Fulya Eren - Academia.edu (original) (raw)
Papers by Fulya Eren
Current Developments in Nutrition, 2021
Background High-quality diets reduce the risk of cardiometabolic and other chronic diseases. The ... more Background High-quality diets reduce the risk of cardiometabolic and other chronic diseases. The dietary components that distinguish higher from lower quality diets, and their associations with health, have not been fully investigated. Objectives This study aimed to assess the component scores that underlie differences in total Healthy Eating Index (HEI)–2015 scores, quantify fatty acid (saturated, monounsaturated, polyunsaturated) intakes that comprise Fatty Acids component scores, and assess associations between component scores and cardiometabolic risk factors. Methods A cross-sectional analysis of data from the NHANES (2001–2016) was conducted. Total and component HEI-2015 scores were assessed in adult (≥19 y) participants who provided one 24-h dietary recall (n = 39,799). Survey-weighted mean component scores by quartile of total HEI-2015 score were determined. Regression analyses were conducted to assess fatty acid intakes across quartiles of Fatty Acids component scores. Sepa...
Current Developments in Nutrition, 2020
ABSTRACTBackgroundThe increased use of high-oleic oils to replace trans fat has led to concern ab... more ABSTRACTBackgroundThe increased use of high-oleic oils to replace trans fat has led to concern about declining intake of PUFA and the potential for essential fatty acid insufficiency or even deficiency.ObjectivesThe aim of this study was to examine circulating concentrations of essential and poorly biosynthesized fatty acids, as biomarkers of dietary intake, in the NHANES data sets prior to (2003–2004 cycle) and following (2011–2012 cycle) legislation to reduce trans fat in the food supply and also to explore the associations between these fatty acids and markers of cardiometabolic health.MethodsFasting circulating concentrations of fatty acids from adults (aged ≥20 y) in the 2003–2004 and 2011–2012 NHANES cycles were used for analysis. Dietary data from one day of both the 2003–2004 and 2011–2012 cycles were used to examine differences in dietary fatty acid intake between these cycles. Regression analyses were used to assess relations between circulating concentrations of fatty aci...
Current Developments in Nutrition, 2019
Objectives This pooled analysis of data from two clinical trials was designed to evaluate potenti... more Objectives This pooled analysis of data from two clinical trials was designed to evaluate potential predictors of lipid responses to corn oil consumption. Methods Free-living subjects in two clinical feeding trials consumed study products made with corn oil (each 4 tablespoons per day) as part of their habitual diets for four weeks. Subjects were required to have fasting low-density lipoprotein (LDL-C) levels ≥115 and < 190 mg/dL and triglycerides (TG) < 375 mg/dL. Baseline, end of treatment and % changes from baseline in fasting LDL-C and non-high-density lipoprotein cholesterol (non-HDL-C) levels were analyzed in the per protocol samples for all subjects and according to the following subgroups: tertile of baseline LDL-C (< 122.5, 122.5–135.25 or > 135.25 mg/dL), median baseline saturated fatty acid intake (< or ≥ 11.9% of energy), median body mass index (BMI; < or ≥ 21.35 kg/m2), median age (< or ≥ 51 y), male or female and non-Hispanic white or other race/et...
Current Developments in Nutrition, 2019
Objectives To examine relationships between plasma fatty acids, dietary intake of fatty acids, ad... more Objectives To examine relationships between plasma fatty acids, dietary intake of fatty acids, adiposity and risk of metabolic syndrome (MetSyn) in the National Health and Nutrition Examination Survey (NHANES) dataset. Methods Plasma fatty acids levels (n = 24) measured in NHANES 2001–2003 (n = 1674) and dietary intake of fatty acids (n = 19) from NHANES 2001–2014 (n = 9108) were used for these analyses. The association between plasma fatty acid levels, intake of fatty acids and body weight, BMI, waist circumference, and number of criteria for MetSyn was assessed. Backwards stepwise multiple regression analyses adjusted for age, sex, ethnicity, prescription of anti-hypertensive, lipid-lowering of anti-diabetic medication, modified Health Eating Index-2015 score, physical activity, poverty to income ratio, smoking, and calorie intake were conducted to identify fatty acids that were predictive of the outcomes of interest. Logistic regression analysis, adjusted for the aforementioned c...
