ABSTRACT
A probiotic has been defined by the ILSI (International Life Sciences Insitute) Europe
working group as “a viable microbial food supplement which beneficially influences the
health of the host”.[1] This definition requires that safety and efficacy of probiotics have
to be scientifically demonstrated for each strain and each product. Demonstration of health
effects includes research on mechanisms and clinical studies with human subjects. The
same ILSI Europe working group also defined probiotic foods as functional if they have
been satisfactorily demonstrated to beneficially affect one or more target functions in
the body beyond adequate nutritional effects, in a way that is relevant to either an
improved state of health and well-being and/or reduction in the risk of diseases.[2]
These definitions have set the basis for the assessment of the health promoting potential
of probiotics. It has also been used as a basis for the International Dairy Federation
Expert Group reports on probiotic health effects.[3,4,5] Based on extensive reviews
of data from published reports it can be concluded that specific probiotics have proven
benefits which can be attributed to specific products. These studies and strains are the
focus of this discussion.
