Hosted by Üsküdar University, the "III. National Congress on Current Approaches in Nutrition and Dietetics," with the theme "Metabolic Health from Science to Clinic," brought together expert academicians and clinicians at the NP Health Campus İbn-i Sina Auditorium.
The opening speeches of the congress were delivered by Prof. Müge Arslan, Head of the Department of Nutrition and Dietetics at Üsküdar University; Prof. Arif Aktuğ Ertekin, Dean of the Faculty of Health Sciences; and President of Üsküdar University and Chairman of the Board of Trustees, Prof. Nevzat Tarhan.
Prof. Tarhan: “In eating disorders, people eat without being hungry”
In his opening speech, President of Üsküdar University and Chairman of the Board of Trustees, Prof. Nevzat Tarhan, stated that it is noteworthy that Turkey ranks among the top countries in the world for obesity, noting that obesity cannot be explained solely by poor eating habits, and psychological factors also play a significant role.
Prof. Tarhan, stating that eating disorders and addiction mechanisms are related to similar processes in the brain, noted that the brain's reward system plays a decisive role in this process, and said the following:
“The reward system in the brain is referred to as ‘reward deficiency syndrome,’ which is actually the neurobiological equivalent and pathophysiology of addiction. In reward deficiency syndrome, there is a dopamine deficiency in the brain. Especially in eating disorders, what they call ‘emotional eating,’ or ‘emotional hunger,’ people eat without being hungry. They eat when they are sad, and they eat when they are happy.”
Emotional eating is not only about physical hunger
Emphasizing that emotional eating is not solely about physical hunger, Prof. Tarhan gave an example of a patient he encountered years ago. Prof. Tarhan explained that the patient, who was in a state of depression, attributed a significant meaning to eating as if it were life itself, saying, “I even remember a patient; he was depressed and quite overweight. At one point, he went to an internist; they told him 'don't eat this, don't eat that, don't eat the other.' The man said; 'Doctor, why is my eating so much important to you? If I'm not going to eat, why should I live?' Think about it, he had attached such meaning to eating that food was a reason for him to live.”
Suddenly abandoning eating habits causes psychological effects
Prof. Tarhan stated that suddenly abandoning eating habits that have lasted for many years can create serious psychological effects in a person, adding that this could lead to “narcissistic injury” in some individuals. Prof. Tarhan said, “Telling someone to abandon a habit they have had for years for medical reasons is like giving up a rewarding behavior, and by abandoning it, they experience 'narcissistic injury.' That is, they have invested love in eating, in their body, they have made their emotional investment in this. When you take that away from them, they suddenly experience narcissistic injury and fall into depression. Such situations are the underlying causes of emotional eating disorders.”
Nutritionists should not adopt only a prohibitive approach
Stating that nutritionists and physicians should not adopt merely a prohibitive approach, Prof. Tarhan said, “The same applies to internists, dieticians, and nutritionists; let's not cause the patient to fall into depression by merely cutting food. I don't know how you'll do it, but you should approach them in such a way as to convince them with more skillful methods beyond classic examples like 'a matchbox-sized piece of cheese.' It is necessary to understand the patient's psychology a bit. First, a human, then a patient. When a person's mental health is not sound, they do not adhere to their diet.”
Emphasizing the importance of addressing eating disorders, eating habits, and behavioral patterns at the congress, Prof. Tarhan said that young dietician candidates should also consider the addictive dimension of emotional eating.
Prof. Arif Aktuğ Ertekin: “Nutrition has reached a much more critical point today”
Prof. Arif Aktuğ Ertekin, Dean of the Faculty of Health Sciences, also drew attention to the importance of sustainable scientific events, saying, “Today we are together at our congress, which we are holding for the third time. I am happy as the number increases because the continuity of such congresses are approaches that make great contributions for the institution, for our country, for science, and for the world.” he said.
Prof. Ertekin stated that the issue of nutrition has reached a much more critical point today, emphasizing that especially after the pandemic, people's lifestyles have changed, and the widespread adoption of sedentary lifestyles and processed food consumption has increased obesity rates.
30-35% of the world's population is obese
Prof. Ertekin also drew attention to global obesity data, saying, “If we roughly consider the world population to be around 8.3 billion, it is said that 30-35% of this population is overweight and obese. There are over 1 billion obese people, and this number is constantly increasing.”
Stating that the increase in childhood obesity has also reached alarming proportions, Prof. Ertekin said, “In the years when we first started our profession, there was barely a concept we could call gestational diabetes, whereas now the numbers have increased significantly. Young children are the ones suffering the most. In the last 2-3 years, we have started to see that over 177 million children between the ages of 5-19 are obese.”
Emphasizing that the fight against obesity is possible through scientific studies and public awareness campaigns, Prof. Ertekin said that experts in the field of nutrition bear a significant responsibility.