Advances in Nutrition, 2018
The 2015 Dietary Guidelines for Americans recommend limiting the intake of saturated fatty acids ... more The 2015 Dietary Guidelines for Americans recommend limiting the intake of saturated fatty acids (SFAs) to <10% of energy/d and replacing dietary SFAs with unsaturated fatty acids. A Presidential Advisory from the American Heart Association recently released its evaluation of the relation between dietary fats and cardiovascular disease (CVD), and also recommended a shift from SFAs to unsaturated fatty acids, especially polyunsaturated fatty acids (PUFAs), in conjunction with a healthy dietary pattern. However, the suggestion to increase the intake of PUFAs in general, and omega-6 (n-6) PUFAs in particular, continues to be controversial. This review was undertaken to provide an overview of the evidence and controversies regarding the effects of ω-6 PUFAs on cardiometabolic health, with emphasis on risks and risk factors for CVD (coronary heart disease and stroke) and type 2 diabetes mellitus (T2D). Results from observational studies show that higher intake of ω-6 PUFAs, when compared with SFAs or carbohydrate, is associated with lower risks for CVD events (10-30%), CVD and total mortality (10-40%), and T2D (20-50%). Findings from intervention studies on cardiometabolic risk factors suggest that ω-6 PUFAs reduce concentrations of LDL cholesterol and non-HDL cholesterol in a dose-dependent manner compared with dietary carbohydrate, and have a neutral effect on blood pressure. Despite the concern that ω-6 fatty acids increase inflammation, current evidence from studies in humans does not support this view. In conclusion, these findings support current recommendations to emphasize consumption of ω-6 PUFAs as a replacement of SFAs; additional randomized controlled trials with cardiometabolic disease outcomes will help to more clearly define the benefits and risks of this policy.
Journal of the Academy of Nutrition and Dietetics, 2017
ACH Food Companies Learning Outcome: This presentation will help the observer to understand predi... more ACH Food Companies Learning Outcome: This presentation will help the observer to understand predicted associations between specific fat and oil consumption and theoretical mortality risk. Recently, Wang et al. (JAMA Intern Med 2016;176:1134-1145) examined the associations between consumption of different dietary fats and total mortality in two large cohort studies of 126,233 male and female health professionals. They reported a positive association between saturated fat intake with mortality: fully adjusted hazard ratio (HR) 1.08 (95% confidence interval [CI] 1.04-1.11) for each 5% increase in energy, relative to carbohydrate intake. Corresponding values for monounsaturated (HR 0.90, 95% CI 0.87-0.94) and polyunsaturated (HR 0.73, 95% CI 0.69-0.77) fat intakes showed inverse relationships. Based on these associations, the theoretical effects of substituting commonly consumed fats and oils for dietary carbohydrates were modeled. The USDA Food Composition Databases were the source for fatty acid levels. Increasing butter intake by 27 g/d (w2 tablespoons) in a 2000 kcal/d diet would be predicted to be associated with a 5% increase in mortality risk. In contrast, replacing carbohydrate with commonly consumed oils would be predicted to be associated with lower mortality risk: olive (-22%), canola (-30%), soybean (-31%) and corn (-37%). These findings should be interpreted with caution because they are theoretical predictions based on observational data, thus cannot be presumed causal. Nevertheless, they suggest that additional research is warranted to evaluate the influences of consuming different dietary fats and oils on mortality risk. Further, these results support the recommendations of the Dietary Guidelines for Americans to replace solid fats high in saturated fatty acids with liquid oils that contain predominantly unsaturated fatty acids.
Journal of Food Science Education, 2016
Success skills have been ranked as the most important core competency for new food science profes... more Success skills have been ranked as the most important core competency for new food science professionals to have by food science graduates and their employers. It is imperative that food science instructors promote active learning in food science courses through experiential learning activities to enhance student success skills such as oral and written communication, critical thinking, problem solving, and team work. The aim of this study was to incorporate "real-world" experiential learning into a food product development course. Undergraduate students enrolled in a food product development course worked on a semester-long product development case study developed by the Instructor of the course and the Manager from ACH Food Companies, Inc. The case study was presented to students in the form of a product development competition. Students were placed into groups and given the task to develop a cake mix with specified parameters. At the end of the semester, student groups participated in a case study competition to showcase their product concepts. Each student group gave a PowerPoint presentation and was evaluated using selected criteria. Students rated the course overall as being very good. Students perceived the case study to be beneficial and informative regarding employer (ACH's) expectations. Students recommended that the Instructor minimize restrictions/specifications for product concepts and increase the quantity of course/laboratory meetings per week. This approach will continue to be used and further evaluated as an approach to incorporate active learning and provide food science undergraduates with a sense of employer expectations.
