Association between Intake of Fermented Dairy Products and Diet Quality, Health Beliefs in a Representative Sample of Polish Population

Abstract

This study aimed to evaluate the association between diet quality, perception of benefits consumption, and fermented dairy product intake in a representative sample of the Polish population. The study was carried out in February 2020. 2009 men and women were randomly sampled from the representative Polish population stratified for two age groups (19–30 and 66–75 years). Dairy product intake was evaluated using a qualitative frequency questionnaire. Diet quality was assessed by calculating the Mediterranean Diet Adherence Screener (MEDAS) score. Perceived health benefits of dairy product consumption were assessed with a literature-based questionnaire. The Health Concern Scale was used to measure participants’ attitudes toward health. Median intake of fermented dairy products was 0.8 portion/day (IQR: 0.4–1.6). Intake of fermented dairy products was associated with higher MEDAS. We observed that people with the highest intake of fermented dairy product consumed more oils, vegetables, wine, legumes, fish and seafood, sweets and pastries, nuts, and higher preference for white meat and were more likely to report perceived benefits to maintain body weight, reduce cardiovascular risk, and improve immune and dental health. Moreover, a high intake of fermented dairy products was positively related to paying more attention to health. Our study identified patterns of health behaviors associated with frequent consumption of fermented products. We observed that the intake of fermented dairy products is associated with better diet quality, consumer self-consciousness, and a greater attitude to own health.