adapt a traditional recipe into a healthier form by adding 3 g of oat β-glucan, substituting milk chocolate to dark chocolate with 70% cocoa, and to examine the effect of these alterations on short-term satiety and energy intake. Materials and Methods: Study subjects (n = 25) were tested in a randomized, crossover design with four products closely matched for energy content. Four different versions of a traditional recipe including milk chocolate-control (CON), oat β-glucan (B-GLU), dark chocolate (DARK) or oat β-glucan and dark chocolate (B-GLU + DARK) were given to subjects on different test days. After subjects were asked to report visual analog scale (VAS) scores on sensory outcomes and related satiety for four hours ad libitum, lunch was served and energy intake of individuals was measured. Results: VAS scores indicated that none of the test foods exerted an improved effect on satiety feelings. However, energy intake of individuals during ad libitum lunch was significantly lower in dark chocolate groups (CON: 849.46 ± 47.45 kcal versus DARK: 677.69 ± 48.45 kcal and B-GLU + DARK: 691.08 ± 47.45 kcal, p = 0.014). Conclusion: The study demonstrated that substituting dark chocolate for milk chocolate is more effective in inducing satiety during subsequent food intake in healthy subjects.

The Virtual Cafeteria: An Immersive Environment for Interactive Food Portion-Size Education

This work introduces the Virtual Cafeteria, a novel virtual reality simulation of a buffet-style cafeteria for use in food portion-size education of adolescents as an alternative to established approaches such as verbal education and education with fake food replicas. As user behavior is automatically recorded to the millisecond, the application also serves as a tool for assessment of food portion-size perception. The Virtual Cafeteria offers a wide range of energy and nutrient densities in 64 food and 7 beverage options. Addressing the limitations and shortcomings of the immersive environments used in previous studies on food portion-size, the Virtual Cafeteria features not only a considerably wider variety of food but also multisensory feedback coupled with a high level of interaction and photorealism, and imperceptible latency.

Promoting a Healthy Diet in Young Adults: The Role of Nutrition Labelling

The use of the nutrition facts label has been associated with healthy eating behaviors for adults. However, the relationship between nutrition facts label use and overall diet quality is not well known in young adults, a vulnerable group that acquire lifelong eating behaviors during this period of life. This study aimed to assess if the use of information on the nutrition facts label is associated with a higher diet quality in young adults. In this cross-sectional study, 958 university students aged 18–34 years were recruited. Nutrition facts label use was recorded. Dietary intake was assessed using 24-h dietary recall. Healthy Eating Index-2005 (HEI-2005) scores were calculated. HEI-2005 score was significantly associated with using nutrition facts label (p < 0.001). The mean total HEI-2005 score was 60.7 ± 10.11, 62.4 ± 11.43 and 67.1 ± 12.23 respectively for never, sometimes and everytime users of nutrition facts label (p < 0.001). Sub-group scores of HEI-2005 for total fruits, whole fruits, total vegetables, whole grains, milk, oils, saturated fat, and calories from solid fat, alcohol and added sugar (SoFAAS) were significantly higher in regular nutrition facts label users (p < 0.05, for each). This study showed that young adults who regularly use the nutrition facts label have a higher diet quality.

Adolescents with premenstrual syndrome: not only what you eat but also how you eat matters!

Abstract Background Current literature suggests that diet is involved in either the development of premenstrual syndrome (PMS) or contributes to symptom severity, but to date, there are no studies evaluating eating attitudes of adolescents with PMS. The aim of this study was to evaluate dietary intake and eating attitudes in adolescents with PMS. Methods This study was conducted with 383 adolescents (214 with and 169 without PMS), aged 13–19 years. PMS was diagnosed using the premenstrual syndrome scale (PMSS). The Food Frequency Questionnaire (FFQ) and 24-h dietary recall were used to assess dietary intake. The Eating Attitudes Test-26 (EAT-26) and Three Factor Eating Questionnaire-Revised 18 (TFEQ-R18) were used to evaluate eating attitudes. Anthropometrical measurements and bone mineral content were measured. Results PMS prevalence was 55.9% according to PMSS subscales. Disordered eating attitudes determined by EAT-26 was detected in 23.8% in the PMS group and 11.8% of the control group (p<0.05). In the PMS group, total TFEQ-R18 score, emotional eating behavior and uncontrolled eating behavior scores were significantly higher (p<0.001). Whereas no significant difference in dietary intake, anthropometrical measurements or bone mineral content was observed between the two groups. Conclusions This is the first study documenting that not dietary intake but eating attitudes can be associated with PMS in adolescents. It is important to understand the relationship between disordered eating behaviors and PMS as both conditions may trigger the other.

