Lactobacillus delbrueckii subsp. bulgaricus UALb-15 and Reduced Risk of Common Cold

• Reducing the risk of infection in the elderly by dietary intake of yoghurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1

  • 2010-05-21
  • Meta-Analysis
  • British Journal of Nutrition 104(7)
  • • Seiya Makino
    • S. Ikegami
    • Akinori Kume
    • H. Horiuchi
    • H. Sasaki
    • Naoki Orii

  • PubMed: 20487575
  • DOI: 10.1017/S000711451000173X

  4 Insights on

  • Reduced Risk of Common Cold

  • High evidence
  • Highly Cited

  A meta-analysis of the results of these two independent studies showed the risk of catching the common cold was about 2.6 times lower (OR 0.39; P = 0.019) in the yoghurt group than in the milk group.

  Effect

  Beneficial

  Effect size

  Moderate

  Significant

  Yes