Advances in genomics and understanding the human gut microbiota will lead to the discovery of probiotic bacterial strains that will deliver biomarker-measured health benefits – but it may take 10-15 years, according to a leading researcher.
“Currently, there is a gap between the point where the biomedical science ends (with the publication of a paper in a scientific journal) and the point where the business begins (with the claim for a health benefit).”
Jarrow Rogovin, never a man to mince his words, says it is high time the IPA and other trade groups stepped up to the plate to defend a sector that has been under regulatory siege on both sides of the Atlantic for several years.
Probiotic bacteria consumed in a yogurt may not change the host’s gut populations, but they do influence carbohydrate metabolism by the resident microbes, according to an ‘elegant’ new study using identical twins and germ-free mice.
The European Food Safety Authority’s (EFSA) health claims panel says there are no grounds for it to alter its rejection of a claim that sought to link probiotic cheese consumption and healthy blood pressure.
Increased blood levels of omega-3 fatty acids from plant or marine sources are associated with reduced risk of type-2 diabetes, according to three new studies in the American Journal of Clinical Nutrition.
The Board of Directors of the International Scientific Association for Probiotics and Prebiotics (ISAPP) has published an open letter in the British Journal of Nutrition demanding pre-submission meetings with EFSA and a complete claims assessment rethink.