ArticlePeerJ2025
The investigation of fermented food consumption on gastrointestinal symptoms: a cross-sectional study in university students.
Article in PeerJ, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Background: Fermented foods (FFs) are a valuable source of live microorganisms that can enhance human health, particularly gastrointestinal health, akin to probiotics. This study investigated the relationship between FFs consumption habits and gastrointestinal system findings in university students. Methods: A cross-sectional anonymous survey included 546 university students, collecting data on sociodemographic characteristics, the Gastrointestinal Symptom Rating Scale (GSRS), and the Bristol Stool Form Scale (BSFS). FFs consumption habits were recorded using a food frequency questionnaire. Results: Results showed that the average GSRS score was 33.66 ± 16.89. According to the BSFS, 15% of students experienced constipation, 72.7% had moderate stool consistency, and 12.3% had diarrhea. Notably, kefir, vinegar, and sourdough bread were never consumed by 56.8%, 44.3%, and 41.9% of students, respectively. Significant differences were found between the frequency of yogurt, kefir, vinegar, cheese, pickle consumption, and gastrointestinal symptoms ( Conclusion: The study concludes that FFs such as yogurt, cheese, pickles, and kefir may offer health benefits, reducing symptoms of reflux, dyspepsia, abdominal pain, and general gastrointestinal issues in young adults.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.