Gizem Aytekin Şahin

Makale/Derleme | 2022 | Life Sciences306 ( 2022 ) , pp.1 - 15

This study aimed to measure total aflatoxin (AF) (AFB1, AFB2, AFG1, and AFG2) and ochratoxin A (OTA) levels in dried fruit samples and to evaluate the potential dietary exposure and cancer risk to these mycotoxins in Kayseri/Türkiye. Dried fruit samples were collected between April–May 2021. A total of 11 dried grapes and apricot samples, 7 dried fig and plum samples were collected. Total aflatoxins and OTA in dried fruits were determined by ELISA method. Then, the margin of exposure (MOE) and cancer risk were calculated. Total AF was detected in dried fruit samples between 42.86%, and 100%. Between 18.18% and 57.14% of samples exce . . .eded the European Commission (EC) limits for total AF. Moreover, OTA was detected in all samples. Between 71.43% and 100% of samples exceeded the EC limits for OTA. Cancer risk due to OTA exposure was higher than total AF and it was determined that OTA exposure could pose a risk for public health (MOE Daha fazlası Daha az

Gizem Aytekin Şahin

Makale/Derleme | 2023 | British Food Journal125 ( 3 ) , pp.1054 - 1066

Purpose There are many studies investigating people’s eating habits during the COVID-19 period, and people have been encouraged to eat healthier. Healthy nutrition is made possible by making healthy food choices and food labels are one of the tools that help consumers make healthy food choices. Therefore, the primary aim of this study was to evaluate the impact of the COVID-19 pandemic on consumers’ food label reading behaviours and their level of trust in food labels. Design/methodology/approach This cross-sectional study was conducted on 1,012 adults aged 18–65 years from seven different regions of Turkey. Participants’ food label . . . reading behaviours and their trust in food label information were assessed using an online questionnaire, and COVID-19 fear scores were determined using the fear of COVID-19 scale (FCV-19S). Findings Although not statistically significant, participants’ rate of reading food labels increased during the pandemic (65.6% vs 68.7%, p = 0.078). On the contrary, trust in label information decreased significantly (52.1% vs 43.9%, p < 0.001). In addition, increased COVID-19 fear was associated with an increased rate of food label reading and decreased trust in the label information (p < 0.001). Research limitations/implications Because of the study’s cross-sectional nature, the authors cannot provide a causal link between COVID-19 fear and food label reading behaviours and trust in food label information. However, it is difficult to investigate this causal link due to difficulties in studies of consumer behaviour and food choice (e.g. multifactorial effects and complexity). Second, because the present study’s findings were based on self-report data, there may be a risk of resource bias. Nevertheless, the authors think that this study will shed light on future studies as it is the first time that the COVID-19 pandemic has investigated consumers’ food label reading habits and their trust in food labels. Practical implications Considering the pandemic as an opportunity to change consumer behaviour, it may be useful to provide food label reading education to consumers, especially during this period. In addition, the information given on the label should be clear and understandable for a better understanding of the food label information. Furthermore, it may be beneficial to conduct food inspections more frequently and share the results with the public to increase consumers’ trust in food labels. Moreover, as the food system shifts towards a “new normal”, it is critical for policymakers to understand the changes in consumer perceptions, preferences and trust in foods. Originality/value COVID-19 fear affected consumers’ food label reading behaviours. As far as the authors know, there is no study about the effects of COVID-19 on consumers’ food label reading behaviours Daha fazlası Daha az

Gizem Aytekin Şahin

Makale/Derleme | 2019 | Turkiye Klinikleri J Health Sci.4 ( 3 ) , pp.348 - 357

Otizm spektrum bozukluğu (OSB), günümüzde oldukça yaygın görülen nörogelişimsel bir hastalıktır. Genetik, biyolojik ve çevresel faktörlerin hastalık gelişiminde rolü olduğu düşünülmektedir. Yapılan çalışmalar, çevresel kirleticilere maruziyetin genetik duyarlılığı olan bireylerde nörogelişimsel bozukluk riskinin artmasında rol oynayabileceğini göstermiştir. Endokrin bozucu bileşikler, bu çevresel kirleticilerin önemli bir bölümünü oluşturmaktadır. Endokrin bozucular kısaca, “Vücutta görev yapan hormonların metabolizmasını etkileyen kimyasal maddeler” olarak tanımlanmıştır. Özellikle cıva, kurşun, bisfenol A, fitalatlar gibi çevresel . . . toksik maddelere maruz kalmanın OSB riskinin artışı ile ilişkili olabileceği ileri sürülmektedir. Özellikle prenatal ve perinatal dönemdeki maruziyetin ciddi risk oluşturduğu öne sürülmüştür. Bu çalışmada, literatürde OSB gelişim riski ile ilişkilendirilmiş endokrin bozuculardan bisfenol A, fitalatlar, dioksinler, poliklorlu bifeniller ve ağır metallerin OSB gelişimindeki potansiyel rollerinin tartışılması amaçlanmıştır Daha fazlası Daha az

