Authors
Michail Syrpas, Theodoros Smiliotopoulos, Signe Adamberg, Kaarel Adamberg, Duygu Ağagündüz, Elske M Brouwer-Brolsma, Johanna Burtscher, Mario Caruana Grech Perry, Marija Cerjak, Konstantinos Chandolias, Zuzana Ciesarova, Inga Ciprovica, Francesca De Filippis, Etleva Delia, Yiannis Frestis, Amparo Gamero, Hristo Hristov, Daniel Borch Ibsen, Doris Jaros, Håvard Jenssen, Petra Jones, Anastasia Z Kalea, Zeynep Begum Kalyoncu Atasoy, Vaida Kitrytė-Syrpa, Marta Laranjo, Victoria Meslier, Niki Myrintzou, Nóra Emilia Nagybákay, Gjore Nakov, Daniela Nikolovska Nedelkoska, Christos Pafilas, Photis Papademas, Foteni Pavli, Kathryn Jane Pimentel, Davit Pipoyan, Terhi Pohjanheimo, Igor Pravst, Harald Rohm, Pasquale Russo, Irzada Taljic, Biljana Trajkovska, Sonja Umicevic, Guy Vergères, Bojana B Vidović, Andjela Vukojevic, Małgorzata Wronkowska, Christophe Chassard, Effie Tsakalidou, Emmanuella Magriplis
Published in
The British journal of nutrition. Pages 1-13. Oct 15, 2026. Epub Oct 15, 2026.
Abstract
Fermented foods are integral to European diets, yet their consumption patterns remain poorly characterised. We analysed cross-sectional data from 12 646 adults across fifty-three countries in four EuroVoc regions (Northern, Southern, Western and Central-Eastern Europe; 2023-2024) collected with the validated Fermented Food Frequency Questionnaire (3FQ) within the Promoting Innovation of Fermented Foods COST Action (CA20128). Weighted analyses accounted for regional population distributions, sex and age. Intake across fifteen fermented food categories was estimated from frequency and portion-size data to derive consumer prevalence and quantities. Fermented dairy products showed near-universal prevalence (94·1-95·6 %) with median intake among consumers of 66·7-80·1 g/day. Coffee and fermented cereals were also highly prevalent (78·4-84·1 % and 89·9-95·9 %, respectively), with median intakes of 60·0-73·1 ml/day for coffee and 44·0-77·1 g/day for cereals. Chocolate was consumed weekly (76·0-138·8 ml/week) by >90 % of participants. In contrast, fermented vegetables and legumes exhibited low intakes (4·4-8·4 g/day and 4·5-9·0 ml/week, respectively). Plant-based alternatives were consumed by up to 72·8 % in Western Europe, but intake was negligible (median 25·5 ml/week). Alcoholic beverages varied regionally: wine 12·5-25·0 ml/day; beer/cider 25·0-50·0 ml/day. Fermented non-alcoholic beverages had low prevalence (18·3-49·3 %) but relatively high weekly intake among consumers (18·7-49·8 ml/week). Consumer prevalence and intake varied independently across categories. This Europe-wide mapping reveals substantial regional heterogeneity in both prevalence and intake. Findings highlight the need for harmonised and standardised dietary monitoring protocols to address current data gaps in fermented food consumption, characterise exposure profiles across populations and support future research on their associations with health outcomes.
PMID:
42876065
Bibliographic data and abstract were imported from PubMed on 15 Oct 2026.
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