Özenir, Çiler; Altınsoy, Canan; Çubuk, Mihrican; Kılınç, Fatma Nişancı; Çakır, Biriz

Background/Objectives: This study aimed to examine the association between e-healthy diet literacy (e-HDL) and general attitudes toward artificial intelligence (AI) among adults. Methods: This cross-sectional study included 610 adults aged 19–64 years. Data were collected through face-to-face interviews using a questionnaire consisting of five sections, including sociodemographic characteristics, digital nutrition information practices, AI use in nutrition and dietetics, the e-Healthy Diet Literacy Questionnaire (e-HDLQ), and the General Attitudes toward Artificial Intelligence Scale (GAAIS). Descriptive statistics, validity and reliability analyses, correlation analyses, and Partial Least Squares Structural Equation Modeling (PLS-SEM) were performed. Statistical significance was accepted at p < 0.05. Results: The mean age of the participants was 33.07 ± 11.36 years, and 50.8% were female. The measurement model demonstrated acceptable reliability and convergent validity. Structural model analysis showed that positive attitudes toward AI were positively associated with e-HDL (β = 0.243, p < 0.001), whereas negative attitudes toward AI were negatively associated with e-HDL (β = −0.232, p < 0.001). Among the e-HDLQ dimensions, the strongest loading was observed for finding e-healthy diet information (β = 0.844), followed by applying e-healthy diet information (β = 0.641), digital healthy eating literacy (β = 0.636), judging e-healthy diet information (β = 0.308), and understanding e-healthy diet information (β = 0.277). Together, positive and negative attitudes toward AI explained 12.2% of the variance in e-HDL (R2 = 0.122), indicating a modest explanatory contribution. Conclusions: Positive and negative attitudes toward AI were independently associated with e-HDL among adults. Although the explained variance was modest, AI attitudes may represent one of several factors associated with digital nutrition literacy, warranting further investigation in future studies.

Çubuk, Mihrican; Pınar, Aylin Açıkgöz; Süleyman, Bahadır; Taş, Necip Gökhan

Objective: This study investigated the effects of different doses and timing of sulforaphane (SFN) supplementation on reducing obesity induced by a high-glycemic-index diet (HGID) and on correcting poor glycemic control and dyslipidemia in C57BL/6 mice. Method: For 15 weeks, mice were administered a control diet (control), HGID, HGID + oral 5 mg/kg/day SFN (HGID + LSFN), or HGID + 20 mg/kg/day SFN (HGID + HSFN), and following 15 weeks of HGID, mice were treated with 5 mg/kg/day SFN (PO-HGID + LSFN) or 20 mg/kg/day SFN (PO-HGID + HSFN) for 5 weeks. Results: SFN reduced body weight gain and serum glucose. The lowest levels of HbA1c were observed in the control and HGID + LSFN groups. Mice in the HGID group exhibited impaired glucose clearance and were less sensitive to insulin compared to the control. A remarkable improvement in glucose and insulin tolerance was observed in both PO-HGID + SFN and HGID + SFN groups. Lipid profile parameters and serum insulin levels were found to be lower in the control and HGID + SFN groups compared to the HGID group. SFN increased serum adiponectin levels when administered concurrently with HGID. IRS1 and IRS2 levels were highest in the control and HGID + LSFN groups, and high-dose SFN supplementation suppressed IRS1 independently of timing. Exposure to HGID downregulated the expression of PGC-1α and sirtuins. SIRT1 and SIRT3 gene expressions showed a significant increase at both doses, whereas SIRT2 gene expression increased significantly only at 5 mg/kg/day SFN. FASN expression was upregulated in all HGID-fed groups with or without SFN intervention. Conclusions: SFN may reverse the adverse effects of HGID in a time- and dose-dependent manner by regulating postprandial insulin, inhibiting gluconeogenesis, and enhancing fatty acid oxidation through the activation of sirtuins and PGC-1α.

Özenir, Çiler; Çubuk, Mihrican; Altınsoy, Canan; Ağagündüz, Duygu

Background/Objectives: The aim of this study was to translate the Dietary Fat and Free Sugar-Short Questionnaire (DFS) into Turkish (DFS-TR) and to establish its construct validity and reliability. Methods: Quota sampling was used to ensure demographic homogeneity across gender and age groups. Participant distribution by age categories was proportionally aligned with the demographic statistics of the adult Turkish population. The study comprised 314 participants aged 19–64 years (38.78 ± 12.10), of which 54.5% were female. The data collection form consisted of demographic characteristics, anthropometric measurements, information on eating habits, DFS-TR, the Food Frequency Questionnaire (FFQ), and the Power of Food Scale (PFS). Results: Test–retest reliability was confirmed in the 314 participants with a 4-week interval (r = 0.997, p < 0.01). The Cronbach α reliability coefficient was α = 0.777. Using the split-half method, the correlation coefficient between the two halves was 0.681, the Spearman–Brown coefficient was 0.811, and the Guttman coefficient was 0.809. Participants’ total DFS-TR scores and sub-dimension scores varied according to age, education level, income level, anthropometric characteristics, physical activity, and dietary habits, but did not vary according to gender or marital status. To investigate convergent validity, participants’ DFS-TR scores were correlated with the FFQ and PFS. DFS-TR scores showed a significant correlation with the percentage of energy from saturated fat and free sugar assessed by the FFQ. Positive relationships were found between DFS-TR scores and the total PFS score, particularly with the sub-dimension scores for food available and food present. Conclusions: The DFS-TR can be used as a reliable and valid measurement tool for estimating saturated fat and free sugar intake among Turkish adults.