Pedone C A, Arnaud C C, Postaire E R, Bouley C F, Reinert P
CIRDC (Centre International de Recherche Daniel Carasso), Groupe Santé-Nutrition, 15 avenue Galilée, 92350 Le Plessis Robinson, France.
Int J Clin Pract. 2000 Nov;54(9):568-71.
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 (10(8) 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.
本研究的目的是确定，与传统酸奶相比，给健康儿童补充经酸奶菌种和干酪乳杆菌DN-114 001发酵的牛奶是否会影响急性腹泻的发生率。该研究是一项多中心、随机、双盲试验，历时四个月，纳入了928名年龄在6至24个月的儿童。该研究包括两个阶段：补充阶段和观察阶段。受试者每天补充100克两种受试乳制品之一：标准酸奶和经酸奶菌种和干酪乳杆菌（10⁸ cfu/ml）发酵的牛奶。对任何腹泻发作的频率或持续时间进行了评估。就频率而言，两组之间存在统计学上的显著差异，与酸奶（22%）相比，补充干酪乳杆菌发酵乳后腹泻发生率显著降低（15.9%）（p = 0.03）。这些结果表明，与标准酸奶相比，干酪乳杆菌对儿童急性腹泻有额外益处。
