Evidence supporting the use of: Lactobacillus bulgaricus
For the health condition: Allergies (food)

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Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Lactobacillus bulgaricus is a probiotic bacterium commonly used in the fermentation of yogurt and other dairy products. Scientific interest in its potential to alleviate food allergies stems from its role in modulating gut microbiota and immune responses. Some research suggests that probiotics, including L. bulgaricus, may help restore balance to the gut flora, which is often disrupted in individuals with allergies. Animal studies and preliminary human trials have shown that certain strains of Lactobacillus can promote the development of regulatory T-cells and enhance the gut barrier function, potentially reducing the severity of allergic reactions to foods.

However, the specific evidence for L. bulgaricus alone in the treatment or prevention of food allergies is limited. Most clinical studies have investigated multi-strain probiotic formulations or other Lactobacillus species, such as L. rhamnosus or L. casei. While some small trials have included L. bulgaricus as part of a blend, the effect cannot be attributed to it exclusively. Current guidelines and systematic reviews indicate that while probiotics may have a modest benefit in preventing eczema (an allergic condition) in infants, the evidence for preventing or treating food allergy specifically is weak to moderate and strain-dependent.

In summary, there is some scientific rationale and emerging, but not robust, clinical evidence supporting the use of L. bulgaricus as part of a multi-strain probiotic approach for allergy support. The evidence is not strong enough for broad clinical recommendations, and further research is needed to clarify its specific role.

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