Tevfik Koçak

Orthorexia has recently gained attention as a two-dimensional construct centered on a shared health orientation. Recent conceptual developments distinguish healthy orthorexia (HeOr), defined as a non-pathological interest in healthy eating, from orthorexia nervosa (OrNe), characterized by rigid and compulsive food control accompanied by psychological and social impairment. This cross-sectional study investigated the associations of HeOr and OrNe with sociodemographic variables, dietary behaviors, and obesogenic environmental factors, and aimed to identify shared and distinct determinants of these tendencies with 1,015 adults aged 18–65 years. Orthorexia tendencies were assessed using the Teruel Orthorexia Scale. Additional measures included the Sustainable and Healthy Eating Behaviors Scale, Short Screening Questionnaire of Highly Processed Food Consumption, Adult Food Security Survey Module, Food Label Reading Attitude Scale, Food Choice Questionnaire, and the Obesogenic Environment Assessment Scale. In the adjusted regression models, HeOr was positively associated with sustainable and healthy eating behaviors ( β = 0.26), AFSS food-insecurity severity score ( β = 0.11), food label reading attitudes ( β = 0.07), health-related food choice motives ( β = 0.09), natural-ingredient preference ( β = 0.14), weight-control motives ( β = 0.15), ethical food choice motives ( β = 0.10), and obesogenic social determinants and effects ( β = 0.09). Conversely, affordability-related motives ( β = −0.08), emotional appeal ( β = −0.15), familiarity ( β = −0.10), and obesogenic cultural determinants/access to experts ( β = −0.12) were negatively associated with HeOr. For OrNe, positive associations were observed with sustainable and healthy eating behaviors ( β = 0.13), AFSS food-insecurity severity score ( β = 0.17), mood-related food choice motives ( β = 0.13), weight-control motives ( β = 0.26), familiarity ( β = 0.09), ethical food choice motives ( β = 0.18), and obesogenic social determinants and effects ( β = 0.30), whereas health-related food choice motives ( β = −0.12), affordability-related motives ( β = −0.08), and emotional appeal ( β = −0.24) showed negative associations. These findings suggest that orthorectic tendencies are associated with individual health motivations as well as broader behavioral and environmental contexts; however, because of the cross-sectional design, these associations should be interpreted as correlational and hypothesis-generating rather than causal.

Fermentation is among the oldest food technologies, yet its relevance now extends well beyond preservation. Fermented foods are increasingly viewed as matrix-dependent biological systems whose microbial and chemical composition evolves during fermentation and post-fermentation processing, and whose functional components may undergo further transformation during gastrointestinal digestion and host–microbiome interaction, rather than as passive carriers of single nutrients or microorganisms. This review synthesizes mechanistic, compositional, and clinical evidence on fermented foods as functional foods through three core scientific pillars: (i) the biological and matrix-related determinants of functionality, including microbial genotype and community ecology, enzymatic transformation, matrix restructuring, fermentation and post-fermentation processing, gastrointestinal digestion, and host phenotype; (ii) the principal fermentation-derived bioactive systems, including bioactive peptides, exopolysaccharides, organic acids, microbially synthesized vitamins, bioaccessible minerals, biotransformed phenolics, γ-aminobutyric acid and related amino acid derivatives, bacteriocins, bioactive lipids, and postbiotic components; and (iii) the mechanistic pathways linking these systems to immune, metabolic, endocrine, gastrointestinal, neuroimmune, and aging-related outcomes. Building on these foundations, the review further examines two translational dimensions: precision nutrition, with emphasis on interindividual variability, host–microbiome interactions, responder phenotypes, and product-specific human evidence; and next-generation functional fermented foods, integrating systems-level host–microbiome frameworks, multiomics, emerging predictive technologies, sustainability, safety, and regulatory translation. Microbial–epithelial–immune signaling, short-chain fatty acid receptor activation, regulatory T-cell modulation, intestinal barrier reinforcement, bile acid signaling, and selected fermentation-derived bioactive systems are supported by mechanistic evidence. Strong translational evidence is concentrated in well-characterized product–endpoint combinations, while broad metabolic, endocrine, neurocognitive, neurodegenerative, and healthy-aging claims are heterogeneous, limited, or mostly supported by preclinical and observational evidence. Poor strain-level and process characterization, varied product formulations, limited intervention periods, weak comparators, and extrapolation from isolated microbes or metabolites to whole fermented meals continue to hinder causal interpretation in the literature. Thus, future research should replace generic fermented food categories with reproducible product fingerprints integrating matrix composition, strain-resolved microbial identity, fermentation parameters, viable and non-viable fractions, metabolomic profiles, dose, and host characteristics. To determine which fermented products have clinically meaningful effects, in whom, through which mechanisms, and under what conditions, standardized controlled human interventions, multiomics with causal mediation approaches, precision nutrition frameworks, and integrated safety and regulatory evaluation are needed.