The Journal of Nutrition, 2018
Background: Few trials have examined the effects of coconut oil consumption in comparison with po... more Background: Few trials have examined the effects of coconut oil consumption in comparison with polyunsaturated fatty acid-rich oils such as corn oil. Objective: This trial assessed the effects of consuming foods made with corn oil compared with coconut oil on lipids, glucose homeostasis, and inflammation. Methods: This was a preliminary randomized crossover study of men (n = 12) and women (n = 13) with a mean age of 45.2 y, mean body mass index (in kg/m 2) of 27.7, fasting LDL cholesterol ≥115 mg/dL and <190 mg/dL, and triglycerides (TGs) ≤375 mg/dL. Subjects consumed muffins and rolls providing 4 tablespoons (∼54 g) per day of corn oil or coconut oil as part of their habitual diets for 4 wk, with a 3-wk washout between conditions. Fasting plasma lipids and highsensitivity C-reactive protein (hs-CRP) and glucose metabolism were assessed via an intravenous glucose tolerance test at baseline and 15 and 29 d of treatment. Responses were compared between treatments by ANCOVA. Results: Median baseline concentrations of LDL cholesterol, non-HDL cholesterol, total cholesterol (total-C), HDL cholesterol, total-C:HDL cholesterol, and TGs were 123, 144, 188, 46.0, 4.21, and 92.5 mg/dL, respectively. Changes from baseline for corn oil and coconut oil conditions, respectively, were: LDL cholesterol (primary outcome; −2.7% compared with +4.6%), non-HDL cholesterol (−3.0% compared with +5.8%), total-C (−0.5% compared with +7.1%), HDL cholesterol (+5.4% compared with +6.5%), total-C:HDL cholesterol (−4.3% compared with −3.3%), and TGs (−2.1% compared with +6.0%). Non-HDL cholesterol responses were significantly different between corn and coconut oil conditions (P = 0.034); differences between conditions in total-C and LDL cholesterol approached significance (both P = 0.06). Responses for hs-CRP and carbohydrate homeostasis parameters did not differ significantly between diet conditions. Conclusions: When incorporated into the habitual diet, consumption of foods providing ∼54 g of corn oil/d produced a more favorable plasma lipid profile than did coconut oil in adults with elevated cholesterol. This trial was registered at clinicaltrials.gov as NCT03202654.
Current Developments in Nutrition, 2021
Background High-quality diets reduce the risk of cardiometabolic and other chronic diseases. The ... more Background High-quality diets reduce the risk of cardiometabolic and other chronic diseases. The dietary components that distinguish higher from lower quality diets, and their associations with health, have not been fully investigated. Objectives This study aimed to assess the component scores that underlie differences in total Healthy Eating Index (HEI)–2015 scores, quantify fatty acid (saturated, monounsaturated, polyunsaturated) intakes that comprise Fatty Acids component scores, and assess associations between component scores and cardiometabolic risk factors. Methods A cross-sectional analysis of data from the NHANES (2001–2016) was conducted. Total and component HEI-2015 scores were assessed in adult (≥19 y) participants who provided one 24-h dietary recall (n = 39,799). Survey-weighted mean component scores by quartile of total HEI-2015 score were determined. Regression analyses were conducted to assess fatty acid intakes across quartiles of Fatty Acids component scores. Sepa...
Current Developments in Nutrition, 2020
ABSTRACTBackgroundThe increased use of high-oleic oils to replace trans fat has led to concern ab... more ABSTRACTBackgroundThe increased use of high-oleic oils to replace trans fat has led to concern about declining intake of PUFA and the potential for essential fatty acid insufficiency or even deficiency.ObjectivesThe aim of this study was to examine circulating concentrations of essential and poorly biosynthesized fatty acids, as biomarkers of dietary intake, in the NHANES data sets prior to (2003–2004 cycle) and following (2011–2012 cycle) legislation to reduce trans fat in the food supply and also to explore the associations between these fatty acids and markers of cardiometabolic health.MethodsFasting circulating concentrations of fatty acids from adults (aged ≥20 y) in the 2003–2004 and 2011–2012 NHANES cycles were used for analysis. Dietary data from one day of both the 2003–2004 and 2011–2012 cycles were used to examine differences in dietary fatty acid intake between these cycles. Regression analyses were used to assess relations between circulating concentrations of fatty aci...
