Knowledge, patterns of consumption, and attitudes of patients with major depression disorders toward probiotics

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY

Nutrition & Food Science Pub Date : 2021-06-09 DOI:10.1108/nfs-02-2021-0068

A. Janahi, I. Mahmoud, Ibrahim Mohammed Al Alhareth, Alaa Yousef Alnakhli, Sara Nasser Almisrea, Hadel Mohammed Aljohani, O. Alhaj, Adla B. Hassan, H. Jahrami

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引用次数: 0

Abstract

Purpose The complex interaction between the gut flora and central nervous systems made probiotics one promising natural candidate for the management and treatment of depression. Hence, the purpose of this paper was to assess the knowledge, patterns of consumption and attitudes of patients with depression toward probiotics. Design/methodology/approach In this cross-sectional study, and through simple random sampling, 200 adults who were diagnosed with various depressive symptoms were selected. A link to a self-reported survey was sent to them with the aim of collecting sociodemographic data, assessing participants’ attitudes and knowledge toward probiotic consumption, and measuring their depression status via the Patient Health Questionnaire (PHQ-9). Findings A total of 164 participants (82%) provided usable responses. Approximately 55% of participants had moderate depression (PHQ-9). Participants (22.6%) tend to comply with their psychiatrists’ advice regarding probiotics more than other health specialists’ advice (p = 0.04). Only 59 (36%) had knowledge about probiotics and believed that probiotics should be consumed regularly and not only after an antibiotic course. However, many tended to follow marketing tricks and were willing to buy the most expensive and advertised probiotic products. Participants showed some differences in their attitude and knowledge toward probiotics according to symptoms severity; however, the differences were insignificant (p = 0.88). Originality/value To the best of the authors’ knowledge, this study is believed to be the first investigation assessing the probiotics’ knowledge, patterns of consumption and attitude of patients with various depression symptoms in Bahrain. The findings of this study may help improve the well-being of depressive patients by addressing the probiotic knowledge gap among them, expand the market of probiotics and enrich nutritional psychiatry literature.

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严重抑郁症患者对益生菌的知识、消费模式和态度

目的肠道菌群和中枢神经系统之间的复杂相互作用使益生菌成为治疗抑郁症的一种很有前途的天然候选药物。因此，本文的目的是评估抑郁症患者对益生菌的知识、消费模式和态度。设计/方法/方法在这项横断面研究中，通过简单的随机抽样，选择了200名被诊断为各种抑郁症状的成年人。向他们发送了一个自我报告调查的链接，目的是收集社会人口统计数据，评估参与者对益生菌消费的态度和知识，并通过患者健康问卷（PHQ-9）测量他们的抑郁状态。共有164名参与者（82%）提供了可用的回答。大约55%的参与者患有中度抑郁症（PHQ-9）。与其他健康专家的建议相比，参与者（22.6%）更倾向于遵守精神科医生关于益生菌的建议（p=0.04）。只有59人（36%）了解益生菌，并认为应该定期食用益生菌，而不仅仅是在抗生素疗程后。然而，许多人倾向于遵循营销技巧，愿意购买最昂贵和广告宣传的益生菌产品。根据症状的严重程度，参与者对益生菌的态度和知识存在一些差异；然而，差异并不显著（p=0.88）。原创性/价值据作者所知，这项研究被认为是第一次评估巴林各种抑郁症状患者的益生菌知识、消费模式和态度的调查。这项研究的发现可能有助于改善抑郁症患者的健康状况，解决他们之间的益生菌知识差距，扩大益生菌市场，丰富营养精神病学文献。

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来源期刊

Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.80

自引率

8.30%

发文量

期刊介绍： Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs