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

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Synopsis

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

Lactobacillus johnsonii has been investigated for its potential to support or treat food allergies, with some scientific evidence, primarily from animal studies and a limited number of human trials. Research suggests that L. johnsonii may modulate the immune system, promote regulatory T cell responses, and improve gut barrier function—mechanisms that are relevant in the context of allergic sensitization and response.

In preclinical studies, supplementation with L. johnsonii has been shown to reduce allergic symptoms and decrease markers of inflammation in mouse models of food allergy, such as peanut allergy. These effects appear to be related to the strain’s ability to promote immune tolerance and alter the gut microbiota composition in favor of less allergenic profiles (e.g., Stefka et al., Nat Med 2014). Small human studies have explored the use of probiotics containing L. johnsonii for prevention or management of atopic diseases in infants, although results are mixed and sample sizes are limited.

While promising, the evidence is not yet robust enough for strong clinical recommendations. Most data supporting L. johnsonii for food allergies come from animal models, and larger, well-controlled human studies are lacking. Therefore, while the use is supported by preliminary scientific investigation, the strength of evidence is moderate to low, meriting a rating of 2 out of 5.

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