Is diet quality associated with early childhood caries in preschool children? a descriptive study

Limited evidence about the role of diet quality, an important component of nutritional status, in the etiology of dental caries has been reported. The aim of this study was to examine the association between diet and dental caries in children by using the dietary intake data, anthropometrical measurements and dental examination. A total of 395 children (52.7% boys and 42.8% girls) who were 36-71 months of age (mean age 58.7±8.6 months) and attended one of the eleven preschools within a district of Ankara participated in this descriptive study. Dental examinations were performed in the schools under day-light by a pediatric dentist; decayed, missing and filled teeth as well as surfaces were recorded. Data related to socio-demographic characteristics and 24-hour dietary recall of children were gathered via a structured, pre-tested questionnaire which was conducted by the research dietitian. The Healthy Eating Index-2010 (HEI-2010) and Mediterranean Diet Quality Index for children and adolescents (KIDMED) were used to assess dietary intake. Anthropometric measurements including weight, height, upper arm circumference and head circumference were taken by the same researcher. The percentage of Early Childhood Caries (ECC) was increased by age (p < 0.001) whereas no significant difference was observed by sex, socioeconomic status, tooth brushing frequency and body mass index (p > 0.05). Although children who had bad KIDMED scores had slightly higher mean values of decayed missing and filled teeth (dmft) (5.39± 4.6) and decayed missing and filled surface (dmfs) (8.45± 8.69), compared to the scores of children with good or medium KIDMED scores, the differences were not statistically significant (p > 0.05). On the contrary to the KIDMED findings, the mean value of tooth decay was significantly higher among children with bad HEI-2010 score (4.2±4.3) compared to children with medium HEI-2010 score (2.47±2.9) (p=0.043). It is concluded that a healthy eating pattern and high diet quality is essential for the prevention of early childhood caries in preschool children. Further studies are required to develop dietary strategies for the prevention of dental caries.

The effect of various cooking methods on resistant starch content of foods

Purpose Resistant starch, defined as all starch and starch-degradation products not absorbed by small intestine of healthy individuals, is included in the diet of individuals due to its prebiotic characteristics and protective effects against diseases like colon cancer, type II diabetes, obesity and cardiovascular diseases. Some cooking methods are known as effective on resistant starch content of foods. The purpose of this paper is to explore the effect of various cooking methods on resistant starch content of foods. Design/methodology/approach Potential health benefits and functional features of the resistant starch have been emphasized in the recent years. This review includes up-to-date scientific findings in different studies on the effect of various cooking methods on resistant starch content of foods. Advantages and nutritional quality of resistant starch are included to topic. Findings Cooking methods including baking, steaming and autoclave cooking increased the amount of the resistant starch of foods, but cooking method such as pressure cooking decreased the amount of the resistant starch of foods. Boiling, frying, microwave cooking and extrusion cooking have the potential of increasing the amount of resistant starch, which depends on the source of starch and the process conditions. Although frying method has a high potential to increase the resistant starch content of foods, it is inconvenient to recommend frying to modify resistant starch content of foods due to detrimental effects of frying and products on health. Originality/value This paper focuses on the effects of various cooking methods on resistant starch content of foods, which offers a promising future for the inartificial development of the prebiotic content of diet. Due to its potential health benefits, appropriate cooking methods should be preferred to increase resistant starch content of foods.