Evaluatıon of Knowledge Levels of Probıotıcs and Consumptıon Status of Probıotıcs and Prebıotıcs in Patıents Applicant to the Gastroenterology Outpatıent Clınıc

Gülsüm Kaya; Şeyma Trabzon; Cengiz Karacaer

Araştırma Makalesi

Yıl 2025, Cilt: 15 Sayı: 1, 6 - 15, 30.04.2025

Gülsüm Kaya , Şeyma Trabzon , Cengiz Karacaer

Öz

Kaynakça

1. Terpou A, Papadaki A, Lappa IK, Kachrimanidou V, Bosnea LA, Kopsahelis N. Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value. Nutrients. 2019;13;11(7):1591.
2. Yadav M, Shukla P. Recent systems biology approaches for probiotics use in health aspects: a review. 3 Biotech. 2019;9(12):448.
3. Hill C, Guarner F, Reid G, Gibson GR, Merenstein DJ, Pot B, et al. Expert consensus document. The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat Rev Gastroenterol Hepatol. 2014;11(8):506–14.
4. Kota RK, Ambati RR, Y V V AK, Srirama K, Reddy PN. Recent Advances in Probiotics as Live Biotherapeutics Against Gastrointestinal Diseases. Curr Pharm Des. 2018;24(27):3162–3171.
5. Dronkers TMG, Ouwehand AC, Rijkers GT. Global analysis of clinical trials with probiotics. Heliyon. 2020;17;6(7):e04467.
6. Duboux S, Van Wijchen M, Kleerebezem M. The Possible Link Between Manufacturing and Probiotic Efficacy;a Molecular Point of View on Bifidobacterium. Front Microbiol. 2021;4;12:812536.
7. Fijan S, Frauwallner A, Varga L, Langerholc T, Rogelj I, Lorber M, et al. Health Professionals’ Knowledge of Probiotics: An International Survey. Int J Environ Res Public Health. 2019;28;16(17):3128.
8. Hasosah M, Qurashi M, Balkhair A, Alzahrani Z, Alabbasi A, Alzahrani M, et al. Knowledge, attitudes, and understanding of probiotics among pediatricians in different regions of Saudi Arabia. BMC Med Educ. 2021;21;21(1):68.
9. Gibson GR, Roberfroid MB. Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. J Nutr. 1995;125(6):1401–12.
10. Köse B, Aydın A, Özdemir M, Yeşil E. Determining the knowledge level and consumption status of healthcare professionals about probiotics, prebiotics and synbiotics. Academic Journal of Gastroenterology. 2019;18(2):67–72.
11. Deehan EC, Al Antwan S, Witwer RS, Guerra P, John T, Monheit L. Revisiting the Concepts of Prebiotic and Prebiotic Effect in Light of Scientific and Regulatory Progress-A Consensus Paper From the Global Prebiotic Association. Adv Nutr. 2024;15(12):100329.
12. Al-Habsi N, Al-Khalili M, Haque SA, Elias M, Olqi NA, Al Uraimi T. Health Benefits of Prebiotics, Probiotics, Synbiotics, and Postbiotics. Nutrients. 2024;16(22):3955.
13. Maftei NM, Raileanu CR, Balta AA, Ambrose L, Boev M, Marin DB, et al. The Potential Impact of Probiotics on Human Health: An Update on Their Health-Promoting Properties. Microorganisms. 2024;12(2):234.
14. Koray T. Investigation of probiotic use and knowledge levels in gastroenterology outpatient clinic and clinic patients (Master’s thesis, Institute of Health Sciences). Ankara, 2018.
