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MULTICENTRIC STUDY OF THE EFFECT OF MILK FERMENTED BY LACTOBACILLUS CASEI ON THE INCIDENCE OF DIARRHOEA

Carla I. Pedone,C. Arnaud,E. Postaire,CF Bouley,P. Reinert

Published 2000 in International journal of clinical practice

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 (108 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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