Browsing by Author "Turker, P. F."

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    Dietary Iron Intake Aggravates Dyslipidaemia By Elevating Ferritin Levels In Patients With Insulin Resistance And Cardiovascular Diseases: A Cross-Sectional Study
    (Başkent Üniversitesi Sağlık Bilimleri Fakültesi, 2024-05-23) Bayram, B.; Turker, P. F.
    Dietary iron intake causes the elevation of ferritin levels, and higher iron intake might improve insulin resistance and cardiovascular diseases. The aim of this study was to determine the relationship between dietary iron intake and serum ferritin levels, insulin resistance, and nutritional status in patients with cardiovascular disease. Health information of individuals were obtained with a questionnaire form. There were a total of 103 patients, 59 male (57.3%) and 44 female (42.7%). Patients also filled a questionnaire on dietary habits, a 3-day food record. There was a statistically significant difference between ferritin quartiles and total cholesterol, HDL-C, non-HDL-C, LDL-C/HDL-C ratio, and TG/HDL-C ratio (P < 0.05). Study data show that dietary iron intake was associated with the elevation of serum ferritin levels (P < 0.05) and this difference was significant in Q1 and Q4 groups in post-hoc analysis. There was a negative correlation between serum ferritin levels and total cholesterol and HDL-C in patients with insulin resistance (r = -0.384, P < 0.05; r = -0.520, P < 0.05). In conclusion we found a strong association between serum ferritin levels and inflammation, causing an oxidative stress, atherosclerosis, and bringing along cardiometabolic diseases such as cardiovascular diseases and type 2 DM.
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    Omega Fatty Acid Ratios and Neurodegeneration in A Healthy Environment
    (PROSTAGLANDINS & OTHER LIPID MEDIATORS, 2024) Yelken, H. Dere; Elci, M. P.; Turker, P. F.; Demirkaya, S
    Neurodegenerative diseases, including Alzheimer's disease, Parkinson's disease, Multiple Sclerosis pose substantial public health challenges. While genetics play a primary role, recent research emphasizes the impact of environmental factors, particularly diet and lifestyle. This study investigates the initiating effects of Omega (omega)3 and Omega (omega)- 6 fatty acids on neuroinflammation, potentially contributing to these diseases. Using BV-2 microglial cells, we explored the influence of different fatty acid compositions and ratios on cell viability, cytokine production, morphological changes, and lipid peroxidation. Notably, a 2/1 omega-6:omega-3 ratio led to decreased cell viability. Fatty acid compositions influenced cytokine secretion, with reduced TNF-alpha suggesting anti-inflammatory effects. IL-17 increased, while IL-4 and IL-10 decreased in the 15/1 omega-6:omega-3 ratio, indicating complex cytokine interactions. This study found that polyunsaturated fatty acids interventions induced microglial activation, altering cell morphology even without immunostimulants. These findings demonstrate the intricate nature of fatty acid interactions with microglial cells and their potential implications for neuroinflammation. Further research is needed to clarify mechanisms and their relevance to neurodegenerative diseases, informing possible therapeutic strategies.