Probiotics and Prebiotics Affecting Mental and Gut Health.

The effects of the gut microbiota on mental and intestinal health are an area of great interest. This study aimed to reveal the relationship between the intake of probiotic and prebiotic foods and mental and gut health. Data were obtained using an online survey from young adults (n = 538) enrolled at Afyonkarahisar Health Sciences University who agreed to participate in this study in the 2022-2023 academic year. This study included 538 participants, mostly (85.5%) females. Participants who never consumed yogurt had 7.614 times higher Gastrointestinal Symptom Rating Scale scores than those who consumed yogurt daily (p < 0.01). Similarly, the frequency of ayran consumption had a statistically significant effect on Bristol Stool Scale scores (p < 0.05). The ratio of normal defecation to constipation was 68.7% lower in participants who consumed ayran daily, whereas the ratio of diarrhea to constipation was 76.4% lower in participants who never consumed ayran. However, the frequency of prebiotic consumption did not have a significant effect on Bristol Stool Scale scores (p > 0.05). The consumption of probiotic and prebiotic foods exerted a significant effect on GSRS total scores and subfactors of the Depression Anxiety Stress Scale-42, namely depression, anxiety, and stress.

Do Mindful Eating and Intuitive Eating Affect Beverage Preferences? A Cross-Sectional Survey.

Intuitive eating involves following body signals to guide eating decisions and avoiding restrictive diets. Mindful eating is paying full attention to sensory experiences and fostering nonjudgmental awareness. We aimed to elucidate potential relationships between beverage intake and intuitive and mindful eating scores. This cross-sectional exploratory study (October 2021-December 2022) enrolled adult male and female participants who provided sociodemographic and health-related information and subsequently completed the Beverage Intake Questionnaire, the Mindful Eating Questionnaire (MEQ-30), and the Intuitive Eating Scale (IES-2). Bidirectional relationships were observed between beverage intake and intuitive and mindful eating scores. The total beverage intake of males was double compared with that of females, with the intake being mainly derived from sugar-sweetened beverages (p = 0.000). Increased total water intake was positively correlated with IES-2 and its subscale scores and was negatively correlated with MEQ-30 scores in both sexes (p < 0.05). Alcoholic beverage intake was associated with reductions in IES-2 and MEQ-30 scores, whereas unconditional permission to eat increased by 18.3% in males. In females, the consumption of milk-based beverages decreased the IES-2 scores. Understanding the complex relationships between beverage intake and intuitive and mindful eating may deepen our understanding of individual dietary behaviors and inform dietary interventions.

Determination of the Viability of Lactic Acid Bacteria by Dynamic In Vitro Gastrointestinal Model in Household and Industrial-Type Kefir Samples.

This study presents results based on differences in the antioxidant activity and lactic acid bacteria counts in different parts of the digestive tract following simulated gastrointestinal digestion of kefir samples. Statistically significant differences were observed in Lactobacillus counts in different kefir types including industrial (IK), starter culture (SCK), and kefir grains (KG). These differences were observed between the initial and second min in the mouth region (T = 3.968; p < 0.05); and between the initial, 60th, and 120th min in the stomach region (R = 11.146; p < 0.05). Additionally, a statistically significant difference was noted in the initial Lactobacillus levels among the IK, SCK, and KG in the stomach region (H = 7.205; p < 0.05). Also, significant differences were identified between the Lactococcus counts of IK across 0, 60, and 120 min in the stomach region (R = 10.236; p < 0.05). Notably, a statistically significant difference was noted in the Lactococcus levels in the KG between the initial and second min in the mouth region (T = 3.101; p < 0.05) and between 0, 60, and 120 min in the stomach region (R = 25.771; p < 0.001). These findings highlight the differences between the physicochemical characteristics of different kefir types. A decrease in lactic acid bacteria counts in kefir samples was observed throughout the dynamic in vitro gastrointestinal tract to reveal the significance of the digestive process when determining probiotic product capacity.

