İNSAN GIDASI OLARAK KAN TÜKETİMİ VE TÜRKİYE’DEKİ KABUL EDİLEBİLİRLİĞİNİN BELİRLENMESİ

Yıl 2025, Cilt: 4 Sayı: 2, 206 - 232, 11.12.2025

Rabia Yıldırım

https://doi.org/10.70756/anameud.1729636

Öz

Kanın gıda olarak tüketimi bazı ülkelerde yaygın olup işlenmiş hali alternatif bir gıda maddesi olabilmektedir. Bu çalışmayla kanın gıda olarak faydaları, nasıl tüketildiği, toplandığı ve işlendiği, hangi amaçlarla kullanıldığı ve Türkiye'deki bakış açısının ne olduğu konusunda bir kaynak oluşturması amaçlanmıştır. Bu doğrultuda literatür taraması ve anket yöntemi kullanılmıştır. Çalışmanın evrenini 18 yaş üstü, zihinsel yeterliliğe sahip Türk vatandaşları, örneklemini ise bu özellikleri karşılayan vatandaşlar oluşturmaktadır. Bu amaçla 405 katılımcıdan veri toplanmış ancak bunlardan 388'inin bilgisi anket için kullanılabilir bulunmuştur. Ardından veriler IBM SPSS Statistic 25 programında işlenmiş, normal dağılım sağlanamadığından cinsiyet grubu nonparametrik test gruplarından Mann Whitney U testi ile, diğer gruplar Kruskal Wallis ile sınanmıştır. Anket sonuçlarında cinsiyet, din, meslek ve yaş grupları arasında anlamlı farklılıklar bulunurken, eğitim ve gelir düzeyleri analizlerinde anlamlı bir farklılık bulunamamıştır.

Anahtar Kelimeler

kan , yemek , besin , alternatif gıda , sürdürülebilirlik

Consumption of Blood as Human Food and Determining Acceptability in Turkey

Öz

Blood consumption is common in some countries and its processed form can be an alternative food item. The aim is to create a resource on the benefits of blood as food, how it is consumed, collected and processed, and for what purposes it is used; and what the perspective is in Turkey. For this purpose, literature review and survey method were used. The universe of the study consists of Turkish citizens who are over 18 years of age, mentally competent, and the sample consists of citizens who meet these characteristics. For this purpose, data was collected from 405 participants, but information from 388 of them was found to be usable for the survey. Then, the data was processed in the IBM SPSS Statistic 25 program, and since normal distribution could not be achieved, the sex class was tested with the Mann Whitney U test, one of the non-parametric test groups, and the other classes were tested with the Kruskal Wallis test. While there were significant differences between sex, religion, occupation and age groups in the survey results, no significant differences were found in the analyses of education and income levels.

