Evolution and Analysis of the Turkish Diet Patterns

Dietary patterns and eating habits can have a great influence on the overall health of specific regions. By looking back to the history of Turkey and how the dietary patterns evolve in Turkish people, it is easier to discuss the nutrition status of the Turkish people in the current period, understand the culture in Turkey, and can better evaluate what to be done to improve the overall diet quality and prevent chronic diseases. The Turkish diet is mostly similar throughout the whole country, but there are unique characteristics for each region. When analysing the evolution of the Turkish diet, it is easier to split into three time periods, which are the Seljuks (11-13th centuries), the Ottomans (the end of the 13th centuries-1922), and the modern Republic of Turkey (1923-now). Moreover, the analysis of Turkey’s Dietary guidelines provides an insight into the shortcomings of the current Turkish diet and the recommendations for people to improve overall health. The unhealthy, mal-nutritious, and unbalanced diet may increase the death rate by causing many chronic diseases, such as cardiovascular diseases and cancer. The difference in daily nutrition intake between the wealthiest and poorest people of Turkey is also important to see the dietary culture in Turkey.

Development Of Diet Score For Reflecting Diet Patterns and Dietary Guidelines: A Case Of Singapore

Foods and dietary patterns substantially affect health outcomes. The overall dietary assessment score associated with dietary guidelines in Singapore has not been assessed previously. This study aimed to develop and evaluate diet score for identifying the relationship between dietary patterns and dietary guidelines in Singapore. Using a localised diet score survey collaborated with the Commonwealth Scientific and Industrial Research Organisation (CSIRO), we conducted a cross-sectional study of 600 Singapore persons in two-generational cohorts (40-64: 300 and > 65 years: 300). The proposed local diet score was calculated to reflect their overall compliance with the Dietary Guidelines in Singapore. ANOVA analysis was used to identify the significant difference among socio-demographic variables associated with diet score and comparison analysis was performed to compare the diet patterns and diet score. There are significant differences among age, education, housing, residency associated with diet score. Diet score of older cohort (M= 67.71, SD= 13.38) is significantly higher than young cohort (M= 60.73, SD= 14.71). The highest education level (University or tertiary) obtain the lowest diet score (M= 58.58, SD= 14.41). The participants who live in the landed property (M= 69.45, SD= 14.43) are higher than those who live in Condominium and Public House. And the participants who live alone (M= 67.26, SD= 14.66) have a higher average diet score. Two-generational cohorts are not compliant with recommendations about dietary guideline well in Singapore. The present findings suggest that dietary patterns need improvement in aspects such as vegetables and extra food components.

Effect of Saengshik Supplementation on the Gut Microbial Composition of Healthy Korean Adults: A Single-Group Pilot Study

Saengshik is a type of meal-replacement product or dietary supplement comprising an uncooked and dried plant-based food mixture with various health-promoting properties, such as antidiabetic, anti-dyslipidemic, antioxidant, and anticancer properties. Although these properties are considered attributable to the various bioactive components absorbed through the intestine and its remolding effect on intestinal microorganisms, the effect of Saengshik supplementation on gut microbiota profiles has not yet been studied. In this study, we investigated the effect of Saengshik administration on the composition of gut microbiota. This single-group design trial was conducted on 102 healthy men and women who received 40 g/day of Saengshik powder for 8 weeks, during which stool samples were collected at two fixed time points (baseline and the endpoint) for gut microbiota-profiling analysis. We observed a significant decrease in the α-diversity of gut microbiota after Saengshik consumption (P < 0.05), with significant changes identified in the composition of major microbial taxa, such as Bacteroidetes (P < 0.0001), Proteobacteria, Actinobacteria, and Verrucomicrobia (P < 0.0001). Notably, the gut microbial response was related to the inter-individual variability of habitual dietary intake and enterotype at baseline. To the best of our knowledge, this is the first study investigating the effects of Saengshik intake on changes in gut microbiota, with the results suggesting that individual habitual diet patterns and gut microbial shapes should be considered key aspects in Saengshik-mediated health-promotion effects.

Dietary pattern among type 2 diabetes in rural area of Mysuru

Background: Type 2 diabetes mellitus is considered one of the most common diseases in the world. It has a complex aetiology that includes both irreversible and reversible risk variables. Diet and its practice, sedentary way of life are the key factors for rapidly rising incidence amongst developing countries. Different methodological approach, to construct their diet patterns and their composition bound to conclusions on healthy patterns for diabetics. The study aimed to assess the dietary pattern among type 2 diabetic patients in rural field practice area of department of community medicine, Suttur, Mysuru.Methods: The study was conducted at rural primary health center, Suttur, Mysore. 384 patients with type 2 diabetes (having for >1 years) aged between 18-70 years formed the study population. Semi-structured questionnaires were used to obtain data about dietary practices and food frequency questionnaire was used to assess food intake.Results: Results revealed 70% were illiterates, 47.9% were between 1-3 years duration of diabetes and 97.4% followed both diet and oral medications. All of them consumed 3 meals a day. Dietary practices incorporated due to diabetic state were: cereals (100%) and fruits (166.6%), meat and poultry (200.6%) weekly.Conclusions: It is one such type of disease which can be prevented at various levels by identifying predictors. Diabetic patients had poor dietary practices and consumed protective foods inadequately. Dietary practices did not change markedly except for reduction in cereals, and fruits.

