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This study was designed to examine eating behaviors and their association with fear and depression states concerning COVID-19 among students in Turkey.A total number of 499 students, 336 (67.3%) female and 163 (32.7%) male, participated in an online-based cross-sectional study. The survey collected data on the Dutch eating behavior questionnaire (DEBQ), along with measuring psychological effect by using the Fear of COVID-19 Scale, Beck Depression Inventory, and Brief Resilience Scale. In addition, 24-h dietary records were used to calculate the daily energy and macronutrient intakes in the study.A negative correlation between brief resilience and fear of COVID-19 was found. Total and subdomain DEBQ scores were positively correlated with fear of COVID-19; conversely, there was a negative correlation with brief resilience (P0.05). More than half (58.9%) of students had depression, and students who had moderate and severe depression had higher total DEBQ and emotional eating scores. Students with severe depression had the highest levels of fear of COVID-19. Students having higher daily energy intake had greater fear concerning COVID-19, and the daily energy intake was negatively correlated with restrained and external eating.During the pandemic, negative psychological effects resulted in unfavorable dietary behavioral consequences, depending on the increasing levels of stress.

This study was aimed to examine the effects of natural antioxidant-based marinades on the formation of heterocyclic aromatic amines (HAAs) in cooked beef. Samples were marinated overnight with different concentrations (0, 0.25, 0.5 and 1%) of blueberry or propolis extracts, and pan fried at 150 and 200 °C for a total of 10 min. Individual and total HAAs were detected at different levels according to the cooking temperature, extract type and concentration. Total HAA levels increased as the cooking temperature increased (P 0.01), and ranged from non detectable levels to 38.27 ng/g across all samples analysed. Mitigation up to 61.2% and 100% in total HAA levels were achieved by propolis and blueberry extracts, respectively. The inhibitory effects of blueberry extract on total HAAs formation were significantly higher than propolis extract (P 0.01). Thereby, this study showed that natural antioxidant-based marinades containing blueberry and propolis extracts had mitigating effects on HAAs formation in beef samples pan-fried at 150 and 200 °C.