Probiotics in food - FAO, ARTYKUŁY NAUKOWE (probiotyki, mikroflora, germ-free)

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//-->ISSN 0254-4725Probiotics in foodHealth and nutritional propertiesand guidelines for evaluationFAOFOOD ANDNUTRITIONPAPER85ForewordThe beneficial effects of probiotic foods on human health and nutrition are increasinglyrecognized by health professionals. Recent scientific work on the properties andfunctionality of living micro-organisms in food have suggested that probiotics play animportant role in immunological, digestive and respiratory functions, and that they couldhave a significant effect on the alleviation of infectious diseases in children and otherhigh-risk groups. In parallel, the number and type of probiotic foods and drinks that areavailable to consumers, and marketed as having health benefits, has increasedconsiderably.In view of this growing popularity of probiotic foods, and the lack of internationalconsensus on the methodology to assess their efficacy and the safety, FAO and WHOinitiated work to examine the scientific evidence on the functional and safety aspects ofprobiotics in food. In particular, an expert consultation on the health and nutritionalproperties of powder milk with live lactic acid bacteria was convened by FAO and WHOin Cordoba, Argentina in 2001, and an expert working group organized in 2002 todevelop guidelines for the evaluation of probiotics in food.The FAO/WHO consultation in 2001 brought together international scientific experts toevaluate available information on the functional and safety aspects of probiotics inpowder milk. The consultation examined available scientific information on the dietaryimpact of probiotics, evaluated their properties, benefits, safety and nutritional features,and considered their potential adverse effects, taking into consideration work done bynational authorities, FAO, WHO and other international organizations and relevant globalfora. It reviewed the scientific basis for health claims linked to probiotic foods,considered regulatory needs and discussed strategies for the safety and nutritionalassessment of probiotics, taking into account public concerns and food safety evaluationfindings. The consultation generated a number of recommendations for further research,as well as priorities for the evaluation of safety and nutritional aspects of probiotics andregulatory requirements.In follow-up to this consultation, FAO and WHO convened an expert working group todevelop Guidelines for the Evaluation of Probiotics in Food. The resulting Guidelinesprovide a methodology for use in the evaluation of probiotics, and define the criteria andspecific levels of scientific evidence needed to make health claims for probiotic foods.By supporting the development of scientific knowledge on the functional and safetyaspects of probiotics, FAO and WHO hope to enhance the overall safety and quality offood for consumers. In particular, it is hoped that the outputs of the FAO/WHO expertconsultation and working group on probiotics will be used as a science-based assessmentprocess for managerial decisions on probiotics, and that the Guidelines for the Evaluationof Probiotics in Food will provide a practical model to scientifically evaluate probioticsand be adopted by industry. It is also expected that these outputs will be useful fornational work on health and nutrition claims, and as a scientific assessment of a novelfood.Health and Nutrition Properties of Probiotics in Foodincluding Powder Milk with Live Lactic Acid BacteriaReport of a Joint FAO/WHO Expert Consultation onEvaluation of Health and NutritionalProperties of Probiotics in Food including Powder Milk with LiveLactic Acid BacteriaCordoba, Argentina1-4 October 2001The opinions expressed in this report are those of the participants of the Working Group and donot imply any opinion on the part of FAO and WHO [ Pobierz całość w formacie PDF ]