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Clinical trial: the effects of a fermented milk containing three probiotic bacteria in patients with irritable bowel syndrome – a randomized, double‐blind, controlled study
Author(s) -
SIMRÉN M.,
ÖHMAN L.,
OLSSON J.,
SVENSSON U.,
OHLSON K.,
POSSERUD I.,
STRID H.
Publication year - 2010
Publication title -
alimentary pharmacology and therapeutics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.308
H-Index - 177
eISSN - 1365-2036
pISSN - 0269-2813
DOI - 10.1111/j.1365-2036.2009.04183.x
Subject(s) - lactobacillus paracasei , medicine , probiotic , irritable bowel syndrome , lactobacillus acidophilus , randomized controlled trial , bifidobacterium , gastroenterology , lactobacillus , bacteria , fermentation , food science , biology , genetics
Summary Background The effects of probiotic bacteria in IBS remain controversial. Aim To study the effects of a probiotic product on IBS symptoms. Methods We randomized 74 IBS patients to receive 8 weeks of daily treatment with 400 mL milk fermented with the yoghurt bacteria and containing Lactobacillus paracasei, ssp. paracasei F19, Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 (Cultura; active) or acidified milk without these bacteria (control). The primary endpoint was the proportion of subjects reporting adequate relief of their IBS symptoms at least 50% of the weeks. IBS symptom severity, psychological symptoms and quality of life were assessed. Results The proportion of responders was 38% (14/37 patients) in the active group and 27% (10/37 patients) in the control group ( P = 0.3). IBS symptom severity improved significantly in both groups during the treatment period. This change was greater in the active group during the first 2 weeks, but thereafter, no significant group differences were seen. Conclusions We could not detect a clearly positive effect of fermented milk containing three probiotic bacteria on GI symptoms in IBS patients compared with the control treatment. However, a trend towards a more favourable effect during the first weeks was seen in the active group. Aliment Pharmacol Ther 31 , 218–227