Table 2.

Daily intake of fermented foods and ingredients in adults in the SKSC

Fermented food intake	Participants	N	Mean (SD)	Median (P25, P75)	Consumers, % a	Difference (P value)b
Total food intake, g/d	All	440	3476.2 (997.9)	3384.4 (2814.8, 3984.6)	100
Fermented foods and ingredients, g/d	All	440	667.3 (412.1)	601.3 (366.4, 878.1)	100
Fermented foods and ingredients, % daily c	All	440	19.7 (11.0)	18.1 (11.7, 26.3)	100
Fermented foods and ingredients, % daily by sex	Female	174	17.3 (9.1)	16.0 (10.7, 22.9)	100	0.001
	Male	266	21.3 (11.8)	19.6 (13.0, 28.4)	100
Fermented foods and ingredients, % daily by age group	18–34 y.o	73	13.7 (8.8)	11.7 (7.3, 18.0)	100	< 0.001
	35–49 y.o	147	18.7 (9.5)	17.3 (11.7, 25.0)	100
	50–64 y.o	148	22.1 (11.9)	19.7 (13.8, 30.2)	100
	> 65 y.o	72	22.9 (11.2)	22.5 (13.6, 29.8)	100
Fermented foods and ingredients, % daily by linguistic region d	German-speaking	242	18.9 (10.6)	17.1 (10.8, 26.0)	100	0.10
	French-speaking	198	20.7 (11.3)	19.4 (13.2, 26.7)	100
Fermented foods and ingredients, % daily by case–control status	Case	250	18.5 (9.8)	17.3 (10.8, 24.8)	100	0.03
	Control	190	21.3 (12.2)	19.3 (12.1, 28.5)	100

^aParticipants who reported consuming fermented foods or ingredients in at least one of the two 24-h dietary recalls were considered consumers

^bDifferences between the population subgroups were assessed using the Wilcoxon rank sum test for sex, linguistic regions, and case–control status and the Kruskal–Wallis rank sum test for age groups

^c Proportions of fermented foods and ingredients were calculated relative to the total food intake by gram amount for each participant

^dThe German-speaking region included the study centres of Zurich, Basel, Aarau, Bern; the French-speaking region: Lausanne, Geneva