Probiotics for human use
File(s)Sanders_et_al-2018-Nutrition_Bulletin.pdf (814.99 KB)
Published version
Author(s)
Sanders, ME
Merenstein, D
Merrifield, CA
Hutkins, R
Type
Journal Article
Abstract
Probiotics have become a popular approach for managing digestive and immune health and are being recommended more frequently as effective therapeutic interventions by medical professionals. Introduced early in the 20th century, the science of probiotics has advanced considerably, especially in the past two decades. Researchers have adopted a consensus definition, begun to understand many of the mechanisms of action, defined characteristics important to probiotic function and have obtained clinical evidence supporting probiotic health benefits and product quality. Nonetheless, a need remains for clear, evidence‐based communications to consumers on the role of probiotics in a healthy diet and to healthcare providers regarding clinical use. However, regulatory frameworks in many countries have restricted progress on this front. There is a need for additional research to further clarify the most effective probiotics for given health outcomes and to identify people most likely to respond to specific probiotic interventions. This review provides current perspective on the probiotic concept, discusses evidence‐based probiotic interventions, considers fermented foods with regard to probiotics and addresses some regulatory challenges facing the probiotic field.
Date Issued
2018-09-01
Online Publication Date
2018-09-01
2018-12-06T11:44:49Z
Date Acceptance
2018-08-01
ISSN
1467-3010
Publisher
Wiley
Start Page
212
End Page
225
Journal / Book Title
Nutrition Bulletin
Volume
43
Issue
3
Copyright Statement
© 2018 The Authors. Nutrition Bulletin published by John Wiley & Sons Ltd on behalf of British Nutrition Foundation. This is an open access article under the terms of the Creative Commons Attribution‐NonCommercial License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited and is not used for commercial purposes (https://creativecommons.org/licenses/by-nc/4.0/)
Source Database
web-of-science
Identifier
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000445758900002&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=1ba7043ffcc86c417c072aa74d649202
Subjects
Science & Technology
Life Sciences & Biomedicine
Nutrition & Dietetics
clinical benefit
fermented food
International Scientific Association for Probiotics and Prebiotics
probiotic
regulatory
ANTIBIOTIC-ASSOCIATED DIARRHEA
LACTOBACILLUS-RHAMNOSUS GR-1
RANDOMIZED CONTROLLED-TRIALS
PLACEBO-CONTROLLED TRIAL
ESPGHAN WORKING GROUP
FERMENTED FOOD-INTAKE
ATOPIC-DERMATITIS
DOUBLE-BLIND
NECROTIZING ENTEROCOLITIS
SACCHAROMYCES-BOULARDII
0908 Food Sciences
Publication Status
Published
Date Publish Online
2018-08-10