Current Developments in Nutrition, 2019
Objectives This pooled analysis of data from two clinical trials was designed to evaluate potenti... more Objectives This pooled analysis of data from two clinical trials was designed to evaluate potential predictors of lipid responses to corn oil consumption. Methods Free-living subjects in two clinical feeding trials consumed study products made with corn oil (each 4 tablespoons per day) as part of their habitual diets for four weeks. Subjects were required to have fasting low-density lipoprotein (LDL-C) levels ≥115 and < 190 mg/dL and triglycerides (TG) < 375 mg/dL. Baseline, end of treatment and % changes from baseline in fasting LDL-C and non-high-density lipoprotein cholesterol (non-HDL-C) levels were analyzed in the per protocol samples for all subjects and according to the following subgroups: tertile of baseline LDL-C (< 122.5, 122.5–135.25 or > 135.25 mg/dL), median baseline saturated fatty acid intake (< or ≥ 11.9% of energy), median body mass index (BMI; < or ≥ 21.35 kg/m2), median age (< or ≥ 51 y), male or female and non-Hispanic white or other race/et...
Current Developments in Nutrition, 2019
Objectives To examine relationships between plasma fatty acids, dietary intake of fatty acids, ad... more Objectives To examine relationships between plasma fatty acids, dietary intake of fatty acids, adiposity and risk of metabolic syndrome (MetSyn) in the National Health and Nutrition Examination Survey (NHANES) dataset. Methods Plasma fatty acids levels (n = 24) measured in NHANES 2001–2003 (n = 1674) and dietary intake of fatty acids (n = 19) from NHANES 2001–2014 (n = 9108) were used for these analyses. The association between plasma fatty acid levels, intake of fatty acids and body weight, BMI, waist circumference, and number of criteria for MetSyn was assessed. Backwards stepwise multiple regression analyses adjusted for age, sex, ethnicity, prescription of anti-hypertensive, lipid-lowering of anti-diabetic medication, modified Health Eating Index-2015 score, physical activity, poverty to income ratio, smoking, and calorie intake were conducted to identify fatty acids that were predictive of the outcomes of interest. Logistic regression analysis, adjusted for the aforementioned c...
Advances in Nutrition, 2018
The 2015 Dietary Guidelines for Americans recommend limiting the intake of saturated fatty acids ... more The 2015 Dietary Guidelines for Americans recommend limiting the intake of saturated fatty acids (SFAs) to <10% of energy/d and replacing dietary SFAs with unsaturated fatty acids. A Presidential Advisory from the American Heart Association recently released its evaluation of the relation between dietary fats and cardiovascular disease (CVD), and also recommended a shift from SFAs to unsaturated fatty acids, especially polyunsaturated fatty acids (PUFAs), in conjunction with a healthy dietary pattern. However, the suggestion to increase the intake of PUFAs in general, and omega-6 (n-6) PUFAs in particular, continues to be controversial. This review was undertaken to provide an overview of the evidence and controversies regarding the effects of ω-6 PUFAs on cardiometabolic health, with emphasis on risks and risk factors for CVD (coronary heart disease and stroke) and type 2 diabetes mellitus (T2D). Results from observational studies show that higher intake of ω-6 PUFAs, when compared with SFAs or carbohydrate, is associated with lower risks for CVD events (10-30%), CVD and total mortality (10-40%), and T2D (20-50%). Findings from intervention studies on cardiometabolic risk factors suggest that ω-6 PUFAs reduce concentrations of LDL cholesterol and non-HDL cholesterol in a dose-dependent manner compared with dietary carbohydrate, and have a neutral effect on blood pressure. Despite the concern that ω-6 fatty acids increase inflammation, current evidence from studies in humans does not support this view. In conclusion, these findings support current recommendations to emphasize consumption of ω-6 PUFAs as a replacement of SFAs; additional randomized controlled trials with cardiometabolic disease outcomes will help to more clearly define the benefits and risks of this policy.
