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

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Synopsis

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

Lactobacillus species, a group of probiotic bacteria commonly found in fermented foods and supplements, have been investigated for their potential role in managing food allergies. Scientific interest stems from the hypothesis that probiotics may modulate the gut-associated immune system, thereby influencing the development and severity of allergic responses. Several clinical trials and meta-analyses have explored the effects of various unspecified Lactobacillus strains on allergic conditions, particularly in infants and children at risk for or diagnosed with food allergies (such as cow's milk protein allergy).

Some studies suggest that certain Lactobacillus strains may help reduce the incidence or severity of allergic symptoms, possibly by enhancing mucosal barrier function, promoting regulatory T-cell responses, or altering gut microbiota composition. For example, Lactobacillus rhamnosus GG has been the most studied in this context, with mixed results: some trials report modest reductions in eczema or allergic sensitization, while others find no significant effect. Importantly, evidence is strain-specific and cannot be generalized to all Lactobacillus species or to unspecified formulations.

Overall, the quality and consistency of evidence supporting Lactobacillus use for food allergies is low to moderate, mostly indicating possible but unproven benefit. Major allergy and pediatric organizations do not currently recommend routine probiotic use for food allergy prevention or treatment due to insufficient evidence. More rigorous, strain-specific trials are needed. Therefore, while a scientific rationale exists, the supporting evidence is limited, justifying a moderate evidence rating.

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