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Background Non-alcoholic fatty liver disease (NAFLD) is intricately linked with dietary patterns and metabolic homeostasis. Therefore, the present study focused to investigate the relation between dietary patterns and cardiometabolic risk factors related to fatty liver in NAFLD patients. Methods This cross-sectional study included 117 individuals whose body mass index (BMI) threshold of 25 or above diagnosed with NAFLD by magnetic resonance imaging. The hospital database was used to review the patients’ medical records such as lipid parameters, and fasting blood sugar. Anthropometric measurements and body composition were measured by researchers. Likewise, data from 24-h dietary recalls of individuals were collected to analyze their energy and nutrient intakes besides calculating dietary insulin index (DII), dietary insulin load (DIL), dietary glycemic index (DGI), and dietary glycemic load (DGL). Results Participants consuming diets with distinct levels of DII, DIL, DGI, and DGL exhibited variations in dietary energy and nutrient intake. Specifically, differences were noted in carbohydrate intake across quartiles of DII, DIL, DGI, and DGL, while fructose consumption showed variability in DGL quartiles (p ≤ 0.05). Moreover, sucrose intake demonstrated distinctions in both DII and DGL quartiles (p ≤ 0.05). No statistical difference was found in biochemical parameters and the fatty liver index among different levels of DII, DIL, DGI, and DGL (p > 0.05). After adjusting for potential confounders, participants with a higher DGI had four times greater odds of developing metabolic syndrome compared to those in the bottom quartile (OR, 4.32; 95% CI [1.42–13.11]). Conclusion This study provides initial evidence of the intricate association between dietary factors and NAFLD, emphasizing the necessity for further research including prospective designs with larger sample sizes, to garner additional insights.

Abstract Objective: The present study focused on the relationship between addiction to social media (SM) and emotional appetite in young adults. Design: Cross-sectional online survey. Setting: The Bergen Social Media Addiction Scale (BSMAS) and Emotional Appetite Questionnaire (EMAQ) were used, and the duration and frequency of SM tools usage were analysed. Participants: Five hundred and twenty-four participants (144 men and 380 women) aged between 18 and 25 years. Results: The mean of SM usage duration of participants was 3·2 ± 2·2 h per d along with a mean of BSMAS score of 16·1 ± 5·9. Concerning emotional appetite, the mean scores for positive and negative aspects of EMAQ were 4·4 ± 1·9 and 3·1 ± 1·2, respectively. The predominant SM tools were YouTube (92·6 %) and Instagram (90·3 %). Notably, a significant association was observed between SM addiction and the frequency of access to YouTube, Instagram, and Twitter, with addiction levels increasing as access frequency rose (P < 0·01). Conclusion: This study demonstrated a possible relationship between SM addiction and emotional appetite among young adults. However, further research with more prominent participants and a lengthier follow-up duration is necessary to elucidate how SM tools affect eating behaviour.

The coronavirus disease 2019 (COVID-19) has led to the implementation of restrictions to reduce transmission worldwide. The restrictions and measures have affected the psychological health and eating habits. The objective of the present study was to evaluate dietary habits, lifestyle changes, adherence to the Mediterranean diet (MD) and fear of COVID-19 in Turkey during the pandemic. A cross-sectional online survey of socio-demographic characteristics, anthropometric measurements, nutrition, physical activity and lifestyle habits was used for data collection. The fear of COVID-19 levels of the participants was determined by the fear of COVID-19 scale (FCV-19S). The Mediterranean Diet Adherence Screener (MEDAS) was used to evaluate participants’ adherence to the MD. The differences between the FCV-19S and MEDAS according to gender were compared. Eight hundred and twenty subjects (76⋅6 % women and 28⋅4 % men) were evaluated within the study. The mean of MEDAS (ranged between 0 and 12) was 6⋅4 ± 2⋅1, and almost half of the participants moderately adhered to the MD. The mean of FCV-19S (ranged between 7 and 33) was 16⋅8 ± 5⋅7, while women's FCV-19S and MEDAS were significantly higher than men's (P < 0⋅001). The consumption of sweetened cereals, grains, pasta, homemade bread and pastries of the respondents with high FCV-19S were higher than in those with low FCV-19S. High FCV-19S was also characterized by decreased take-away food and fast food consumption in approximately 40 % of the respondents (P < 0⋅01). Similarly, women's fast food and take-away food consumption decreased more than men's (P < 0⋅05). In conclusion, the respondents’ food consumption and eating habits varied according to the fear of COVID-19.

Objectives: The aim of this study was to evaluate the effect of income levels on students' food choices. Materials and Methods: The study was conducted on randomly selected 1429 students (47.8% boys, 52.2% girls) aged between 13-15 years in different elementary schools under the Provincial National Education Directorate of Ankara. Students' anthropometric measurements such as body weight, height were measured and according to these data, Body Mass Index (BMI) was calculated. Personal information of subjects, demo graphic status and food choices were obtained by a questionnaire using face to face interview. The results were evaluated statistically by using SPSS 22.0 statistical package program. Results: Income levels of students' parents below 1000 TL were 21.1% , between 1001-2000 were 24% , between 2001-3000 TL were 23.3% , between 3001-5000 TL were 19.6%, 5001 TL and above were 12.1%. Students' food choices in school canteens were investigated and it was found that fast food choice frequency of students increased as their parents' income levels increase (p0.05). Conclusion: Income level effects food choices of students in school canteens. Students should be informed about adequate and balanced nutrition in order to make healthy food choices and healthy food alternatives should be provided in school canteens