Pre/Pro-Biotics in Health & Diseases

Probiotics and prebiotics are a hot topic these days. The Western world sees many ads on television and online for supplements and foods that promise to deliver helpful bacteria and their benefits. The same culture is creeping in Urban India to an extent that educated urbanites are slowly moving to buying Greek Yogurt or commercial Probiotic products Probiotics are microorganisms which confer a series of innate health benefits to the host, having a wide range of applications and are seen worldwide as miraculous advancement in nutrition and health besides their promising therapeutic benefits and negligible side effects. Indian probiotic industry is achieving its pace at steady rate with opportunities for rapid growth in near future. Indian probiotic market was valued at $12 million in 2011 and is estimated to be around USD 93.20 million in 2024 and expected to grow at a CAGR of 5.71% to reach USD 123.01 million by 2029. There has been an increased influx of probiotic products in the Indian market during the last decade, in the form of Drinks, Supplements and Foods. The recent trends of incorporating probiotics into everyday food items like snacks, juices, and cereals, making it easier for consumers to incorporate probiotics into their daily diets. The rising popularity of veganism and lactose intolerance concerns, plant-based probiotics derived from sources like soy, almond, and coconut are gaining attraction and catering to the dietary preferences. The future of probiotic foods is promising, as modern consumers are making all out efforts for their personal health and expect their diet must be not only healthy but also capable of preventing illness. Currently they are available mainly in supermarkets of districts and larger cities, Pharmacies and a few online retailers. However, there has been no systematic approach for evaluation of probiotics in food to ensure their safety and efficacy. Materials & Methods: This article is a review of changing physicians’ prescription practices, with 4 case reports spread over 60 years. It also covers changes in dietary cultural practices, from Curd, butter milk in each meal, to more refined and costly commercial products called Probiotics. The author’s observation as family physician since 1968 and as public health practitioner and consultant since 1978. The clinical practices of family physicians from advising curds and butter milk for diarrhea, to prescribing commercial probiotics for various health intervention trials. The article is complimented by literature review on production, distribution, marketing consumption trends and projected future for probiotics.