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    NON-CELIAC GLUTEN SENSITIVITY: A TRADITIONAL REVIEW
    (Amasya Üniversitesi, 2025) İnan, Cansu Memiç; Kahraman, Ceren Şarahman; Çapraz, Mustafa
    Non-celiac gluten sensitivity (NCGS) is a disorder characterized by gastrointestinal and extra-intestinal symptoms caused by the consumption of gluten-containing foods in individuals who do not have celiac disease or wheat allergy. The limited knowledge regarding NCGS has led to various challenges in diagnosis and disease management. Due to the lack of sensitive and reproducible biomarkers for diagnosis, current evidence on NCGS prevalence is primarily based on survey studies. Although it is believed that both innate and adaptive immune systems play a role in the pathogenesis of NCGS, this remains an area of uncertainty. A gluten-free diet is recommended as the best treatment method for symptom control in NCGS. However, the gluten-free diet may lead to deficiencies in certain macro and micronutrients, and thus should be followed under the supervision of a nutritionist and clinician. With the continuously evolving body of knowledge, significant progress has been made in understanding the perspective on NCGS. The aim of this review is to provide a comprehensive overview of the etiopathogenesis, clinical features, and treatment of NCGS considering the most recent data.
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    Öğe
    The Relationship Between Eco-Anxiety and Sustainable Food Consumption Behaviors in Adults
    (Bandirma Onyedi Eylul University, 2024) İnan, Cansu Memiç; Kahraman, Ceren Şarahman
    Aim: The aim of this cross-sectional study was to determine the relationship between eco-anxiety and sustainable food consumption behaviors in adults. Material and Method: Study data were collected via online platforms using a questionnaire form. The questionnaire included general information, Eco-Anxiety Scale and Sustainable Food Consumption Behaviors Scale. Results: Of the 432 individuals who participated in the study, 82.4% were female and the mean age was 31.9 ± 13.0 years. It was determined that eco-anxiety was higher in younger individuals, students and those with an income below the minimum wage (p