The relationship between prebiotic and probiotic foods consumption and the nutritional status of high school students aged 15–18: A cross- sectional study

Introduction Adolescence experience rapid growth and requires optimal nutrition. Prebiotics and probiotics foods contribute to gut microbiota balance, influencing digestion and nutrient absorption which manifest on the nutritional status. However, the data intake of these foods among Indonesian adolescents remains limited. This study aimed to examines the association between consumption of prebiotic and probiotic food sources and nutritional status among high school students in West java, Indonesia. Methods Design: A Cross-sectional analytic observational study. Setting SMA Negeri 2 Padalarang, West Bandung Regency, West Java, Indonesia. Participants 306 students (grades X-XII) selected through stratified random sampling. All completed the study. Measurements: A food frequency questionnaire assessed intake of prebiotic and probiotic sources. Nutritional status was determined using Body mass Index (BMI) for age. Results Fermented food ( r = −0.139, p = 0.015) and vegetable consumption ( r = −0.477, p < 0.001) were negatively associated with BMI, indicating higher intake corresponding with lower BMI. In Contrast, Cerealia ( r = 0.165, p = 0.004) and chocolate products consumption ( r = 0.388, p < 0.001) were positively associated with BMI. Meanwhile, fruit, nut, and legumes intake showed no significant relationship. Both prebiotic and probiotic intake accounted for 35.5% of the variation in nutritional status ( R 2 = 0.355). Conclusions Consumption of fermented foods and vegetables is associated with lower BMI, while cereals and chocolate products are linked to higher BMI among adolescents. Dietary patterns involving prebiotic and probiotic sources may influence adolescent nutritional status. However, other contributing factors should be considered in future interventions.