Given that foods and nutrients have been shown to influence the pharmacokinetics of drugs, drugs may cause changes in the nutritional status of patients and their response to a given drug. Food-drug interactions are particularly relevant for drugs used to treat neurological and psychological diseases. This review provides an overview of food-drug interaction in the treatment of neurological and psychological diseases. A literature search was carried out by collecting data from different reviews, reports, and original articles on general or specific drug interactions with food, in patients with a variety of neurological and psychological diseases. Based on our review, we found that food-drug interactions may alter the expected impact of drug, or cause the development of a drug toxicity. Nutritional status of the patients may also be affected, particularly a change in body weight caused by a change appetite. Metabolism, absorption, and excretion of foods may also be altered, and nutritional insufficiencies may occur. Recent studies show that diet can have a strong influence on gut microbiota and thus, alter drug pharmacokinetics.Therefore, microbiota alterations should also be considered while assessing food-drug interactions. Knowledge of food-drug interactions is critical for improving health of patients with neurological and psychological diseases, and also for improving effectiveness of treatments.

Type 2 diabetes mellitus (T2DM), one of the main types of Noncommunicable diseases (NCDs), is a systemic inflammatory disease characterized by dysfunctional pancreatic β-cells and/or peripheral insulin resistance, resulting in impaired glucose and lipid metabolism. Genetic, metabolic, multiple lifestyle, and sociodemographic factors are known as related to high T2DM risk. Dietary lipids and lipid metabolism are significant metabolic modulators in T2DM and T2DM-related complications. Besides, accumulated evidence suggests that altered gut microbiota which plays an important role in the metabolic health of the host contributes significantly to T2DM involving impaired or improved glucose and lipid metabolism. At this point, dietary lipids may affect host physiology and health via interaction with the gut microbiota. Besides, increasing evidence in the literature suggests that lipidomics as novel parameters detected with holistic analytical techniques have important roles in the pathogenesis and progression of T2DM, through various mechanisms of action including gut-brain axis modulation. A better understanding of the roles of some nutrients and lipidomics in T2DM through gut microbiota interactions will help develop new strategies for the prevention and treatment of T2DM. However, this issue has not yet been entirely discussed in the literature. The present review provides up-to-date knowledge on the roles of dietary lipids and lipidomics in gut-brain axis in T2DM and some nutritional strategies in T2DM considering lipids- lipidomics and gut microbiota interactions are given.

The coronavirus disease 2019 (COVID-19) is caused by the newly discovered SARS-CoV-2. Hematopoietic stem cell transplantation (HSCT) is a high-risk procedure. The novelty of COVID-19 has created more uncertainty during all phases of HSCT. It is thought that HSCT patients taking immunosuppressive agents are more likely to contract COVID-19 than healthy individuals are. Appropriate care precautions should be taken with patients undergoing HSCT to minimize the risk of COVID-19, and appropriate treatment methods must be followed in patients infected with COVID-19. Malnutrition has become a significant problem in HSCT patients during the COVID-19 pandemic. The causes of malnutrition in HSCT patients are multifactorial. However, the most important reason is the decrease in energy and nutrient intake. The HSCT procedure can lead to many complications such as dysgeusia, mucositis, diarrhea, constipation, xerostomia and vomiting/nausea. Improving the nutritional status of HSCT patients by managing each of these special complications with an appropriate nutritional approach is essential for successful engraftment. This review aims to provide a comprehensive overview of the specific complications affecting the nutritional status of HSCT patients and their nutritional approach during the challenging COVID-19 pandemic.

Baby formulas are foods designed and marketed for feeding babies. The use of baby formulas is increasing worldwide due to various reasons. In parallel, there is increasing concern about endocrine disrupting compounds (EDCs) in baby formulas. EDCs cover a large class of compounds able to interact with the endocrine system. EDCs can disrupt many different hormones, so they are linked to numerous adverse outcomes in human health. Babies are more sensitive to environmental toxins than adults. In this review, the type and amount of some EDCs in the composition of baby formulas in addition to their effects on health are examined. The evaluation of EDCs in baby formulas, which are considered a source for EDCs, has become necessary. Soy-based baby formulas are seen as a source of phytoestrogens for newborns. Organohalogens are high in especially milk-based. Pesticides are generally below the maximum limits. Phthalate levels vary depending on the package content of baby formulas. The phthalate level is higher in formulas with metal packaging. Although bisphenol A (BPA) exposure decreases with the spread of BPA-free packaging, it should be kept in mind that even very low exposures can cause significant health problems. With strict legal regulations, melamine exposure has decreased considerably. Given the susceptibility of babies to EDCs, it is essential to closely monitor the EDCs content of baby formulas.