15. Ozdemir M. Knowledge levels and consumption frequencies of probiotics among those who applied to the gastroenterology outpatient clinic of Sanko University Sani Konukoğlu Practice and Research Hospital. (Master’s thesis, Institute of Health Sciences). Kayseri, 2019.
16. Barqawi HJ, Adra SF, Ramzi HR, Abouaggour MA, Almehairi SK. Evaluating the knowledge, attitudes and practices of the UAE community on microbiota composition and the main factors affecting it: a cross-sectional study. BMJ Open. 2021;17;11(8):e047869.
17. Aslan S, Kara R, Yaman H. Determining the Consumption Habits Related to Probiotic Products. Turkish Journal of Agriculture - Food Science and Technology. 2019;7(6):861–865.
18. Lynch E, Troob J, Lebwohl B, Freedberg DE. Who uses probiotics and why? A survey study conducted among general gastroenterology patients. BMJ Open Gastroenterol. 2021;8(1):e000742.
19. Sengün İY, Kırmızıgül A, Özaydın İ, Yarım H. Determination of consumers’ knowledge levels and consumption status regarding probiotic and prebiotic foods: İzmir/Bornova Example. GIDA/The Journal of FOOD. 2020;45(1):103.
20. Kağan DA, Özlü T, Yurttaş H. A research on adult individuals’ knowledge and consumption of probiotic foods. European Journal of Science and Technology. 2019;(17):556–563.
21. Aslantürk A. Determining the knowledge level and consumption status of adult individuals about probiotic foods (Master’s thesis, Lisansüstü Eğitim Enstitüsü). İstanbul, 2019.
22. Ozgül AA, Bozat C, Seziş M, Badur Y, Özcan ÖÖ, Sarıyer ET, et al. Determining the Knowledge Level and Consumption Status of Individuals in Working Life About Probiotic Foods. Istanbul Gelişim University Journal of Health Sciences. 2020;(12):365–378.
23. Erdem N, Derin ÖD. Determınatıon Of Probıotıc Food Consumptıon Habıts Of Universıty Students: The Example of Selcuk University. Gümüşhane University Journal of Health Sciences. 2018;7(1):87–93.
24. Draper K, Ley C, Parsonnet J. A survey of probiotic use practices among patients at a tertiary medical centre. Benef Microbes. 2017;30;8(3):345–351.
25. Horasan, B. Determination of knowledge level and attitudes about probiotic foods among Pamukkale University students (Master’s thesis, Pamukkale University Institute of Health Sciences). Denizli, 2021.
26. Zemzemoğlu TEA, Uludağ E, Uzun S. Determination of probiotic knowledge level and consumption status of university students. The Journal of Food. 2019;44(1):118–130.
27. Kanak EK, Yılmaz SÖ, Özacar ZZ, Uflas B, Bilek M, Yılmaz B. Evaluation of the Consciousness Levels of Food Engineering and Chemistry Department Students on Probiotic Food. Akademik Gıda. 2022;20(1):71–79.
28. Zemzemoğlu TEA, Uludağ E, Uzun S. Determination of probiotic knowledge level and consumption status of university students. The Journal of Food. 2019;44(1):118–130.
29. Çelik AD, Sarıoğlu T, Dağıstan E. Determination of consumers’ attitudes and behaviors towards probiotic products: TR63 Region-Hatay, Kahramanmaraş, Osmaniye provinces example. Mustafa Kemal University Journal of Agricultural Sciences. 2022;27(2):278–287.

