Purpose This study aims to determine the relationship between body mass index (BMI) and Global Registry of Acute Coronary Events (GRACE) risk score in patients diagnosed with acute coronary syndrome (ACS) and to evaluate the results in this context. Design/methodology/approach This was a prospective cohort study of ACS patients admitted to a cardiac care unit in high specialization hospital's cardiology service. The study included 140 men aged >35 years who were diagnosed with ACS. Findings The mean age of the individuals participating in the study was 61.4 ± 10.9 years old. The mean BMI of the individuals was 25.3 ± 6.6 kg/m2, and the mean value of the waist/hip ratio was 0.85 ± 0.01. Individuals were divided into four quarters according to the GRACE score. It was determined that individuals with the highest GRACE score were very underweight or morbidly obese according to their BMI values (p = 0.04). Originality/value It has been observed that there is a U-shaped relationship between the GRACE score and the BMI in individuals diagnosed with ACS. The risk of death of ACS patients with very high or very low BMI values was found to be close to each other. Although there is a relationship between BMI and GRACE score, it is concluded that it is insufficient to determine the risk in coronary disease alone, and body fat distribution should be examined together with BMI.

Objectives: The aim of this study was to evaluate university students' attitudes toward sustainable nutrition, their level of knowledge in this area, and the associations between these variables and food preferences. Methods: This study was conducted with university students between the ages of 19-45. The study data were collected between May 2022 and July. In the study, the Scale of sustainable nutrition knowledge was used for the sustainable nutrition knowledge level of individuals. The food choice scale was used to determine the food preference and the Sustainable and Healthy Eating Behaviors scale was used to determine the health food choice preference. Results: The study involved 467 participants, and female made up 64.67% of the study's participants. The mean age of the group was 23.21 ± 6.13 years. Knowledge of sustainable nutrition increases by 1.365 for every 0.821 increase in educational level. The sustainable nutrition knowledge score increased by 1.529 points, the scale score for sustainable and healthy eating behaviors increased by 0.651 points, and the monthly income to the model increased by 1.611 times for every 1.109 unit (p = 0.005). Conclusions: Our survey shows that most college students believe eating sustainably is important. As people's education and knowledge about sustainable nutrition rise, so do their healthy eating habits. Expand sustainable nutrition education, add it to the curriculum, and create nutrition guides to promote this novel concept in our country.

Purpose: Oxidative stress increases in uremic conditions such as kidney failure and during hemodialysis. In this study, it was aimed to examine the relationship between the total antioxidant capacity of the diet and the serum oxidative stress (sOSI) index in hemodialysis patients. Materials and Methods: In this study conducted with 82 individuals (41 patients and 41 controls). Demographic characteristics and anthropometric measurements of the individuals were taken by researchers. In order to determine the nutritional status of the individuals, 3-day food consumption records were taken and the total antioxidant capacity of the diet was calculated. Results: The mean age of the individuals participating in the study was found to be 54.01±2.24 years. Hemodialysis treatment mean for 4.8±3.12 years. While 41.46% of hemodialysis patients were moderately malnourished. Dietary Oxygen Radical Absorption Capacity (dORAC) (μmol) measurement result was found to be 2415.3±1073.45, 5468.4±2393.85 in the hemodialysis and control groups, respectively. In the multiple logistic regression analysis performed, the decrease in body mass index (OR 2.21 95% CI 1.050-2.317) and triceps skinfold thickness values (OR 3.22 95% CI 1.722-4.001) in hemodialysis patients led to an increase in the sOSI value. It has been observed that when dietary protein (OR 1.23 95% CI 1.003-3.189), vitamin C (OR 2.88 95% CI 1.004-3.106) and dTAC (OR 2.04 95% CI 1.967-2.001) increase, the sOSI value decreases in hemodialysis patients. Conclusion: There is a positive relationship between diet total antioxidant capacity and serum antioxidant level, and it was determined that the dietary antioxidant capacity of hemodialysis patients was significantly lower than that of healthy individuals. According to the results of the study, it is recommended to monitor the food consumption status of hemodialysis patients in order to increase the dietary antioxidant capacity.

No abstract

Amaç: Proteinlerin besin kaynağından dolayı tokluk üzerine etkileri de farklı olabilmektedir. Bu çalışmada iki farklı protein kaynaklı kahvaltının tokluk belirteçleri, serum insülin ve glikoz üzerine etkisini incelemek amaçlandı. Yöntem: Bu çalışma 18-45 yaş arası 31 sağlıklı birey ile randomize çapraz geçişli olarak yürütüldü. Çalışmada farklı protein kaynağına sahip iki farklı kahvaltı bireylere sunuldu. Kahvaltılar bitkisel ve hayvansal kaynaklı besinlerden oluşturuldu. Bireylere kahvaltı sonrasında tokluk durumunu ölçmeyi amaçlayan VAS skalası 30 dakikalık aralıklar ile uygulandı. Bireylerden kahvaltılar sonrası serum insülin ve glikoz seviyesinin ölçümü için 30 dakika aralıklar ile kan numunesi alındı. Bireylerin kahvaltı sonrası ad libitium beslenme ile enerji alım miktarları BEBİS programı ile saptandı ve karşılaştırıldı. Bulgular: İki farklı kahvaltı sonrası bireylerin kombine tokluk skorları arasında 30.,60.,90. ve 210. dakikalardaki farklılıklar istatiksel olarak anlamlı bulundu (p