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Fermented milk containing Bifidobacterium lactis DN‐173 010 improved self‐reported digestive comfort amongst a general population of adults. A randomized, open‐label, controlled, pilot study
Author(s) -
GUYONNET Denis,
WOODCOCK Alison,
STEFANI Blandine,
TREVISAN Cristina,
HALL Claire
Publication year - 2009
Publication title -
journal of digestive diseases
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.684
H-Index - 51
eISSN - 1751-2980
pISSN - 1751-2972
DOI - 10.1111/j.1751-2980.2008.00366.x
Subject(s) - medicine , probiotic , randomized controlled trial , population , irritable bowel syndrome , bifidobacterium , food science , lactobacillus , fermentation , environmental health , biology , genetics , bacteria
AIM: Some probiotics improve digestive comfort of people with Irritable Bowel Syndrome, but this needs confirmation in a healthy population. The objective of this pilot study was to investigate the effect of consuming fermented milk containing the probiotics Bifidobacterium lactis DN‐173010 and yoghourt strains (test product) on digestive comfort and symptoms amongst adults without diagnosed gastrointestinal disorders. METHODS: The study was designed to approximate a real‐life situation, by using a branded product in the intervention groups. In an open‐label, randomized, controlled trial, 371 adults reporting digestive discomfort were randomized into three groups who had a daily consumption of either one or two pots of test product over 2 weeks, or to follow their usual diet. Digestive comfort and bother from digestive symptoms were assessed by questionnaire at baseline and follow‐up (per protocol population n = 360). Self‐reported change in digestive comfort and computed change between baseline and follow‐up for each of 20 items were compared between groups (Cochran‐Mantel‐Haenszel test). RESULTS: A higher percentage of participants consuming the test product reported improved digestive comfort (1‐pot group 82.5%; 2‐pot group 84.3%), than controls (2.9%). Their self‐reported change scores differed significantly ( P < 0.001). For both test product groups, almost all symptom scores improved significantly more than controls ( P < 0.001). There were no significant differences between 1‐pot and 2‐pot groups. CONCLUSIONS: This pilot study shows that daily consumption of a probiotic food in real‐life conditions may be useful in improving digestive comfort and symptom experience of adults from general population. Further double‐blind randomized controlled studies are required to confirm these health benefits.