Gizem Aytekin Şahin

Bildiri | 2023 | 2. Uluslararası Geleneksel Gıdalar ve Sürdürülebilir Beslenme Sempozyumu , pp.4 - 5

Aytekin Şahin G. Yöresel Kayseri yemeklerinin enerji ve besin ögesi içerikleri ile diyet kalitelerinin değerlendirilmesi. 2. Uluslararası Geleneksel Gıdalar ve Sürdürülebilir Beslenme Sempozyumu, Mersin/Türkiye, 5-6 Ekim 2023, ss. 4-5

Yusuf AYKEMAT | Gizem Aytekin Şahin | Merve KİP | Neriman İNANÇ

Bildiri | 2023 | 5 TH WORLD CONFERENCE ON SUSTAINABLE LIFE SCIENCES , pp.43 - 43

ABSTRACT Objective: Advancements in culinary technologies continually introduce new cooking methods, adapting to the evolving lifestyles of modern society. Notably, air frying has gained popularity in recent years due to the widespread use of home-based airfryer devices. This method of food preparation presents itself as a novel and environmentally favorable cooking instrument, as it mitigates the generation of oil waste and, in comparison, reduces both cooking durations and energy consumption, particularly in terms of electricity and fossil fuels while due to its cooking nature, it may also carry the risk of creating various carcin . . .ogens in foods. This research study involved the assessment of acrylamide -a chemical compound, forms under specific culinary conditions- levels in different potato varieties subjected to three distinct cooking methods: conventional oven baking, deep-frying, and air frying. Methods: In this study, measurements were made on two forms of normal potatoes (Solanum tuberosum) (peeled, cut and prepared for research and ready-frozen), as well as purple potatoes (Dioscorea alata) and sweet potatoes (Ipomoea batatas), for the purpose of making fried fries. Acrylamide levels were determined using a fixed cooking protocol across all three cooking methods for all potato samples. The analytical method for acrylamide measurement involved adapting the technique developed by İnce K.O et al. in 2009 to contemporary laboratory conditions and subsequent analysis using UV-Vis spectroscopy, as advanced by Chong et al. in 2019. Each potato variety underwent three measurements, with results expressed as mean and standard deviation. Using the calibration measurements drawn from the acrylamide standard, the acrylamide contents of the samples were calculated as mcg/kg by making the necessary conversions based on the absorbance readings at 420 nm. Results: The findings of this study revealed that While deep-frying produced the highest acrylamide levels for sweet potatoes and purple potatoes ( Daha fazlası Daha az

Gizem Aytekin Şahin | Neşe KAYA

Makale/Derleme | 2020 | Beslenme ve Diyet Dergisi48 ( 1 ) , pp.10 - 19

Amaç: Bu çalışmada, diyetisyen tarafından verilen kapsamlı bir tamamlayıcı beslenme eğitiminin annelerin bilgi düzeyi ve tamamlayıcı beslenme uygulamaları üzerine etkisinin değerlendirilmesi amaçlanmıştır. Bireyler ve Yöntem: Araştırmaya henüz tamamlayıcı beslenmeye başlamamış 3-5 aylık bebeği olan 83 anne dahil edilmiştir. Katılımcılar eğitim grubu (n=42 anne ve bebek) ve kontrol grubu (n=41 anne ve bebek) olmak üzere iki gruba ayrılmıştır. Verilerin toplanmasında sosyo-demografik özellikler ve tamamlayıcı beslenme konusundaki bilgi düzeyine yönelik soruları içeren anket formu kullanılmıştır. Eğitim grubundaki annelere ilk görüşmed . . .e tamamlayıcı beslenme hakkında bilgisayar destekli bir eğitim ve bilgilendirici bir kitapçık verilmiştir. Kontrol grubundaki anneler ise rutin poliklinik izlemlerinde bilgilendirilmiş ve poliklinikte kullanılmakta olan broşür verilmiştir. Anneler tamamlayıcı beslenmeye başladıklarında yapılan 2. görüşmede annelerin tamamlayıcı beslenmeye başlama nedenleri ve bebeklerine ilk olarak verdikleri tamamlayıcı besinler sorgulanmıştır. Tamamlayıcı beslenmeye başladıktan 3 ay sonra yapılan 3. görüşmede ise tamamlayıcı beslenme bilgi düzeyine yönelik sorular tekrarlanmıştır. Bulgular: Eğitim grubundaki annelerin tamamlayıcı beslenme bilgi düzeyi puanlarının kontrol grubundan daha yüksek olduğu saptanmıştır (eğitim: 20.0, kontrol: 14.0 puan, Daha fazlası Daha az