Introduction: Although regular exercise is widely recommended to promote optimal health, it is thought that gym-goers are at risk for body dissatisfaction and eating disorders. Objective: This study assessed the risk of eating disorders and the prevalence of body dissatisfaction in gym-goers enrolled in a gym located in the city of Ankara, the capital of Turkey. Methods: This cross-sectional study was conducted with 206 gym-goers, 102 males (mean age of 25.8±7.86 years) and 104 females (mean age of 26.5±9.07 years), who regularly exercised at least twice a week at this gym during the years 2018 to 2019. Demographic characteristics and exercise status of the participants were collected through face-to-face interviews via a questionnaire form. The REZZY (SCOFF) questionnaire was administered to determine the risk of eating disorders and the Stunkard Figure Rating Scale was administered to determine body dissatisfaction. Results: The mean REZZY score in females (1.4±1.21) was higher than in males (0.8 ± 1.05) (p<0.01). In males, 26 out of 102 (25.5%) had a score indicating a risk of eating disorders. In females, 44 out of 104 (42.3%) had a score indicating a risk of eating disorders. The risk of eating disorders is higher in females than in males (p<0.05). While 49.0% of males stated that their current body size is greater than the ideal body size, 76.0% of females said that their current body size is greater than the ideal body size. Conclusion: Consequently, it was determined that gym-goers were a risk group in terms of eating disorders and body dissatisfaction. Level of Evidence: III; Cross-sectional study.

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Aim: The aim of this study was to evaluate the relationship between depression, emotional appetite, and mindful eating in university students. Subjects and Method: The study sample consists of 940 university students (348 males, 592 females). The “Beck Depression Inventory (BDI)” was used to determine the level of depression, the “Emotional Appetite Questionnaire (EMAQ)” to evaluate the relationship between eating behavior and mood, and the “Mindful Eating Questionnaire (MEQ)” to assess mindful eating. Some anthropometric measurements (body weight, height, waist, and hip circumferences) of the individuals were taken. Results: The mean BDI score of males was higher than females. Out of total, 25% of the students have mild, 17% moderate, and 4% severe depression. There was a significant negative correlation between depression and body mass index (BMI) (r: -0.124). As the BDI score increases, the EMAQ scores increase. A significant positive correlation was found between a negative score of EMAQ and BMI (r: 0.120). It was determined that the MEQ score decreased as the level of depression increased. The MEQ score was negatively correlated with both the EMAQ negative and positive scores to a significant degree (respectively, -0.258, -0.195). As the MEQ score increases, the BMI decreases. Conclusion: University students are at risk for depression. Negative mood can cause obesity by affecting the amount of food consumed, diet quality, and food choices because of emotional appetite. Mindful eating can prevent obesity by having a positive effect on both depression and emotional appetite. Nutritional knowledge and habits of depressed individuals should be evaluated by dietitians.

This study evaluated the association of physical activity status with dietary energy density and nutritional adequacy. 205 individuals between the ages of 19-35 years (102 active, 103 inactive) (50% women) participated in the study. The individuals were grouped according to their physical activity status by gender. When the nutrient adequacy ratio (NAR) of the individuals' diets was evaluated, there was a significant difference between active and inactive men only in vitamin A and E adequacy (p < 0.05). On the other hand, energy, protein, calcium, iron, magnesium, zinc, niacin, vitamin E and folate intake adequacy were found to be lower in active women compared to inactive women (p < 0.05). While the mean adequacy ratio (MAR) of the diet did not differ among men, it was significantly higher in inactive women compared to active women (p < 0.05). Dietary energy density was found to be lower in all active individuals compared to inactive individuals (p < 0.05). A positive association was found between nutritional adequacy and body weight (p < 0.05), body mass index (p < 0.05), body fat percentage (p < 0.05) and fat free mass (p < 0.05) in inactive men. As a result, physical activity status can affect nutritional adequacy and dietary energy density, and this effect differs between genders.