Innovations in Cleaning and Sanitation for Low-Moisture Foods
April 29, 2025 – April 30, 2025
Arden Hill, MN
Read more about Innovations in Cleaning and Sanitation for Low-Moisture Foods
A New Era in Reproducibility: The NIST Gut Microbiome Reference Material
April 29, 2025
Virtual , Event
Challenges with reproducibility and comparability across studies are among the greatest encountered across research fields including in studying gut health.
Read more about A New Era in Reproducibility: The NIST Gut Microbiome Reference Material
Expert Roundtable on Food Packaging Sustainability
May 9, 2025
Virtual, Event
The IAFNS Food Packaging Committee will hold an invitation-only packaging sustainability roundtable on May 9, 2025.
Read more about Expert Roundtable on Food Packaging Sustainability
Application of Continuous Glucose Monitoring (CGM) Devices in Research and for Making Personalized Diet Decisions
May 21, 2025
Virtual, Event
IAFNS is pleased to host a workshop to address the role of Continuous Glucose Monitoring (CGM) devices both in research and for personalized dietary decisions.
IAFNS at NUTRITION 2025
May 31, 2025 – June 3, 2025
Orlando, FL, USA
IAFNS will present at the American Society for Nutrition Annual Meeting – NUTRITION 2025 – and showcase new work on funded projects.
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IAFNS is presenting at the American Society for Nutrition Annual Meeting - NUTRITION 2025 - and will showcase new work on funded projects.
Session Topic for NUTRITION 2025:
What is 'Gut Health'? From Research Concepts to Implementation.
Expand
"Gut health" has become a part of the common lexicon to describe health in a broader sense. In marketing campaigns, gut health is often a catchall phrase that can mean any number of health-promoting outcomes. While gut health lacks a clear definition, the term is increasingly used in human and veterinary medicine, but there are unanswered questions: Is gut health different from digestive health or GI health? What is the overall importance of gut health for individuals who do not have bowel disease? How should gut health be measured? For the latter, a variety of criteria have been proposed, but not yet agreed-upon. In this session, work by experts will be presented to shed light on what constitutes a healthy gut and how that is measured, with implications for scientific, industrial, and regulatory communities. Presented in collaboration with the International Scientific Association for Probiotics and Prebiotics (ISAPP).
Speakers:
Moderator Opening: Conceptualization of Gut Health: Historical Context and Current Thinking - A Physician's Perspective
Gary Wu, MD, University of Pennsylvania
Current Science of Nutrition and Gut Health
Maria Marco, PhD, University of California, Davis
Measuring Gut Health - From Research to Practice
Cara Frankenfeld, PhD, Epidstrategies LLC
Panel will include time for Q&A
Associations Between Live Dietary Microbe Intakes and Health Outcomes, Analyses of the KHANES 2016-2020 Data
Expand
Abstract Submission ID: 2036119
Abstract Title: Presenting Author: Yue Zhan
Poster Session: Nutritional Microbiology/Microbiome/Microbiome Nutrition (Poster Session)
Poster Session Date: 6/1/2025
Abstract
Objectives: The consumption of live microbes, beyond probiotics, is associated with health benefits.1,2 This study aimed to quantify live microbe intake in 2016-2020 South Korean National Health and Nutrition Examination Survey (KNHANES), and to investigate the associations between live microbe intake and health outcomes.
Methods: We developed a KNHANES live microbe classification system based on the Sanders system3 and divided KNHANES food codes that overlapped with NHANES into four categories: no live microbe or low (<104 CFU/g), medium (104-107 CFU/g), and high (>107 CFU/g) levels. Microbe data on various types of kimchi were obtained from World Kimchi Institute and data on other non-overlapping food codes were determined based on literature and authoritative reviews. We performed descriptive analyses on live microbe intakes among adults aged 19 y and older. We then conducted survey-weighted adjusted regression analyses to evaluate the relationship between live microbe intake and cardiometabolic health outcomes, controlling for age, sex, body mass index, household income, physical activity level, current smoking status, and alcohol intake.
Results: The mean daily intake of medium live microbe foods was 179.48 g in the South Korean population, while high live microbe foods averaged 122.49 g. Kimchi contributed a significant portion, with a mean intake of 102.44 g. An additional 100-g intake of medium or high live microbe-containing foods was associated with a lower C-reactive protein (coefficient: -0.006; 95% CI: -0.01, -0.002 mg/dL) and a lower weight (coefficient: 0.06; 95% CI: 0.041, 0.038 kg). The associations were significantly different among age groups. We did not find statistically significant associations between live microbe intake and other health outcomes.
Conclusions: This study provides new data on dietary intakes of live microbes and their potential health benefits in a nationally representative data set of South Korean adults.
Funding source: Institute for the Advancement of Food and Nutrition Sciences.
For more information on the NUTRITION 2025 conference, click here.
For more information on the presentation, email: science@iafns.org
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