Gut health-promoting foods intake in Argentine adults: The impact of knowledge, socio-demographic factors, and clinical-nutritional health

IF 1.9 Q3 ENDOCRINOLOGY & METABOLISM

Human Nutrition and Metabolism Pub Date : 2024-12-13 DOI:10.1016/j.hnm.2024.200294

Georgina Noel Marchiori , Mayra Ainelén Loyola , Clara Marián Levy Sánchez , María Daniela Defagó , María Georgina Oberto

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Abstract

Background

The increasing acceptance of gut health-promoting foods emphasizes the need of understanding which factors influence their consumption. This study aimed to investigate the population's knowledge about probiotics, prebiotics, and fermented foods, and how this impacts their intake, considering socio-demographic factors and clinical-nutritional health.

Methods

A cross-sectional study was conducted on 2128 Argentine adults aged 18-82 years-old. An online questionnaire was used to collect socio-demographic, clinical-nutrition and dietary data, as well as information about population's knowledge. Logistic regression models were used for analysis.

Results

Fermented foods and probiotic-rich yogurts were consumed occasionally, while prebiotic food intake was more frequent. Yogurt with L.casei and bifidobacterium, onions and olives were the most popular foods, while kefir was the most discontinued food. More than sixty percent participants answered >50 % of knowledge-based questions correctly. However, a significant proportion of people were not aware of prebiotics’ definition and their dietary source. A suitable knowledge was associated with increased chances of consuming probiotic nutraceuticals and fermented foods. Female gender, age, being in a couple, recent antibiotic use, a history of medical conditions associated with higher probiotic nutraceuticals intake, and overweight were associated with a lower intake likelihood. A mixed diet showed opposite results on probiotic yogurts and fermented foods consumption.

Conclusion

Findings reveal a low frequency of gut health-promoting foods consumption, particularly sources rich in probiotics. Interventions aimed at increasing public awareness, as well as promoting a healthier diet and nutritional status, could be effective in boosting consumption of fermented foods and probiotics.

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