Background. Dairy products, including fermented beverages, are a valuable source of nutrients and probiotics. The aim of the study was to assess a diet of women and assess the consumption of dairy products with a diet, with particular emphasis on fermented beverages, which are a source of probiotics. The study involved 60 women aged between 28 and 82, divided into two groups: before 60 years of age and 60 years of age or older. The assessment of the diet was carried out using the current recording method for three days and anthropometric measurements were made.
Results and conclusion. Younger women showed statistically significantly higher intake of energy, saturated fatty acids, sucrose, assimilable carbohydrates, as well as body weight and BMI. In both groups, the share of energy from mono- and disaccharides was too high. The diets were deficient in calcium, iodine, folates, vitamin D and in vitamin B1 and potassium in older women. The total consumption of dairy products, expressed in milk, including cottage cheese, was higher in women over 60 years of age. Younger women had higher consumption of cheeses in containers and hard rennet cheeses. Daily consumption of fermented milk beverages was very low. Nutritional errors were found in both groups of women. Serious calcium, iodine, folates, vitamin D, potassium and vitamin B1 deficiencies were found in older women. The consumption of sugars, sodium and salt was not in line with recommendations. The amount of dairy products consumed was insufficient to cover the demand for calcium and vitamin D, and the low consumption of fermented beverages was insufficient to allow women to benefit from prophylactic and therapeutic effects. Further research intothe preferences of consumption of products that are a source of probiotics and their impact on human health is recommended.