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

Abstract

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.

Keywords

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

References

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