Diets severely low in fiber and health-promoting microbes have been proven to contribute to the decline of gastrointestinal microflora and the associated increase in digestive ailments during the last two decades.
College students, who took probiotics had shorter, less severe colds than students who did not take the beneficial microorganisms, U.S. researchers found.
A 2012 Prepared Foods’ survey explores challenges to functional foods’ success and investigates
attitudes toward nutritional components, such as omega-3s, probiotics, protein and antioxidants, as well as phytosterols and fruit- and vegetable-based ingredients.
Pharmaceutical, dietary supplement and food ingredient companies are engaged in identifying and evaluating various substances for their ability to boost the immune system.
The BENEO-Institute has found that only six countries out of 27 analyzed are consuming the World Health Organization’s (WHO) recommended daily fiber intake of at least 25g of total dietary fibers from wholegrain cereals, fruits and vegetables per day.
Dr. S.K. Dash, adjunct professor at South Dakota State University, will present “Selection Criteria for Probiotics” at the upcoming International Probiotic Conference 2012, Nov. 19-21, in San Antonio, Texas.
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