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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

SupplementHealth OutcomeEffect TypeEffect Size
Lacticaseibacillus casei R0215Reduced Fever DurationBeneficial
Small
Lacticaseibacillus casei R0215Reduced Incidence of Common InfectionsBeneficial
Moderate
Lactobacillus caseiDelayed Onset of InfectionBeneficial
Moderate
Lactobacillus caseiReduced Fever DurationBeneficial
Small
Lactobacillus caseiReduced Incidence of Common Infectious DiseasesBeneficial
Moderate
Lactobacillus casei HA-108Delayed Onset of InfectionBeneficial
Moderate
Lactobacillus casei HA-108Reduced Fever Duration During CIDBeneficial
Small
Lactobacillus casei HA-108Reduced Incidence of Common InfectionsBeneficial
Moderate
Lactobacillus casei PXN 37Reduced Fever DurationBeneficial
Small
Lactobacillus casei PXN 37Reduced Incidence of Common Infectious DiseasesBeneficial
Moderate
Lactobacillus casei R0215Delayed Occurrence of CIDBeneficial
Moderate
Lactobacillus casei R0215Reduced Cumulative Incidents of CIDs in SmokersBeneficial
Small
Lactobacillus casei R0215Reduced Fever Duration During CIDBeneficial
Small
Lactobacillus casei R0215Reduced Incidence of Common InfectionsBeneficial
Moderate
Lactobacillus casei R0215Reduced Proportion of Volunteers with At Least One CIDBeneficial
Moderate
Lactobacillus casei VK4Reduced Fever DurationBeneficial
Small
Lactobacillus genseniDelayed Occurrence of CIDBeneficial
Moderate
Lactobacillus genseniReduced Fever Duration During CIDBeneficial
Small
Lactobacillus genseniReduced Incidence of Chronic Inflammatory Diseases in SmokersBeneficial
Small
Lactobacillus genseniReduced Incidence of Common Infectious DiseasesBeneficial
Moderate
Lactobacillus genseniReduced Proportion of Volunteers with At Least One CIDBeneficial
Moderate
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