Background and Objectives: In this study, the effects of an eight-week exercise and nutrition program on blood lipids, glucose, insulin, insulin resistance (HOMA-IR), leptin, ghrelin, irisin, malondialdehyde (MDA), and Growth Differentiation Factor 15 (GDF15) in overweight women were investigated. Materials and Methods: A total of 48 women volunteers participated in this study. The participants were randomly divided into four groups: control (C), exercise (E), nutrition (N), exercise + nutrition (E + N). While no intervention was applied to group C, the other groups participated in the predetermined programs for 8 weeks. At the beginning and end of this study, body composition was measured and blood samples were taken. Results: It was determined that the body composition components, lipid profile indicators, insulin, glucose, insulin resistance, leptin, ghrelin, irisin, and MDA parameters examined in this study showed positive changes in the intervention groups. Group E had a greater effect on body muscle percentage, MDA, and irisin levels, while group N had a greater effect on blood lipids and ghrelin levels. Conclusions: As a result, it is thought that lifestyle changes are important to improve cardiovascular health and combat obesity, and that maintaining a healthy diet together with exercise may be more effective.

Processed foods are foods that undergo physical, chemical, or biological processes to enhance durability, extend shelf life, improve taste and texture, alter nutritional content, or facilitate consumption. While traditional processed foods are preserved and packaged through methods such as canning or salting, ultra-processed foods (UPFs) are industrially produced formulations that are ready-to-eat or ready-to-heat and typically contain little or no whole food ingredients. Recent evidence suggests that the adverse health effects of UPFs may not only be due to the nutrients they provide but also to non-nutritive components and their impact on gut health. Diets rich in UPFs are associated with cellular changes leading to oxidative stress, which in turn contributes to inflammation and aging processes. In this context, reducing the consumption of UPFs, limiting refined carbohydrates, and modifying meal timing and frequency are recommended for improving health.

Sporcularda domates suyu takviyesinin aerobik egzersizde HDL ve LDL kolesterol düzeylerine etkileri incelenmiştir. Bu araştırmaya, yaş ortalaması 20,21± 2,08 yıl olan, BKİ ortalamaları 20,98±2,61 kg/m² olan, değişik branşlarda ortalama 2,50±1,83 yıl spor yapan, sağlıklı 14 erkek sporcu katıldı. Sporculara, 21 gün aerobik egzersiz (10 dakika ısınma hareketleri, %70-80 şiddet aralığında 30 dakika koşu ve 10 dakika soğuma hareketleri) uygulandı ve her egzersiz sonrası 250 ml domates suyu içirildi. 22 ve 42 günler arası arınma dönemine alınarak sadece aerobik egzersiz uygulandı ve 250 ml domates suyu içirilmedi. Veriler, 42 günlük egzersiz öncesi ve egzersiz sonrasında farklılıkları ortaya koymak için SPSS paket programı yardımı ile bağımlı gruplar arası ortalamaların karşılaştırılması için kullanılan testler ile analiz edilmiştir. Verilerin normal dağılıma uygunluğu Shapiro-Wilk testi ile incelenmiştir. Verilerden normal dağılım gösterenler Bağımlı T testi ile normal dağılım göstermeyenler ise Wilcoxon testi ile analiz edilmiştir. İstatistiksel anlamlılık p

Introduction: Functional foods and adherence to the Mediterranean diet are strongly associated with improved prevention of chronic diseases. This study aims to compare functional food awareness and Mediterranean diet adherence between healthcare and non-healthcare professionals. Methods: This cross-sectional, descriptive-analytical study was conducted with 195 volunteers aged 18-65 employed at a private company. Data collection was performed via face-to-face surveys using a demographic information form, the Functional Foods Knowledge Scale, and the Mediterranean Diet Adherence Assessment Scale (MEDAS). Results: Healthcare professionals had significantly higher scores than non-healthcare professionals in both adherence to the Mediterranean diet (MEDAS: 8.07 (1.75) vs. 7.53 (1.77); p = 0.032) and functional food knowledge (FFKS: 20.54 (6.21) vs. 17.61 (6.73); p = 0.002). Demographic variables (age, gender, and education) were not significant predictors for either of these outcomes, with the models showing minimal explanatory power (R² ≤ 0.073; p > 0.05). Conclusions: Elevated levels of nutrition knowledge, health literacy, and awareness among healthcare professionals may be associated with greater functional food knowledge and superior adherence to the Mediterranean diet. Funding: This study was self-funded by the authors.