Evaluatıon of Knowledge Levels of Probıotıcs and Consumptıon Status of Probıotıcs and Prebıotıcs in Patıents Applicant to the Gastroenterology Outpatıent Clınıc

Yıl 2025, Cilt: 15 Sayı: 1, 6 - 15, 30.04.2025

Gülsüm Kaya , Şeyma Trabzon , Cengiz Karacaer

Öz

Aim: The aim of this study is to evaluate probiotic knowledge level and consumption status of patients applying to gastroenterology outpatient clinic.
Material and Method: The study was carried out at gastroenterology outpatient clinic of of Sakarya Training and Research Hospital between October 2020 and January 2021. Interview form was filled out by researcher for patients who agreed to participate in study. Interview form consisted of questions including patients' demographic data, probiotic knowledge and consumption habits
Results: 66.52% (n: 230) of patients participating in study were female and average age was 44.42 years. While 12 (5.22%) were illiterate; 106 (46.09%) were primary school graduates, 74 (32.17%) were secondary school graduates, 74 (14.78%) were university graduates and 4 (1.74%) were post graduates. 74 (32.17%) of patients had at least one chronic disease and 87 (37.82%) smoked an average of 15 cigarettes a day. When asked "What is probiotic? Do you know?", 161 (70.00%) of patient's stated that they did not know this concept. Only 51 (22.17%) of patients were using probiotics. Patients obtained information about probiotics from 12 (17.39%) specialist doctors, 7 (10.14%) from friends and family, 28 (40.57%) from advertisements, 8 (11.59%) from training-seminars, 11 (15.94%) from pharmacies, and 38 (55.07%) from the internet and social media. The probiotic foods consumed were kefir (n: 36, 70.58%), probiotic yoghurt. (n: 29, 56.86%), respectively. probiotic cheese (n: 11, 21.56%) and probiotic milk (n: 7, 13.72%). 10 (19.60%) of patients were using probiotic powder/tablets.
Conclusion: In our study, it was observed that probiotic knowledge levels and consumption habits of the patients who applied to the gastroenterology outpatient clinic were low. Probiotics are important microorganisms for intestinal health and maintaining a healthy microbiota. Lack of information in patients causes low consumption of these beneficial microorganisms. Further studies are needed to improve the level of knowledge and consumption habits.

Anahtar Kelimeler

Probiotic, knowledge level, consumption status, patient, gastroenterology outpatient clinic

