According to the American Academy of Microbiology (2006), probiotics are beneficial microorganisms that are “making an impact in research; they are also turning heads in the global marketplace” (p. 3). Manufacturers of probiotic supplements claim they can help constipation, prevent or decrease fatigue, prevent cancer, and treat high cholesterol, among other effects. Traditional probiotic foods such as kefir and kombucha are widely believed to reduce symptoms ranging from indigestion to migraines, while other probiotics are used in farm animals and even our pets.
Probiotic therapies have been developed to address the health concerns of both diseased and healthy individuals. While there is no conclusive evidence that changing the microbiota of a healthy human adult (the microorganisms that typically inhabit a bodily organ or part of the body) is beneficial, probiotics that change the microbiota of farm animals are widely and routinely used to prevent certain conditions such as gastrointestinal illnesses (Venugopalan, Shriner, & Wong-Beringer, 2010). Evidence about the health-enhancing properties continues to increase.
Are probiotics the future of medicine? Are they as beneficial as their proponents claim? Can they help us become healthier or prevent diseases in the first place? Since pathogens (or “unhealthy” microorganisms) are linked to many diseases, can beneficial microorganisms be used to treat disease? Current research is examining these questions and discovering some interesting possibilities. “The buzz about probiotics has become a roar” (American Academy of Microbiology, 2006, p. 3).
Probiotics: A Burgeoning Industry
Both national and global interest in probiotics has skyrocketed in recent years, as shown by the sales of these products. Global sales of probiotic ingredients, supplements, and foods are expected to exceed $24 to $28 billion and it is expected to reach almost $37 billion in the next several years (BCC Research, 2014; BioMed Trends, 2016). In Latin America as well as the United States, probiotics are mostly consumed as pills and tablets, but sales of probiotics in food (such as yogurt and kefir) are increasing (Crawford, 2015). Increasingly, probiotics are being added to baked and dairy products such as chocolates, cheese, muffins, and sausages. Technological advances are predicted to provide opportunities to add probiotics to other products as well (BioMed Trends, 2016).
The global H1N1 pandemic, the growing interest in preventive medicine, and rising healthcare costs have all contributed to the rise in probiotic use. Europe represents the largest and fastest growing market, with Germany and the United Kingdom accounting for almost half of the total market. Japan is the second largest market (BioMed Trends, 2016).