Study Abstract

This study examines the influence of fermented product consumption, specifically kefir, on perceived performance and recovery among grappling athletes. Using a sample of 13 athletes divided into two groups—those with gastrointestinal issues (GIP) and those without (NGIP)—the study evaluated the effects of an 8-week dietary intervention incorporating kefir. Results revealed that athletes in the high-consumption group experienced significantly enhanced recovery success and perceived performance compared to their low-consumption counterparts. Athletes without gastrointestinal issues demonstrated superior outcomes, including better differentiation between training soreness and injury, highlighting the critical role of gut health in athletic perceived performance. These findings emphasize the potential of fermented products to improve recovery, reduce inflammation, and optimize athletic performance, particularly when personalized dietary strategies are applied. This research contributes to the growing body of evidence supporting the integration of gut microbiota considerations into sports nutrition practices.