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Foods and Food Ingredients for Prevention of Diarrheal Disease in Children in Developing Countries
N R Reddy1, S M Roth1, W N Eigel1
1Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061.
Abstract:
Increased awareness of the morbidity and mortality attributed to diarrheal disease among children under 5 years of age in developing countries has led to a variety of approaches aimed toward prevention. In this review, foods and food ingredients which appear to be most effective in prevention of diarrheal disease in infants are considered. The effect of each of the following potential food or food ingredient categories on the control or prevention of diarrheal disease is discussed: human milk components, antibodies, probiotics, and fermented foods.
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