Kaynakça

1. Terpou A, Papadaki A, Lappa IK, Kachrimanidou V, Bosnea LA, Kopsahelis N. Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value. Nutrients. 2019;13;11(7):1591.
2. Yadav M, Shukla P. Recent systems biology approaches for probiotics use in health aspects: a review. 3 Biotech. 2019;9(12):448.
3. Hill C, Guarner F, Reid G, Gibson GR, Merenstein DJ, Pot B, et al. Expert consensus document. The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat Rev Gastroenterol Hepatol. 2014;11(8):506–14.
4. Kota RK, Ambati RR, Y V V AK, Srirama K, Reddy PN. Recent Advances in Probiotics as Live Biotherapeutics Against Gastrointestinal Diseases. Curr Pharm Des. 2018;24(27):3162–3171.
5. Dronkers TMG, Ouwehand AC, Rijkers GT. Global analysis of clinical trials with probiotics. Heliyon. 2020;17;6(7):e04467.
6. Duboux S, Van Wijchen M, Kleerebezem M. The Possible Link Between Manufacturing and Probiotic Efficacy;a Molecular Point of View on Bifidobacterium. Front Microbiol. 2021;4;12:812536.
7. Fijan S, Frauwallner A, Varga L, Langerholc T, Rogelj I, Lorber M, et al. Health Professionals’ Knowledge of Probiotics: An International Survey. Int J Environ Res Public Health. 2019;28;16(17):3128.
8. Hasosah M, Qurashi M, Balkhair A, Alzahrani Z, Alabbasi A, Alzahrani M, et al. Knowledge, attitudes, and understanding of probiotics among pediatricians in different regions of Saudi Arabia. BMC Med Educ. 2021;21;21(1):68.
9. Gibson GR, Roberfroid MB. Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. J Nutr. 1995;125(6):1401–12.
10. Köse B, Aydın A, Özdemir M, Yeşil E. Determining the knowledge level and consumption status of healthcare professionals about probiotics, prebiotics and synbiotics. Academic Journal of Gastroenterology. 2019;18(2):67–72.
11. Deehan EC, Al Antwan S, Witwer RS, Guerra P, John T, Monheit L. Revisiting the Concepts of Prebiotic and Prebiotic Effect in Light of Scientific and Regulatory Progress-A Consensus Paper From the Global Prebiotic Association. Adv Nutr. 2024;15(12):100329.
12. Al-Habsi N, Al-Khalili M, Haque SA, Elias M, Olqi NA, Al Uraimi T. Health Benefits of Prebiotics, Probiotics, Synbiotics, and Postbiotics. Nutrients. 2024;16(22):3955.
13. Maftei NM, Raileanu CR, Balta AA, Ambrose L, Boev M, Marin DB, et al. The Potential Impact of Probiotics on Human Health: An Update on Their Health-Promoting Properties. Microorganisms. 2024;12(2):234.
14. Koray T. Investigation of probiotic use and knowledge levels in gastroenterology outpatient clinic and clinic patients (Master’s thesis, Institute of Health Sciences). Ankara, 2018.
15. Ozdemir M. Knowledge levels and consumption frequencies of probiotics among those who applied to the gastroenterology outpatient clinic of Sanko University Sani Konukoğlu Practice and Research Hospital. (Master’s thesis, Institute of Health Sciences). Kayseri, 2019.
16. Barqawi HJ, Adra SF, Ramzi HR, Abouaggour MA, Almehairi SK. Evaluating the knowledge, attitudes and practices of the UAE community on microbiota composition and the main factors affecting it: a cross-sectional study. BMJ Open. 2021;17;11(8):e047869.
17. Aslan S, Kara R, Yaman H. Determining the Consumption Habits Related to Probiotic Products. Turkish Journal of Agriculture - Food Science and Technology. 2019;7(6):861–865.
18. Lynch E, Troob J, Lebwohl B, Freedberg DE. Who uses probiotics and why? A survey study conducted among general gastroenterology patients. BMJ Open Gastroenterol. 2021;8(1):e000742.
19. Sengün İY, Kırmızıgül A, Özaydın İ, Yarım H. Determination of consumers’ knowledge levels and consumption status regarding probiotic and prebiotic foods: İzmir/Bornova Example. GIDA/The Journal of FOOD. 2020;45(1):103.
20. Kağan DA, Özlü T, Yurttaş H. A research on adult individuals’ knowledge and consumption of probiotic foods. European Journal of Science and Technology. 2019;(17):556–563.
21. Aslantürk A. Determining the knowledge level and consumption status of adult individuals about probiotic foods (Master’s thesis, Lisansüstü Eğitim Enstitüsü). İstanbul, 2019.
22. Ozgül AA, Bozat C, Seziş M, Badur Y, Özcan ÖÖ, Sarıyer ET, et al. Determining the Knowledge Level and Consumption Status of Individuals in Working Life About Probiotic Foods. Istanbul Gelişim University Journal of Health Sciences. 2020;(12):365–378.
23. Erdem N, Derin ÖD. Determınatıon Of Probıotıc Food Consumptıon Habıts Of Universıty Students: The Example of Selcuk University. Gümüşhane University Journal of Health Sciences. 2018;7(1):87–93.
24. Draper K, Ley C, Parsonnet J. A survey of probiotic use practices among patients at a tertiary medical centre. Benef Microbes. 2017;30;8(3):345–351.
25. Horasan, B. Determination of knowledge level and attitudes about probiotic foods among Pamukkale University students (Master’s thesis, Pamukkale University Institute of Health Sciences). Denizli, 2021.
26. Zemzemoğlu TEA, Uludağ E, Uzun S. Determination of probiotic knowledge level and consumption status of university students. The Journal of Food. 2019;44(1):118–130.
27. Kanak EK, Yılmaz SÖ, Özacar ZZ, Uflas B, Bilek M, Yılmaz B. Evaluation of the Consciousness Levels of Food Engineering and Chemistry Department Students on Probiotic Food. Akademik Gıda. 2022;20(1):71–79.
28. Zemzemoğlu TEA, Uludağ E, Uzun S. Determination of probiotic knowledge level and consumption status of university students. The Journal of Food. 2019;44(1):118–130.
29. Çelik AD, Sarıoğlu T, Dağıstan E. Determination of consumers’ attitudes and behaviors towards probiotic products: TR63 Region-Hatay, Kahramanmaraş, Osmaniye provinces example. Mustafa Kemal University Journal of Agricultural Sciences. 2022;27(2):278–287.