Anahtar Kelimeler

blood , food , nutrition , alternative food , sustainability

Kaynakça

• Akın, F., Solak, E. S., Kılıçaslan, C., Boke, S. B., & Arslan, S. (2013). Iron Deficiency Anemia Among Hospitalized Children in Konya, Turkey. Anemia, 2013(1), 514801. doi: 10.1155/2013/514801.
• Akurgal, E. (2019). Anadolu kültür Tarihi. (2. Press). Ankara: Phoenix Publishing House
• Alao, B. O., Falowo, A. B., Chulayo, A., & Muchenje, V. (2017). The Potential of Animal By-Products in Food Systems: Production, Prospects and Challenges. Sustainability, 9(7), 1089. https://doi.org/10.3390/su9071089.
• Andaç, A. E., & Tuncel, N. Y. (2023). Sürdürülebilir ve Yeni Bir “Gıda” Alternatifi Olarak Yenilebilir Böcekler. Journal of Advanced Research in Natural and Applied Sciences, 9(1), 251-267. https://doi.org/10.28979/jarnas.1139883.
• Andago, A., Imungi, J. Mwangi, A. Lamuka, P., & Nduati, R. (2015). Development of a Bovine Blood Enriched Porridge Flour for Alleviation of Anaemia Among Young Children in Kenya. Food Science and Quality Management, 39.
• Bates, G. D. (2018). 21. Yüzyılda kültürel antropoloji: İnsanın doğadaki yeri. (3. Press). (Aydın, S. Trans.). İstanbul: İstanbul Bilgi Üniversitesi Publishing House
• Bates, R. P., Wu, L. C., & Murphy, B. (1974). Use of Animal Blood and Cheese Whey in Bread: Nutritive Value and Acceptance. Journal of Food Science, 39(3), 585-587. https://doi.org/10.1111/j.1365-2621.1974.tb02954.x.
• Baysal, A. (1983). Beslenme. (4. Press). Ankara: Hacettepe Üniversitesi Publishing House.
• Bin Ahmad, H., & Binti Halim, H. (2017). Determining Sample Size for Research Activities: The Case of Organizational Research. 2(1).
• Churillo, T. O. (2014). Filipino ‘‘Kulinarya’’ Cuisine and Chronic Kidney Disease. Journal of Renal Nutrition, Vol 24, No 4 (July).
• Creswell, J. W. (2017). Araştırma deseni; nitel, nicel ve karma yöntem yaklaşımları. (Demir, S. B. Trans.) (4. Press). Ankara: Eğiten Kitap
• Dill, C. W. (1976). Use of plasma in edible meat product. Presented at the 29th Annual Reciprocal Meat Conference of the American Meat Science Association.
• Douglas, M. (2017). Saflık ve tehlike: kirlilik ve tabu kavramlarının bir çözümlenmesi. (Ayhan, E. Trans.). (2. Press). İstanbul: Metis Publishing House
• Duarte, R. T., Carvalho Simões, M. C., & Sgarbieri, V. C. (1999). Bovine blood components: fractionation, composition, and nutritive value. Journal of Agricultural and Food Chemistry, 47(1), 231-236.
• Erduran, E. (2010). Türkiye’de demir eksikliği anemisi ve güncel yaklaşım. Türk Hematoloji Derneği.
• Farm Sustainability Assessment. (2021). Hazard analysis and critical control point (HACCP), Retrieved December 09, 2021 https://www.food.gov.uk/business-guidance/hazard-analysis-and-critical-control-point-haccp
• Food and Agriculture Organization (1997). Hazard analysis and critical control point (HACCP) system and guidelines for its application. Retrieved December 09, 2021 https://www.fao.org/3/y1579e/y1579e03.htm
• Food and Agriculture Organization. (2024). Statistical pocketbook: world food and agriculture 2024. Rome. https://doi.org/10.4060/cd2972en.
• Gašperlin, L., Skvarča, M., Žlender, B., Lušnic, M., & Polak, T. (2014). Quality Assessment of Slovenian Krvavica, a Traditional Blood Sausage: Sensory Evaluation. Journal of Food Processing and Preservation, 38(1), 97-105. https://doi.org/10.1111/j.1745-4549.2012.00750.x.
• Gatnau, R., Polo, J., & Robert, E. (2001). Plasma protein antimicrobial substitution at negligible risk. Feed manufacturing in the Mediterranean region. Improving safety: From feed to food, 54, 141-150.
• Gökalp. T., & Yanar. M. (1986). Kan ve Ürünlerinin İnsan Gıdası Olarak İşlenmesi. Gıda, 11(3). S. 175-184
• Guliyev, E. (2019). Küresel Gıda Güvenliği Gerçeklikler- Çağrılar- Perspektifler., İvgın, H (Editör). (Nebi, A. Trans.). Ankara: Kültür Ajans Yayınları 145.
• Gürbüz, S., & Şahin, F. (2016). Sosyal Bilimlerde Araştırma Yöntemleri: Felsefe, Yöntem, Analiz (3. Press). Ankara: Seçkin Yayıncılık.
• Hamilton, M. (2000). Eating ethically:'spiritual'and'quasi-religious' aspects of vegetarianism. Journal of Contemporary Religion, 15(1), 65-83.
• Haviland, W. A., Prins, H. E., Walrath, D., & Mcbride, B. (2021). Kültürel antropoloji. (3. Press), (Erguvan Sarıoğlu, İ.N. Trans.). İstanbul: Kaknüs Publisher, ISBN: 978- 975-6698-35-8.
• Karasz, A. B., Andersen, R., & Pollman, R. (1976). Determination of added blood in ground beef. Journal of the Association of Official Analytical Chemists, 59(6), 1240-1243. https://doi.org/10.1093/jaoac/59.6.1240.
• Laskar, S. K. (2023). Traditional Meat Products of the North Eastern Region of India: Scope and Opportunities. Current Perspectives in Agriculture and Food Science Vol. 6.
• Lee, C. C., Johnson, A., Love, J. A., & Johnson, S. (1991). Effect of Processing and Usage Level on Bovine Plasman as an Egg White Substitute in Cake. American Association of Cereal of Chemists. 68(1).
• Lévi- Strauss, C. (2017). Hepimiz Yamyamız. (Bayrı, H. Trans.). (2. Press). İstanbul: Metis Publisher
• Lindsey, M. (2024). Cross-cultural differences in food preferences and consumption patterns. J Food Sci, 5, 30-42.
• Lynch, S. A., Mullen, A. M., O'neill, E. E., & García, C. Á. (2017). Harnessing the potential of blood proteins as functional ingredients: A review of the state of the art in blood processing. Comprehensive reviews in food science and food safety, 16(2), 330-344. DOI: 10.1111/1541-4337.12254
• Medline Plus. (2021). Albumin blood test. Retrieved November 27, 2021 https://medlineplus.gov/lab-tests/albumin-blood-test/
• Merino, M. A. (2018). Food as a Cultural Practice among the Mapuche in Santiago de Chile. Folklore. 129(3), 278-301.
• Myhara, R. M., & Kruger, G. (1998). The Performance of Decolorized Bovine Plasma Protein as a Replacement for Egg White in High Ratio White Cakes. Food quality and preference, 9(3), 135-138. https://doi.org/10.1016/S0950-3293(97)00046-3.
• Ofori, J. A., & Hsieh, Y. H. P. (2012). The use of blood and derived products as food additives. Food additive, 229-256. DOI: 10.5772/32374.
• Ofori, J. A., & Hsieh, Y. H. P. (2014). Issues related to the use of blood in food and animal feed. Critical reviews in food science and nutrition, 54(5), 687-697. DOI: 10.1080/10408398.2011.605229 Quran, İstanbul: Merve Publisher, 2011
• Parés, D., Saguer, E., & Carretero, C. (2011). Blood by-products as ingredients in processed meat. In Processed meats (pp. 218-242). Woodhead Publishing. https://doi.org/10.1533/9780857092946.2.218.
• Penteado, M. D. V. C., Lajolo, F. M., & Santos, N. P. D. (1979). Functional and Nutritional Properties of Isolated Bovine Blood Proteins. Journal of the Science of Food and Agriculture, 30(8), 809-815. https://doi.org/10.1002/jsfa.2740300811.
• Raeker, M. Ö., & Johnson, L. A. (1995). Thermal and Functional Properties of Bovine Blood Plasma and Egg White Proteins. Journal of Food Science, 60(4), 685-690. DOI:10.1111/j.1365-2621.1995.tb06206.x
