Person: CEBECİ, AYBİKE
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CEBECİ
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AYBİKE
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Publication Open Access Differences in the salt amount of the bread sold in different regions of Turkey: A descriptive study(2023-09-01) AKTAÇ, ŞULE; CEBECİ, AYBİKE; AKTAÇ Ş., CEBECİ A., ÖZTEKİN Y., Yaman M., Ağırbaşlı M., Güneş F. E.Excess salt intake is associated with the risk of cardiovascular diseases (CVD) and bread contributes to daily salt intake. The aim of this study was to determine the amount of salt in white bread (WB) and whole wheat bread (WWB). Breads were purchased from public selling points and bakeries in seven regions of Turkey. Mohr method was used to determine the salt ratio. Mean salt ratio of breads was 1.28 ± 0.39% (1.31 ± 0.37% WB; 1.25 ± 0.41% WWB) (p˃0.05). The salt ratio of bread sold at public selling points and bakeries was 1.31 ± 0.39%, and 1.22 ± 0.39%, respectively (p = 0.009). The majority of bread in Turkey was found appropriate to implemented legislation regulation and was not different according to the regions. However, it is noteworthy that there was a difference according to the place of sale.Publication Metadata only Nutritional label use among patients with type 1 diabetes mellitus(Romanian Society of Diabetes, Nutrition and Metabolic Diseases, 2021) CEBECİ, AYBİKE; Cebeci A., Aktac S., Keskin S., Senguzel S., Gunes F.E.Background and Aims: In this study, it was aimed to evaluate the nutritional label use of individuals with type 1 DM. Material and Method: This cross-sectional descriptive study was conducted in November 2017 - June 2018. Diabetic individuals were reached through hospitals and social networks. The study was conducted with 105 (64 female, 41 male) individuals with type 1 DM living in Istanbul. A questionnaire about sociodemographic characteristics, biochemical parameters, medical treatment, food label reading status, food label reading reasons were applied in the study. Data were analyzed using SPSS V 16.0 program. Results: 85.7% of the participants read the food label. No significant difference was found when age group and nutritional label reading status were examined (p > 0.05). Besides, information was given to 67.6% of the participants about reading the nutritional label. A significant association was found between nutritional label reading knowledge and carbohydrate counting application and stages (P=0.0001). However, there was no significant difference between biochemical parameters and reading label status (p>0.05). Conclusions: Nutritional label reading should be mentioned more in the medical nutrition therapy and diabetes education. © 2021 The Authors. Romanian Journal of Diabetes, Nutrition and Metabolic Diseases published by Sanatatea Press Group on behalf of the Romanian Society of Diabetes Nutrition and Metabolic Diseases. This is an open access article under the terms of the Creative Commons Attribution License (CC-BY-NC-ND 3.0).Publication Open Access Determination of carbohydrate amounts of various cheese species presented to sale in the market(2018-11-30) CEBECİ, AYBİKE; YALÇIN, BAHATTİN; GÜNEŞ, FATMA ESRA; Aybike Cebeci, Mustafa Yaman, Bahattin Yalcin, Fatma Esra GunesThe aim of this study is to determine the amounts of lactose, glucose, galactose, starch and total carbohydrates in cheese types presented to sale in the market. In the study, from different points of sale in Istanbul province 15 different types of cheese were investigated. Carbohydrate amounts of the cheeses examined were determined in two ways as theoretically (by difference method) and analytically (by HPLC). The amount of analytically determined carbohydrate of white cheese types was lower than the theoretically calculated amount (P<0.05). However, there was no statistically significant difference between the theoretical and analytically calculated carbohydrate amounts of kashar and other cheese types (P>0.05). In addition, it was determined that the amount of carbohydrates of ripened cheeses was lower than carbohydrate amounts in fresh cheeses. Consequently, analytical calculation of carbohydrate amount gives more accurate results. This should be taken into account when evaluating the macronutrient content of cheese.Publication Open Access Biochemical relationship between glucose-6-phosphate dehydrogenase deficiency and covıd-19 and effects of glutathione supplements(2022-01-01) OĞUZ, ESMA; CEBECİ, AYBİKE; OĞUZ E., CEBECİ A.Glucose-6-phosphate dehydrogenase (G6PD) is an enzyme in the pentose phosphate pathway involved in the production of the reduced form of nicotinamide adenine dinucleotide phosphate (NADPH). One of the most common inherited enzyme abnormalities is G6PD deficiency. G6PD enzyme deficiency facilitates human coronavirus infection due to glutathione (GSH) depletion. Depletion of glutathione due to blockage of the pentose phosphate pathway can hardly preserve the oxidative and anti-oxidative balance. GSH protects the body from the harmful effects of oxidative damage from excess reactive oxygen radicals. Levels of GSH, the key antioxidant protector in all tissues, could be critical in quenching the exacerbated inflammation that triggers organ failure in the new coronavirus disease (COVID-19). Since several amino acids intersect with the GSH pathway, changing the concentrations of these amino acids directly or indirectly can alter cellular GSH homeostasis. Supplementation of amino acids and as well as the implementation of diet strategies offer safe and non-invasive strategies for improving GSH status and protect the body from oxidative stress in various diseases and conditions. The purpose of this review is to examine the biochemical relationship between G6PD deficiency and COVID-19 and the effect of GSH on this disease.Publication Metadata only The relationship between nutrition and Meniere's disease(ELSEVIER SCI LTD, 2021) CEBECİ, AYBİKE; Oguz, Esma; Cebeci, Aybike; Gecici, Cennet ReyyanMeniere's disease is an inner ear disease with attacks characterized by ear fullness, tinnitus, fluctuant sensorineural hearing loss and vertigo. Although pathophysiology of the disease is not fully known, endolymphatic hydrops are believed to play a role. Although there is no certain treatment procedure for Meniere's disease, some treatments are applied to prevent attacks, to treat the symptoms that occur during the attacks, and to prevent the permanent effects of the symptoms on the hearing and balance system. Lifestyle changes, dietary modifications, diuretics, vasodilator corticosteroids, intratympanic steroids, surgical methods are some of these treatment methods. Dietary modification includes a low sodium diet, a reduction in daily alcohol and caffeine intake, a gluten-free diet, and a new dietary approach to specially processed grains, all of which are first-line treatments. The goal of this review article is to examine the relationship between MD and dietary intervention, which is frequently used in the prevention and treatment of MD attacks. (C) 2021 Oto-Rhino-Laryngological Society of Japan Inc. Published by Elsevier B.V. All rights reserved.Publication Metadata only Farklı geleneksel yöntemlerle mayalanan yoğurtların duyusal ve fizikokimyasal özellikleri(2023-12-04) SABUNCULAR, GÜLEREN; CEBECİ, AYBİKE; OMURTAG KORKMAZ, BURCU İREM; SABUNCULAR G., CEBECİ A., OMURTAG KORKMAZ B. İ., Karatay H. N., Yıldız R. G.