Turkish cuisine is one of the largest cuisines in the world. Turkish cuisine also has a rich regional cuisine culture. Each region in Turkish cuisine has its own unique dietary patterns. These dietary patterns have taken their final form by changing from the past to the present. The abundant food diversity of Turkish cuisine brings it to the forefront in terms of healthy nutrition. The main objective of the study is to examine the impact of regional cuisine culture of 7 regions in Turkey on healthy nutrition. When the literature on the subject is reviewed, it is seen that there are many studies on the subject, but with the increasing diversity and importance of local foods, the effect of local foods on health is gaining more importance. In obtaining the data, a literature review, which is a qualitative data collection method, was conducted and document analysis technique was used. According to the findings, it is seen that the Aegean Region, the Mediterranean Region and the Black Sea Region stand out more than other regions in terms of healthy nutrition. One of the most important criteria for a healthy diet is to consume meals made with natural ingredients. In these three regions, natural vegetables and fruits are predominantly used in the kitchens. As a result of the study, it was understood that local dishes in Turkish cuisine have a positive effect on healthy nutrition. It was revealed that there are many studies that need to be done to increase the effect of local dishes in Turkish cuisine on health.