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    Bir gıda güvenliği ve sağlık sorunu: balık ve balık ürünleri kaynaklı alerjenler
    (İstanbul Aydın Üniversitesi, 2020) Tekiner, İsmail Hakkı; Ay, Murat; Mutlu, Hayrettin
    Gıda alerjisi, önemli bir gıda güvenliği ve halk sağlığı sorunudur. Gıda alerjenleri cilt ve sindirim sistemi rahatsızlıklarından başlayarak, anaflaktik şok gibi yaşamı ciddi şekilde riske atan alerjik reaksiyonlara kadar yol açmaktadır. İnsan beslenmesinde önemli yeri olan balık ve balık ürünleri, alerjik vakalardan sorumlu ß-parvalbumin maddeler gibi sağlık riskleri de taşımaktadır. Balık ve balık ürünleri, dünyada gıda kaynaklı alerjilerin neredeyse %95’inden sorumlu ilk sekiz besin maddesi arasındadır. Gıda Kodeksleri, balık ve balık ürünlerini alerjen bileşenler veya alerjen işlem yardımcıları olarak kabul etmekte ve ürün etiketinde belirtilmesini zorunlu tutmaktadır. Avrupa Alerji ve Klinik İmmünoloji Akademisi, balık ve balık ürünlerinde ß-Parvalbumin üst miktarını 0,1 mg/100 gr balık eti olarak vermektedir. Bu çalışmada, bir gıda güvenliği ve sağlık sorunu olan balık ve balık ürünleri kaynaklı alerjenler hakkında okuyucuya bilgi vermek amaçlanmıştır.
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    Determination of nutritional status of children with special needs: a pilot study
    (EDAM, 2021) Demirci, Ülkü; Korkmaz, Penbe Merve; Mutlu, Hayrettin
    Psychosocial and abnormal determinants in children and adolescents with special needs can be effective in feeding behavior. In children with special needs, the development of food selection or hypersensitivity observed very often. Studies made with these, children with Down syndrome being obese or overweight prevalence of approximately 33.5% - 43.5% rate, the prevalence of malnutrition in children with cerebral palsy is approximately 22.2% - 78.2% in the rates of children diagnosed with autism spectrum disorder and it has been observed that children are more prone to be obese or overweight when compared to children with normal development. The number of studies in this field in our country is limited due to a variety of factor. Thus eating behaviour of individuals with special needs is not yet fully understood. The aim of our study was to evaluate children with special needs with the Eating Behavior Scale in children. The study sample consisted of 47 boys and 16 girls, ages between 6 and 18, who were clinically and cytogenetically diagnosed with developmental disorders and their legal guardians. The sample covers 6 different diagnostic groups (Down Syndrome, Mental Retardation, Autism Spectrum Disorder, Prader Willi Syndrome, Mentel Syndrome, and Cerebral Palsy). Adaptation and validation of the Childhood Eating Behavior Questionnaire, used in our research, made by Yilmaz R, et al which gives the results of subscale score and total scale score. Our study was carried out at a private Integrated Physical Activity Center. Evaluation of research data is done with Spss 25. The height, weight, and age average of the research participants were by order (133,33 cm ± 18,9)(40,6kg ± 19,49) and (10,71yrs ± 3,319). Furthermore, the average Body Mass Index was (22,17 ± 7,01) which is not within the recommended BMI values for children. There was no significant difference between the total nutritional behavior scores(P=0,155)) when the Eating Behavior Scale sub-scores according to gender and special needs groups were examined, the boys diagnosed with Cerebral Palsy groups had significantly higher Emotional Undernourishment Subscores and Picky Eating subscores compared to other children. No significant difference was found in girls according to their eating subscore and specific requirement type. In children with special needs, adequate and balanced nutrition is one of the main factors that increase the quality of life and prevents the development of diseases. Eating behaviors may differ according to diagnosis. Especially in children with Cerebral Palsy, emotional undereating and food selectivity should be taken into consideration during the treatment period. Thus diet plans should be adjusted to provide more energy, balance metabolism, compensate for deficiencies and increase digestion. In addition, partial or total enteral/parenteral nutrition treatments should also be taken under consideration in case of malnutrition, poor/unsafe oral intake or elevated needs, to provide adequate growth and development.
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    Relationship of lectin proteins and health: studies on product development without lectin
    (North University Center Baia Mare, 2021) Öncel, Hasan Uğur; Toker, Duygu; Mutlu, Hayrettin; Tarlak, Fatih
    Foods that contain lectin protein prevent the body from reaching the required nutritional content, thus not completely benefit, when consumed. In the literature, it is reported that people with lectin sensitivity could have health problems. Among those are insulin resistance, obesity, leptin sensitivity, gastrointestinal system disorders due to various toxic effects. Germination, soaking, fermentation and cooking processes are important processes in reducing the amount of lectin in foods. In some studies, it has been reported that lectin-free diet shows improvement in autoimmune diseases. While there are many studies in the literature aimed at decreasing the lectin level, research on developing the lectin-free product is ongoing. The aim of our study was to develop alternative food and snack formulas free of lectin protein. Therefore, traditional cookies, pretzels and cakes were used as the basis as the commonly consumed snacks. In the formulas, instead of white flour, Almond and Coconut flour without lectin protein was used. The differences in perceptions between consuming lectin and non-lectin products were evaluated according to descriptive statistics methods. In conclusion, a significant difference was found between perception of the lectin-free snacks and the lectin-containing snacks. When examined according to gender with regards to the taste and interest; while women were more interested in gluten-free and lectin-free products than men, p <0.05), there was no difference in flavor scores (p> 0.05).