Editorial Comment

Authors

Maya Pineiro, Food and Agriculture Organization of the United Nations
Nils Georg Asp, Food and Agriculture Organization of the United Nations
Gregor Reid, Food and Agriculture Organization of the United Nations
Sandra Macfarlane, Food and Agriculture Organization of the United Nations
Lorenzo Morelli, Food and Agriculture Organization of the United Nations
Oscar Brunser, Food and Agriculture Organization of the United Nations
Kieran Tuohy, Food and Agriculture Organization of the United Nations

Document Type

Article

Publication Date

1-1-2008

Journal

Journal of clinical gastroenterology

Volume

42 Suppl 3 Pt 2

Abstract

Recognizing the possible beneficial effect of prebiotics in food, the Food and Agriculture Organization of the United Nations (FAO) convened a Technical meeting to start work on the evaluation of the functional and health properties of prebiotics. A group of international experts agreed on guidelines, recommended criteria, and methodology for conducting a systematic approach for the evaluation of prebiotics leading to its safe use in food. It was recommended that a full expert consultation be convened under the auspices of FAO. This work provides governments, industry, and consumers with scientific advice in relation to functional and health aspects of prebiotics and general guidance for the assessment of prebiotics in relation to their nutritional properties or safety. These guidelines may also be used by Member Countries and Codex Alimentarius to identify and define what data need to be available to accurately substantiate health and nutrition claims.