Gizem Aytekin Şahin | Yusuf AYKEMAT | Ayşegül Tuğba YILDIZ | Neriman İNANÇ

Makale/Derleme | 2024 | Toxicon2024 ( 237 ) , pp.1 - 6

This study aimed to measure total aflatoxin (AF) (AFB1, AFB2, AFG1, and AFG2) and ochratoxin A (OTA) levels in dried fruit samples and to evaluate the potential dietary exposure and cancer risk to these mycotoxins in Kayseri/Türkiye. Dried fruit samples were collected between April–May 2021. A total of 11 dried grapes and apricot samples, 7 dried fig and plum samples were collected. Total aflatoxins and OTA in dried fruits were determined by ELISA method. Then, the margin of exposure (MOE) and cancer risk were calculated. Total AF was detected in dried fruit samples between 42.86%, and 100%. Between 18.18% and 57.14% of samples exce . . .eded the European Commission (EC) limits for total AF. Moreover, OTA was detected in all samples. Between 71.43% and 100% of samples exceeded the EC limits for OTA. Cancer risk due to OTA exposure was higher than total AF and it was determined that OTA exposure could pose a risk for public health (MOE Daha fazlası Daha az

Gizem Aytekin Şahin | Neriman İNANÇ

Makale/Derleme | 2020 | Beslenme Ve Diyet Dergisi48 ( 1 ) , pp.31 - 42

Amaç: Artmış diyet kalitesi, Tip 1 Diabetes Mellitus’ta (T1DM) iyi bir metabolik kontrol ve azalmış komplikasyon riski ile ilişkili olabilirken, günümüzde sıkça tüketilen Batı tarzı diyetlerin düşük diyet kalitesi ve yüksek diyet asit yüküne sahip olduğu gösterilmiştir. Bu araştırmada, T1DM’li çocuk ve adölesanların diyet kalitesi ve asit yükünün saptanması ve bu parametrelerin metabolik kontrol ile ilişkisinin değerlendirilmesi amaçlanmıştır. Bireyler ve Yöntem: Araştırmaya, 8-18 yaş arasında 75 T1DM’li ve 88 sağlıklı birey dahil edilmiş ve tüm katılımcıların antropometrik ölçümleri yapılmıştır. Diyet kalitesinin ve asit yükünün sa . . .ptanabilmesi için 24 saatlik geriye dönük besin tüketim kaydı alınmıştır. Diyet kalitesi, Sağlıklı Yeme İndeksi (SYİ)-2015 ve Türkiye Beslenme Rehberi’ne (TÜBER) göre revize edilen SYİ-2015 ile değerlendirilmiştir. Diyet asit yükünün tahmini ise potansiyel renal asit yükü (PRAL) değeri ve net endojen asit üretimi (NEAP) skoru hesaplanarak yapılmıştır. Metabolik kontrolün göstergesi olarak, son ölçülen HbA1c değerleri kaydedilmiştir. Bulgular: Araştırma sonucunda, T1DM’li grubun diyet kalitesi (SYİ-2015: 50.5±10.2, TÜBER’e göre SYİ-2015: 45.5±9.6) sağlıklı gruptan (SYİ-2015: 43.9±10.7, TÜBER’e göre SYİ-2015: 37.8±10.9) daha yüksek ve diyet asit yükleri daha düşük (diyabetlilerde PRAL: -3.5±20.4, NEAP: 39.3±16.4; sağlıklı PRAL: 9.8±15.0, NEAP: 55.9±21.6 mEq/gün) bulunmuştur ( Daha fazlası Daha az

