Probiotic Consumption, Fatigue, and Glycemic Control in Patients with Type 2 Diabetes: A Cross-Sectional Study

Introduction: Probiotics have recently been included in nutritional recommendations for achieving glycemic control in diabetic patients. Probiotic foods are not standardized, and their effectiveness can vary significantly between products and species. Therefore, the results of this study may not be generalizable to all probiotics consumed. This study aimed to determine the consumption of probiotics by type 2 diabetes patients and the relationship between probiotic consumption and their fatigue levels and glycemic control. Methods: This study was conducted in a university hospital in the Central Anatolian Region of Turkey. A total of 235 diabetic patients were included in the cross-sectional study. Data were collected using a patient information form, a self-report probiotic consumption information form, and the Visual Analog Scale for Fatigue. Results: The majority of the patients (83.4%) consumed probiotic products, and the most frequently consumed probiotic products by them were yogurt (80%), ayran (67.7%), and pickles (57.9%). The fatigue levels of probiotic-consuming and non-consuming patients were similar (p 0.05), but the energy levels of probiotic-consuming patients were higher (p 0.05). The fasting blood glucose and HbA1c levels of the patients taking probiotics were low, but this difference was insignificant (p 0.05). Conclusion: Since probiotics are beneficial to diabetes patients, it is essential to provide information about them and support the use of probiotics per expert recommendations.