Probiotics, according to the WHO/FAO definition are, “Live microorganisms that, when administered in adequate amounts, confer a health benefit on the host”. Thus, if the microbes themselves do not provide a benefit, they cannot be considered “probiotic”, but potentially even pathogens if they cause harm. Further, while lower diversity in the gut microbiota is generally linked to several health problems, no evidence so far demonstrate that probiotics are the reason behind it. It is to be noted that, unless the microbial components have demonstrated a health benefit in a good quality clinical trial at the strain level, the microbes in fermented foods should be considered beneficial dietary microbes, not probiotics. Fermented foods by default also do not necessarily contain prebiotics or postbiotics. It has been observed that probiotic supplements can have very different effects in different people, as the beneficial effects are mainly strain specific. This said, the probiotic industry is moving towards interconnected standards and best practice guidelines not only for manufacturing and production, but also for scientific and technical aspects.
Link to the Washington’s post: bit.ly/40GvSgc
Link to the IPA post: bit.ly/3KA95gx
Published On: /04/2023
