Evaluation of probiotic and prebiotic consumption in health scholars of a private institution

Abstract

Introduction: there is an increase in the consumption of functional foods as a way of preventing and controlling diseases. Prebiotics and probiotics are functional foods that can ensure the balance of the intestinal microbiota. Objective: to evaluate the consumption of food sources of prebiotics and probiotics in academics from a private institution. Materials and Methods: this is a cross-sectional study carried out with 293 students from a private institution in Montes Claros-MG. The frequency of consumption of prebiotic and probiotic foods in the last seven days of the interview was assessed. Descriptive analyzes were performed. Results: breakfast cereals were consumed once a week (43%); soup (22.9%) and grape (27.6%), twice, showing little intake of prebiotics. Cake without filling (22.9%), flour (24.6%), pineapple (26.3%) and various juices (21.8%) stood out three times a week. Apple and pear (22.9%), orange and tangerine (22.2%), papaya (21.2%) and natural orange juice (20.8%) were consumed four times. The highlight food was beans, consumed seven times a week, showing importance in the Brazilian diet. Whole and skim milk were ingested once a week; yogurt and curd, twice; white cheese, whole and skimmed milk, three times, with a low intake of probiotic sources of calcium. Conclusion: the food of university students follows the contemporary pattern, with low consumption of prebiotics and probiotics.