Knowledge and acceptance of functional foods: a preliminary study on influence of a synbiotic fermented milk on athlete health

Functional foods (FFs) provide benefits beyond basic nutrition and play a role in reducing the risk of certain diseases. FFs may also be designed to improve performances and healthy status of athletes. This study investigated young Italian athletes awareness and consumption of FFs, and the effect of a synbiotic fermented milk enriched with probiotics and oat bran, on gut microbiota and on upper respiratory tract. Data collection from the knowledge and acceptance study was performed through a questionnaire, developed and administered on 164 athletes. The effects of a synbiotic functional food were studied by a preliminary intervention study on 10 healthy volunteers following an intense gym-training program. Faeces were collected for microbiological and molecular analysis before and at the end of the 4 weeks consumption, while saliva and spit were collected at the same time points for lipid peroxidation and secretory IgA detection. Data obtained from the knowledge and acceptance study indicated that only 17% of the young Italian athletes were familiar with the term "functional food" although the respondents were aware of the link between diet and health. In the human trial, the synbiotic group showed a significant increase of Lactobacillus spp. and Bifidobacterium spp., a significant improvement in intestinal regularity, ease of defecation and in upper respiratory symptoms after the consumption. The data support the hypothesis that an adequate synbiotic supplementation can improve gut health, oxidative status and mucosal immunity with beneficial effects on wellbeing of active people.