20.500.12556/DKUM-89352 Knowledge of fermentation and health benefits among general population in North-eastern Slovenia Background: Fermented foods are staples of the human diet and fermentation process has been used by humans for thousands of years. The preparation of fermented foods was performed in the past without knowledge of the role of microorganisms involved. Nowadays, fermented foods, due to their proclaimed health benefits for consumers, are becoming increasingly popular. Our study was constructed to provide data on awareness and use of fermented foods among people in North-eastern Slovenia. Methods: The cross-sectional study included 349 individuals (16–89 years of age). An online survey was designed to assess the participants' knowledge of fermentation, fermented foods, the consumption of fermented foods and awareness of the health benefits. Data were collected from March to June 2021 and analyzed using IBM SPSS 27.0. Results: Compared with the youngest participants (< 21 years) knowledge of fermentation was higher in older individuals (p < 0.001). More than a half of the participants recognized the role of lactic acid bacteria and yeasts in fermentation process, however, only 18.3% of participants were aware of the role of the molds. Only 25.9% of the participants have become acquainted with fermented foods at home and 62.2% of them were aware of health benefits of fermented foods, but mostly on gastrointestinal health and the immune system. Conclusions: As people today live predominantly in urban areas and incline towards westernized foods, they often lack the knowledge of fermentation and awareness regarding the nutritional value of fermented foods and their preparation. Steps should be taken to educate younger generations regarding the health benefits of fermented foods especially considering that most of them expressed their interest in learning more about the process. fermentation fermented foods health benefits knowledge microorganisms fermentacija fermentirana hrana koristi za zdravje znanje mikroorganizmi true false true BioMed Central Angleški jezik Slovenski jezik Znanstveno delo 2024-07-04 10:17:31 2024-07-04 10:28:08 2024-07-05 04:13:28 0000-00-00 00:00:00 2022 0 0 Str. 1-11 Št. članka 1695 Letn. 22 2022 0000-00-00 Zaloznikova Objavljeno NiDoloceno 2021-11-12 2022-08-29 2022-09-07 579.67:613.2 124238595 10.1186/s12889-022-14094-9 1471-2458 Sikic-Pogacar-2022-Knowledge_of_fermentation_a.pdf Sikic-Pogacar-2022-Knowledge_of_fermentation_a.pdf 1 39071F0B643FBBF9D22E844AF3647506 3a9cfc0bb47342a39cd246ff90b287e5184525d7c261705b648d4dadc5915580 20030a6f-39df-11ef-8f49-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=181117 https://doi.org/10.1186/s12889-022-14094-9 0 deb4763a-39dd-11ef-8f49-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=181115 Medicinska fakulteta 0 0 0