Person: GÜNEŞ BAYIR, AYŞE
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Publication Metadata only Evaluation of Some Physical and Chemical Parameters of Commercial Honey Samples from Istanbul Bazaars(2021-02-26T00:00:00Z) Selçuk, Tuğbanur; Köse, Nesrin; Güneş Bayır, Ayşe; Özkan, Bilge; Karakaş, İrem; Turgay, Feyzanur; Öztürk, Nezire; Sevinç, Tülay; BİLGİN, MEHMET GÜLTEKİN; GÜNEŞ BAYIR, AYŞEPublication Metadata only Evaluation of Physico-chemical Properties According to TS 1331 of Butters Sold in Istanbul, Turkey(2022-04-01T00:00:00Z) Özkan, Bilge; Bilgin, Mehmet Gültekin; İtmez, Murat; Atacan, Berkay; Yavuz, Buğra; Yormaz, Halil İbrahim; GÜNEŞ BAYIR, AYŞE; BİLGİN, MEHMET GÜLTEKİNPublication Metadata only Determining the Amount of Iodine in Edible Salts Obtained from Markets and District Bazaars in İstanbul(2022-08-01T00:00:00Z) Bilgin, Mehmet Gültekin; Güneş Bayır, Ayşe; Özkan , Bilge; BİLGİN, MEHMET GÜLTEKİN; GÜNEŞ BAYIR, AYŞEPublication Metadata only BİREYLERİN GIDA KATKI MADDELERİ VE ETKİLERİ KONUSUNDA BİLGİ VE FARKINDALIK DURUMLARININ DEĞERLENDİRİLMESİ(2022-08-01T00:00:00Z) Bilgin, Mehmet Gültekin; Güneş Bayır, Ayşe; Türk, Saliha Nur; Ucaş, İlknur; Özkan, Bilge; BİLGİN, MEHMET GÜLTEKİN; GÜNEŞ BAYIR, AYŞEThe development of technology has made it necessary to use food additives in the production and consumption stages of foods. On the other hand, the continuous consumption of foods containing food additives and the emergence of health problems have also been a matter of public health. This study was carried out in order to evaluate the awareness of consumers about food additives and their effects and to form a resource for future studies. The research population consists of patients and their relatives who came to Bezmialem Vakif University hospitals and polyclinics between October 2019 and February 2020. The data of the study were collected by the researchers by face-to-face survey method, when the knowledge levels of the food additives groups of the 164 participants who answered the survey questions were examined, it was revealed that the groups that the participants knew or heard the most were sweeteners, colorants and stabilizers, respectively. The participants were asked whether they had sufficient information about food additives, and it was seen that the participants who thought that they did not have enough information gave the answer of insufficient education and public relations as the most important reason. It was determined that more than half of the participants did not have knowledge about E codes, and while the most important subject about food additives was the purpose of use of food additives, it was expressed as easy and accurate labeling expected from the state. Participants were asked to rate the food additives between 1 and 10 according to their health status, and it was determined that women gave significantly lower scores than men. In addition, it was determined that the participants were hesitant to distinguish food additives from other components when looking at the nutritional label. As a result; participants had moderate knowledge about food additives; It was seen that the lack of education and communication negatively affected their awareness about food additives. The lack of education and communication negatively affected their awareness about food additives. In this context, consumers should be made aware of the food additives they are exposed to. It is very important for the consumer to know the names, E codes, purposes of use, harms, benefits, safe use doses of food additives and to distinguish food additives on food labels.Publication Metadata only Investigation of Consumer’s Awareness Status on Food Additives(2021-02-26T00:00:00Z) Uçaş, İlknur; Bilgin, Mehmet Gültekin; Güneş Bayır, Ayşe; Türk, Saliha Nur; Özkan, Bilge; BİLGİN, MEHMET GÜLTEKİN; GÜNEŞ BAYIR, AYŞEPublication Metadata only İklim Destekli Beslenmede Bitki Bazlı Diyetler ve Sağlık Üzerine Etkileri(2022-09-01T00:00:00Z) Kıyak, Büşra; Güneş Bayır, Ayşe; GÜNEŞ BAYIR, AYŞEHer gün daha derinden etkilenilen küresel iklim krizi, sonuçlarıyla ekosistemleri ve insan hayatını tesiri altına alarak dünya genelinde büyük bir sorun haline gelmiştir. İklim krizinin en somut başlangıcı sanayi devrimi olarak görülürken nüfus artışına eşlik eden makineleşme bu soruna üstel olarak katkıda bulunur. Sektörler arası bir sorun olan iklim krizinde en büyük paylardan birine de gıda sistemi sahiptir. Olumsuz çevresel etkileri olan gıda sistemi, özellikle sera gazları emisyonu (GHGE), su gereksinimi ve arazı kullanımı açısından dünyadaki en önemli sektörlerden biridir. Diyetleri destekleyen besin zincirleri, çevresel sorunlarla bağlantılıdır. Artan dünya nüfusuna yeterli ve dengeli bir beslenme düzeni sağlanırken çevrenin yük kapasitesini aşmamak için diyetlerin çevresel zararını göz önünde bulundurmak zorunlu bir gereksinimdir. Diyet ve tüketim alanındaki gelişmeler, örneğin et, yumurta, süt gibi hayvansal ürünlerin sebze ağırlıklı beslenmeye göre daha çok tercih edilmesi karbon salınımını kat