Background/Objectives: This study aimed to determine the impact of the daily consumption of kefir on the gut microbiome, body composition, and athletic performance of professional female soccer players. Methods: The participants encompassed 21 females aged 18–29 years who were assigned to one of the two groups: the experimental group, which comprised females who consumed 200 mL of kefir daily for 28 days, and the control group, which comprised females who continued with their normal diet. Anthropometric measurements, dietary intake, the composition of the gut microbiome through 16S rRNA gene sequencing, and an athletic performance test known as the 30-15 Intermittent Fitness Test were performed before and after the intervention. Results: The results of this study revealed that the consumption of kefir increased the microbial diversity (Shannon and Chao1 indices), wherein a significant increase was noted in the abundance of Akkermansia muciniphila and Faecalibacterium prausnitzii, microorganisms that regulate energy metabolism and have anti-inflammatory effects. Furthermore, the athletic performance variables, including VO₂max (mL.kg⁻¹.min⁻¹) and finishing speed (km/h), were strongly related to the abundance of these short-chain fatty acid-producing bacteria. A link between the microbiota profile and the dietary intake of fiber and protein as well as the body composition measurements was also established. Conclusions: This study indicated that kefir consumption can positively affect the gut microbiota, which could in turn affect the athletes’ performance. Therefore, to determine the effects of kefir as a functional food in sports nutrition over a longer period, more research should be conducted.

Passion fruit (Passiflora edulis) is consumed worldwide, and its processing generates a substantial amount of waste, particularly from the seeds and peels. This study investigated the potential of valorizing passion fruit seeds by adding them to high-fiber snack bars. Seed-enriched snack bars were evaluated for their sensory qualities, antioxidant activities, and nutritional compositions. Seed addition markedly increased the dietary fiber content (from 4.17% to 5.66%), fat content (from 15.02% to 19.63%), and antioxidant activity (e.g., 83.38% vs. 82.47% DPPH inhibition at 50 ppm) compared to the control. This was mainly due to the presence of piceatannol, a potent bioactive molecule. The overall phenolic content decreased from 90.11 to 65.37 mg GAE/100 g, suggesting intricate matrix interactions. The control bars exhibited a higher overall acceptability score, whereas the seed bars remained within the acceptable sensory range and required only minor texture adjustments. Microbiological analyses confirmed that both formulations retained their safety for 7 days at +4 °C, with appropriate levels of yeast and total viable count and no mold growth. These results suggest that passion fruit seeds have the potential to be used as a sustainable functional food ingredient. Further research is warranted to improve the sensory qualities and shelf-life stability.

Background/Objectives: There is growing interest in non-diet approaches to support health, well-being, and performance in different populations. The aim of this study was to evaluate the effects of a 12-week intuitive eating (IE) intervention on participants’ body composition, body image, eating behaviors, and athletic performance. Methods: The study included both an intervention group and a control group. It was conducted between September and December 2021. Participants were recruited from a sports center in Istanbul, where they had applied for nutrition and exercise counseling. Inclusion criteria included being 18–65 years old, not having engaged in regular physical activity in the past month, having no chronic disease, and not using any regular medications. Participants were not randomly assigned to groups; allocation was based on availability and willingness to attend the intervention sessions. The study involved 57 participants who were healthy adults between 18 and 65 years old and followed a structured exercise program. At the beginning of the study, a demographic questionnaire was administered. The anthropometric measurements were taken at the beginning and at the end of the intervention. In addition, validated performance and psychometric assessment tools were used, including the Cooper test for cardiovascular endurance, the Davies test for upper-body agility, and the 1-RM bench press for muscular strength, alongside standardized self-report questionnaires for eating attitudes (EAT-26), IE (IES-2), and body image (BCS). Results: The intervention group did not show any statistically significant changes in body composition (p > 0.05). The post-intervention means of the intervention and control groups were not statistically different (p > 0.05). The intervention group showed significant improvements in cardiovascular endurance, agility, and strength performance scores compared to the control group after the intervention (p < 0.05). The intervention group showed significant improvements in body image scores (p < 0.05) and eating attitude scores (p < 0.05). The post-intervention eating attitude and body image scores of the intervention group were significantly different from those of the control group (p < 0.05). The results of the correlation analysis showed a significant positive correlation between intuitive eating and body image (r = 0.455; p < 0.05) and a significant negative correlation between IE and disordered eating attitudes (r = −0.449; p < 0.05). Conclusions: These findings suggest that longer-term interventions may be beneficial and warrant further investigation. IE may serve as a promising strategy to enhance psychological well-being and performance outcomes without focusing on weight control.

