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dc.contributor.authorSevim, Yonca
dc.contributor.authorOnur Öztürk, Hande Nur
dc.contributor.authorErgün, Metin
dc.date.accessioned2023-08-12T21:02:36Z
dc.date.available2023-08-12T21:02:36Z
dc.date.issued2023en_US
dc.identifier.issn2630-6344
dc.identifier.urihttps://hdl.handle.net/11363/5306
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.en_US
dc.language.isoengen_US
dc.publisherMarmara Üniversitesien_US
dc.relation.isversionof10.29228/jrp.334en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
dc.subjectAthletesen_US
dc.subjectSports nutritionen_US
dc.subjectNutritional knowledgeen_US
dc.subjectProbioticsen_US
dc.subjectFermented foodsen_US
dc.titleKnowledge and consumption frequency of probiotics and fermented foods in elite volleyball players-A pilot studyen_US
dc.typearticleen_US
dc.relation.ispartofJournal of research in pharmacyen_US
dc.departmentSağlık Bilimleri Fakültesien_US
dc.authorid0000-0003-2793-1318en_US
dc.authorid0000-0001-6445-0519en_US
dc.authorid0000-0003-0568-6251en_US
dc.identifier.volume27en_US
dc.identifier.issue2en_US
dc.identifier.startpage519en_US
dc.identifier.endpage528en_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.institutionauthorOnur Öztürk, Hande Nur


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