Previous studies have pointed out a link between vitamin D status and metabolic traits, however, consistent evidence has not been provided yet. This cross-sectional study has used a nutrigenetic approach to investigate the interaction between metabolic-genetic risk score (GRS) and dietary intake on serum 25-hydroxyvitamin D [25(OH)D] concentrations in 396 unrelated Turkish adults, aged 24–50 years. Serum 25(OH)D concentration was significantly lower in those with a metabolic-GRS ≥ 1 risk allele than those with a metabolic-GRS < 1 risk allele (p = 0.020). A significant interaction between metabolic-GRS and dietary fat intake (energy%) on serum 25(OH)D levels was identified (P_interaction = 0.040). Participants carrying a metabolic-GRS ≥ 1 risk allele and consuming a high fat diet (≥38% of energy = 122.3 ± 52.51 g/day) had significantly lower serum 25(OH)D concentration (p = 0.006) in comparison to those consuming a low-fat diet (<38% of energy = 82.5 ± 37.36 g/d). In conclusion, our study suggests a novel interaction between metabolic-GRS and dietary fat intake on serum 25(OH)D level, which emphasises that following the current dietary fat intake recommendation (<35% total fat) could be important in reducing the prevalence of vitamin D deficiency in this Turkish population. Nevertheless, further larger studies are needed to verify this interaction, before implementing personalized dietary recommendations for the maintenance of optimal vitamin D status.

Purpose: Dietary phytochemicals have been under examination as adjuvants for the prevention and treatment of obesity and diabetes. This study aimed at examining the potential associations of dietary "Phytochemical Index" (PI) and polyphenol intake with obesity and diabetes-related parameters. Materials and Methods: The case-control study involved 331 participants (156 overweight/obese and 175 normal weight), aged 18-50 years. Dietary intake was assessed using the 24-hr dietary recall method, and the PI score was calculated as the percentage of energy intake provided by phytochemical-rich foods. Polyphenol intakes were calculated using Phenol-Explorer and U.S. Department of Agriculture databases. Anthropometrical measurements were taken, serum glucose, insulin, and lipid profiles were analyzed, homeostatic model assessment for insulin resistance (HOMA-IR) was calculated, and blood pressure was measured. Linear regression analyses were used to examine the potential associations. Results: Participants with higher PI scores had higher total and some sub-classes polyphenol intakes compared with lower ones (P < 0.05, for each). Dietary PI score was not associated with any of the anthropometrical measurements; however, total polyphenol and flavonoids intakes were inversely associated with body mass index (β = -0.269, P = 0.049; β = -0.262, P = 0.048; respectively), waist circumference (β = -0.127, P = 0.021; β = -0.130, P = 0.016; respectively), and waist-to-hip ratio (β = -20.724, P = 0.032; β = -22.199, P = 0.018; respectively) after adjusting for potential confounders. Either dietary PI score or total and sub-class polyphenol intakes were not associated with a better metabolic profile, except for the lignan intake, which was inversely associated with HOMA-IR (β = -0.048, P = 0.011). Conclusions: Higher dietary polyphenol intake may have potential in the prevention of obesity and diabetes, and validated practical tools are essential for the assessment of polyphenol intake in clinical practice.

Bakery products are one of the most commonly consumed food groups in many countries. Advanced glycation end products (AGEs) occur during the baking process of bakery products, which are known to have adverse health effects. This systematic review assessed the potential of plant‐based ingredients and phytochemicals in reducing the formation of AGEs in bakery products. Following PRISMA guidelines, a search of PubMed, Web of Science, and Scopus on 4 July 2024 identified 1227 articles, and after applying the inclusion criteria, 26 studies were selected and reviewed in detail. The review found that plant‐based ingredients and phytochemicals can effectively inhibit the formation of various AGEs and precursors, with an inhibition rate ranging from < 10.00% to over 90.00%. All individual phytochemicals investigated for their anti‐glycation activity were polyphenols, and similarly, all plant‐based ingredients were the natural sources of polyphenols. However, determining the effective mechanisms to prevent AGE formation in the complex food matrices remains challenging. The mechanisms include scavenging free radicals, chelating metal ions, and inhibiting carbonyl formation. This systematic review highlights the potential of plant‐based interventions to mitigate AGE formation in bakery products. The insights gained from this study are expected to provide comprehensive guidance on the reformulation of bakery products to reduce AGE content, thereby supporting the prevention of AGE‐related diseases and contributing to the improvement of public health.

Diyetle aşırı tuz alımının insülin direnci ve obezite gelişimi için risk oluşturabileceği belirtilmiş olmasına karşın, bu etkiyi nasıl oluşturduğuna yönelik mekanizmalar henüz net olarak açıklanmamıştır. Potansiyel etki mekanizmaları arasında, diyetle aşırı tuz alımının şekerli içecek ve yağlı besin tüketimini teşvik ederek, pozitif enerji dengesine neden olması yer almaktadır. Özellikle çocuklarda diyetle fazla sodyum alımının susuzluğa neden olarak, diyet enerjisine önemli katkısı olan şekerli içeceklerin tüketimini arttırdığı gösterilmiştir. Ayrıca, tuz içeriğinin besinlerin lezzetini arttırarak onları iştah açıcı hale getirdiği ve bunun sonucunda da doygunluğu azaltarak enerji tüketimini ve aşırı yemeyi tetiklediği bildirilmiştir. Yüksek enerji içerikli besinlerde yağ ve tuzun yaygın şekilde iştah açıcı bileşim olarak kullanılması, tuz tüketimiyle diyetle yağ alımı arasında olası bir ilişki olduğuna işaret etmektedir. Bu derlemede, diyetle yüksek tuz alımının besin tercihi ve tüketimi üzerine etkileri incelenerek, tuz alımının azaltılmasını hedefleyen halk sağlığı politikalarına değişik bir bakış açısı sunulması amaçlanmıştır.