Tis article is protected by copyright. To share or copy this article, please visit copyright.com. Use ISSN#1945-7081. To subscribe, visit imjournal.com Integrative Medicine • Vol. 15, No. 6 • December 2016 22 Parker—Probiotics and Disease, Part 2 Emily C. Parker, MS, RD; Crystal M. Gossard, MS, CNS; Keren E. Dolan, MS; Heather J. Finley, MS, RD, LD, CEDRD; Cathleen M. Burns, MS, RD; Margaret G. Gasta, MS, RDN, CCN; Jessica M. Pizano, MS, CNS; and Christy B. Williamson, MS, CNS, are are doctoral students in the doctor of clinical nutrition program; Elizabeth A. Lipski, PhD, CNS, CCN, BCHN, IFMCP is a professor. All are located at Maryland University of Integrative Health in Laurel, Maryland. Corresponding author: Emily C. Parker MS, RD T he purpose of this summary is to provide nutritionists and other medical practitioners with a reference guide for recommending health- promoting commercially produced cultured and fermented food products to patients. Research was conducted via grocery stores trips, company Web site reviews, personal communication with food company personnel, along with PubMed and EBSCO Research Premier searches. The lists contained herein are not exhaustive; however, they represent items that are commonly accessible to US consumers. Probiotics and Disease: A Comprehensive Summary—Part 2, Commercially Produced Cultured and Fermented Foods Commonly Available in the United States Emily C. Parker, MS, RD; Crystal M. Gossard, MS, CNS; Keren E. Dolan, MS; Heather J. Finley, MS, RD, LD, CEDRD; Cathleen M. Burns, MS, RD; Margaret G. Gasta, MS, RDN, CCN; Jessica M. Pizano, MS, CNS; Christy B. Williamson, MS, CNS; Elizabeth A. Lipski, PhD, CNS, CCN, BCHN, IFMCP REVIEW ARTICLE Foods Containing Live Active Cultures and Probiotic Foods Cultured and fermented foods contain live active bacteria. One caveat is that pasteurization destroys bacteria; thus, for foods to retain their active cultures, foods must be pasteurized before fermentation. 1 In some, but not all cases, foods may be classified as a probiotic. Owing to the inconsistency of the internationally recognized definition of probiotic foods, this article uses the standards set forth by the International Scientific Association for Probiotics and Prebiotics (ISAPP). In accordance with the ISAPP definition, there must be viable scientific evidence to support the generalized benefit in human subjects, proof of viability/quantity of specific strains, and shelf-life viability. As such, the ISAPP classifies some traditionally probiotic foods, such as yogurt, not as probiotic but as fermented foods “containing live and active bacteria.” This delineation is due to the potential diversity and variability of strains found in such traditional cultured foods. 2 Table 1 shows a variety of fermented foods containing live and active cultures that are prepared using specific bacteria. The foods listed herein are commercially produced and commonly available in the refrigerated sections of grocery and health food stores in the United States. Research shows that many of these foods have This article series provides a literature review of the disease-specific probiotic strains studied in published clinical trials in humans and animals. The goal of the series is to provide clinically useful tools. The table design allows for quick access to supportive data and will be helpful as a guide for both researchers and clinicians. The first article (part 1) focused on mental health and neurological conditions. This second article (part 2) explores cultured and fermented foods that are commonly available in the United States. Future articles will review conditions related to cardiometabolic and fatigue syndromes; ear, nose, throat, respiratory, and infectious diseases; immune and dermatological conditions; cancer; gastrointestinal and genitourinary; followed by an article focused on probiotic supplements. This literature review is specific to disease conditions, probiotic classification, and individual strains. In part 1, we explored foods, brands, bacterial strains, and the number of organisms at end of production (in colony-forming units). In part 2, we investigate many of the commercially available cultured and fermented probiotic rich foods that are currently available in the United States. This summary can serve as a quick reference guide for recommending probiotic rich foods to patients. Abstract