Objective The present study aimed to determine traditional and local food consumption and adherence to the Mediterranean diet in Cyprus. And also, aimed to improve their adherence to the Mediterranean diet and traditional and local food consumption. From this point, this current study aimed to revise the Cyprus Mediterranean Diet Pyramid, based on the Current Mediterranean Diet Pyramid. Methods The sample size was calculated as a minimum of 386 according to a 95.0% confidence interval, and a 5.0% error. This study was conducted online between November 2020-April 2021 in Cyprus. All volunteers were invited to this study on the national public internet platforms. Participant´s adherence to the Mediterranean diet was determined by the Mediterranean Diet Adherence Screener. Traditional and local food consumption frequencies were determined by a Food Frequency Questionnaire. A novel Cyprus Mediterranean Diet Pyramid was developed with traditional and local food items for Cyprus. The modification was also aimed to safeguard planet health, to increase traditional food consumption and adherence to the Mediterranean diet. Results 1,007 adults (78.0% native islanders/Cypriots) participated voluntarily in the current study. The mean Mediterranean Diet Adherence Screener score was 7.55±2.30 points and only 34.4% had high adherence to the Mediterranean diet. According to their responses, there was a need to increase use of olive oil, vegetables, fruits, fish, and red wine consumption and to decrease red meat and dessert consumption. According to responses to the Mediterranean Diet Adherence Screener and their traditional/local food consumption frequencies an up-to-date Cyprus Mediterranean Diet Pyramid was done hence a national food pyramid for Cyprus. Commonly consumed traditional and local foods were added to the pyramid to facilitate increased adaptation of the Mediterranean diet in the general population. Adequately consumed foods were added to make it more region-specific and rarely consumed foods were added to help to increase consumption. Conclusion This modification is believed to be instrumental to increase Mediterranean diet adaptation, traditional/local food consumption and decrease the impact of nutrition on the planet´s health. And also, this modification can shed light on the development of the other traditional food pyramids.
Cancer is the second most common mortality cause worldwide (1). Cancer is believed to be triggered by smoking, alcohol consumption, sedentary lifestyle, some bacteria and viruses, ultraviolet rays and unhealthy/unbalanced nutrition habits (2). In this current mini-review; we aimed to reexamine effects of nutrition and some foods on cancer development risk. Very hot and/or cold beverages may damage larynx, pharynx, esophagus and stomach tissues. Damaging of these tissues cause inflammation and N-nitrosa production which are risk factors of DNA damage (11,12). Sugar and sugar containing foods have high glycemic index and load which play role on oxidative stress, ABSTRACT Worldwide, the second most common disease which has high mortality range is cancer. Unhealthy lifestyle such as sedentary life, unbalanced nutrition habits etc. may increase cancer incidence. There is a bidirectional relation between foods and cancer. Some foods (red meat, processed meat products, salty foods, sugar, alcohol etc.) may cause to cancer and some of them such as fruits, vegetables, seeds, legumes, milk and dairy products, olive oil etc. may protect our body against cancer. In this mini-review; we aimed to reassess effects of nutrition and some foods on cancer risk.
Bu derleme yazıda glisemik indeks ve glisemik yükün kanser gelişimi üzerindeki potansiyel etkilerinin incelenmesi hedeflenmiştir. Glisemik indeks ve/veya glisemik yük değeri yüksek olan besinlerin; glukoz metabolizmasını etkileyerek ileri glikasyon son ürünlerinin oluşmasına, disbiyoz gelişmesine, insülin benzeri büyüme faktörü (insulin like growth factor, IGF) aracılığı ile hücre çoğalmasına ve Deoksiribo Nükleik Asit (DNA) hasarına neden olarak kanser gelişim riskini arttırıcı potansiyel etkiler gösterdiği mekanizmalar ile özetlenmiştir. Potansiyel olumsuz etkilerin en aza indirilmesi için glisemik içeriği düşük, posa içeriği yüksek olan karbonhidrat kaynaklarının tercih edilmesi önerilmektedir. Bu noktada uygun miktar ve sıklıkta sebze, meyve, tam tahıl, kurubaklagil ve yağlı tohum tüketimi önem arz etmektedir. Ek olarak bu önerileri karşılayabilmek adına Akdeniz diyeti optimal düzeyde benimsenmesi gereken bir beslenme modeli olarak önerilebilmektedir.
This study aimed to determine cyclists’ nutritional knowledge and habits, and nutritional ergogenic aid usage and shed light on the relation between cyclists’ nutritional knowledge and ergogenic aid usage. It was conducted in Cyprus. There were three groups (study groups: competitive cyclists-CC, recreational cyclists-RC; control group-CG: sedentary adults). Data were collected with a questionnaire that had three sections (the first two sections were related to general nutritional habits, ergogenic aids, anthropometric measurements, and the last section included The Nutrition for Sport Knowledge Questionnaire-NSKQ). All data were evaluated by Statistical Package for the Social Science-SPSS version 24.0. Totally 174 adults participated voluntarily in this study (n: 58 for each group). CC and RC skipped their main meals and smoked less than CG (p
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