Eating Disorder-15: Factor Structure, Psychometric Properties, Validity, and Reliability of the Turkish Version for Clinical and Non-Clinical Samples. / Yeme Bozuklugu-15: Klinik ve Klinik Olmayan Örneklemler için Türkçe Versiyonun Faktör Yapisi, Psikometrik Özellikleri, Geçerligi ve Güvenilirligi.

OBJECTIVE: Eating Disorder-15 (ED-15) is a self-report scale recommended for use to evaluate weekly progress and treatment results in eating disorders. This research aims to examine the factor structure, psychometric properties, validity, and reliability of the Turkish version of ED-15 (ED-15-TR) for clinical and non-clinical samples. METHOD: Translation-back translation method was used for language equivalence of ED-15-TR. The research was conducted with a total of 1049 volunteers, with two sample groups as non-clinical (n=978) and clinical (n=71). The participants completed an information form, ED-15-TR, Eating Disorder Examination Scale (EDE-Q), and Beck Depression Inventory (BDI). Three hundred fifty-two participants from the non-clinical group and 18 from the clinical group completed ED-15-TR again within a week. RESULTS: Factor analysis confirmed the two-factor structure of ED-15- TR. Cronbach's alpha value was 0.911 (0.773, and 0.904 for the two subscales respectively), the intraclass correlation coefficient for testretest reliability was 0.943 in the clinical group (0.906, and 0.942 for the two subscales respectively); 0.777 (0.699, and 0.776 for the two subscales respectively) in the non-clinical group (for all p<0.001). The high level of a positive correlation between ED-15-TR and EDE-Q supported concurrent validity. CONCLUSION: This research indicates that ED-15-TR is an acceptable, valid, and reliable self-report scale for Turkish society.

Restrained, emotional eating and depression can be a risk factor for metabolic syndrome / La alimentación emocional y restrictiva, junto con la depresión, pueden ser un factor de riesgo para el síndrome metabólico

Introduction: metabolic syndrome (MetS) can have a bidirectional effect on emotional and restrained eating. Objectives: our aims are to find interrelations between MetS and emotional eating, restrained eating, additionally with depression. Methods: cross-sectional study. Participants aged between 18 and 63, and mostly were obese (n = 200). Eating Attitudes Test (EAT-26), Beck Depression Inventory (BDI) and Dutch Eating Behavior Questionnaire (DEBQ) were used to find associations between eating patterns and metabolic syndrome. Results: our study ensured evidences for physiological relations between restrained and emotional eating with MetS. Biochemical parameters showed that restrained eaters were less insulin resistant and participants with MetS had higher emotional eating and lower restrained eating. Besides, restrained eaters had lower triglyceride, homeostasis model assessment-insulin resistance (HOMA-IR), fasting insulin, blood glucose, and higher high-density lipoprotein cholesterol (HDL-C) levels; and emotional eating was parallel with fasting insulin level and HOMA-IR. Conclusions: MetS had strong associations with eating behaviors as restrained, emotional and external. In line with the findings of the study, additionally, women were more susceptible to MetS than men were. In the regulation of restrictive, emotional and external eating behaviors, dietitians and psychology experts should be in cooperation to treat disordered eating patterns. (AU)

