Classification and Estimation of Dietary Live Microorganisms and Fermented Foods Intake in Swiss Adults
This study provides a comprehensive classification of live microorganism levels and fermented foods, highlighting their intake and nutrient contribution to the Swiss diet. These results set the stage for future research linking the dietary intake of these foods to health outcomes in population studies.
Authors
- John Haldemann
- Marcus Kaiser (ORCID: https://orcid.org/0000-0002-4654-3110)
- Angéline Chatelan (ORCID: https://orcid.org/0000-0003-4326-4789)
- Ueli von Ah (ORCID: https://orcid.org/0000-0002-5475-1729)
- Murielle Bochud (ORCID: https://orcid.org/0000-0002-5727-0218)
- Elaine Hillesheim (ORCID: https://orcid.org/0000-0002-2138-3181)
- Kathryn J. Burton-Pimentel (ORCID: https://orcid.org/0000-0002-7314-2187)
- Eugenia Pertziger
- Guy Vergères (ORCID: https://orcid.org/0000-0003-4574-0590)
Institutions
- Bern University of Applied Sciences (CH)
- HES-SO University of Applied Sciences and Arts Western Switzerland (CH)
- HES-SO Genève (CH)
- Agroscope (CH)
- Centre universitaire de médecine générale et santé publique, Lausanne (CH)
- University of Lausanne (CH)
Publication Details
- Journal
- Journal of Nutrition
- Published
- 2025-05-31
- DOI
- https://doi.org/10.1016/j.tjnut.2025.05.042
- Citations
- 6
- Primary Topic
- Nutritional Studies and Diet
- Type
- article
- Field-Weighted Citation Impact
- 11.27