Microbes in dietary recommendations? Kerry eyes science-backed daily intake standard for probiotics
22 Aug 2022 --- Scientists and industry alike are eyeing the possibility of remodeling dietary recommendations to include a daily recommended intake of live microbes, which contribute to human gut health and overall well-being.
“Since most dietary recommendations are food-based, [good bacteria] would most likely be integrated through intake of foods containing live microbes – primarily fermented foods like yogurt, kimchi or sauerkraut,” Mathieu Millette, scientific director at BioK+ Kerry, tells NutritionInsight.
“These are not foods that are common to many peoples’ diets. Functional foods and supplements containing probiotics may also play a role,” he says ahead of a webinar by the Kerry Health and Nutrition Institute (KHNI).
Over the past three decades, research on probiotics and the microbiome has boomed with growing evidence on the impact on immunity, mood, cognition and weight management. Opportunities are also emerging in women’s health, as companies are also experimenting with various formats to meet growing consumer demands for improved gut health.
Regional impact
According to Millette, despite rapid growth in F&B markets in probiotic-rich foods, the intake of items containing live microbes is low in many parts of the world. Should dietary guidelines be rolled out, they would certainly be targeted toward regional dietary patterns, he explains.
“Foods that are commonly grown and consumed in specific geographical areas would be taken into account. This makes recommendations more likely to be followed due to being based on foods people commonly consume, but also makes them more sustainable.”
Though dietary recommendations are food-based, some of the microbe-rich items are not common to many peoples’ diets, he adds. “Thus, functional foods and supplements containing probiotics may also play a role.”
Consumers are increasingly eyeing the potential of the microbiome and gut health.Tackling misconceptions
A few common areas of confusion arise from the fact that there are many different species and strains of probiotics, Millette explains. There are also different health benefits specific to certain strains, as well as the amount of the live microbes present (colony forming units) in a person’s digestive system.
“Very often, the words probiotics and fermented foods are used interchangeably by consumers or media, but they are different ideas with distinct definitions,” notes Millette.
“Dissenting opinions from health professionals can cause confusion for the consumer, therefore formal recommendations based on science would help consumers to make the right choices.”
Activity in the probiotic arena
Breakthroughs in technology are paving the way for opportunities in the probiotic arena, with industry tackling two key challenges in developing effective probiotic supplements: stability and shelf life extension. The space has been described as “rife with opportunities.”
A study earlier this year revealed the microbiome may hold the key to shaping future nutritional guidelines, while the European Food Safety Authority has reiterated the importance of mandatory nutrition labeling.
The webinar “Will microbes be included in dietary recommendations?” will take place on August 30 at 4 p.m. CEST.
By Andria Kades
