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

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Synopsis

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

Lactobacillus (mixed strains) is used with the intent to support or treat food allergies based on emerging scientific research. Several studies have explored the effects of probiotics, including Lactobacillus strains, on allergic diseases. The proposed mechanism is that Lactobacillus can modulate the immune response, specifically by influencing gut microbiota composition and enhancing regulatory T cell function, which may reduce allergic inflammation and improve tolerance to allergens.

However, the clinical evidence supporting the use of mixed Lactobacillus strains for food allergies is limited and mixed. Some small randomized controlled trials, especially in infants and young children with cow’s milk allergy, have shown modest benefits in promoting tolerance or reducing symptoms. For example, a few studies found that supplementation with certain Lactobacillus strains (often in combination with other probiotics) accelerated the acquisition of tolerance to cow’s milk protein. Yet other studies have failed to replicate these results or showed only minimal effects.

Overall, while there is a plausible scientific rationale and some positive preliminary findings, the evidence base is still weak and inconsistent. Major clinical guidelines do not currently recommend Lactobacillus probiotics as a standard therapy for food allergies. More large-scale, high-quality clinical trials are needed to establish clear efficacy and to determine which strains, doses, and patient populations may benefit most. Thus, the evidence rating is 2 out of 5.

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