Journal of the Academy of Nutrition and Dietetics, 2017
ACH Food Companies Learning Outcome: This presentation will help the observer to understand predi... more ACH Food Companies Learning Outcome: This presentation will help the observer to understand predicted associations between specific fat and oil consumption and theoretical mortality risk. Recently, Wang et al. (JAMA Intern Med 2016;176:1134-1145) examined the associations between consumption of different dietary fats and total mortality in two large cohort studies of 126,233 male and female health professionals. They reported a positive association between saturated fat intake with mortality: fully adjusted hazard ratio (HR) 1.08 (95% confidence interval [CI] 1.04-1.11) for each 5% increase in energy, relative to carbohydrate intake. Corresponding values for monounsaturated (HR 0.90, 95% CI 0.87-0.94) and polyunsaturated (HR 0.73, 95% CI 0.69-0.77) fat intakes showed inverse relationships. Based on these associations, the theoretical effects of substituting commonly consumed fats and oils for dietary carbohydrates were modeled. The USDA Food Composition Databases were the source for fatty acid levels. Increasing butter intake by 27 g/d (w2 tablespoons) in a 2000 kcal/d diet would be predicted to be associated with a 5% increase in mortality risk. In contrast, replacing carbohydrate with commonly consumed oils would be predicted to be associated with lower mortality risk: olive (-22%), canola (-30%), soybean (-31%) and corn (-37%). These findings should be interpreted with caution because they are theoretical predictions based on observational data, thus cannot be presumed causal. Nevertheless, they suggest that additional research is warranted to evaluate the influences of consuming different dietary fats and oils on mortality risk. Further, these results support the recommendations of the Dietary Guidelines for Americans to replace solid fats high in saturated fatty acids with liquid oils that contain predominantly unsaturated fatty acids.
Journal of Food Science Education, 2016
Success skills have been ranked as the most important core competency for new food science profes... more Success skills have been ranked as the most important core competency for new food science professionals to have by food science graduates and their employers. It is imperative that food science instructors promote active learning in food science courses through experiential learning activities to enhance student success skills such as oral and written communication, critical thinking, problem solving, and team work. The aim of this study was to incorporate "real-world" experiential learning into a food product development course. Undergraduate students enrolled in a food product development course worked on a semester-long product development case study developed by the Instructor of the course and the Manager from ACH Food Companies, Inc. The case study was presented to students in the form of a product development competition. Students were placed into groups and given the task to develop a cake mix with specified parameters. At the end of the semester, student groups participated in a case study competition to showcase their product concepts. Each student group gave a PowerPoint presentation and was evaluated using selected criteria. Students rated the course overall as being very good. Students perceived the case study to be beneficial and informative regarding employer (ACH's) expectations. Students recommended that the Instructor minimize restrictions/specifications for product concepts and increase the quantity of course/laboratory meetings per week. This approach will continue to be used and further evaluated as an approach to incorporate active learning and provide food science undergraduates with a sense of employer expectations.
The Journal of Nutrition, 2018
Background: Few trials have examined the effects of coconut oil consumption in comparison with po... more Background: Few trials have examined the effects of coconut oil consumption in comparison with polyunsaturated fatty acid-rich oils such as corn oil. Objective: This trial assessed the effects of consuming foods made with corn oil compared with coconut oil on lipids, glucose homeostasis, and inflammation. Methods: This was a preliminary randomized crossover study of men (n = 12) and women (n = 13) with a mean age of 45.2 y, mean body mass index (in kg/m 2) of 27.7, fasting LDL cholesterol ≥115 mg/dL and <190 mg/dL, and triglycerides (TGs) ≤375 mg/dL. Subjects consumed muffins and rolls providing 4 tablespoons (∼54 g) per day of corn oil or coconut oil as part of their habitual diets for 4 wk, with a 3-wk washout between conditions. Fasting plasma lipids and highsensitivity C-reactive protein (hs-CRP) and glucose metabolism were assessed via an intravenous glucose tolerance test at baseline and 15 and 29 d of treatment. Responses were compared between treatments by ANCOVA. Results: Median baseline concentrations of LDL cholesterol, non-HDL cholesterol, total cholesterol (total-C), HDL cholesterol, total-C:HDL cholesterol, and TGs were 123, 144, 188, 46.0, 4.21, and 92.5 mg/dL, respectively. Changes from baseline for corn oil and coconut oil conditions, respectively, were: LDL cholesterol (primary outcome; −2.7% compared with +4.6%), non-HDL cholesterol (−3.0% compared with +5.8%), total-C (−0.5% compared with +7.1%), HDL cholesterol (+5.4% compared with +6.5%), total-C:HDL cholesterol (−4.3% compared with −3.3%), and TGs (−2.1% compared with +6.0%). Non-HDL cholesterol responses were significantly different between corn and coconut oil conditions (P = 0.034); differences between conditions in total-C and LDL cholesterol approached significance (both P = 0.06). Responses for hs-CRP and carbohydrate homeostasis parameters did not differ significantly between diet conditions. Conclusions: When incorporated into the habitual diet, consumption of foods providing ∼54 g of corn oil/d produced a more favorable plasma lipid profile than did coconut oil in adults with elevated cholesterol. This trial was registered at clinicaltrials.gov as NCT03202654.