Sürdürülebilir Kalkınma Amaçları

• 2
• 1
• 1

• MakaleAçık Erişim2026Scopus SJRQ1/r/bayburt/12761
  Ecological and nutritional analysis of artificial intelligence-based sustainable dietary models

  Köktürk, Seda Nur; Yardımcı, Hülya

  Growing concerns over environmental sustainability and health have increased the demand for sustainable diets. Advances in artificial intelligence (AI) offer new opportunities for diet planning. Evaluating the nutritional adequacy and environmental impact of AI-generated sustainable diets is essential. This study aimed to compare the nutritional quality and ecological footprints of sustainable diets created by four popular AI tools (Gemini, Copilot, ChatGPT, and Grok). Each AI tool generated a sustainable diet plan for a healthy adult woman. Diets were evaluated for energy, nutrient content, antioxidant capacity, glycemic index, protein quality, fatty acid profiles, Healthy Eating Index-2015 scores, and ecological footprints. All diets showed low ecological footprints but did not meet energy targets (1800 kcal/day). Gemini had the most sustainable composition. Vitamin B12 was consistently below recommended levels in diets from Gemini, Copilot, and ChatGPT. All diets had adequate carbohydrate, protein, fat quality, and overall diet quality. Carbon footprint associated with protein, energy from protein, cholesterol, pyridoxine, folate, and vitamin C. Water footprint was linked to multiple nutrients, and fruits, meat, poultry, and fish; vegetable intake correlated with carbon footprint. AI-assisted diets have potential for sustainability but nutritional completeness concerns remain, especially for vulnerable groups. Further studies comparing AI and dietitian plans are needed to assess long-term effects.

  • 
  • 
  • 
  AtıfScopus1·WoS1·OpenAlex3

  İncele
• MakaleYalnız künye2015Scopus SJRQ1/r/bayburt/13761
  Evaluation of polycyclic aromatic hydrocarbons in Circassian cheese by high-performance liquid chromatography with fluorescence detection

  Gul, Osman; Dervisoglu, Muhammet; Mortas, Mustafa; Aydemir, Oguz; Ilhan, Eda; Aksehir, Kubra

  Polycyclic aromatic hydrocarbons (PAH) in traditional/industrial smoked and unsmoked Circassian cheeses available in Turkish markets were analysed using solid-phase extraction, followed by high-performance liquid chromatography (HPLC) with fluorescence detection. Mean levels of a total of 9 PAHs in smoked traditional and industrial Circassian cheeses were 19.6 and 6.73μgkg-1, while levels in unsmoked traditional and industrial cheeses were 0.77 and 0.49μgkg-1, respectively. The dominant individual PAHs found were naphthalene and acenaphthene. Benzo[a]pyrene, a marker compound representing carcinogenic PAHs, was found in 90% and 30% of traditional smoked and unsmoked Circassian cheeses, 52% and 24% of industrial smoked and unsmoked cheeses, respectively. Correlation statistical analysis showed that benzo[a]pyrene was a good marker for total 9 PAHs in Circassian cheese samples (rB[a]P/sum of 9 PAHs=0.816, p<0.01) as well as the best marker for 5 carcinogenic PAHs (rB[a]P/carcinogenic PAHs=0.904, p<0.01). Risk assessment conducted using daily intakes of sum of 9 PAH levels found in both traditional and industrial smoked Circassian cheese samples showed high risk compared with unsmoked cheeses.

  • 
  AtıfScopus22·WoS21·OpenAlex20

  İncele