Gut health-promoting foods intake in Argentine adults: The impact of knowledge, socio-demographic factors, and clinical-nutritional health
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, co...
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Elsevier
2025-03-01
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| Series: | Human Nutrition & Metabolism |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666149724000562 |
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| author | Georgina Noel Marchiori Mayra Ainelén Loyola Clara Marián Levy Sánchez María Daniela Defagó María Georgina Oberto |
| author_facet | Georgina Noel Marchiori Mayra Ainelén Loyola Clara Marián Levy Sánchez María Daniela Defagó María Georgina Oberto |
| author_sort | Georgina Noel Marchiori |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-9d6f11f9e50e4c008b67f33f44a20e73 |
| institution | Kabale University |
| issn | 2666-1497 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Human Nutrition & Metabolism |
| spelling | doaj-art-9d6f11f9e50e4c008b67f33f44a20e732025-02-06T05:12:47ZengElsevierHuman Nutrition & Metabolism2666-14972025-03-0139200294Gut health-promoting foods intake in Argentine adults: The impact of knowledge, socio-demographic factors, and clinical-nutritional healthGeorgina Noel Marchiori0Mayra Ainelén Loyola1Clara Marián Levy Sánchez2María Daniela Defagó3María Georgina Oberto4Escuela de Nutrición, Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, Bv. de la Reforma s/n, Ciudad Universitaria, 5014, Córdoba, Argentina; Instituto de Investigaciones en Ciencias de la Salud, INICSA-CONICET, Bv. de la Reforma s/n, Ciudad Universitaria, 5014, Córdoba, Argentina; Centro de Investigaciones en Nutrición Humana (CenINH), Escuela de Nutrición, Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, Bv. de la Reforma s/n, 2do. piso, Ciudad Universitaria, 5014, Córdoba, ArgentinaEscuela de Nutrición, Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, Bv. de la Reforma s/n, Ciudad Universitaria, 5014, Córdoba, ArgentinaEscuela de Nutrición, Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, Bv. de la Reforma s/n, Ciudad Universitaria, 5014, Córdoba, ArgentinaEscuela de Nutrición, Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, Bv. de la Reforma s/n, Ciudad Universitaria, 5014, Córdoba, Argentina; Instituto de Investigaciones en Ciencias de la Salud, INICSA-CONICET, Bv. de la Reforma s/n, Ciudad Universitaria, 5014, Córdoba, Argentina; Centro de Investigaciones en Nutrición Humana (CenINH), Escuela de Nutrición, Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, Bv. de la Reforma s/n, 2do. piso, Ciudad Universitaria, 5014, Córdoba, Argentina; Corresponding author. Escuela de Nutrición, Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, Bv. de la Reforma s/n, Ciudad Universitaria, 5014, Córdoba, Argentina.Escuela de Nutrición, Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, Bv. de la Reforma s/n, Ciudad Universitaria, 5014, Córdoba, Argentina; Centro de Investigaciones en Nutrición Humana (CenINH), Escuela de Nutrición, Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, Bv. de la Reforma s/n, 2do. piso, Ciudad Universitaria, 5014, Córdoba, ArgentinaBackground: 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.http://www.sciencedirect.com/science/article/pii/S2666149724000562ProbioticsPrebioticsFermented foodsNutritionKnowledgeSocio-demographic factors |
| spellingShingle | Georgina Noel Marchiori Mayra Ainelén Loyola Clara Marián Levy Sánchez María Daniela Defagó María Georgina Oberto Gut health-promoting foods intake in Argentine adults: The impact of knowledge, socio-demographic factors, and clinical-nutritional health Human Nutrition & Metabolism Probiotics Prebiotics Fermented foods Nutrition Knowledge Socio-demographic factors |
| title | Gut health-promoting foods intake in Argentine adults: The impact of knowledge, socio-demographic factors, and clinical-nutritional health |
| title_full | Gut health-promoting foods intake in Argentine adults: The impact of knowledge, socio-demographic factors, and clinical-nutritional health |
| title_fullStr | Gut health-promoting foods intake in Argentine adults: The impact of knowledge, socio-demographic factors, and clinical-nutritional health |
| title_full_unstemmed | Gut health-promoting foods intake in Argentine adults: The impact of knowledge, socio-demographic factors, and clinical-nutritional health |
| title_short | Gut health-promoting foods intake in Argentine adults: The impact of knowledge, socio-demographic factors, and clinical-nutritional health |
| title_sort | gut health promoting foods intake in argentine adults the impact of knowledge socio demographic factors and clinical nutritional health |
| topic | Probiotics Prebiotics Fermented foods Nutrition Knowledge Socio-demographic factors |
| url | http://www.sciencedirect.com/science/article/pii/S2666149724000562 |
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