Aim: This study aimed to assess the correlation between quality of life, dietary literacy, and food choices among young adults. Material and Method: This cross-sectional research involved 522 young individuals aged 19 to 34. Face-to-face interviews and a questionnaire were used for collecting data. A sociodemographic characteristics form, the World Health Organization Quality of Life (QoL) Scale, the Food Choice Questionnaire (FCQ), and the e-Healthy Diet Literacy (e-HDL) Questionnaire were used to obtain data. Results: Of the study population, 50.20% were male and 49.80% were female. Participants had a mean age of 23.66 ± 3.40 years and a BMI of 23.08 ± 3.61 kg/m2. Males had a higher FCQ sensory appeal subdimension score than females, but there were no gender differences in total e-HDL and QoL scores. Overall e-HDL score, assessing, applying, and finding subscores correlated positively with FCQ weight management, ethical concerns, health, and natural content characteristics. The FCQ subdimension scores, overall QoL, and total e-HDL did not correlate significantly. Conclusion: QoL and e-HDL scores were comparable across genders; however, in terms of food choices, females emphasized health and ethical considerations, while males prioritized sensory attributes.

This study investigated the effects of conventional and modern drying methods on the total phenolic content, antioxidant activity, and phenolic compound composition of Trabzon persimmons (Diospyros kaki L.) fruits harvested from the same tree and at comparable maturity stages were subjected to sun drying, shade drying, oven drying, air-fryer drying, and microwave drying techniques, with raw samples serving as the control group. The total phenolic content was assessed via the Folin–Ciocalteu method, and the antioxidant capacity was evaluated using the ferric reducing antioxidant power (FRAP) and DPPH radical scavenging activity assays. The identification and quantification of phenolic compounds were conducted using the HPLC technique. The results indicated that the drying process produced statistically significant variations in the phenolic content and antioxidant capacity of Trabzon persimmons. The microwave drying technique resulted in highest total phenolic content and antioxidant activity, whereas both sun and shade drying procedures showed higher values than raw samples. The total phenolic content and antioxidant capacity of samples dried in an air fryer were found to be comparable to those of raw samples. The profile of phenolic compounds varied according to the drying process employed; certain compounds exhibited an increase with specific methods, while others were identified solely under particular conditions. Thus, it has been shown that drying techniques can have a significant impact on preserving and improving the functional properties of persimmons. Furthermore, we believe that microwave drying could be an effective alternative, particularly in terms of preserving bioactive compounds.

Food neophobia, defined as the reluctance to try unfamiliar foods, reduces dietary diversity and quality in young adults. University students, often subjec

Bladder cancer (BC) is a biologically heterogeneous tumor affected by genetic, metabolic, environmental, and lifestyle factors. Recent research indicates that nutrition can change the way urothelial cancer forms by affecting inflammation, oxidative stress, cellular energy, and the epigenome. It can also change the risk of BC and how well treatment works. Simultaneous progress in precision nutrition (PN) and nutriomic profiling—encompassing nutrigenomics, nutrigenetics, nutriepigenetics, metabolomics, and microbiome science—presents novel options to tailor dietary regimens beyond universal guidelines. In this review, we consolidate existing knowledge regarding the nutritional factors influencing BC, outline pertinent principles of PN for BC prevention and survival, and explore how urine proteomics and molecular subtyping facilitate the integration of PN into precision oncology. Our review examines the methodological, bioinformatic, biomarker, and clinical translation challenges that impede the implementation of PN in BC management; these challenges include the need for validated nutritional biomarkers with mechanistic endpoints, interoperable data platforms, and rigorously designed clinical trials. Finally, we emphasize future prospects for PN-guided medical nutrition therapy and dietary models during and after systemic treatment recovery. We propose research priorities that will facilitate the integration of PN-informed individualized dietary plans with medical and surgical approaches in BC treatment, aiming to decrease the costs associated with expensive or excessively aggressive treatment methods, thereby supporting long-term survival care. This review seeks to establish a conceptual framework for the integration of PN into BC management by delineating the opportunities and challenges, hence promoting hypothesis-driven research in a promising yet underexplored domain.

