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Clinical Trial
. 2000 Nov;54(9):568-71.

Multicentric Study of the Effect of Milk Fermented by Lactobacillus Casei on the Incidence of Diarrhoea

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  • PMID: 11220983
Clinical Trial

Multicentric Study of the Effect of Milk Fermented by Lactobacillus Casei on the Incidence of Diarrhoea

C A Pedone et al. Int J Clin Pract. .

Abstract

The aim of this study was to determine if supplementation of healthy children with milk fermented by yogurt cultures and Lactobacillus casei strain DN-114 001 could affect the incidence of acute diarrhoea when compared with traditional yogurt. The study was a multicentre, randomised, double-blind trial, conducted over four months, on 928 children aged, at inclusion, 6-24 months. The study consisted of two periods: supplementation and observation. Subjects were supplemented daily with 100 g of one of the two dairy products being tested: standard yogurt and milk fermented by yogurt cultures and Lactobacillus casei (10(8) cfu/ml). Frequency or duration of any diarrhoea episode was evaluated. As far as frequency was concerned there was a statistically significant difference between the groups, the incidence of diarrhoea being significantly reduced by supplementation with L. casei fermented milk (15.9%) compared with yogurt (22%) (p = 0.03). These results suggest an additional benefit of L. casei in acute diarrhoea in children compared with standard yogurt.

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