Toplam 29 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	İngilizce
Konular	Klinik Mikrobiyoloji
Bölüm	Araştırma Makalesi
Yazarlar	Gülsüm Kaya Şeyma Trabzon Cengiz Karacaer
Yayımlanma Tarihi	30 Nisan 2025
Gönderilme Tarihi	11 Ocak 2024
Kabul Tarihi	18 Şubat 2025
Yayımlandığı Sayı	Yıl 2025 Cilt: 15 Sayı: 1

Kaynak Göster

APA	Kaya, G., Trabzon, Ş., & Karacaer, C. (2025). Evaluatıon of Knowledge Levels of Probıotıcs and Consumptıon Status of Probıotıcs and Prebıotıcs in Patıents Applicant to the Gastroenterology Outpatıent Clınıc. Kafkas Journal of Medical Sciences, 15(1), 6-15.
AMA	Kaya G, Trabzon Ş, Karacaer C. Evaluatıon of Knowledge Levels of Probıotıcs and Consumptıon Status of Probıotıcs and Prebıotıcs in Patıents Applicant to the Gastroenterology Outpatıent Clınıc. KAFKAS TIP BİL DERG. Nisan 2025;15(1):6-15.
Chicago	Kaya, Gülsüm, Şeyma Trabzon, ve Cengiz Karacaer. “Evaluatıon of Knowledge Levels of Probıotıcs and Consumptıon Status of Probıotıcs and Prebıotıcs in Patıents Applicant to the Gastroenterology Outpatıent Clınıc”. Kafkas Journal of Medical Sciences 15, sy. 1 (Nisan 2025): 6-15.
EndNote	Kaya G, Trabzon Ş, Karacaer C (01 Nisan 2025) Evaluatıon of Knowledge Levels of Probıotıcs and Consumptıon Status of Probıotıcs and Prebıotıcs in Patıents Applicant to the Gastroenterology Outpatıent Clınıc. Kafkas Journal of Medical Sciences 15 1 6–15.
IEEE	G. Kaya, Ş. Trabzon, ve C. Karacaer, “Evaluatıon of Knowledge Levels of Probıotıcs and Consumptıon Status of Probıotıcs and Prebıotıcs in Patıents Applicant to the Gastroenterology Outpatıent Clınıc”, KAFKAS TIP BİL DERG, c. 15, sy. 1, ss. 6–15, 2025.
ISNAD	Kaya, Gülsüm vd. “Evaluatıon of Knowledge Levels of Probıotıcs and Consumptıon Status of Probıotıcs and Prebıotıcs in Patıents Applicant to the Gastroenterology Outpatıent Clınıc”. Kafkas Journal of Medical Sciences 15/1 (Nisan 2025), 6-15.
JAMA	Kaya G, Trabzon Ş, Karacaer C. Evaluatıon of Knowledge Levels of Probıotıcs and Consumptıon Status of Probıotıcs and Prebıotıcs in Patıents Applicant to the Gastroenterology Outpatıent Clınıc. KAFKAS TIP BİL DERG. 2025;15:6–15.
MLA	Kaya, Gülsüm vd. “Evaluatıon of Knowledge Levels of Probıotıcs and Consumptıon Status of Probıotıcs and Prebıotıcs in Patıents Applicant to the Gastroenterology Outpatıent Clınıc”. Kafkas Journal of Medical Sciences, c. 15, sy. 1, 2025, ss. 6-15.
Vancouver	Kaya G, Trabzon Ş, Karacaer C. Evaluatıon of Knowledge Levels of Probıotıcs and Consumptıon Status of Probıotıcs and Prebıotıcs in Patıents Applicant to the Gastroenterology Outpatıent Clınıc. KAFKAS TIP BİL DERG. 2025;15(1):6-15.

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