Exploration of Foods and Foodomics

From: Dietary intake and knowledge of fermented food products among university students

Table 1. Knowledge of fermented foods among respondents

Aspect	Finding
Fermentation and alcohol production	70% correctly identified that fermentation does not always result in alcohol production
Microorganisms	72% correctly identified that fermented foods contain bacteria, yeast, mold, or a mix
Lactose intolerance	65% identified that fermented foods may help decrease symptoms of lactose intolerance
Pasteurization	60% knew that not all fermented foods are pasteurized
Probiotics	52% knew that not all fermented foods contain probiotics, primarily in fermented dairy products

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Author contributions

SH: Conceptualization, Resources, Software, Formal analysis, Supervision, Validation, Investigation, Methodology, Writing—original draft, Writing—review & editing. LA: Conceptualization, Resources, Methodology, Validation, Investigation, Writing—review & editing.

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The authors declare that they have no conflicts of interest.

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This study received approval from the Western Research Ethics Board (Project ID: 114997).

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