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.

Introduction: Present study investigates the effects of different home pre-treatment processes and cooking techniques on the acrylamide content of fried potatoes.Methods: Potato sticks were prepared in two different pre-treatment ways (washing and soaking) and cooked with three other techniques (air frying, deep frying, and oven frying). Acrylamide analyses were performed on cooked potatoes using an LC-MS/MS method.Results: The highest acrylamide content was found in potatoes cooked using the air fryer (12.19 ± 7.03 μg/kg). This was followed by deep frying (8.94 ± 9.21 μg/kg) and oven frying (7.43 ± 3.75 μg/kg). However, the difference between the acrylamide contents of the potatoes according to the cooking methods was not statistically significant. The acrylamide content of the potatoes that were subjected to soaking in all three ways was lower than the potatoes that were not soaked and only washed. In the deep-frying method, it was found statistically significant that the soaked potatoes contained less acrylamide (p = 0.029).Discussion: It is important to highlight the relatively low acrylamide levels found in oven-frying, lower than air frying in both washing and soaking groups in the present study. Although air fryers, which have become widely used as an alternative to deep frying in recent years, provide French fries with less oil, their role in the formation of acrylamide should be further investigated.

This study aimed to investigate the change in diet quality in addition to dietary adherence to the planetary health diet during night shifts in healthcare workers. This observational follow-up study involved 450 healthcare workers working night shifts (327 females, 123 males). A survey form requesting sociodemographic information (gender, age, marital status), job title, sleeping duration during the night shift, 24 h dietary records for pre-night-shift, during night shift, and post-night-shift, and anthropometric measurements (body weight and height) was applied. The scores of the Planetary Health Diet Index (PHDI) and the Healthy Eating Index 2020 (HEI-2020) were calculated according to the dietary records. The total HEI-2020 and PHDI scores decreased significantly (p < 0.05) during the night shift (44.0 ± 8.8 and 48.3 ± 13.2, respectively) compared to pre-night-shift (46.1 ± 9.2 and 51.9 ± 13.4, respectively) and increased post-night-shift (44.7 ± 9.9 and 50.6 ± 14.9, respectively), with no statistically significant difference between pre- and post-night-shift. There was a significant main effect of night shift working on total PHDI (F(896, 2) = 8.208, p < 0.001, η_p² = 0.018) and HEI-2020 scores (F(894, 2) = 6.277, p = 0.002, η_p² = 0.014). Despite healthcare workers’ knowledge of health factors, night shifts lead to poor dietary choices. To improve diet quality and sustainability, it is crucial to enhance access to healthy food options in their work environment.

To advance both human health and environmental sustainability, it’s crucial to assess the adaptation to new dietary trends emerging in this field. This study aimed to explore the relationship between diet quality and the principles of planetary health diet in young adults studying at university. This cross-sectional study consisted of 945 young adults with a mean age of 20.1 ± 1.34 y (582 females, 363 males). A questionnaire form containing socio-demographic information (age, gender, education level), anthropometric measurements (body weight and height), and a 24 h dietary record form for three consecutive days was applied. The scores of the Planetary Health Diet Index (PHDI) and the Healthy Eating Index-2020 (HEI-2020) were calculated according to the dietary records. The mean total scores of the PHDI and HEI-2020 were 59.9 ± 14.16 and 54.2 ± 10.87, respectively. The association between the HEI-2020 score and the PHDI score was significant (p = 0.003). A one-unit increase in the unadjusted HEI-2020 score caused a 0.429 unit decrease in the PHDI score (95% CI: −0.709; −0.149). The findings underscore the imperative for targeted interventions and educational programs to enhance the PHDI and HEI-2020 scores, promoting individual well-being and environmental sustainability in the university.

Acrylamide is a compound formed during the heat processing of carbohydrate-rich foods as a result of the Maillard reaction, and it poses significant health risks. It is classified as a potential carcinogen and neurotoxic agent, with long-term dietary intake raising serious public health concerns. As acrylamide is commonly found in a variety of processed foods, the development of specific and effective mitigation strategies is crucial to protect public health and meet regulatory requirements. Enzymatic methods, natural additives, and novel technologies have gained prominence in reducing acrylamide levels in cereals. The enzyme asparaginase prevents acrylamide formation by converting asparagine into aspartic acid before the Maillard reaction begins, while glucose oxidase inhibits acrylamide production by lowering glucose levels. Studies have shown that these enzymatic treatments provide effective and industry-compatible solutions with minimal sensory alterations. Certain natural additives, such as rosemary and green tea extracts, achieve similar effects by inhibiting the Maillard reaction or neutralizing free radicals. Innovative technologies, including microwave heating, radio frequency application, vacuum baking, infrared heating, and ultrasound, have demonstrated success in reducing acrylamide—provided that their use is carefully controlled to minimize impacts on sensory quality. Advances in food processing technologies continue to enhance the efficiency and scalability of these approaches. However, most studies have evaluated these strategies in isolation, with limited assessment of the economic feasibility and sensory impacts of integrated approaches. This review provides a comprehensive analysis of enzymatic, additive-based, and technological acrylamide mitigation strategies, focusing not only on their mechanisms of action but also on practical aspects such as industrial applicability, economic considerations, and sensory effects. The aim is to offer practical insights to guide future research and assist food producers in selecting the most suitable combination of strategies for acrylamide reduction. Future studies should focus on optimizing multi-strategy mitigation techniques and evaluating potential trade-offs in large-scale applications.