Knowledge and Perception of Health Care Providers About Probiotics in Saudi Arabia

IF 0.4 4区医学 Q4 NUTRITION & DIETETICS

Current Topics in Nutraceutical Research Pub Date : 2022-05-18 DOI:10.37290/ctnr2641-452x.20m:m24-m29

Sehad Al-Arifi, M. Alharbi

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Abstract

An online semistructured survey assessing probiotics knowledge and perception of health care providers in Saudi Arabia was conducted in Riyadh city between March and December 2020. A total of 333 participants were randomly sampled from King Khaled University Hospital and the Saudi Health Commission database. The mean, standard deviation, frequency, and percentages were used to present the demographic features of the participating professionals. Analysis of variance and Tukey multiple comparison tests were used to evaluate probiotic knowledge considering the demography of more than two subcategories. From the initial group, 95.7% of health professionals participated in this study. The group was made up of 52.3% female, aged 30–44 (62.8%), mostly nurses (46.8%). A total of 85.3% of participants were familiar with the term “probiotic” and 64% considered probiotics safe for general health; beneficial to gut health and irritable bowel syndrome (42.6% and 32.4%, respectively). However, only 25.5% and 24.6% of participants thought probiotics could moderately benefit ulcerative colitis and Crohn’s disease, respectively. A great majority of participants have no concerns about probiotics use (77.5%), and only minor concerns about safety (22.5%). This research concluded that health professionals were better aware of probiotic knowledge despite their limited understanding of the probiotics used for inflammatory bowel disease. In Saudi Arabia, building new guidelines for probiotics, their types, and their uses in the health sector is needed.

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沙特阿拉伯卫生保健提供者对益生菌的知识和认知

2020年3月至12月在利雅得市进行了一项在线半结构化调查，评估了沙特阿拉伯卫生保健提供者的益生菌知识和认知。从哈立德国王大学医院和沙特卫生委员会数据库中随机抽取了333名参与者。使用平均值、标准差、频率和百分比来表示参与专业人员的人口统计学特征。采用方差分析和Tukey多重比较检验来评估考虑两个以上亚类人口统计学的益生菌知识。从初始组开始，95.7%的卫生专业人员参与了这项研究。其中女性占52.3%，年龄在30-44岁(62.8%)，以护士为主(46.8%)。共有85.3%的参与者熟悉“益生菌”一词，64%的人认为益生菌对一般健康是安全的;对肠道健康和肠易激综合征有益(分别为42.6%和32.4%)。然而，只有25.5%和24.6%的参与者分别认为益生菌对溃疡性结肠炎和克罗恩病有中度益处。绝大多数参与者不担心益生菌的使用(77.5%)，只有轻微担心安全性(22.5%)。这项研究的结论是，尽管卫生专业人员对用于炎症性肠病的益生菌了解有限，但他们对益生菌的知识了解得更好。在沙特阿拉伯，需要为益生菌、其类型及其在卫生部门的用途制定新的指导方针。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Current Topics in Nutraceutical Research 医学-药学

CiteScore

1.10

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Current Topics in Nutraceutical Research is an international, interdisciplinary broad-based peer reviewed scientific journal for critical evaluation of research on chemistry, biology and therapeutic applications of nutraceuticals and functional foods. The major goal of this journal is to provide peer reviewed unbiased scientific data to the decision makers in the nutraceutical and food industry to help make informed choices about development of new products. To this end, the journal will publish two types of review articles. First, a review of preclinical research data coming largely from animal, cell culture and other experimental models. Such data will provide basis for future product development and/or human research initiatives. Second, a critical evaluation of current human experimental data to help market and deliver the product for medically proven use. This journal will also serve as a forum for nutritionists, internists, neurologists, psychiatrists, and all those interested in preventive medicine. The common denominator of all of the topic to be covered by the journal must include nutraceuticals and/functional food. The following is an example of some specific areas that may be of interest to the journal. i) Role of vitamins, minerals, antioxidants and phytonutrients on cardiovascular health, cancer, diabetes, ocular health, mental health, men’s health, women’s health, infant nutrition, ii) Role of herbals on human health, iii) Dietary supplements and sleep, iv) Components of diet that may have beneficial effect on human health, v) regulation of apoptosis and cell viability, vi) Isolation and characterization of bioactive components from functional foods, vii) Nutritional genomics, and viii) Nutritional proteomics.