The investigation of fermented food consumption on gastrointestinal symptoms: a cross-sectional study in university students

Basit Öğe Kaydı
dc.authorid0009-0003-6494-5476
dc.contributor.authorSeven Avuk, Hande
dc.contributor.authorAydin, Oyku
dc.contributor.authorKocatepe, Neslihan
dc.contributor.authorSahin, Sude Melis
dc.contributor.authorAkdogan, Irem
dc.contributor.authorCavus, Eser
dc.date.accessioned2026-04-04T18:56:12Z
dc.date.available2026-04-04T18:56:12Z
dc.date.issued2025
dc.departmentİstanbul Bilgi Üniversitesi
dc.description.abstractBackground Fermented foods (FFs) are a valuable source of live microorganisms that can enhance human health, particularly gastrointestinal health, akin to probiotics. This study investigated the relationship between FFs consumption habits and gastrointestinal system findings in university students. Methods A cross-sectional anonymous survey included 546 university students, collecting data on sociodemographic characteristics, the Gastrointestinal Symptom Rating Scale (GSRS), and the Bristol Stool Form Scale (BSFS). FFs consumption habits were recorded using a food frequency questionnaire. Results Results showed that the average GSRS score was 33.66 +/- 16.89. According to the BSFS, 15% of students experienced constipation, 72.7% had moderate stool consistency, and 12.3% had diarrhea. Notably, kefir, vinegar, and sourdough bread were never consumed by 56.8%, 44.3%, and 41.9% of students, respectively. Significant differences were found between the frequency of yogurt, kefir, vinegar, cheese, pickle consumption, and gastrointestinal symptoms (p < 0.05). Students with normal stool consistency had fewer dyspepsia, abdominal pain, reflux symptoms, and overall gastrointestinal symptoms than those with constipation (p < 0.05). Conclusion The study concludes that FFs such as yogurt, cheese, pickles, and kefir may offer health benefits, reducing symptoms of reflux, dyspepsia, abdominal pain, and general gastrointestinal issues in young adults.
dc.description.sponsorshipIstanbul Bilgi University [2025]; Created in BioRender
dc.description.sponsorshipThe authors thank S.J. Lewis and K.W. Heaton for permission to use the Bristol Stool Form Scale, The stool form scale as a useful guide to intestinal transit time published in the Scandinavian Journal of Gastroenterology, and Istanbul Bilgi University for their support. For a graphical summary of this article: Seven Avuk, H. (2025). Graphical Abstract. Created in BioRender. https://BioRender.com/8dujkwm.
dc.identifier.doi10.7717/peerj.20479
dc.identifier.doi10.7717/peerj.20479
dc.identifier.issn2167-8359
dc.identifier.pmid41424727
dc.identifier.scopus2-s2.0-105026672169
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.7717/peerj.20479
dc.identifier.urihttps://hdl.handle.net/11411/10742
dc.identifier.volume13
dc.identifier.wosWOS:001643834300001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherPeerj Inc
dc.relation.ispartofPeerj
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260402
dc.snmzKA_Scopus_20260402
dc.subjectDefecation
dc.subjectEating Habits
dc.subjectFermented Foods
dc.subjectGastrointestinal Tract
dc.titleThe investigation of fermented food consumption on gastrointestinal symptoms: a cross-sectional study in university students
dc.typeArticle

Dosyalar

Koleksiyon

Web of Science Indexed Publications
PubMed Indexed Publications
Scopus Indexed Publications