Nearly the entire population of France—both children and adults—regularly consumes foods that potentially contain significant amounts of live microorganisms. These include yogurt, unpasteurized cheeses, fresh fruits, and raw vegetables, according to a study analyzing data from a national dietary survey published in the journal Nutrition Bulletin.
The research is based on data from the French INCA3 national food consumption survey, conducted between 2014 and 2015. The study included 1,775 children and 2,121 adults living in metropolitan France. Participants' diets were assessed using three-day food diaries covering both weekdays and weekends.
Researchers categorized foods according to their estimated content of live microorganisms into low, medium, and high groups based on their composition and processing methods. However, the microorganisms themselves were not measured directly—the assessment was indirect.
The findings revealed almost universal consumption of these foods: approximately 97.7% of children and 98.4% of adults consumed foods with moderate or high levels of live microorganisms during the three-day observation period. On average, adults consumed about 216 grams of such foods per day, while children consumed around 167 grams daily.
Raw fruits and vegetables were the primary sources of foods with moderate levels of live microorganisms, while fermented dairy products—including yogurt and cheese—accounted for most foods classified as having high levels.
Interestingly, these foods contributed a relatively small share of total daily energy intake—about 8.5% among children and 10.7% among adults. However, they provided a substantial proportion of several important nutrients, including calcium, vitamin A, vitamin D, and riboflavin.
The analysis also found that higher consumption of these foods was associated with better overall diet quality. People who consumed them more frequently also tended to eat more fruits, vegetables, whole grains, fish, and legumes, while consuming fewer sugar-sweetened beverages, high-fat foods, and processed products.
After adjusting for socioeconomic factors, the researchers found that higher intake of foods estimated to contain live microorganisms was associated with higher diet quality scores and better adherence to France's national dietary recommendations.
The authors emphasize, however, that the study was observational and does not establish a cause-and-effect relationship. In addition, the presence of live microorganisms was estimated indirectly rather than measured directly, and microbial content can vary considerably depending on food production and storage methods.
Nevertheless, the researchers cautiously conclude that foods with potentially high levels of live microorganisms may serve as markers of healthier dietary patterns, as their consumption is often accompanied by a more balanced overall diet.
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