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Lactic acid bacteria and human health.
1Department of Community Health, Tufts University School of Medicine, Boston, MA 02111.
Annals of Medicine
|February 1, 1990
Summary
Lactic acid bacteria in fermented foods enhance nutrient availability and offer health benefits, including improved digestion, cholesterol reduction, and protection against infections. Scientific evidence supports these therapeutic values, despite ongoing debate.
Area of Science:
- Microbiology
- Nutrition Science
- Gastroenterology
Background:
- Lactic acid bacteria (LAB) in fermented dairy products have long been associated with health benefits, though their exact value remains debated.
- Scientific literature provides extensive data on the nutritional and therapeutic properties of LAB.
Purpose of the Study:
- To review the scientific evidence supporting the health and nutritional claims of lactic acid bacteria in fermented dairy products.
- To assess the validity of findings regarding cholesterol reduction, lactose tolerance, and anti-tumor effects.
Main Methods:
- Review of numerous studies on nutrient enhancement through lactobacilli fermentation.
- Analysis of research on cholesterol levels, lactose digestion, tumor inhibition, and infectious disease treatment.
- Evaluation of animal models and human studies.
Main Results:
- Fermentation by lactobacilli increases nutrient quantity, availability, digestibility, and assimilability.
- Fermented dairy products demonstrate cholesterol-lowering effects and are tolerated by lactase-deficient individuals.
- Evidence suggests a role in inhibiting tumor growth and treating intestinal infections, including antibiotic-induced diarrhea.
Conclusions:
- Scientific evidence supports the nutritional and therapeutic benefits of lactic acid bacteria in fermented foods.
- LAB contribute to improved nutrient absorption, cardiovascular health, gut health, and disease prevention.