Aims: This study aimed to assess the relationship between Mediterranean-Dietary Approach to Stop Hypertension Intervention for Neurodegenerative Delay (MIND) diet score and indicators of glucose control and lipid metabolism in patients with type 2 diabetes mellitus. Methods: This cross-sectional study involved 459 patients diagnosed with type 2 diabetes mellitus aged 20-64 years. Patients with type 2 diabetes mellitus completed a general information form and anthropometric measures. The MIND diet scores obtained from the MIND diet components form. The biochemical parameters gathered from individuals over the last three months were documented. Results: The mean age and body mass index in the study population were 49.10±10.10 years and 30.62±5.48 kg/m2. Overall, the mean MIND diet score was 8.64±1.75, and 47.10% had high adherence to the MIND diet. A significant difference was found between HbA1c and fasting plasma glucose (FBG) in the MIND groups, as well as a substantial negative association identified among HbA1c, FBG, and MIND scores. Conclusions: This study emphasized the significant incidence of overweight and obesity among Turkish adults with T2DM. Higher adherence to the MIND diet is associated with better glycemic control. The MIND diet score is indicated by lower HbA1c and FBG levels, although there are no significant associations with other metabolic parameters.

Objective: This study aimed to evaluate the relationship between orthorexia nervosa, body dissatisfaction, health anxiety, and eating attitudes. Materials and methods: This cross-sectional study was conducted with 836 adults aged 18-65 years. The research data were collected with the help of a web-based survey form created by the researchers. The general characteristics and anthropometric measurements of the individuals were questioned. Orthorexic tendency (ORTO-11) scale, eating attitude (eating attitude test-26 [EAT-26]), health anxiety (health anxiety inventory) and body satisfaction (Stunkard figure rating scale) were evaluated with the help of scales. Results: The mean age of the individuals was 30.50 ± 11.70 years. 44.9% of the individuals had orthorexic tendency. 31.7% of individuals had disordered eating behavior and 33.3% of individuals were dissatisfied with their body size. When the factors that could affect the ORTO-11 scale score, EAT-26 score and health anxiety inventory score were evaluated with linear regression analysis, all models were statistically significant (respectively R2 = 0.173, p < 0.001, R2 = 0.211, p < 0.001; and R2 = 0.216, p < 0.001). It was determined that EAT-26 score had an effect on the ORTO-11 scale score. It was determined that body mass index, ORTO-11 scale score and health anxiety inventory score had an effect on the EAT-26 score. It was determined that gender, EAT-26 score and Stunkard figure rating scale score had an effect on the health anxiety inventory score (p < 0.05). Conclusion: It was determined that eating attitudes have a direct impact on the orthorexia nervosa and health anxiety affects eating attitudes. This study presents significant data that can guide future therapeutic research on enhancing individuals’ eating attitudes, and behaviors, addressing emerging health anxiety, managing perceived body image, and promoting long-term overall health.

Although numerous treatment modalities exist for Prostate Cancer (PCa) with a complex pathophysiology, a significant worldwide health concern for males, ea

This study aimed to examine the validity and reliability of the Chrono-Med Diet Score (CMDS) to assess adherence to the Mediterranean diet in Turkish adults. The methodological research conducted in Gümüşhane and Ordu from January to June 2024, including 592 individuals (62.3% women, 37.7% men, and the mean age 43.4 ± 10.6 years). Data were collected through face‒to‒face interview that contained socio-demographic characteristics, the CMDS, the Mediterranean Diet Adherence Screener (MEDAS), and 24-h dietary recall. Internal consistency reliability was assessed using Cronbach’s alpha coefficient, while repeatability was examined using the test–retest method. Construct validity was assessed by the MEDAS, and components of the adapted CMDS obtained from the 24-h dietary recall were analyzed using confirmatory factor analysis. The content validity was assessed by the Paired samples t-test and Wilcoxon test. The Bland–Altman test with 95% limits of agreement was used to evaluate the agreement between sum of CMDS. The results were statistically evaluated at a p < 0.05 significance level. The content validity index of CMDS was 0.87. The overall Turkish version of CMDS had acceptable internal consistency (Cronbach’s α = 0.853), thus indicating that the score was reliable. The Paired samples t test coefficients between each item and the overall questionnaire ranged from 0.234 to 1.000. A higher intake of olive oil and fish obtained from a 24-h dietary recall was associated with a higher CMDS quartile (p < 0.05). The MEDAS score was correlated with a higher CMDS quartile (p < 0.001). A moderate positive correlation was determined between total CMDS and MEDAS (r = 0.467; p < 0.001). Our assessments of the CMDS, consisting of 13 items, in Türkiye demonstrate that it is a viable and reliable instrument to measure adherence to the Mediterranean diet for the adult population. The CMDS is more accurate than other Mediterranean diet scores as it questions about the amount of physical activity and grain products, which helps determine each participant’s eating patterns and general health.