Healthy Adult Women’s Perceptions about Fermented Foods ^†

Fermented foods such as beverages and dairy have been part of the human diet for centuries. Fermentation was initially used to extend shelf life, enhance flavour, and neutralise toxins until the introduction of refrigeration and modern processing technologies. Currently there is a revived interest in fermented foods and their health benefits. Evidence indicates potential benefits such as reduced risk of CVD, hypertension, and diabetes. Fermented foods have also been linked to better weight management and enhanced moods. However, little is known about the perceptions of fermented foods in the general population. To investigate these perceptions, we undertook a qualitative study using semi-structured interviews with 6 healthy adult women to determine their perceptions of fermented foods. Interviews were analysed for major themes and categories.

Results show that even women who state that they are interested in fermented foods lack clarity around what fermented foods are. They were all able to identify at least one type of fermented food, but their awareness of the different types was very limited. As expected, taste is the main determinant when choosing to consume fermented foods. Interestingly, participants obtain their information from a variety of sources, including word of mouth, magazines, radio, and books. Other family members often have a great influence on women’s knowledge about fermented foods. Contrary to expectations, social media was not a major source of information for any of the women. All participants were interested in their health and keen to find out more. These results suggest that in addition to providing information about the benefits of fermented foods, information about the foods as such would be beneficial.