Consumers' Kefir consumption: A pilot study in Turkey


BİLİCİ S., KÖKSAL E., KÜÇÜKERDÖNMEZ Ö., Sanlier N.

HEALTHMED, vol.6, no.3, pp.997-1002, 2012 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 6 Issue: 3
  • Publication Date: 2012
  • Journal Name: HEALTHMED
  • Journal Indexes: Science Citation Index Expanded, Scopus, CAB Abstracts, Veterinary Science Database
  • Page Numbers: pp.997-1002
  • Keywords: kefir, fermented milk, dairy products, consumption, consumers' attitudes, NUTRITION KNOWLEDGE, FUNCTIONAL FOODS, IMPACT

Abstract

This study was carried out to determine the attitudes and consumption levels of kefir and factors effecting the kefir consumption among 400 volunteer Turkish adults between 19-65 years age. A questionnaire was administered to determine the study data. The mean age of the subjects was (+/- SD) 34.2 +/- 12.1 years. Only 15.8% of subjects were consumed kefir and the consumption ratio is 20.2% in females, 9.5% in males. In logistic regression analysis; kefir consumption had significantly positive associations with gender [OR: 0.413 (0.232-0.736), p <.01], age [OR: 1.05(1.022-1.078), p <. 001] and education [OR: 2.217(1.505-3.266), p <. 001]. The mean kefir consumption period and a daily mean intake was found 3.6 +/- 3.11 year and 62 +/- 61.7 ml, respectively. Majority of the participants stated that they consume kefir because of positive health effects (95.2%) while the most reason for not consuming kefir was lack of knowledge (71.0%). The 96.8% of participants who consume kefir make their own kefir drinks in the home. The use of health claims, advertising and educational campaigns might be necessary in order to make awareness of the health benefits of the product and therefore consider substituting conventional foods by their functional alternatives.