• Ramos Clamont, G., Fernández‐Michel, S., Carrillo‐Vargas, L., Martinez‐Calderón, E., & Vázquez‐Moreno, L. (2003). Functional Properties of Protein Fractions Isolated From Porcine Blood. Journal of Food Science, 68(4), 1196-1200. https://doi.org/10.1111/j.1365-2621.2003.tb09624.x.
• Rosas Choo, C. B. (2019). Aceptabilidad y contenido de hierro en barritas de chocochips de sangrecita con semillas de ajonjolí (Sesamum indicum l.) y linaza (Linum usitatissimum).
• Sandeep, K., & Vinod, K. (2014). Perception of Socio-Culture Impacts of Tourism: A Sociological Review. International Research Journal of Social Sciences, 3(2), 40-43.
• Santos, E. M., González-Fernández, C., Jaime, I., & Rovira, J. (2003). Physicochemical and Sensory Characterisation of Morcilla de Burgos, A Traditional Spanish Blood Sausage. Meat Science, 65(2), 893-898. https://doi.org/10.1016/S0309-1740(02)00296-6.
• Silva, F. A. P., Amaral, D. S., Guerra, I. C. D., Dalmás, P. S., Arcanjo, N. M. O., Bezerra, T. K. A., & Madruga, M. S. (2013). The Chemical and Sensory Qualities of Smoked Blood Sausage Made With The Edible By-Products of Goat Slaughter. Meat science, 94(1), 34-38. https://doi.org/10.1016/j.meatsci.2013.01.004.
• Silva, V. D., & Silvestre, M. P. (2003). Functional Properties of Bovine Blood Plasma Intended for Use as a Functional Ingredient in Human Food. LWT-Food Science and Technology, 36(7), 709-718. https://doi.org/10.1016/S0023-6438(03)00092-6.
• Sönmez, F. (2020). Beslenme ve Medya. İçinde Beslenme ve Diyetetiğin Psikososyal Boyutu. (Ed. Özenoğlu, A.). Revised and expanded (2. Press). Ankara: Nobel Akademik Publisher
• Tarte, R. (2011). Meat Protein Ingredient. Philips, G. O., Williams, P. A. (eds.). Handbook of Food Proteins. Woodhead Publishing.
• The Turkish Food Codex, Communiqué of Meat, Prepared Meat Mixtures and Meat Products, Official Journal No. 30670 (29 January 2019), Communiqué No: 2018/52 Retrieved October 01, 2025 https://www.resmigazete.gov.tr/eskiler/2019/01/20190129-4.htm
• Torah. Ankara: Dorlion Publisher, 2023
• Torres, M. R., Marın, F. R., Ramos, A. J., & Soriano, E. (2002). Study of Operating Conditions in Concentration of Chicken Blood Plasma Proteins By Ultrafiltration. Journal of Food Engineering, 54(3), 215-219. https://doi.org/10.1016/S0260-8774(01)00204-7.
• University of California San Francisco (2021). Hemoglobin and functions of iron. Retrieved November 27, 2021 https://www.ucsfhealth.org/education/hemoglobin-and-functions-of-iron
• URL1 (2021). İmmünglobulinler- yapı ve fonksiyonları. Retrieved November 27, 2021 https://www.microbiologybook.org/Turkish-immunol/immunolchapter4turk.htm
• Valverde Espinoza, E. B. & Mascco Tamariz, G. A. (2021). Galletas de quinua con manjar de sangrecita para preescolares con desnutrición aguda de la Asociación El Mirador De Santa María-2018. Wismer Pedersen, J. (1988). Use of haemoglobin in foods—a review. Meat Science, 24(1), 31-45. https://doi.org/10.1016/0309-1740(89)90005-3.
• World Health Organization, 2024. Anaemia in women and children. Retrieved May 27, 2024 https://www.who.int/data/gho/data/themes/topics/anaemia_in_women_and_children#:~:text=In%202019%2C%20global%20anaemia%20prevalence,39.1%25)%20in%20pregnant%20women
• Yıldırım. R. (2024). Covid-19 öncesi, süreci ve sonrası beslenme davranışlarının belirlenmesi. (Unpublished master’s thesis). Ankara Hacı Bayram Veli Üniversitesi: Ankara
• Yousif, A. M., Cranston, P., & Deeth, H. C. (2003). Incorporation of Bovine Dry Blood Plasma Into Biscuit Flour for The Production of Pasta. LWT-Food Science and Technology, 36(3), 295-302. https://doi.org/10.1016/S0023-6438(02)00215-3.