be kat arttırır. Protein alımının, üretimi ve işlenişi sonucu metan gazı (CH4) emisyonuna sebep olan hayvancılık sektörü yerine kuru baklagil ve tahıllardan karşılanması halinde sera gazı emisyonunda ortalama 5 milyar tonluk gibi büyük bir fark yaratır. Gıda tüketimi ve sürdürülebilirlikleri değerlendirilerek alternatif bitki bazlı diyet kalıpları oluşturulmuştur. Bitki bazlı diyet kalıpları; vücudu optimize eden biyoaktif bileşen, makro ve mikro besin içeriğinden dolayı olumlu sağlık etkileriyle ilişkilendirilmiştir. Daha önce yapılan çalışmalar bitki bazlı diyetlerin glisemik kontrol, kan lipid seviyesi kontrolü, diyabet, hipertansiyon, bazı kanser türleri, crohn hastalığı ve kalp hastalıkları gibi sağlık sorunları için etkili bir ilaçsız tedavi şekli olduğunu göstermiştir. Bu derleme makalede insan ayak izi ve diyet seçimleri arasındaki ilişki ele alınarak, bitki bazlı diyetlerin çevre sağlığının yan sıra insan sağlığına da olumlu yöndeki etkileri incelenmiştir.Publication Metadata only Impact of Nutrition Course on Lifestyle Behaviors of Students from Different Departments of the Faculty of Health Sciences in Turkey(2021-02-01T00:00:00Z) Güneş Bayır, Ayşe; Güçlü, Duygu; Güney, Merve; Alban, Zeynep Hüdanur; GÜNEŞ BAYIR, AYŞE; GÜÇLÜ, DUYGUPublication Metadata only Koruyucu Gıda Katkı Maddeleri ve Sağlığa Etkisi(2022-09-01T00:00:00Z) Ünlü, Damla; Güneş Bayır, Ayşe; GÜNEŞ BAYIR, AYŞEGünümüzde işlenmiş ve paketli gıdaların üretiminin artışıyla koruyucu gıda katkı maddelerinin kullanımı oldukça hız kazanmıştır. Bu maddelerin gıdalara katılmasıyla besinlerin mikrobiyal bozulmasına karşı korunması ve raf ömrünün uzatılması, aynı zamanda besinlerin doğal renginin ve aromasının da koruması amaçlanmaktadırlar. Her ülke koruyucu gıda katkı maddesi katılabilecek gıdaları ve katkı maddesinin dozunu kendi şartları doğrultusunda düzenlemektedir. Koruyucu gıda katkı maddelerinin önerilen limit değerlerin üzerinde kullanılmasıyla ödem, kronik ürtiker atopik dermatit, kızarıklıklar, karın ağrısı, diyare, hipotansiyon, astım ve anafilaktik reaksiyonlar, hiperaktivite, deride döküntü ve kaşıntıyla sonuçlanan alerjik etkiler görülebilmektedir. Bu çalışmada, koruyucu gıda katkı maddelerinin insan sağlığı üzerindeki etkileri tüketiciyi ve toplumu bilinçlendirmek amacıyla bilimsel çalışmalardan derlenmiştir.Publication Metadata only Sağlık Bilimlerinde Araştırma ve Değerlendirmeler(2021-05-01T00:00:00Z) Özer, Sema Nur; Gökyar, Nurevşan; Ersarı, Tülay; Güneş Bayır, Ayşe; GÜNEŞ BAYIR, AYŞEPublication Metadata only Anti-Inflammatory and Antioxidant Effects of Carvacrol on N-Methyl-N′-Nitro-N-Nitrosoguanidine (MNNG) Induced Gastric Carcinogenesis in Wistar Rats(2022-07-01T00:00:00Z) Güneş Bayır, Ayşe; Guler, Eray Metin; Bilgin, Mehmet Gultekin; Ergun, Ilyas Samet; Kocyigit, Abdurrahim; Dadak, Agnes; GÜNEŞ BAYIR, AYŞE; KOÇYİĞİT, ABDÜRRAHİMCarvacrol is a dietary polyphenol from Lamiaceae plants that has been shown to possess a wide range of biological activities including antioxidant and antitumor effects. This study aimed to investigate its anti-inflammatory and antioxidant effects on N-methyl-N′-nitro-N-nitrosoguanidine (MNNG) induced gastric carcinogenesis in Wistar rats. Forty-nine rats were randomly assigned to four treatment and three control groups. Over 60 days, MNNG (200 mg/kg BW) was orally applied to animals of groups 1–5 while the rats in groups 2–5 also received different doses of carvacrol (10, 25, 50, and 100 mg/kg BW, respectively) until the end of the experiment. Group 6 rats were treated with 100 mg/kg BW carvacrol and no MNNG whereas group 7 was the control group without any treatment. After the euthanasia of all rats, the inflammatory cytokines and oxidative stress parameters were assessed in the blood and tissues. The expression of caspase 9, Bax, and Bcl-2 proteins in the stomach tissues were investigated through histopathological examinations. Statistically significant differences were observed in the body weight, oxidative stress, and inflammation parameters of groups 1 to 6 compared to group 7 (p ≤ 0.001). Animals in MNNG groups 2 and 3 treated with the low dose carvacrol (10 and 25 mg/kg BW) showed significantly reduced oxidative stress, inflammation, and apoptotic effect compared to animals of the MNNG groups receiving increased doses of carvacrol (50 and 100 mg/kg BW) or no carvacrol. Rats exposed to MNNG exhibited gastric cancer cells in several areas. In the MNNG group receiving 100 mg/kg BW carvacrol, the inflammatory cell infiltration was observed in gastric mucosal and submucosal areas whereas MNNG rats supplemented with 10 and 25 mg/kg BW carvacrol showed no pathological alterations of the gastric cells. The results of this study indicate that significant antioxidant and anti-inflammatory effects induced by carvacrol at doses of 10 and 25 mg/kg BW interfered with gastric carcinogenesis induced by MNNG in Wistar rats as well as provide hepatoprotection. However, high doses of carvacrol (50 and 100 mg/kg BW) increased oxidative stress, inflammation, and apoptosis.