Prof. Müge Arslan: “The congress brings together experts from different disciplines”
Prof. Müge Arslan, Head of the Department of Nutrition and Dietetics at Üsküdar University Faculty of Health Sciences, drew attention to the scientific and practical dimensions of the congress, saying, “Our congress, organized this year with the theme 'Metabolic Health from Science to Clinic,' not only involves the sharing of scientific data but also focuses on the transformation of science into practice. Our congress includes the sharing of important scientific data such as diabetes, obesity, cardiometabolic risk factors, functional foods, and nutrigenetics, as well as clinical applications and multiple solution proposals.”
Stating that the congress also hosted a first in Turkey, Prof. Arslan said, “Furthermore, I would like to share with great honor and happiness that our congress also holds the distinction of being a first in Turkey. Because with the workshop 'Healthy Transformations from Future to Tradition in Anatolian Cuisine,' it is the first congress in our country to address Anatolian cuisine with scientific data. For this reason, I would also like to express my great pleasure that we have made it possible for you to meet with this congress.”
Stating that the congress will bring together experts from different disciplines, Prof. Arslan said, “I believe this congress will be a valuable one where physicians, nurses, and dietitians actively working in the field, as well as scientists and students actively engaged in the scientific arena, come together, significant collaborations are formed, and strong scientific connections are established.”
The congress lasts for 2 days
Following the opening of the congress, in the session titled “From Metabolic Risk to Solution: Obesity,” chaired by Prof. Ömer Faruk Doğan and Prof. Gül Kızıltan, Prof. Bülent Yardımcı discussed “Obesity and Chronic Inflammation,” Asst. Prof. Z. Begüm Kalyoncu Atasoy addressed “Personalized Treatment in Obesity: Epigenetic Perspectives,” Prof. Mahir Özmen examined “In the Presence of Obesity Metabolic Disease; Why, For Whom, Which Surgical Intervention?” and Assoc. Prof. Orçun Yalav covered “New Horizons in Obesity Treatment: GLP-1 Analogues and Metabolic Surgery.”
In the session on “Multidisciplinary Approaches in Cardiometabolic Risk Management,” chaired by Prof. Mahir Özmen and Prof. Müge Arslan, Prof. Ömer Faruk Doğan spoke on “The Map of Cardiometabolic Health: Risk Factors and Current Data,” Assoc. Prof. Tuğçe AYTULU discussed “Lifestyle Strategies for Reducing Cardiometabolic Risks,” and Specialist Dr. Füsun Helvacı talked about “Endothelial Dysfunction in Cardiometabolic Risk Management.”
In the session titled “New Horizons in Nutrition Research in Diabetes,” chaired by Prof. Müge Arslan and Assoc. Prof. Orçun Yalav, Prof. Gül Kızıltan addressed “Macronutrient Balance and Glycemic Control: The Power of Carbohydrates and Alternative Approaches,” Asst. Prof. Tuğçe Özlü Karahan covered “Plant-Based Diets and Diabetes: Prognosis and Clinical Outcomes,” and Asst. Prof. Vahibe Uluçay Kestane discussed “Mitochondrial Dysfunction in Diabetes: Nutrition-Based Approaches.”
Expert speakers in their field share current scientific data
Among the prominent topics on the second day of the congress were subjects such as the relationship between metabolic microbiota and systemic inflammation, fat, pain, and inflammation, inflammation, obesity, and anti-aging. Expert speakers in their field shared current scientific data, shedding light on clinical practices.
In the session chaired by Prof. Ömer Faruk Doğan and Prof. Gül Kızıltan, Prof. Aytaç Atamer discussed “The Relationship between Microbiota and Systemic Inflammation in Metabolic Health,” Dr. Dyt. Dilek Doğan addressed “Fat, Pain, and Inflammation: Understanding and Managing Lipedema from a Nutritional Perspective,” Asst. Prof. Fulya Çakıloğlu Barbaros covered “Inflammation, Obesity, and Anti-aging,” and Assoc. Prof. Nazlı Batar spoke on “Slowing Cellular Aging with Nutrition: On Longevity and Inflammaging.”
Case presentations were also made in the session chaired by Assoc. Prof. Nazlı Batar and Assoc. Prof. Tuğçe Aytulu. Dr. Dyt. Olcay Barış (Bariatric Surgery), Specialist Dyt. Handan Doğan Kavuştu (GLP-1 Use), and Dr. Dyt. Dilek Doğan (Lipedema) shared their experiences on these topics.
Within the scope of the congress, a workshop themed 'Healthy Transformations from Future to Tradition in Anatolian Cuisine' was also organized. In the workshop, practical information on healthy nutrition was provided by combining traditional flavors of Anatolian cuisine with current scientific data.
The congress brought together experts, academicians, and students in the field of nutrition and dietetics.
