Kefir Consumption Patterns of Students from Ataturk University, Turkiye: A Survey Study

Tuba Erkaya Kotan; Hayrunnisa  Nadaroglu; Zeynep  Gurbuz

doi:10.56479/ipeak.2023.12141

Authors

Tuba Erkaya Kotan https://orcid.org/0000-0003-4571-3090
Hayrunnisa Nadaroglu https://orcid.org/0000-0002-7015-5169
Zeynep Gurbuz https://orcid.org/0000-0003-4066-0241

DOI:

https://doi.org/10.56479/ipeak.2023.12141

Keywords:

Kefir, consumption habits of kefir, university students

Abstract

Kefir is a fermented beverage produced by the lactic fermentation of milk using kefir grains or a starter culture. It has many health benefits due to its anti-inflammatory, antimicrobial, and anti-diabetic properties, while it could also regulate the gut microbiota. Thus, interest in kefir is growing in the scientific community. In this study, a survey was conducted on 401 students from Atatürk University during the 2019-2020 academic year to examine their consumption habits and knowledge level of kefir. The data were collected through a face-to-face questionnaire. The findings showed that 42.14% of the participants were aware of kefir, but only 16.96% of them consumed it. The majority of the students expressed their interest in consuming kefir due to its health benefits. They also stated that they have very little information about kefir except that it boosts immunity and is good for health. Interestingly, participants who were not familiar with kefir showed interest in consuming it after a brief explanation and kefir tasting. The findings suggest that people are interested in healthy foods, indicating a potential for spreading information and increasing kefir consumption among the younger generations.

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