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

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Synopsis

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

Lactobacillus is a genus of probiotic bacteria that has been studied in the context of food allergies, particularly in children. Scientific interest in Lactobacillus for food allergy centers on its potential to modulate the immune system, promote gut barrier integrity, and alter the gut microbiota—all factors implicated in allergic responses. Some clinical studies and randomized controlled trials have investigated specific strains of Lactobacillus (such as Lactobacillus rhamnosus GG and Lactobacillus casei) for their ability to prevent or reduce symptoms of food allergies, including cow's milk and egg allergies in infants and children. Meta-analyses suggest that certain strains may modestly increase the rate of tolerance acquisition to allergens when used alongside standard management (like oral immunotherapy or elimination diets).

However, the evidence remains limited and inconsistent. Most studies show only modest benefit, and results often depend on strain, dose, patient population, and the specific allergy involved. There is not yet sufficient high-quality, large-scale evidence to recommend unspecified Lactobacillus broadly for the treatment or prevention of food allergies. Professional guidelines generally do not endorse probiotics as a standard therapy for food allergies, except possibly in select contexts with specific strains. Therefore, the evidence supporting the use of unspecified Lactobacillus for food allergies is rated as low to moderate (2/5), primarily due to limited efficacy and lack of consistent results across studies.

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