Background and Objectives: Hidradenitis suppurativa (HS) is a chronic inflammatory skin disease primarily affecting hair follicles, characterized by painful nodules, abscesses, and sinus tract formation. Recent evidence suggests that weight management and nutritional factors may influence HS symptoms. This cross-sectional case–control study aimed to assess the impact of body composition and nutritional factors on HS severity. Materials and Methods: We included 50 patients with HS and 50 matched controls comparable in body mass index (BMI), sex, and age. The data collected included 3-day food records, a food frequency questionnaire, 24 h physical activity records, Mediterranean Diet Adherence Screener (MEDAS) scores, body composition, and anthropometric measurements. The macronutrient and micronutrient intake, as well as dietary glycemic index (GI), were analyzed. HS severity was assessed using the Hurley staging system and the International Hidradenitis Suppurativa Severity Score System (IHS4). Results: HS patients exhibited significantly lower adherence to the Mediterranean diet and a higher dietary GI compared to controls. Their micronutrient intake was also reduced, while the consumption of junk food, dairy products, and nightshade vegetables was more frequent. The MEDAS scores and physical activity levels were negatively correlated with the IHS4 scores, while higher anthropometric measurements, dietary energy, protein, total fat, and GI showed positive correlations. The Hurley stage was negatively correlated with the MEDAS scores and positively correlated with the GI and visceral fat. In multiple regression analysis, the MEDAS score emerged as the primary variable associated with disease severity. Conclusions: These findings suggest that an increased adherence to the Mediterranean diet, intake of food with a lower GI, and maintaining an ideal body weight may positively affect HS management. Long-term studies are warranted to corroborate our findings.

Purpose of Review: Plant-based diets (PBDs), characterized by minimal or no intake of animal-derived foods and increased consumption of vegetables, fruits, whole grains, legumes, soy products, nuts, seeds, and plant-based oils, have garnered attention for their health benefits and environmental sustainability. While substantial evidence links PBDs to reduced risk of chronic diseases, their role in pregnancy-related disorders remains underexplored. This narrative review aims to evaluate the impact of PBDs on pregnancy-related disorders, including gestational diabetes mellitus (GDM), hypertensive disorders of pregnancy (HDP), anemia, and overall maternal and fetal outcomes. Recent Findings: Evidence suggests that adherence to PBDs—rich in whole grains, legumes, fruits, and vegetables—is associated with lower risks of GDM and HDP in several observational studies. While some studies report increased risk of low birth weight and anemia, others show no significant differences in maternal or fetal outcomes compared to omnivorous diets. Deficiencies in key nutrients—especially vitamin B12, iron, and omega-3 fatty acids—are a concern in poorly planned PBDs. Adequate supplementation and higher educational status support better pregnancy outcomes. Summary: Well-planned PBDs may reduce the risk of certain pregnancy complications and support maternal–fetal health when combined with adequate micronutrient intake. However, the evidence remains heterogeneous, and further high-quality longitudinal and interventional studies are warranted to establish the long-term safety and efficacy of PBDs in pregnancy.