Gizem Aytekin Şahin

Makale/Derleme | 2023 | Food Science & Nutrition11 ( 10 ) , pp.5898 - 5907

The aim of this study is to investigate the relationship between food and cooking skills and healthy eating attitudes in college students. The demographic characteristics, anthropometric measurements, nutritional habits, attitudes toward healthy eating, and cooking and food preparation skills were questioned. 16.2% of the students have moderate, 63.5% high, and 20.3% ideally high attitudes toward healthy eating. While a positive and significant correlation was found between the total score and sub-factor scores of the “Cooking Skills and Food Skills” scale and the total score of the “Attitude Scale for Healthy Nutrition”; a negative . . . statistically significant correlation was found between the total score and sub-factor scores of the “Cooking Skills and Food Skills” scale and the frequency of consumption of fast-food, processed meat products, packaged foods, and bread types (p Daha fazlası Daha az

Gizem Aytekin Şahin

Makale/Derleme | 2021 | Revista de Nutrição34 ( 2021 ) , pp.1 - 11

Objective The natural probiotic kefir is fermented milk, and may have effects on satiety and voluntary energy intake. This randomized crossover trial aimed to determine whether kefir, consumed with low- or high-glycemic index meals, affects appetite and subsequent food intake. Methods Twenty four healthy females aged 21-24 years, were recruited from Erciyes University and the surrounding community. The participants were submitted to three different breakfasts: a low glycemic index accompanied by milk, a low glycemic index with kefir, and a high glycemic index with kefir, with a 1-week washout period between meals. At 0, 15, 30, 60, . . .90, 120, 150, and 180 minutes after the meal, appetite ratings were measured by the visual analog scale, and then ad libitum lunch was served. Results No differences in appetite scores and voluntary energy intake were detected between the test meals. Furthermore, palatability ratings were similar between test meals, except for the higher score of high glycemic index kefir for overall palatability. Conclusion This study demonstrated that adding kefir to a high glycemic index meal may prevent increases in appetite and food intake, resulting in postprandial responses similar to those of a low glycemic index meal. These findings might enable the development of novel dietary strategies based on appetite regulation to treat or prevent obesity, particularly for Western societies. This trial was registered at ClinicalTrials.gov under the process NCT03636217 Daha fazlası Daha az

Gizem Aytekin Şahin

Makale/Derleme | 2020 | Turkiye Klinikleri Journal of Health Sciences5 ( 1 ) , pp.135 - 144

ÖZET Sistolik kan basıncının 140 mmHg ve diyastolik kan basıncının 90 mmHg üzerinde olması olarak tanımlanan hipertansiyon, Türkiye’de önemli bir halk sağlığı problemidir. Hipertansiyonun önlenmesinde beslenme alışkanlıkları büyük önem taşımaktadır. Polifenollerden zengin çay, şarap, üzüm, kakao, zeytinyağı, soya gibi yiyecek ve içeceklerin diyette düzenli olarak tüketilmesinin kardiyovasküler sistem üzerinde koruyucu etkileri olduğu düşünülmektedir. Bu koruyucu etkiler; süperoksit anyon temizleme ve vasküler oksidatif stresi azaltma gibi fonksiyonları ile ilişkilendirilmektedir. Bu çalışmada, polifenollerden zengin besinlerin kan b . . .asıncı üzerine etkileri özetlenmiştir. ABS TRACT Hypertension, defined as systolic blood pressure ≥140 mmHg and diastolic blood pressure ≥90 mmHg, is an important public health problem in Turkey. Nutritional habits have a great importance in the prevention of hypertension. It is thought that regular consumption of foods and beverages such as tea, wine, grapes, cocoa, olive oil and soy, rich in polyphenols, have protective effects on the cardiovascular system. These protective effects have been associated with functions such as superoxide anion scavenging and vascular oxidative stress reduction. In this review, the effects of foods rich in polyphenols on blood pressure are summarized. Daha fazlası Daha az

Gizem Aytekin Şahin

Kitap Bölümü | 2023 | Afet Sonrası Acil Beslenme İhtiyaçları ve Koordinasyon Panel ve Çalıştayı: Sonuç Raporu , pp.1 - 10

Oğuz Ş, Güneş Şahin G, Navruz Varlı S, Baygut H, Aytekin Şahin G, Aydoğdu C. Mutfak Alt Yapı ve Donanım Çalışmaları. İçinde: Afet Sonrası Acil Beslenme İhtiyaçları ve Koordinasyon Panel ve Çalıştayı: Sonuç Raporu (Ed. Rukiye Yalap). Kapadokya Üniversitesi Yayınları, 2023.