Evaluation of primary healthcare workers' knowledge and attitudes regarding functional foods

Background and Aim: The chronicity of nutritional deficiencies has driven individuals toward healthy eating and increased interest in functional foods. The aim of this study is to assess the knowledge and attitudes of primary care healthcare professionals regarding functional foods. Materials and Methods: This cross-sectional study was conducted between October 2024 and December 2024 among primary healthcare professionals working in a primary healthcare center in the Silivri district of Istanbul, Türkiye. The sample consisted of 168 healthcare professionals, including physicians, midwives, and nurses, aged between 18 and 65 years. Data were collected voluntarily through face-to-face questionnaires. Results: According to the study findings, the most commonly known functional foods among participants were foods containing probiotics and prebiotics (92,2%), legumes (85,1%), and garlic (83,3%). The least known functional foods were modified margarine products containing plant sterols and plant stanol esters (80,4%), low-sodium or sodium-free foods (70,3%), and vitamin-fortified fruit juice (65,5%). No statistically significant relationship was found between profession and the ability to define functional foods, recognize them, recommend them, or understand their health effects (p > 0,05). However, it was determined that the knowledge level regarding functional foods was significantly lower among midwives compared to physicians and nurses (p <0,05). The most frequently recommended products were probiotic-containing foods (35,7%), fish (32,7%), and foods enriched with dietary fiber (29,7%). The most common reason for recommending functional foods was their ability to regulate the digestive system (53,5%), followed by aiding in weight loss (50,5%) and reducing cancer risk (47,6%). Conclusion: This study was conducted in the Silivri district of Istanbul, which is relatively distant from the city center. It was found that while physicians, midwives, and nurses generally had high knowledge levels regarding functional foods, their dissemination of this information to the public was more limited. In particular, midwives demonstrated lower knowledge levels compared to physicians and nurses. Primary healthcare professionals could be supported in informing the public about functional foods through the use of posters, workshops, and brochures. Further advanced research on this topic, involving larger and more comprehensive sample groups, is recommended. Keywords: Functional food, healthcare professionals, nutrition, health