The Value of Live Dietary Microbes: Probiotics, Fermented Foods, and Beyond

Recorded January 25, 2023

This webinar is an IAFNS, Academy of Nutrition and Dietetics (AND) and American Society for Nutrition collaboration. The Academy of Nutrition and Dietetics is an accredited CPE provider with the Commission on Dietetic Registration (CDR) and CDR Credentialed Practitioners will receive 1.0 CPEU for completion of this recorded webinar until January 25, 2025.


For many thousands of years, beneficial live microbes have been consumed in various forms, and research has linked consumption to a number of positive health outcomes. But where are “live dietary microbes” currently found in the diet, and at what levels? Where do probiotics and fermented foods fall along this continuum? How much is needed to achieve a “benefit”? To what extent do Americans consume live microbes in their diets?

In this session, Prof. Robert Hutkins will provide the historical context supporting an ongoing interest in live dietary microbes for health benefit. Dietary sources will be reviewed, including a comparison across foods containing probiotics, fermented foods (and their respective definitions), and other foods in the diet less commonly considered to contain beneficial live microbes, and the impact of food preparation. Current hypotheses about live microbe intake levels that might be needed for health benefit will be covered. The concept of a recommended intake for live microbes will be presented briefly, to include an overview of the types of evidence would be needed to generate such a recommendation.

Webinar program:


Marie Latulippe, MS MBA RDN, IAFNS
Maria Bernadita Puchulu, PhD, University of Buenos Aires
Robert Hutkins, PhD, University of Nebraska

Commission on Dietetic Registration Performance Indicators:

  • 4.1.2 Interprets and integrates evidence-based research and literature in decision-making.
  • 8.1.1 Interprets and applies evidence-based literature and standards for determining nutritional needs to target audiences.
  • 8.1.2 Integrates knowledge of biological, physical, and social sciences with knowledge of food and nutrition to make decisions related to nutrition care.

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