Assessment Of Fermented Food Intake And Its Association With Health Outcomes In Nur International University Students (18-30 Years)

Abstract

Background: Fermented foods such as yogurt (dahi), lassi, and traditional pickles (achar) are deeply embedded in Pakistani dietary culture and have been associated with diverse health-promoting properties through modulation of gut microbiota, immune function, and metabolic health. Despite their cultural prevalence, systematic data on fermented food consumption patterns and their association with health outcomes among Pakistani university students remain lacking. Objective: To assess fermented food intake and its association with health outcomes including gut health, mental health, skin health, immunity, mood, and nutrient absorption among students aged 18–30 years at Nur International University, Lahore. Methodology: A cross-sectional survey-based study was conducted among 250 university students selected through random sampling. Data were collected using a structured validated multi-section questionnaire. Data were analyzed using SPSS version 25 employing descriptive statistics and chi-square tests of association. Results: All eight chi-square association tests between fermented food intake and health outcomes were statistically significant (p<0.05). Regular consumers demonstrated significantly less digestive discomfort (p=0.012), fewer skin issues (p=0.028), greater skin improvement (p=0.031), reduced stress and mood swings (p=0.032), stronger immunity (p=0.024), more positive mood effects (p=0.019), stronger gut-brain awareness (p=0.027), and greater conviction in enhanced nutrient absorption (p=0.022) compared to rarely consuming participants. All thirteen demographic association tests were also statistically significant (p<0.05). Conclusion: Regular fermented food consumption is significantly associated with improved health outcomes across multiple domains including gut health, mental health, skin health, and immune function among Pakistani university students. These findings strongly support integrating fermented food promotion into university-based public health nutrition programs in Pakistan.