Editor-in-Chief Hatice Kübra Elçioğlu Vice Editors Levent Kabasakal Esra Tatar Online ISSN 2630-6344 Publisher Marmara University Frequency Bimonthly (Six issues / year) Abbreviation J.Res.Pharm. Former Name Marmara Pharmaceutical Journal
Journal of Research in Pharmacy 2023 , Vol 27 , Issue 2
Knowledge and consumption frequency of probiotics and fermented foods in elite volleyball players-A pilot study
Yonca SEVİM1,Hande Nur ONUR ÖZTÜRK2,Metin ERGÜN3
1Department of Nutrition and Dietetics, Faculty of Health Science, Bahçeşehir University, İstanbul, Turkey
2Department of Nutrition and Dietetics, Faculty of Health Science, İstanbul Gelisim University, İstanbul, Turkey
3Department of Sports Medicine, School of Medicine, Ege University, İzmir, Turkey
DOI : 10.29228/jrp.334 Despite growing research on the health benefits of probiotics in athlete populations, there has been little investigation into athletes’ consumption of probiotics and fermented foods. Similarly, data is limited about athletes’ fermented and probiotic foods consumption. This study aimed to examine the experiences with probiotics, and the frequency of consuming probiotics and fermented foods in a sample of elite Turkish athletes. The secondary aim was to provide data on the existing literature on the dietary intake of the athletes. A total of 30 elite volleyball athletes, 19 male, and 11 female, of a club competing in Turkey’s adult men's first league and Turkey’s adult women's second league in the pre-season period of 2016 were included in this pilot study. A questionnaire include general characteristics questions, experiences, and thoughts about probiotics, and a fermented food frequency questionnaire was applied face to face. Athletes’ nutrient intakes were calculated by dietary records obtained on 3 consecutive days. The energy and macronutrient intakes were calculated via a software program. Athletes’ anthropometric measures were determined. A total of 60% reported that they have never heard of the term “probiotic” before. The main reason to use probiotics was “good gastrointestinal health” and the main reason for initially trying probiotics is “positive experiences with others”. Athletes who had never taken probiotics would consider using probiotics in the future (73.9%) if they would know what probiotics were. Except for cheese types, fermented foods and beverages consumption was low. Athletes were willing to learn and use probiotics. Investigation of the use of probiotics and consumption of fermented foods will enlighten a better understanding of athletes' actual behavior, and may increase the possible health effects of probiotics. Keywords : Athletes; sports nutrition; nutritional knowledge; probiotics; fermented foods
Marmara University