Aflatoxins in foodstuffs: occurrence and risk assessment in Turkey

This study aims to determine dietary exposure to aflatoxin B1 (AFB1) and the sum of aflatoxins (AFT) for the Turkish population and assess the risks to human health related to aflatoxins. A total of 1473 results on five main food categories commercialised in Turkey in 2002–2019 were used in the risk assessment. In the adult […]

The effects of foods on LDL cholesterol levels: A systematic review of the accumulated evidence from systematic reviews and meta-analyses of randomized controlled trials

Aims: To systematically evaluate the evidence regarding the effects of foods on LDL cholesterol levels and to compare the findings with current guidelines.   Data Synthesis: From inception through June 2019, we searched PubMed, Cochrane Database of Systematic Reviews, and Cochrane Central Register of Controlled Trials for guidelines, systematic reviews, and RCTs (for coffee intake […]

A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties

Macadamia nuts have high nutritional value and positive health attributes. Changes to the composition and availability of these compounds during roasting contribute to product quality. In this study, changes to the chemical composition of lipids (fatty acids, triglycerides, and free fatty acids) and other phytochemicals were analyzed, and a sensory evaluation was carried out of […]

Fatty Acids, Tocopherol and Phenolic Contents of Organic and Conventional Grown Hazelnuts

The aim of this study was to determine the total phenolic content and antioxidant activity as well as fatty acids and tocopherol compositions of organic and conventionally grown hazelnut (Corylus avellana). Organic hazelnuts were found to be richer in terms of palmitoleic acid (P˂ 0.05). The production method did not influence other parameters, but the […]

Nutrition-based interventions for mood disorders.

Introduction: ‘Nutritional Psychiatry’ is an emerging area of research that has great potential as an adjunctive tool for the prevention and treatment of diverse neuropsychiatric disorders. Several nutrition-related aspects, such as obesity, dietary patterns, gut microbiome composition and gut permeability, bioactive food compounds, and nutrients can influence pathways implicated in the pathophysiology of mood disorders. […]

Food Allergy History and Reaction to Propofol Administration in a Large Pediatric Population

Background: Anaphylaxis to propofol is rare, however providers face a clinical quandary as medication warnings still exist regarding propofol administration to egg-, soy-, and peanut-allergic patients. Aims: The primary aim evaluated the rate of allergic reactions during propofol-containing anesthesia in patients listed allergic to egg, soy, or peanut compared to non-allergic patients who received propofol. The secondary […]

Macadamia nut allergy in children: clinical features and cross-reactivity with walnut

Macadamia nuts, the seeds of Macadamia tetraphylla or Macadamia integrifolia of family Proteaceae, are a familiar food item. Previous case reports of macadamia nut allergy demonstrated the possibility of false negative IgE antibody test results and cross-reactivity of macadamia nut with hazelnut. However, the clinical features of childhood macadamia nut allergy and the cross-reactivity of […]