2008 49th Annual Meeting of the American College of Nutrition

Practical Applications of Probiotics in Health and Disease

October 3, 2008
Arlington, VA

Probiotics are a diverse group of live microbes defined by FAO/WHO as "live microorganisms which when administered in sufficient quantities can confer a health benefit."

The field of probiotics is an evolving field. Used historically around the world for health promotion and therapeutic purposes, probiotics have now become mainstream in the United States and are part of a huge food and supplement market. Research continues to emerge, supporting the use of different probiotics strains in a variety of conditions. The research now suggests that these "healthy" bacteria have beneficial effects on gastrointestinal dysfunctions, including diarrhea, as well as the immune system and conditions such as allergy, in children, adults, and the elderly.

This conference discusses the potential uses of probiotics in maintaining and improving health, and in the treatment of such conditions as Inflammatory Bowel Disease.

No webcast recordings of this event are available. 

Highlights of the Symposium are available as a PDF file, and may be downloaded HERE.


W. Allan Walker, M.D.,
Harvard Medical School, Boston, MA

Simin N. Meydani, D.V.M., Ph.D., FACN
Tufts University, Boston, MA

The Potential Use for Probiotics in Health

Mary Ellen Sanders, PhD
Executive Director
International Scientific Association for Probiotics and Prebiotics (ISAPP)

Probiotics and Pediatrics

W. Allan Walker, MD
Conrad Taff Professor of Nutrition and Pediatrics
Harvard Medical School
Director, the Mucosal Immunology Laboratory
Massachusetts General Hospital for Children

Probiotics and Inflammatory Bowel Disease

Stefano Guandalini, MD
Professor of Pediatrics
Section Chief, Pediatric Gastroenterology, Hepatology, and Nutrition
Director, University of Chicago Celiac Disease Center

Could Probiotics Help the Elderly?

Simin Meydani, DVM, Ph.D.
Associate Director
Jean Mayer USDA HNRCA at Tufts University
Boston, MA

Presented by Division of Nutrition at  Harvard Medical School
Made possible through an unrestricted educational grant from The Dannon Company, Inc. and Yakult Honsha Co., Ltd.