Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2026Psychological distress and food neophobia: the mediating role of food choice motives among university students
Kocak, Tevfik; Kocyigit, Emine; Ozbek, Yagmur Demirel
Background: Food neophobia, defined as the reluctance to try unfamiliar foods, reduces dietary diversity and quality in young adults. University students, often subjected to psychological discomfort including sadness, anxiety, and stress, may be especially susceptible to restrictive eating behaviors. This study examined the link be-tween psychological distress and food neophobia, focusing on the mediating role of food choice motives in Turkish students. Methods: A cross-sectional online survey was conducted among 801 Turkish university students (232 males and 569 females). The data collection included the Food Neophobia Scale (FNS), the Depression, Anxiety, and Stress Scale (DASS-21), and the Food Choice Questionnaire (FCQ). The body mass in-dex was calculated using self-reported anthropometric measurements. Statistical analyses comprised correlations, multivariable linear regression, and mediation mod-eling using Hayes’ PROCESS macro with 5000 bootstrap samples. Results: Food neophobia was positively associated with all DASS-21 subscales (p < 0.001). Regression analyses identified depression (p < 0.001), stress (p = 0.001), convenience (p = 0.001), and ethical concern (p < 0.001) as significant positive predictors, whereas natural con-tent showed a negative association (p = 0.046). Mediation analyses indicated that food choice motives partially explained the associations between psychological distress and food neophobia. Convenience and ethical concern consistently acted as mediators of risk, while natural content demonstrated a more complex role. Conclusions: Food neophobia among university students is influenced by both psychological distress and food choice motives. Depression and stress exert stronger effects than anxiety, with convenience and ethical concern functioning as consistent mediators.
- MakaleAçık Erişim2023Rheumatic diseases and gut microbiota publications in 2002–2022: a Scopus‑based bibliometric analysis
Kocyigit, Emine; Kocak, Tevfik
Rheumatic diseases (RDs) include a variety of autoimmune disorders defined by severe inflammation, primarily affecting the joints, tendons, ligaments, bones, and muscles. Recent research has revealed the association between rheumatic diseases and gut microbiota, thereby providing insights into the underlying mechanisms of disease pathogenesis. The objective of this study was to evaluate the quantity and quality of scientific research regarding the association between RDs and gut microbiota, as well as to elucidate the characteristics of worldwide research output in this field. The present bibliometric analysis was carried out using the Scopus database, using the keywords "rheumatology," "arthritis," and "gut microbiota." The study involved determining the number of articles, the number of active countries with journals, the identification of prolific authors, and the collection of citation data. Additionally, analyses of trends were conducted. 503 articles in all were reviewed. Collaboration networks were visualized using mapping techniques. The number of articles on RDs and gut microbiota exhibited a consistent pattern from 2002 to 2022 (p < 0.05). The five most productive countries were China (n = 128; 25.45%), the United States (n = 101; 20.07%), Italy (n = 40; 7.95%), the United Kingdom (n = 20; 3.98%), and Japan (n = 17; 3.38%). Israel, Italy, Belgium, and Portugal had the highest values regarding the number of articles per million population. Australia, Canada, and the United Kingdom were the top three countries regarding average citation count. This bibliometric analysis evaluates and synthesizes global scientific output on RDs and gut microbiota. The literature on the association between rheumatic diseases and gut microbiota is growing. Supporting researchers in countries with limited involvement in this field will contribute to its growth.