Introducción: el síndrome metabólico (MetS) puede tener un efecto bidireccional sobre la alimentación emocional y restrictiva. Objetivos: nuestro objetivo es encontrar interacciones entre el MetS y la alimentación emocional y la alimentación restrictiva, sumado a la depresión. Métodos: se trata de un estudio transversal. un grupo de participantes de entre 18 y 63 años, en su mayoría obesos (n = 200). Para encontrar asociaciones entre los patrones de alimentación y el síndrome metabólico se utilizaron el Test de Actitudes Alimentarias (EAT-26), el Inventario de Depresión de Beck (BDI) y el Cuestionario Holandés de Comportamiento Alimentario (DEBQ). Resultados: nuestro estudio mostró evidencias de relaciones fisiológicas entre la alimentación restrictiva y emocional con el MetS. Los parámetros bioquímicos reflejaron que aquellos que comían contenidamente eran menos resistentes a la insulina y los participantes con MetS presentaban una mayor alimentación emocional y una menor restricción alimenticia. Además, los que comían contenidamente tenían niveles más bajos de triglicéridos, HOMA-IR, insulina en ayunas y glucosa en sangre, frente a niveles más altos de HDL-C. Asimismo, la alimentación emocional reflejó una relación paralela con el nivel de insulina en ayunas y HOMA-IR. Conclusiones se evidenció una notable asociación entre el MetS y los comportamientos alimenticios restrictivos, emocionales y externos. De acuerdo con los hallazgos del estudio, además, las mujeres eran más susceptibles al MetS que los hombres. En la regulación de las conductas alimenticias restrictivas, emocionales y externas, los dietistas y los expertos en psicología deben coadyuvar para tratar patrones de desórdenes alimenticios. (AU)

Restrained, emotional eating and depression can be a risk factor for metabolic syndrome.

Introduction: Introduction: metabolic syndrome (MetS) can have a bidirectional effect on emotional and restrained eating. Objectives: our aims are to find interrelations between MetS and emotional eating, restrained eating, additionally with depression. Methods: cross-sectional study. Participants aged between 18 and 63, and mostly were obese (n = 200). Eating Attitudes Test (EAT-26), Beck Depression Inventory (BDI) and Dutch Eating Behavior Questionnaire (DEBQ) were used to find associations between eating patterns and metabolic syndrome. Results: our study ensured evidences for physiological relations between restrained and emotional eating with MetS. Biochemical parameters showed that restrained eaters were less insulin resistant and participants with MetS had higher emotional eating and lower restrained eating. Besides, restrained eaters had lower triglyceride, homeostasis model assessment-insulin resistance (HOMA-IR), fasting insulin, blood glucose, and higher high-density lipoprotein cholesterol (HDL-C) levels; and emotional eating was parallel with fasting insulin level and HOMA-IR. Conclusions: MetS had strong associations with eating behaviors as restrained, emotional and external. In line with the findings of the study, additionally, women were more susceptible to MetS than men were. In the regulation of restrictive, emotional and external eating behaviors, dietitians and psychology experts should be in cooperation to treat disordered eating patterns.

Introducción: Introducción: el síndrome metabólico (MetS) puede tener un efecto bidireccional sobre la alimentación emocional y restrictiva. Objetivos: nuestro objetivo es encontrar interacciones entre el MetS y la alimentación emocional y la alimentación restrictiva, sumado a la depresión. Métodos: se trata de un estudio transversal. Un grupo de participantes de entre 18 y 63 años, en su mayoría obesos (n = 200). Para encontrar asociaciones entre los patrones de alimentación y el síndrome metabólico se utilizaron el Test de Actitudes Alimentarias (EAT-26), el Inventario de Depresión de Beck (BDI) y el Cuestionario Holandés de Comportamiento Alimentario (DEBQ). Resultados: nuestro estudio mostró evidencias de relaciones fisiológicas entre la alimentación restrictiva y emocional con el MetS. Los parámetros bioquímicos reflejaron que aquellos que comían contenidamente eran menos resistentes a la insulina y los participantes con MetS presentaban una mayor alimentación emocional y una menor restricción alimenticia. Además, los que comían contenidamente tenían niveles más bajos de triglicéridos, HOMA-IR, insulina en ayunas y glucosa en sangre, frente a niveles más altos de HDL-C. Asimismo, la alimentación emocional reflejó una relación paralela con el nivel de insulina en ayunas y HOMA-IR. Conclusiones: se evidenció una notable asociación entre el MetS y los comportamientos alimenticios restrictivos, emocionales y externos. De acuerdo con los hallazgos del estudio, además, las mujeres eran más susceptibles al MetS que los hombres. En la regulación de las conductas alimenticias restrictivas, emocionales y externas, los dietistas y los expertos en psicología deben coadyuvar para tratar patrones de desórdenes alimenticios.