Background: Anthropometric indicators are widely used to assess nutritional status and obesity-related health risks; however, body mass index (BMI) alone may inadequately reflect central adiposity. Nutrition knowledge has been associated with healthier dietary behaviors, yet evidence linking detailed anthropometric and body composition measures with nutrition knowledge remains limited, particularly among pre-professional health students. This study aimed to examine the associations between general nutrition knowledge and anthropometric and body composition indicators among midwifery students. Methods: This cross-sectional study included 126 first-year female midwifery students (mean age: 19.83 ± 1.08 years). Anthropometric measurements (BMI, waist circumference [WC], waist-to-hip ratio [WHR], waist-to-height ratio [WHtR], and neck circumference [NC]) and body composition parameters were assessed using standardized procedures and bioelectrical impedance analysis. Nutrition knowledge was evaluated using the General Nutrition Knowledge Questionnaire–Revised (GNKQ-R). Pearson correlation, group comparisons (t-test/ANOVA), and multivariable linear regression analyses were performed. Subscale analyses were adjusted for multiple testing using the Benjamini-Hochberg false discovery rate method. Results: Higher GNKQ-R total scores were significantly associated with lower BMI ( r = − 0.27), WC ( r = − 0.36), WHR ( r = − 0.23), WHtR ( r = − 0.36), and body fat percentage (BF%) ( r = − 0.25), and with higher fat-free mass percentage (all p < 0.05). Among GNKQ-R subscales, Healthy food choices and Diet–disease relationships demonstrated the most consistent inverse associations with adiposity-related measures. Group-based analyses showed progressively lower nutrition knowledge scores across increasing WC, WHtR, and body fat risk categories. In multivariable models adjusted for age and income–expense status, WHtR demonstrated the largest independent inverse association with GNKQ-R total score (β = −0.339, p < 0.001). BMI and BF% were also independently associated, although with lower explanatory power. Conclusion: Among midwifery students, higher nutrition knowledge was associated with more favorable anthropometric and body composition profiles, particularly indicators of central adiposity. Within this relatively homogeneous cohort of young, predominantly normal-weight female students, WHtR showed the strongest association with nutrition knowledge among the anthropometric indicators assessed. These findings should be interpreted in light of the cross-sectional design and the limited range of behavioral and sociodemographic variables assessed. Further research is needed to clarify the underlying mechanisms and to determine whether similar associations are observed in more diverse student populations.

Amaç: Bu çalışmanın amacı, normal kilolu ve hafif şişman/obez kadınlarda besin seçimlerinin altında yatan motivasyonları belirlemektir.Gereç ve Yöntem: Çalışma Gaziantep Üniversitesi tarafından istihdam edilen 18-65 yaş arası 100 gönüllü kadın üzerinde yapılmıştır. Gönüllü bireyler beden kütle indekslerine (BKİ) göre normal kilolu veya hafif şişman/obez olarak iki gruba ayrılmıştır. Daha sonra bireylerin sosyodemografik özellikleri, beslenme durumlarını, fiziksel aktivite durumlarını sorgulayan bir çalışma anketi uygulanmıştır. Üç günlük besin tüketim kaydı ve 24 saatlik fiziksel aktivite öyküsü ile birlikte vücut ağırlığı ve boy uzunluğu ölçümleri kaydedilmiştir. Besin seçimi motivasyonlarının belirlenmesi amacıyla, daha önce geçerlilik ve güvenirliliği yapılmış olan Besin Seçimi Anketi (BSA) kullanılmıştır.Bulgular: Tüm bireyler için besin seçimini etkileyen en önemli üç faktör sırasıyla doğal içerik, duyusal çekicilik ve sağlık olarak bulunmuştur. Besin seçimini etkileyen faktörler arasında en az öneme sahip olan belirleyicinin ise fiyat faktörü olduğu gözlenmiştir. Gruplara göre (BKİ<25 ve BKİ≥25) analiz edildiğinde, normal ağırlıktaki bireylerde besin seçimini etkileyen en önemli üç etken sırasıyla duyusal çekicilik, doğal içerik ve sağlık iken, hafif şişman/obez bireylerde ise doğal içerik, duyusal çekicilik ve sağlık olarak bulunmuştur. Hafif şişman/obez bireylerde doğal içerik, ağırlık kontrolü, sağlık ve etik kaygı puanları normal BKİ’ye sahip bireylere göre anlamlı düzeyde yüksek bulunmuştur (p<0,05). Ayrıca gruplar arasında fiziksel aktivite düzeyleri ve bazı besin ögeleri bakımından da anlamlı farklar bulunmuştur (p<0,05). Sonuç: Besin seçimi çok yönlü ve karmaşık bir süreçtir ve sonuçlarımıza göre, BSA’nın doğal içerik, sağlık, ağırlık kontrolü ve etik gibi alt grupları BKİ’den etkilenmektedir.