Knowledge, practices, and health perceptions related to kefir consumption

Kefir, a probiotic-rich fermented milk with documented health benefits, remains largely underexploredin North African populations, including Tunisia. This study assessed public knowledge, attitudes, andconsumption patterns of kefir in Tunisia, and explored perceived health benefits. A cross-sectionalsurvey was conducted from August to December 2024 among 279 adults (18–87years) using astructured questionnaire in Arabic and French. Data collected included demographics, medical history,kefir awareness, consumptionhabits, and perceived health effects. Descriptive statistics and theKruskal–Wallis test were applied (p < 0.05). Awareness of kefir was limited: 40.9% of participants hadprior knowledge, and only 16.8% consumed it occasionally or regularly. Among consumers, reportedbenefits includedimproved intestinal transit(19.7%), immune stimulation (18.3%), obesity management(15.1%), blood sugar regulation (11.1%), and male fertility support (7.9%). Kefir was mainly obtained fromsupermarkets (44.6%) or home preparation (33.7%). Despite low consumption, 93% expressed interestin learning more about kefir, and 88.4% would consider purchasing it if available. This study highlights astriking gap between kefir’s recognized health benefits and its actual consumption in Tunisia. Thefindings underscore opportunities for educational initiatives, improved accessibility, and furtherresearch into kefir’s bioactive properties, supporting its potential as a functional food with therapeuticvalue.