Effects of Consumption of a Fermented Dairy Product Containing the Probiotic Lactobacillus casei DN-114 001 on Common Respiratory and Gastrointestinal Infections in Shift Workers in a Randomized Controlled Trial
- 2010-10
- Journal of the American College of Nutrition 29(5)
- E. Guillemard
- J. Tanguy
- A. Flavigny
- S. de la Motte
- J. Schrezenmeir
- PubMed: 21504972
- DOI: 10.1080/07315724.2010.10719882
Abstract
Objective: The risk of infection may be increased in people under stress such as shift workers. This study examined the effect of a fermented dairy product containing the probiotic Lactobacillus casei DN-114 001 (verum) on the incidence of respiratory and gastrointestinal common infectious diseases (CIDs) and on immune functions in healthy shift workers.
Methods: The study was single-center, randomized, double-blind, and controlled. Volunteers received 200 g/day of verum (n = 500) or control product (n = 500) for 3 months; 1-month follow-up was carried out.
Results: The cumulated number of CIDs (primary outcome) was not significantly different between groups. Because the Poisson distribution of the primary parameter did not fully fit the observed data, a post hoc categorical analysis was applied and showed a significantly lower cumulated number of CIDs in the verum group during the product consumption phase (odds ratio [OR] = 0.75, 95% confidence interval [CI] 0.59-0.95, p = 0.017). Verum also reduced the proportion of volunteers experiencing at least 1 CID (43% vs. 51%, p = 0.005), increased the time to the first occurrence of CID (p = 0.017) in the whole population, and reduced the cumulated number of CIDs in the subgroup of smokers (p = 0.033). In the course of CID, cumulated duration of fever was lower in the verum group (in the whole study phase) (p = 0.022), and an increase in leukocyte, neutrophil, and natural killer (NK) cell counts and activity (p = 0.047 to p < 0.001) was observed compared with control group. Verum was safe and well tolerated.
Conclusion: The results indicate that daily consumption of a fermented dairy product containing Lactobacillus casei DN-114 001 could reduce the risk of common infections in stressed individuals such as shift workers.
Research Insights
Supplement | Health Outcome | Effect Type | Effect Size |
---|---|---|---|
Lacticaseibacillus casei R0215 | Reduced Fever Duration | Beneficial | Small |
Lacticaseibacillus casei R0215 | Reduced Incidence of Common Infections | Beneficial | Moderate |
Lactobacillus casei | Delayed Onset of Infection | Beneficial | Moderate |
Lactobacillus casei | Reduced Fever Duration | Beneficial | Small |
Lactobacillus casei | Reduced Incidence of Common Infectious Diseases | Beneficial | Moderate |
Lactobacillus casei HA-108 | Delayed Onset of Infection | Beneficial | Moderate |
Lactobacillus casei HA-108 | Reduced Fever Duration During CID | Beneficial | Small |
Lactobacillus casei HA-108 | Reduced Incidence of Common Infections | Beneficial | Moderate |
Lactobacillus casei PXN 37 | Reduced Fever Duration | Beneficial | Small |
Lactobacillus casei PXN 37 | Reduced Incidence of Common Infectious Diseases | Beneficial | Moderate |
Lactobacillus casei R0215 | Delayed Occurrence of CID | Beneficial | Moderate |
Lactobacillus casei R0215 | Reduced Cumulative Incidents of CIDs in Smokers | Beneficial | Small |
Lactobacillus casei R0215 | Reduced Fever Duration During CID | Beneficial | Small |
Lactobacillus casei R0215 | Reduced Incidence of Common Infections | Beneficial | Moderate |
Lactobacillus casei R0215 | Reduced Proportion of Volunteers with At Least One CID | Beneficial | Moderate |
Lactobacillus casei VK4 | Reduced Fever Duration | Beneficial | Small |
Lactobacillus genseni | Delayed Occurrence of CID | Beneficial | Moderate |
Lactobacillus genseni | Reduced Fever Duration During CID | Beneficial | Small |
Lactobacillus genseni | Reduced Incidence of Chronic Inflammatory Diseases in Smokers | Beneficial | Small |
Lactobacillus genseni | Reduced Incidence of Common Infectious Diseases | Beneficial | Moderate |
Lactobacillus genseni | Reduced Proportion of Volunteers with At Least One CID | Beneficial | Moderate |