Association between Intake of Fermented Dairy Product and Diet Quality, Health Beliefs in a Representative Sample of Polish Population

Abstract

This study aimed to evaluate the association of diet quality and perception of consumption benefits with intake of fermented dairy products in a representative sample of the Polish population. The study was carried out in February 2020 and involved 2009 men and women randomly sampled from the representative Polish population stratified into two age groups (19–30 and 66–75 years). Dairy product intake was evaluated using a qualitative food frequency questionnaire. Diet quality was assessed by calculating the Mediterranean Diet Adherence Screener (MEDAS) score. The perceived health benefit of dairy product consumption was assessed by a literature-based questionnaire. The Health Concern Scale was used to measure participants’ attitudes toward health. The median intake of fermented dairy products was 0.8 portion/day (IQR: 0.4–1.6). Intake of fermented dairy products was associated with a higher MEDAS score. We observed that people with the highest intake of fermented dairy products consumed more oils, vegetables, wine, legumes, fish and seafood, sweets and pastries, nuts, had a higher preference for white meat and were more likely to report their perceived benefits to maintain body weight, reduce cardiovascular risk, and improve immune and dental health. Moreover, a high intake of fermented dairy products was positively related to paying more attention to health. Our study identified patterns of health behaviors associated with the frequent consumption of fermented dairy products. We observed that the intake of fermented dairy products is associated with better diet quality, consumer self-consciousness, and a greater attitude toward personal health.

Preparation of Low Fat Lassi by Incorporation of Ginger (Zingiber officinale L.) Juice

“…So, curd can be used for the treatment of allergy, urinogenital infections, HIV, cancer, liver disease, inflammatory bowel disease (IBD), irritable bowel syndrome (IBS) and pancreatitis (Shadnoush et al, 2013). Therefore, it seems necessary to develop pro-health attitudes and beliefs that encourage consumption of these products within the framework of national nutritional guidelines, which may protect and help and contribute to reducing the incidence of chronic non-communicable diseases in various age groups of the population (Danielewicz et al, 2022). Milk fat is composed of higher concentration of saturated fat and cholesterol to add the problems of calorie conscious people.…”