Gut microbiota composition and function are major areas of research for functional gastrointestinal disorders. There is a connection between gastrointestinal tract and central nervous system and this is mediated by neurotransmitters, inflammatory cytokines, the vagus nerve and the hypothalamic-pituitary-adrenal axis. Functional gastrointestinal disorders are prevalent diseases affecting more than one third of the population. The etiology of these disorders is not clarified. Visceral hyperalgesia is the main hypothesis for explaining clinical symptoms, however gut-brain axis disorder is a new terminology for functional disorders. In this review, microbiota-gut-brain axis connection pathways and related disorders are discussed. Antibiotics are widely used in developed countries and recent evidence indicates antibiotic-induced dysbiosis as an important factor for functional disorders. Antibiotics exert negative effects on gut microbiota composition and functions. Antibiotic-induced dysbiosis is a major factor for occurrence of post-infectious irritable bowel syndrome. Cognitive and mood disorders are also frequent in functional gastrointestinal disorders. Animal and human trials show strong evidence for the causal relationship between gut microbiota and brain functions. Therapeutic implications of these newly defined pathogenic pathways are also discussed.

Purpose of Review: The gut microbiota plays a crucial role in the pathogenesis of neuroinflammation and Alzheimer’s and Parkinson’s diseases. One of the main modulators of the gut microbiota is the diet, which directly influences host homeostasis and biological processes. Some dietary patterns can affect neurodegenerative diseases’ progression through gut microbiota composition, gut permeability, and the synthesis and secretion of microbial-derived neurotrophic factors and neurotransmitters. This comprehensive review critically assesses existing studies investigating the impact of dietary interventions on the modulation of the microbiota in relation to neurodegenerative diseases and neuroinflammation. Recent Findings: There are limited studies on the effects of specific diets, such as the ketogenic diet, Mediterranean diet, vegetarian diet, and Western diet, on the progression of neuroinflammation and Alzheimer’s and Parkinson’s diseases through the gut-brain axis. The ketogenic diet displays promising potential in ameliorating the clinical trajectory of mild cognitive impairment and Alzheimer’s disease. However, conflicting outcomes were observed among various studies, highlighting the need to consider diverse types of ketogenic diets and their respective effects on clinical outcomes and gut microbiota composition. Vegetarian and Mediterranean diets, known for their anti-inflammatory properties, can be effective against Parkinson’s disease, which is related to inflammation in the gut environment. On the other hand, the westernization of dietary patterns was associated with reduced gut microbial diversity and metabolites, which ultimately contributed to the development of neuroinflammation and cognitive impairment. Summary: Various studies examining the impact of dietary interventions on the gut-brain axis with regard to neuroinflammation and Alzheimer’s and Parkinson’s diseases are thoroughly reviewed in this article. A strong mechanistic explanation is required to fully understand the complex interactions between various dietary patterns, gut microbiota, and microbial metabolites and the effects these interactions have on cognitive function and the progression of these diseases.

This study was conducted to determine the validity and reliability of the Turkish version of the Sustainable and Healthy Eating (SHE) Behaviors Scale. The original scale included eight factors and thirty-four items related to the SHE behaviors of adults. The research was carried out in three stages with a total of 586 participants aged 19 to 50 years. The Cronbach alpha coefficient was used to evaluate internal consistency reliability and the test–retest method was applied. Exploratory factor analysis (EFA) was performed to determine the factor structure. The model obtained with EFA was evaluated with confirmatory factor analysis (CFA). The Cronbachαcoefficient of the scale was found to be excellent at 0·912, and the intra-class correlation coefficient was found to be good at 0·832 using the test–retest method. Considering the suitability of the data for factor analysis, the Kaiser–Meier–Olkin coefficient was 0·859, and the significance level of the Bartlett test of sphericity was less than 0·05 (χ²=3·803,25; P < 0·05). As a result of EFA, the items of the scale were found to be distributed in seven factor dimensions. The factor loadings of the items were between 0·516 and 0·890, and the factors explained 67 % of the variance. Considering the fit indices obtained as a result of the analysis of this model with CFA, it was seen that the model had an acceptable fit (χ²/sd = 2·593, comparative fit index = 0·915, Tucker–Lewis index=0·902, standardised root mean square error = 0·0754 and root mean square error of approximation = 0·067). In conclusion, the Turkish version of the SHE Behaviors Scale has credible reliability and construct validity to assess the sustainable and healthy eating behaviours of the Turkish adult population.

The aim of this study was to determine the relationship among emotional eating behavior, tendency to eat palatable foods, and several risk factors. This study was carried out on 2,434 persons (1,736 women and 698 men) aged between 19 and 64 years. A questionnaire form was used as a data collection tool, which consisted of items for the socio-demographic characteristics, anthropometric measurements, Emotional Appetite Questionnaire (EMAQ), and the Palatable Eating Motives Scale (PEMS). A positive significant correlation was observed between the BMI groups and the negative emotions, negative situations, and negative total scores of EMAQ (P < 0.01). The regression results on negative subscales showed that a one unit increase in BMI resulted in a 0.293 unit increase in negative situations scores, a 0.626 unit increase in negative emotions scores, and a 0.919 unit increase in negative total EMAQ scores. When the BMI groups and PEMS subscale scores were examined, a significant relationship was found in the social motives, rewarding, and conformity subscales (P < 0.01). A one unit increase in BMI increased the coping motives scores by 0.077 units. The emotional states have a significant effect on the eating behavior. On the other hand, an increase in eating attacks was observed, particularly in people who were under the effect of a negative emotion or situation. Nevertheless, there were some limitations of the study in terms of quantitative determination of the effects of this eating behavior depending on the BMI.

The primary objective of this study was to explore the relationship between food and nutrition literacy and sustainable, healthy eating behaviors among young adults. This cross-sectional study took place in Ankara, the capital city of Turkey, involving 500 participants (265 females, 235 males) whose average age was 22.6 ± 3.97 years. A questionnaire was administered through face-to-face interviews, covering three sections: (1) general information, (2) the food and nutrition literacy instrument (FNLI), and (3) the sustainable and healthy eating behaviors scale (SHEBS). The females exhibited a higher FNLI score (94.8 ± 10.9) compared with the males (89.9 ± 13.1), with a statistically significant difference (p < 0.001). Statistically significant differences were observed in the mean SHEBS scores for the FNLI behavior sub-dimension among all three categories: inadequate (106.6 ± 32.7), limited (125.5 ± 23.6), and excellent (147.5 ± 28.8) (p < 0.05). The significant correlations of the FNLI score with various factors, including seasonal foods (0.163-unit increase per unit), avoidance of food waste (0.312-unit increase per unit), reduction in meat consumption (0.750-unit increase per unit), and education status (1.399-unit increase per unit) (p < 0.001) was revealed in the study. Based on the findings from this study, we can plan to promote sustainable resource utilization by developing educational materials in the field of nutrition.