Šikić‑Pogačar et al BMC Public Health (2022) 22 1695 https //doi org/10 1186/s12889‑022‑14094‑9 RESEARCH Knowledge of fermentation and health benefits among general population in North‑eastern Sloveni[.]
(2022) 22:1695 Šikić‑Pogačar et al BMC Public Health https://doi.org/10.1186/s12889-022-14094-9 Open Access RESEARCH Knowledge of fermentation and health benefits among general population in North‑eastern Slovenia Maja Šikić‑Pogačar1*, Dušanka Mičetić Turk1 and Sabina Fijan2 Abstract 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 (