Development and Validation of a Food Frequency Questionnaire to Assess Fermented Food Consumption in Adults
The FFIQ provides a robust estimate of fermented food consumption among adults from English-first language countries. This will be a valuable resource with potential applications in clinical and epidemiological research aimed at exploring associations between fermented foods and health outcomes.
Authors
- Gerard Clarke (ORCID: https://orcid.org/0000-0001-9771-3979)
- Alice Lucey (ORCID: https://orcid.org/0000-0002-0623-7151)
- Aimone Ferri
- Áine Hennessy (ORCID: https://orcid.org/0000-0003-1780-7890)
- Élodie Schneider (ORCID: https://orcid.org/0000-0003-0839-2216)
- Ramya Balasubramanian (ORCID: https://orcid.org/0000-0001-9709-1815)
- John Cryan
- Paul D. Cotter
Institutions
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
- University College Cork (IE)
- Infant (IE)
- APC Microbiome Institute (IE)
Publication Details
- Journal
- Journal of Human Nutrition and Dietetics
- Published
- 2026-01-14
- DOI
- https://doi.org/10.1111/jhn.70183
- Primary Topic
- Tea Polyphenols and Effects
- Type
- article
- Field-Weighted Citation Impact
- 0.00