Knowledge and consumption frequency of probiotics and fermented foods in elite volleyball players-A pilot study

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dc.authorscopusid55992674500
dc.authorscopusid58165667500
dc.authorscopusid7004366649
dc.contributor.authorSevim, Y.
dc.contributor.authorÖztürk, H.N.O.
dc.contributor.authorErgün, M.
dc.date.accessioned2024-08-25T18:51:42Z
dc.date.available2024-08-25T18:51:42Z
dc.date.issued2023
dc.departmentEge Üniversitesien_US
dc.description.abstractDespite 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. © 2023 Marmara University Press.en_US
dc.identifier.doi10.29228/jrp.334
dc.identifier.endpage528en_US
dc.identifier.issn2630-6344
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85151354623en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage519en_US
dc.identifier.urihttps://doi.org/10.29228/jrp.334
dc.identifier.urihttps://hdl.handle.net/11454/102688
dc.identifier.volume27en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherMarmara Universityen_US
dc.relation.ispartofJournal of Research in Pharmacyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240825_Gen_US
dc.subjectAthletesen_US
dc.subjectfermented foodsen_US
dc.subjectnutritional knowledgeen_US
dc.subjectprobioticsen_US
dc.subjectsports nutritionen_US
dc.subjectprobiotic agenten_US
dc.subjectyoghurten_US
dc.subjectadulten_US
dc.subjectanthropometryen_US
dc.subjectArticleen_US
dc.subjectbeetrooten_US
dc.subjectbody massen_US
dc.subjectcaloric intakeen_US
dc.subjectcross-sectional studyen_US
dc.subjectdemographicsen_US
dc.subjectdietary intakeen_US
dc.subjectdietary supplementen_US
dc.subjectelite athleteen_US
dc.subjectexperienceen_US
dc.subjectfemaleen_US
dc.subjectfermented producten_US
dc.subjectfood frequency questionnaireen_US
dc.subjectfood intakeen_US
dc.subjecthumanen_US
dc.subjectknowledgeen_US
dc.subjectmacronutrienten_US
dc.subjectmacronutrient intakeen_US
dc.subjectmaleen_US
dc.subjectnutrient intakeen_US
dc.subjectnutrition educationen_US
dc.subjectpilot studyen_US
dc.subjectprotein intakeen_US
dc.subjectquestionnaireen_US
dc.subjectsauerkrauten_US
dc.subjectturnipen_US
dc.subjectyoung adulten_US
dc.titleKnowledge and consumption frequency of probiotics and fermented foods in elite volleyball players-A pilot studyen_US
dc.typeArticleen_US

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