Browsing by Author "Akman, N."

Now showing 1 - 6 of 6

Dietary Benzo(A)pyrene and 1,2-Benzanthracene Levels in an Endemic Upper Gastrointestinal (Oesophageal and Gastric) Cancer Region of Turkey
(2003) Türkdoǧan, M.K.; Daǧoǧlu, G.; Akman, N.; Alişarli, M.; Tuncer, I.; Uygan, I.
Background: In eastern Turkey, upper gastrointestinal (oesophageal and gastric) cancers are endemic and dietary factors play an essential role in carcinogenesis. Design: Laboratory analysis of benzo(a)pyrene (BP) and 1,2-benzanthracene (BA) levels in a range of cooked foods in use in the Van region. Materials and Methods: BP and BA levels (ppb) in bread and cooked meat samples were determined by high performance liquid chromatography. An analysis of variance and the multitest were used. Results: The mean BP level was highest in bread baked in a bakery using fuel oil (3.32 ppb), followed by bread baked in an oven burning dried dung, fatty pizza cooked using a wood fire and meat roasted on a liquid petroleum gas (LPG) fire (2.51, 2.37 and 2.32 ppb, respectively; p>0.05). The mean BP level in bread baked in a bakery using fuel oil was significantly higher than that in meat roasted in an oven burning dried dung, bread baked in an oven using wood fire and meat cooked using a wood fire (2.03, 1.54 and 1.39 ppb, respectively, p<0.01). Mean BA levels were highest in bread baked in an oven burning dried dung and bread baked in a bakery using fuel oil (1.06 and 1.04 ppb, respectively), followed by meat roasted using a LPG fire, fatty pizza cooked using a wood fire and meat roasted in an oven burning dried cow dung (0.91, 0.77 and 0.73 ppb, respectively, p>0.05). The mean BA levels in bread baked in an oven burning dried dung and bread baked in a bakery using fuel oil were significantly higher than those in bread baked in an oven using a wood fire and meat cooked using a wood fire (0. 55 and 0.55 ppb, respectively, p<0.01). The mean BP levels were two to three times more elevated than the mean BA levels in all food samples. Conclusions: These findings reveal the carcinogenic role of traditional foods baked or cooked using animal manure or fuel oil in the Van region because of high BP and BA levels.
Dietary Nitrate and Nitrite Levels in an Endemic Upper Gastrointestinal (Esophageal and Gastric) Cancer Region of Turkey
(2003) Türkdoǧan, M.K.; Testereci, H.; Akman, N.; Kahraman, T.; Kara, K.; Tuncer, I.; Uygan, I.
Background/aims: The aim of this study was investigate nitrate and nitrite levels in some traditional foods and drinking water in Van, an endemic upper gastrointestinal (esophageal and gastric) cancer region of Eastern Turkey. Methods: Cheese with added herbs, drinking; water, bread baked by wood fire and bread baked by burning animal manure specimens collected in the Van region were analyzed by Stahr's modification method. Nitrite was reduced to nitrate by the following three reagents: hydrazine sulphate ((NH2) 2SO4), CuSO4 and NaOH. Nitrate was then determined by coupling reagent containing sulphanlyamide, phosphoric acid and N-1-naphtyl ethylendiamine dihydrochloride. Results: Nitrate and nitrite levels of all traditional foods and nitrite levels of drinking water were very significantly elevated compared to standard values (p<0.001-0.01). Conclusions: These findings suggest that the influence of a traditional diet rich in nitrate and nitrite is significant in the development of endemic upper gastrointestinal (esophageal and gastric) cancers in the Van region of Turkey.
The High Prevalence of Esophageal and Gastric Cancers in Eastern Turkey
(1998) Turkdogan, M.K.; Akman, N.; Tuncer, I.; Dilek, F.H.; Akman, E.; Memik, F.; Aksoy, H.
Background/Aims: Gastrointestinal cancers (G.I Ca) are important causes of mortality in Eastern Turkey. We purposed to reveal the epidemiological characteristics and the regional risk factors of the upper G.I (esophageal and gastric) cancers. Materials and Methods: 203 G.I Ca patients were diagnosed in our Gastroenterology Department with endoscopic, radiological and histopathological methods in two and half years. Their age, sex, nutritional habits and the histopathologic types of cancers were determined. Results: Esophageal and gastric cancers were ninety percent (183/203) of all the G.I Ca. Gastric and esophageal cancers were ninety percent (90%) of all these GI cancers. Both of cancer groups have been generally diagnosed after fifty years of age, and gastric Ca was twice frequent in males, whereas esophageal Ca was one and half times frequent in females. Drinking hot tea and family history of cancer were significant in the esophageal Ca group, although cigarette smoking was not significantly different in both cancer groups than the control group. Daily dietary habits were generally consumption of hot, salted, fatty, smoked and fried foods (meat, cereals etc.) without sufficient intake of fresh fruits and vegetables. Histopathologically, ninety percent (90%) of esophageal Ca were epidermoid carcinoma and ten percent (10%) were adencarcinoma whereas all gastric Ca were adenocarcinoma. Conclusions: There are many carcinogen risk factors including mainly dietary and ecological factors such as stagnant ditch water, animal manure and peat in rural areas and volcanic soil properties in the Van region.
