Validation of the fermented food frequency questionnaire to assess consumption across four European regions: a study within the promoting innovation of fermented foods cost action.

ABSTRACT:

Background

Fermented foods are an integral part of diets worldwide, and emerging epidemiological data suggest their significant beneficial health effects. However, assessing their intake is challenging since many of these foods are sporadically and/or locally consumed, hence current traditional nutritional assessment tools lack the specificity to capture this variability. To address this gap, the Fermented Food Frequency Questionnaire (3FQ) was developed and this study aimed to evaluate its relative validity and repeatability across European regions.

Methods

In the validation study of the 3FQ, 12,646 adult participants were recruited across four European regions to assess consumption of sixteen major fermented food groups. Repeatability was assessed by administering the 3FQ

SUBMITTER: Magriplis E 

PROVIDER: S-EPMC12608085 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature