Evaluation of dietary supplement, functional food and herbal medicine use by dietitians during the COVID-19 pandemic

Altun, Hülya Kamarlı; Ermumcu, Merve Şeyda Karaçil; Kürklü, Nilgün Seremet

doi:10.1017/s1368980020005297

Cited by 53 publications

(63 citation statements)

References 18 publications

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“…Fish oil was the most commonly chosen FS (81.9%). Women were twice as likely to use FS as men [19]. In this study we reported a lower prevalence of FS intake: most of the participants declared usage of FS 57.2%, 80.3%, and 76.1% in the first, second, and third waves, respectively, of the pandemic in Poland.…”

Section: Discussionmentioning

confidence: 42%

Consumption of Food Supplements during the Three COVID-19 Waves in Poland—Focus on Zinc and Vitamin D

et al. 2021

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Food supplements (FS) are a concentrated source of vitamins, minerals, or other ingredients with nutritional or other physiological effects. Due to their easy availability, widespread advertising, and sometimes low price, increased consumption of this group of preparations has been observed. Therefore, the aim of the study was to assess the knowledge and intake of FS during the COVID-19 pandemic in Poland, with particular reference to FS containing zinc and vitamin D. It was noted that both of the above ingredients were used significantly more often by people with higher education (59.0%), with a medical background or related working in the medical field (54.5%), and/or exercising at home (60.1%). Preparations containing vitamin D were used by 22.8% of the respondents in the first wave, 37.6% in the second wave, and 32.9% in the third wave. To sum up, we showed the highest consumption of vitamin and mineral supplements, and preparations containing zinc and vitamin D were taken significantly more often by people with higher medical and related education. This indicates a high awareness of health aspects and the need for preventive measures in these groups.

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Section: Discussionmentioning

confidence: 42%

Consumption of Food Supplements during the Three COVID-19 Waves in Poland—Focus on Zinc and Vitamin D

et al. 2021

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“…Same as our study, the study carried out among healthcare professionals-nutritionists in Turkey has revealed the increase in the number of participants who started taking food supplements during the pandemic (14 %) [10].…”

Section: Nema Sukoba Interesamentioning

confidence: 51%

“…The global popularity of complementary and alternative therapies is increasing. The onset of the COVID-19 pandemic gave rise to the interest in food supplements, functional diet, and herbal preparations that are more wanted in hope that they might be efficient in the prevention and treatment of the disease [10].…”

Section: Discussionmentioning

confidence: 99%

“…Istraživanje provedeno među zdravstvenim djelatnicima nutricionistima u Turskoj pokazuje da se, kao i u našem istraživanju, povećao broj ispitanika (14 %) koji su počeli uzimati suplemente za vrijeme pandemije COVID-19 [10].…”

Section: Discussionunclassified

“…Komplementarna i alternativna terapija globalno postaju sve popularnije. Pojavom pandemije COVID-19 interes za suplemente prehrani, funkcionalnom hranom i biljnim pripravcima još je izraženiji u nadi da bi mogli biti učinkoviti u prevenciji i liječenju te bolesti [10].…”

Section: Raspravaunclassified

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Suplementi u prehrani zdravstvenih djelatnika tijekom pandemije COVID-19

Rugole

Pucarin‐Cvetković

Milošević

2021

Sestrin. glas. (Online)

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Cilj: Cilj provedenog istraživanja bio je ispitati utjecaj pandemije COVID-19 na učestalost potrošnje suplemenata u prehrani zdravstvenih radnika. Ispitanici i metode: Ispitivanje je provedeno tijekom prosinca 2020. i siječnja 2021. godine na području grada Zagreba, a obuhvatilo je 279 zdravstvenih djelatnika DZ Centar (liječnici, medicinske sestre / medicinski tehničari, farmaceuti). Podaci su prikupljani putem upitnika prilagođenog potrebama ovog istraživanja. Razlike između skupine koja je imala promjenu u uzimanju suplementacije u odnosu na skupinu koja nije imala promjenu u uzimanju suplementacije tijekom pandemije COVID-19 analizirane su χ2 testom. Sve P vrijednosti manje od 0,05 smatrane su značajnima. Rezultati: Dobiveni rezultati ukazuju na značajnu naviku konzumiranja nekih dodataka prehrani među zdravstvenim djelatnicima, a pojava pandemije COVID-19 utjecala je na trećinu ispitanika da započnu s uzimanjem suplementa (11,5 %) ili da ih uzimaju više i češće nego prije pandemije (21,9 %). Od vitamina, tijekom pandemije COVID-19 među zdravstvenim djelatnicima, povećala se upotreba vitamina C (P = 0,001), vitamina D (P = 0,001) te kompleksa B vitamina (P = 0,048). Najveće povećanje odnosilo se na učestalost uzimanja vitamina D gdje se svakodnevno uzimanje povećalo 3,63 puta. Značajne razlike u uzimanju minerala, proteina i aminokiselina između skupine koja je imala promjenu u uzimanju suplementacije u odnosu na skupinu koja nije imala promjenu odnosile su se na uzimanje magnezija i cinka (P < 0,001). Od ostalih dodataka prehrani značajno se povećao unos beta-glukana (P < 0,001), ginko bilobe (P = 0,012), kolagena (P = 0,038) te homeopatskih pripravaka (P = 0,006). Zaključak: Pandemija COVID-19 značajno je utjecala na povećani unos dodataka prehrani kod zdravstvenih djelatnika. Na temelju najnovijih znanstvenih spoznaja i preporuka o prehrani za vrijeme COVID-19 trebalo bi više pažnje usmjeriti na principe pravilne prehrane te dnevne potrebe za vitaminima, mineralima, proteinima i antioksidansima zadovoljiti konzumacijom namirnica iz različitih kategorija hrane, a u slučajevima povećanog rizika od bolesti COVID-19 ili deficita pojedinih nutrijenata upotrebljavati i suplemente.

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An alternative source of probiotics: Water kefir

Çufaoğlu

Erdinc

2023

Food Frontiers

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The aim of this review was to compile the origin and distribution of water kefir, its production, microbial diversity, fermentation dynamics, health effects, and its place in national/international food legislation. Water kefir is a traditional, slightly carbonated fermented beverage with a lactic acid content of up to 2%. It is obtained by fermenting sugar by kefir grains, which are white or yellowish in color and translucent in appearance. The types of microorganisms in the water kefir differ depending on the sugar, carbon sources, and fermentation conditions. It has a complex microbiota mainly consisting of lactic acid bacteria, acetic acid bacteria, and yeasts. In addition, fermented water kefir contains various metabolites, including sugar, fruit-derived components, lactic acid, acetic acid, ethanol, carbon dioxide, mannitol, vitamins, and amino acids such as arginine. As a non-dairy fermented beverage, water kefir emerges as an alternative source of probiotics for individuals with lactose intolerance, people with dairy allergic reactions, and vegan consumers. However, although consumer demands have driven the food industry to increase the production of water kefir, the most common production still relies on the traditional method due to some difficulties in the industrial-scale production process. On the other hand, more in vitro and in vivo studies should be carried out to reveal the health benefits of water kefir.

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Evaluation of dietary supplement, functional food and herbal medicine use by dietitians during the COVID-19 pandemic

Cited by 53 publications

References 18 publications

Consumption of Food Supplements during the Three COVID-19 Waves in Poland—Focus on Zinc and Vitamin D

Consumption of Food Supplements during the Three COVID-19 Waves in Poland—Focus on Zinc and Vitamin D

Suplementi u prehrani zdravstvenih djelatnika tijekom pandemije COVID-19

An alternative source of probiotics: Water kefir

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