Süt Sığırlarında Damızlık Değerinin Hesaplanmasında Farklı Yöntemlerden Yayarlanma Olanakları ve Çeşitli Parametrelerin Tahmini
(2009) Akman, N.; Özyurt, A.
Bu çalışmada, TİGEM Polatlı Tarım İşletmesi’nde yetiştirilen Siyah- Alaca sürüsünde, 1985-1994 yılları arasında kullanılan 26 boğanın 1034 kızına ait toplam 2237 adet laktasyon kaydı değerlendirmeye alınmıştır. İlk laktasyon ve bu laktasyonun 120 günlük kısmi verimlerine dayalı analizlerde ise, yine 26 boğa ve bunların 854 kızına ait kayıtlar kullanılmıştır. Çalışmada; Çağdaşlarıyla Karşılaştırma (ÇK), Sürü Arkadaşlarıyla Karşılaştırma (SAK), Best Linear Unbiased Prediction (BLUP) ve Multiple Trait Derivative Free Restricted Maximum Likelihood (MTDFREML) yöntemleri ile bunların modifiye halleri dahil boğalar için 11; kızlar için ise Gerçek Verim Yeteneği (GVY) ile birlikte 12 ayrı damızlık değeri (DD) tahmini yapılmıştır. Populasyona ilişkin genetik parametrelerden 1. laktasyon ve bu laktasyona ait kısmi laktasyon verimi ile, 1-5. sırada yer alan laktasyonların verim ve sürelerine ait kalıtım derecesi ve 305 günlük süt verimine ait tekrarlanma derecesi sırası ile 0.206±0.097, 0.249±0.101, 0.133±0.045, 0.057±0.039 ve 0.337±0.025 olarak tahmin edilmiştir. Belirtilen yöntemleri kullanarak tahmin edilen DD’leri arasındaki korelasyonlar ile, DD’leri bakımından bireylerin sıralama değerleri arası korelasyonları (Rank Correlation), çoğunlukla yüksek ve anlamlı bulunmuştur (P<0.01). DD tahminlerinde, gelişmiş bilgisayar programlarına ihtiyaç duyan yeni yöntemlerin yanında, klasik yöntemlerin de tahmin isabetinin yüksek olduğu söylenebilir.
Use of Different Methods for Estimation of Breeding Values and Estimation of Phenotypic and Genetic Parameters in Dairy Cattle
(Univ Namik Kemal, 2009) Ozyurt, A.; Akman, N.
In this study, a total of 2237 lactation records were used from 1034 female offspring of 26 bulls sired in Holstein Friesian dairy herd raising Polatli State Farm between 1985-1994. The records from 854 female offsprings of 26 bulls were used for the analysis of the first lactation and that of milk yield concerning 120 days. The breeding values (11 BV for bull, 12 BV for cow) were estimated by using different methods (Contemporary Comparison-CC, Herdmate Comparison-HC, Best Linear Unbiased Prediction-BLUP, Multiple Trait Derivative Free Restricted Maximum Likelihood- MTDFREML and Most Probable Producing Ability - MPPA). The heritability of first, partial and repeated lactation milk yield, the duration of lactation and the repeatability of milk yield were estimated respectively as 0.206 +/- 0.097, 0.249 +/- 0.101, 0.133 +/- 0.045, 0.057 +/- 0.039 and 0.337 +/- 0.025. All correlations were found high and statiscally significant (P<0.01). It is revealed that, not only new methods which need developed computer program but olso classical methods are effective for the prediction of the breeding value.
Value of Fibrinogen as a Marker in Gastrointestinal Cancers
(1997) Turkdogan, M.K.; Akman, N.; Ercan, M.; Tuncer, I.; Algun, E.
Increase of some coagulation factors and tendency to venous thrombosis have been reported in gastrointestinal cancers. In this study, plasma fibrinogen levels have been investigated in 24 patients with gastrointestinal cancer (esophageal, gastric and pancreatic cancer). Significant increase has been found in the esophageal cancer group (p < 0.01). Plasma fibrinogen levels were also elevated in two pancreatic cancer patients (9.52 and 6.45 gr/lt) but they were normal in gastric cancer patients. These results suggest that fibrinogen may be a useful tumor marker in some gastrointestinal cancers and further investigations are required in a large number of patients.