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

Yonca Sevim; Hande Nur Onur Öztürk; Metin Ergün

Makale detayları

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

Yazarlar:

Yonca Sevim | Hande Nur Onur Öztürk | Metin Ergün

Yayıncı:

Marmara University

Ana Başlıklar:

Pharmacology and Pharmaceutical Sciences (Other)

Dergi:

Journal of Research in Pharmacy Vol.27 Issue 2, pp.12-21

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001347817

pISSN:

2630-6344

Anahtar kelimeler:

Özet:

 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 Turkeys adult mens first league and Turkeys adult womens 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.

 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 Turkeys adult mens first league and Turkeys adult womens 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.

 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 Turkeys adult mens first league and Turkeys adult womens 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.

 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 Turkeys adult mens first league and Turkeys adult womens 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.

Makale detayları

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

Yazarlar:

Yonca Sevim | Hande Nur Onur Öztürk | Metin Ergün

Yayıncı:

Marmara University

Ana Başlıklar:

Pharmacology and Pharmaceutical Sciences (Other)

Dergi:

Journal of Research in Pharmacy Vol.27 Issue 2, pp.12-21

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001347817

pISSN:

2630-6344

Athletes

sports nutrition

nutritional knowledge

probiotics

fermented foods

Sayı

Makale detayları

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

Yazarlar: Yonca Sevim | Hande Nur Onur Öztürk | Metin Ergün

Yayıncı: Marmara University

Ana Başlıklar: Pharmacology and Pharmaceutical Sciences (Other)

Dergi: Journal of Research in Pharmacy Vol.27 Issue 2, pp.12-21

Belge Tipi: Makale

Yayın Tarihi: 6/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001347817

pISSN: 2630-6344

Athletes

sports nutrition

nutritional knowledge

probiotics

fermented foods

Sayı

Yazarlar:

Yonca Sevim | Hande Nur Onur Öztürk | Metin Ergün

Yayıncı:

Marmara University

Ana Başlıklar:

Pharmacology and Pharmaceutical Sciences (Other)

Dergi:

Journal of Research in Pharmacy Vol.27 Issue 2, pp.12-21

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001347817

pISSN:

2630-6344