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World J Gastroenterol. Nov 21, 2014; 20(43): 16095-16100
Published online Nov 21, 2014. doi: 10.3748/wjg.v20.i43.16095
Published online Nov 21, 2014. doi: 10.3748/wjg.v20.i43.16095
Probiotics in dietary guidelines and clinical recommendations outside the European Union
Stephan Ebner, Wolfgang Kneifel, University of Natural Resources and Life Sciences Vienna, 1190 Vienna, Austria
Linda N Smug, Department of Bioprocess Engineering, Wrocław University of Economics, Komandorska 118/120, 53-345 Wrocław, Poland
Seppo J Salminen, Functional Foods Forum, University of Turku, 20014 Turku, Finland
Mary Ellen Sanders, Dairy and Food Culture Technologies, Centennial, CO 80122, United States
Author contributions: Ebner S, Smug LN, Kneifel W and Salminen SJ conceived and designed the study, acquired and analyzed the data; Ebner S drafted the article; all authors revised and critically evaluated the article for important intellectual content; all authors have given a final approval of the revised version.
Correspondence to: Seppo J Salminen, Professor, Functional Foods Forum, University of Turku, Itäinen Pitkäkatu 4 A 5th floor, 20014 Turku, Finland. seppo.salminen@utu.fi
Telephone: +358-2-3336880 Fax: +358-2-3336884
Received: March 19, 2014
Revised: May 21, 2014
Accepted: July 15, 2014
Published online: November 21, 2014
Revised: May 21, 2014
Accepted: July 15, 2014
Published online: November 21, 2014
Core Tip
Core tip: Probiotics are by definition beneficial to health. Benefits can be nutritional, clinical, medical and treatment-related. Nutritional benefits of probiotics and fermented foods have been recognized in varying degrees in European Union dietary recommendations. This review summarizes the nutritional and therapeutic recommendations for probiotics and fermented foods outside European Union countries.