A panel of scientific experts* assembled in London, UK, on October 23, 2013 to discuss the scope and appropriate use of the term ‘probiotic.’
The International Scientific Association for Probiotics and Prebiotics (ISAPP) organized the meeting to review the relevance of the 12-year-old FAO/WHO definition of probiotics: “Live microorganisms which when administered in adequate amounts confer a health benefit on the host” (FAO/WHO 2001).
This consensus panel was motivated by these recent developments:
The conclusions of the panel were published in June 2014 as an open access paper in Nature Reviews Gastroenterology and Hepatology.
This Consensus Statement provides updates to the probiotic concept that reflect important developments in human microbiota research, such as fecal microbial transplants, as well as the evidence on probiotic efficacy that has amassed since 2001.
*Panel of scientific experts:
Glenn Gibson, Chair, University of Reading, UK; Colin Hill, Alimentary Pharmabiotic Centre, Ireland; Roberto Berni Canani, University of Naples Federico II, Italy; Harry Flint, University of Aberdeen, Scotland; Francisco Guarner, University Hospital vall d’Hebron, CEBERehd, Barcelona, Spain; Dan Merenstein, Georgetown University, USA; Lorenzo Morelli, Università Cattolica del Sacro Cuore, Piazenca, Italy; Bruno Pot, Institut Pasteur – Lille, France; Gregor Reid, University of Western Ontario, Canada; Seppo Salminen, University of Turku, Finland; and Mary Ellen Sanders, ISAPP Executive Science Officer, USA. Philip Calder (UK), was unable to be present at the meeting in person, but participated fully in developing the conclusions from the discussion and in preparation of the manuscript.
1. Hill C, Guarner F, Reid G, Gibson GR, Merenstein DJ, Pot B, Morelli L, Canani RB, Flint, HJ, Salminen S, Calder PC, Sanders ME. (2014). The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Rev Gastro Hepatol. doi: 10.1038/nrgastro.2014.66
2. Food and Agricultural Organization of the United Nations and World Health Organization. Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. (2001).
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