The influence of diet patterns on Alzheimer’s risk: a concise systematic review

Alzheimer's disease (AD) is a progressive neurodegenerative disorder responsible for the main cause of dementia, and the increasing worldwide prevalence of AD is a major public health concern. Studies suggest that diet and nutrition may be important modifiable risk factors for AD. In addition, intestinal microbial metabolites and their effects on host neurochemical changes can increase or decrease the risk of AD. The aim of this literature review article is to discuss the relationship between dietary patterns, foods, gut microbiota, micro and macronutrients, and cognitive disorders, especially Alzheimer's. The results show that the excessive generation and accumulation of reactive pro-oxidant species over time can damage proteins, lipids, carbohydrates, and nucleic acids. Over time, this oxidative stress can contribute to a variety of age-related degenerative diseases. Therefore, antioxidant foods and healthy eating patterns, such as the Mediterranean diet, can contribute to reducing oxidative stress and consequently reducing the risk of Alzheimer's.

Relationship between diet and relative risk of pain in a cross-sectional analysis of the REGARDS longitudinal study

Aim: Determine if dietary patterns affect risk of pain. Methods: Data from 16,061 participants (55.4% females, 32.3% Black, age 65 ± 9 years) in the REGARDS study were categorized based on the adherence to previous dietary patterns reflecting the prevalent foods within each (convenience, alcohol/salads, plant-based, sweets/fats and ‘southern’). A modified Poisson regression model was used to determine whether dietary patterns were associated with relative risk (RR) of pain. Results: High adherence to ‘Southern’ dietary pattern was associated with a 41% (95% CI: 23, 61%) increase in RR of pain. High adherence to a plant-based dietary pattern showed a 22% (95% CI: 11, 31%) decrease in the RR of pain. Conclusion: Poor quality dietary patterns increase the RR of pain, while plant-based patterns lowered the RR. Diet patterns should be incorporated into medical history.

Gut Microbiome Structure and Association with Host Factors in a Korean Population

Comparing the gut microbiomes of healthy controls and disease patients showed that the composition of the gut microbiome is associated with various host health conditions. The gut microbiome in healthy Western populations is well characterized, while that of non-Western populations, with different diet patterns, lifestyles, and genetic backgrounds, is not clearly defined.

Sodium and Potassium Content of Foods Consumed in an Italian Population and the Impact of Adherence to a Mediterranean Diet on Their Intake

High sodium and low potassium intakes are associated with increased levels of blood pressure and risk of cardiovascular diseases. Assessment of habitual dietary habits are helpful to evaluate their intake and adherence to healthy dietary recommendations. In this study, we determined sodium and potassium food-specific content and intake in a Northern Italy community, focusing on the role and contribution of adherence to Mediterranean diet patterns. We collected a total of 908 food samples and measured sodium and potassium content using inductively coupled plasma mass spectrometry. Using a validated semi-quantitative food frequency questionnaire, we assessed habitual dietary intake of 719 adult individuals of the Emilia-Romagna region. We then estimated sodium and potassium daily intake for each food based on their relative contribution to the overall diet, and their link to Mediterranean diet patterns. The estimated mean sodium intake was 2.15 g/day, while potassium mean intake was 3.37 g/day. The foods contributing most to sodium intake were cereals (33.2%), meat products (24.5%, especially processed meat), and dairy products (13.6%), and for potassium they were meat (17.1%, especially red and white meat), fresh fruits (15.7%), and vegetables (15.1%). Adherence to a Mediterranean diet had little influence on sodium intake, whereas potassium intake was greatly increased in subjects with higher scores, resulting in a lower sodium/potassium ratio. Although we may have underestimated dietary sodium intake by not including discretionary salt use and there may be some degree of exposure misclassification as a result of changes in food sodium content and dietary habits over time, our study provides an overview of the contribution of a wide range of foods to the sodium and potassium intake in a Northern Italy community and of the impact of a Mediterranean diet on intake. The mean sodium intake was above the dietary recommendations for adults of 1.5–2 g/day, whilst potassium intake was only slightly lower than the recommended 3.5 g/day. Our findings suggest that higher adherence to Mediterranean diet patterns has limited effect on restricting sodium intake, but may facilitate a higher potassium intake, thereby aiding the achievement of healthy dietary recommendations.