The Relationship of Willingness to Eat Whole Grains and Fermented Food Consumption with Mental Wellness
DOI:
https://doi.org/10.56479/ijgr-82Keywords:
Whole grains, Prebiotics, Probiotics, Mental wellness, University studentsAbstract
This study aimed to examine the relationship between the willingness to consume whole grains, the frequency of fermented food consumption, and mental well-being among university students. This cross-sectional, descriptive-correlational study included 269 volunteer first- and fourth-year health sciences students. Data were collected using a Demographic Information Form, the Willingness to Eat Whole Grains Questionnaire (WEWGQ), a Fermented Foods Consumption Frequency Questionnaire, and the Warwick–Edinburgh Mental Well-Being Scale (WEMWBS). A significant association was observed between the consumption frequency of certain traditional fermented foods (including kefir, pickles, turnip juice, pomegranate molasses, and boza) and WEMWBS scores. However, no significant association was found between WEWGQ total scores and mental well-being (p > 0.05). Compared with first-year students, fourth-year students demonstrated greater nutritional knowledge and healthier dietary behaviors. In conclusion, although the willingness to consume whole grains was not significantly associated with mental well-being, the consumption frequency of specific fermented foods was significantly associated with mental well-being scores. Owing to the cross-sectional design, these findings indicate associations rather than causal relationships and should be confirmed by future longitudinal studies.
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