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Biomedicine

Volume: 45 Issue: 3

  • Open Access
  • Original Article

Assessing Intake of Probiotic Foods in the Form of Fermented Foods and Supplements

Sreemathy1*, Triveni Kandhi2

1Department of Nutrition and Dietetics, Trustwell Hospitals, Bangalore, Karnataka, India
2Dr. Satyaprakash Digestive Heath Centre, Bangalore, Karnataka, India

*Corresponding Author:
Sreemathy Venkatraman
Email: [email protected]

Year: 2025, Page: 253-259, Doi: https://doi.org/10.51248/v45i3.126

Received: Feb. 6, 2025 Accepted: Sept. 26, 2025 Published: Sept. 27, 2025

Abstract

Introduction and Aim: Probiotics are healthy bacteria that support gut health. They are also found in fermented foods and dietary supplements. This study examined the awareness and use of probiotics among adults. Materials and Methods: The survey was conducted using an online questionnaire with 802 respondents on World Digestive Health Day. The questionnaire collected data on probiotic consumption, awareness, and demographics. Complete Responses from 800 people were analyzed using chi-squared tests to compare the associations between sex, age, and regional differences in probiotic awareness and use. Results: Among the 800 respondents (621 women and 179 men), 82% were aware of probiotics. No significant gender differences were observed in the informed group; however, men were significantly more likely to be in the uninformed group. Awareness was most common among those aged < 40 years (68%), with a marginally significant age difference. Probiotic supplement intake was low (9.75%), with a higher weekly intake reported by women. The regional variation in intake (North India vs. South India) was not significant. Conclusion: Probiotic awareness is relatively high, particularly among younger adults and women; however, supplement use remains limited across all demographics.

Keywords: Probiotic, Supplements, Fermented food

Cite this article

Sreemathy, Triveni Kandhi. Assessing Intake of Probiotic Foods in the Form of Fermented Foods and Supplements. Biomedicine: 2025, 45(3): 253-259

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