Camel milk consumption, perceptions, and knowledge of health and food safety among adults in Saudi Arabia: a cross-sectional study.

Objective: Camel milk is a culturally important food in many arid regions and has gained increasing attention due to its distinctive nutritional composition and potential health-related properties. However, limited information is available regarding consumer perceptions, knowledge, and consumption patterns of camel milk in Saudi Arabia. This study aimed to assess camel milk consumption patterns, consumer knowledge and perceptions of pasteurized and unpasteurized camel milk, and factors influencing consumption among adults in Saudi Arabia. Methods: A cross-sectional survey was conducted between January and December 2025 using an online questionnaire distributed nationwide. A total of 2,176 adults aged 18 years and older participated in the study. Descriptive statistics were used to summarize consumption patterns and perceptions, while independent t-tests and one-way ANOVA were used to examine differences in knowledge scores across socio-demographic variables and a multivariable logistic regression model was used to identify factors associated with camel milk consumption. Results: Overall, 24.3% of participants reported consuming camel milk. Fresh camel milk was the most commonly consumed form, whereas processed camel milk products such as cheese, yogurt, and ice cream were consumed less frequently. Health-related beliefs, including perceived medicinal properties and high nutritional value, were among the strongest motivations for consumption. Taste preference, religious beliefs, and traditional practices also influenced consumption behavior. In contrast, sensory attributes, particularly taste and smell, were the main barriers reported by non-consumers. A substantial proportion of participants expressed positive perceptions of unpasteurized camel milk, associating it with naturalness and health benefits, despite known food safety concerns. Knowledge scores differed significantly according to age, education, income, region, and health status, but not by sex, marital status, or camel milk consumption status. Informal sources such as friends, relatives, and social media were the most common sources of information regarding camel milk. Conclusion: These findings highlight the need for targeted nutrition and food safety education addressing misconceptions about raw camel milk, alongside strategies to improve product availability, sensory quality, and consumer awareness to support safe and sustainable camel milk consumption in Saudi Arabia.