What’s What?! Probiotics, Postbiotics, Prebiotics, Synbiotics, And Fermented Foods
December 9, 2021
11:00 am – 12:30 pm
This is a collaboration between the Academy of Nutrition and Dietetics Research Dietetics Practice Group (RDPG), the Institute for the Advancement of Food and Nutrition Sciences (IAFNS), and the American Society for Nutrition (ASN), Nutritional Microbiology Research Interest Section (RIS).
Description: Probiotic-containing foods and supplements have been available for many decades, with consumption being driven by published studies of strain-specific health benefits. More recently, evidence for the health benefits of prebiotics, synbiotics, postbiotics and fermented foods has been growing. As the terms relevant to this space proliferate, so does confusion! Key to developing a strong evidence base for health benefits are clear definitions of these terms to support harmonized research approaches and the development of products that produce the intended benefit. This webinar will review definitions and the central attributes for probiotics, prebiotics, synbiotics, postbiotics and fermented foods leaning on the consensus publications developed by the International Scientific Association for Probiotics and Prebiotics. Ample time will be allotted for participant questions and discussion. Participants in the webinar will be prepared to answer questions from patients and clients about these substances and the value of incorporating into the diet.
Panelists and Topics:
Welcome and Introduction
• Phil Karl, PhD, RD, USARIEM – Moderator
Probiotics, postbiotics, and fermented foods
• Maria Marco, PhD, UC Davis
Prebiotics and synbiotics
• Karen Scott, PhD, University of Aberdeen