ISAPP Newsletter – January 2021
Welcome to the first ISAPP newsletter of 2021! We hope this new year will bring new opportunities to come together as a community, virtually or in person, to advance the science of probiotics and prebiotics.
The much-anticipated international consensus definition of fermented foods was published earlier this month in Nature Reviews Gastroenterology & Hepatology. See below for an explanation of the definition by ISAPP board member and first author Prof. Maria Marco, a video presentation giving the rationale for the definition, and a new ISAPP infographic clarifying the difference between fermented foods and probiotics.
Prof. Maria Marco also shares a blog post about the importance of continuing to investigate the microbes and metabolites that support health in humans.
Dr. Chris Cifelli answers a commonly-asked question in his blog post: does added sugar in probiotic or fermented foods negate their health benefits?
Finally, we report that ISAPP’s new infographic on probiotics and necrotizing enterocolitis (produced in collaboration with the NEC Society) has now been translated into Spanish. You can also check out the new Russian translation.