Background Breast cancer (BC) survivors often face weight management and disordered eating challenges that may impair quality of life. This pilot randomized controlled trial evaluated the effects of a six-session mindful eating intervention on eating behaviors and body composition in BC survivors. Methods Breast cancer survivors were enrolled in a pilot randomized clinical trial and randomly assigned to mindful eating intervention plus treatment-as-usual (TAU + MEI, n = 13) or treatment-as-usual alone (TAU, n = 15). Intuitive and mindful eating were assessed using the Intuitive Eating Scale-2 (IES-2) and the Mindful Eating Questionnaire-30 (MEQ-30). Anthropometric measures were assessed monthly over six months. Longitudinal changes were analyzed using repeated-measures ANOVA and generalized estimating equations (GEE). Results Reliance on hunger and satiety cues increased significantly over time in both groups (TAU: p = 0.004; TAU + MEI: p = 0.007). Significant improvements were observed in selected mindful eating dimensions, including disinhibition, emo-tional eating, eating control, and eating with attention and intention (all p < 0.05). MEQ-30 total scores increased significantly in both groups (TAU: p < 0.001; TAU + MEI: p = 0.010). Waist circum-ference decreased significantly in the TAU group (p = 0.002), while hip circumference decreased in the TAU + MEI group (p = 0.009). GEE analysis showed that participation in the TAU + MEI group was independently associated with lower BMI over time (p = 0.013), whereas HR(+)/HER2(−) sub-type and chronic disease were associated with higher BMI (all p < 0.05). Conclusions Both TAU and TAU + MEI were associated with improvements in selected eating-behavior and anthropometric outcomes over time, including indicators of central adiposity, with no clear overall superiority of TAU + MEI across the outcomes assessed. These exploratory findings support further investigation of incorporating mindful eating into standard nutritional care for breast cancer survivors. Trial registration The study was retrospectively registered at ClinicalTrials.gov (Identifier: NCT07007104; registration date: 28 May 2025.

This study evaluated and compared the nutrient intake and dietary habits of amateur and professional basketball players, hypothesizing that professionals would exhibit more adequate nutrient intake and healthier dietary habits due to structured training and support systems. Sixty male players (30 amateur, 30 professional), aged 18–30, participated in this cross-sectional study. All were licensed athletes from clubs affiliated with the Turkish Basketball Federation. Data were collected using a 40-item dietary habits questionnaire and three-day food records (training, match, rest day). Nutrient intake was analyzed via BEBIS software, and energy expenditure estimated through activity records and MET values. Anthropometric data included height and body weight. Mean daily energy intake was 2043.4 ± 301.8 kcal (amateurs) and 2238.4 ± 243.5 kcal (professionals); both groups failed to meet energy needs (40–70 kcal/kg/day). Protein intake was notably low among amateurs (mean: 1.1 g/kg/day), below the 1.4–2.0 g/kg/day recommendation. Carbohydrate and fat intake were also insufficient, particularly among amateurs. Although professionals showed relatively better dietary patterns, both groups showed inadequate energy and macronutrient intake. These findings highlight the need for individualized nutrition strategies and improved dietary education, especially for amateurs. The results support implementing dietitian-led interventions within basketball training environments.