Table 5 Studies of dairy products/probiotics on the natural history of chronic infections (N=5)
Author (Year) | Exposure(s) being studied | Study population | Dairy intervention details | Measures of bacterial/viral load | Measures of symptoms | Measures of quality of life | |
|---|---|---|---|---|---|---|---|
N | Age, gender and health status | ||||||
Ishizaki et al. (2017) [54] | Fermented milk with L. casei Shirota | 60 | Children, HIV-infected | 65 mL milk fermented with L. casei Shirota daily for 8 weeks | Plasma viral load among HIV positive, without ART: SS decrease (p=0.004) pre- vs. post-intervention Plasma viral load among HIV positive, with ART: Differences NSS (p=0.878) pre- vs. post-intervention | NR | NR |
Probiotic yogurt with L. rhamnosus GR-1 (Fiti) | Exp: 68 Control: 82 | Adults, HIV-infected visiting three nutrition programs associated with the West Heads East project | Exp: Persons visiting the sites and consuming 200 mL portions of yogurt supplemented with L. rhamnosus GR-1 (Fiti) more than once a week Control: Persons visiting the sites for other nutritional interventions | NR | Proportion self-reporting diarrheal symptoms: SS decrease (p=0.05) exp vs. control Median self-reported days of fever: SS decrease (p=0.01) exp vs. control Proportion self-reporting itching rash: Differences NSS (p=0.25) exp. vs. control Proportion self-reporting abnormal/severe stomach pain among ART users: SS decrease (p=0.02) exp vs. control Proportion self-reporting abnormal/ severe nausea and diarrhea among ART users: Differences NSS (p=0.20 and 0.10, respectively) exp vs. control | Median self-reported hours able to work: SS increase (p=0.01) exp vs. control Proportion self-reporting moderate/severe impact of GI symptoms on everyday life: SS decrease (p=0.03) exp vs. control | |
Hummelen et al. (2011) [57] | Lactobacillus rhamnosus GR-1 [given in yogurt] | Exp: 55 Control: 56 | Adults, HIV-infected | Exp: 125 mL probiotic yogurt fortified with micronutrients and L. rhamnosus GR-1 once daily for 4 weeks Control: 125 mL traditional yogurt fortified with micronutrients once daily for 4 weeks | NR | Proportion self-reporting diarrhea: Differences NSS (p=0.6) exp vs. control Proportion self-reporting mouth ulcers, coughing, fever, nausea, stomach pain: Differences NSS (p-values not reported) exp vs. control | Proportion self-reporting physical energy levels: Differences NSS (p-value not reported) exp vs. control Proportion self-reporting ability to perform daily activities: Differences NSS (p-value not reported) exp vs. control |
Yoon et al. (2019) [58] | L. paracasei HP7 and Glycyrrhiza glabra (licorice) [given in milk] | Exp: 63 Control: 65 | Adults, H. pylori infected | Exp: 150 mL of milk fermented with L. paracasei HP7 and Glycyrrhiza glabra (licorice) daily for 8 weeks Control: 150 mL of placebo drink daily for 8 weeks | Bacterial density on histologic exam: Differences NSS (p=0.851) exp vs. control Differences NSS (p=0.206) pre- vs. post-treatment among treatment group Differences NSS (p=0.182) pre- vs. post-treatment among control group Bacterial density measured by urea breath test: Differences NSS (p=0.985) exp vs. control SS decrease (p=0.035) pre- vs post-treatment among treatment group Differences NSS (p=0.130) pre- vs post-treatment among control group | Overall gastrointestinal symptoms measured by GSRS: SS decrease (p=0.049) pre- vs. post-treatment among exp group Differences NSS (p=0.106) pre- vs. post-treatment among control group | WHOQOL-BREF physical health domain score: SS increase (p=0.029) pre- vs. post-treatment among exp group Differences NSS (p=0.347) pre- vs. post-treatment among control group WHOQOL-BREF psychologic, social relationship, and environment domain scores: Differences NSS (p=0.684, 0.443, 0.253, respectively) pre- vs. post-treatment among exp group Differences NSS (p=0.481, 0.447, 0.697, respectively) pre- vs. post-treatment among control group |
Felley et al. (2001) [59] | L. johnsonii La 1 [given in milk] | Exp: 26 Control: 27 | Adults, H. pylori infected | Exp: 180 mL of fermented milk with L. johnsonii La 1 twice daily for 3 weeks Control: 180 mL of regular milk twice daily for 3 weeks | Mean bacterial density in antrum: SS decrease (p=0.02) pre- vs post-treatment among exp group Differences NSS (p=0.08) pre- vs. post-treatment among control group Mean bacterial density in corpus: SS decrease (p=0.04) pre- vs. post-treatment among exp group Differences NSS (p=0.12) pre- vs. post-treatment among control group | Mean gastric inflammation in antrum: SS decrease (p=0.02) pre- vs. post-treatment among exp group Differences NSS (p=0.5) pre- vs. post-treatment among control group Mean gastric inflammation in corpus: Differences NSS (p=0.2) pre- vs. post-treatment among exp group Differences NSS (p=0.8) pre- vs. post-treatment among control group Mean activity of gastric inflammation in antrum: SS decrease (p=0.01) pre- vs. post-treatment among exp group Differences NSS (p=0.6) pre- vs. post-treatment among control group Mean activity of gastric inflammation in corpus: SS decrease (p=0.02) pre- vs. post-treatment among exp group Differences NSS (p=0.3) pre- vs. post-treatment among control group | NR |