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

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Synopsis

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

Lactobacillus species are commonly used as probiotics and have been investigated for their potential to support or treat food allergies. The scientific basis for their use rests on the idea that altering the gut microbiota and enhancing the intestinal barrier function may modulate immune responses, potentially reducing allergic reactions. Some preclinical studies in animal models have shown that certain strains of Lactobacillus can suppress allergic sensitization and reduce symptoms of food allergy, likely through mechanisms such as promoting regulatory T cell responses and decreasing pro-inflammatory cytokine production.

Clinical evidence in humans, however, is limited and mixed. A handful of randomized controlled trials (RCTs) have examined the effects of probiotic supplementation (including Lactobacillus species) in children with cow’s milk allergy or other food allergies. Some studies report modest improvements in tolerance development or symptom reduction, particularly when probiotics are used alongside oral immunotherapy. However, other studies show no significant benefit. A 2015 systematic review and meta-analysis concluded that while some probiotics may help prevent eczema (an atopic condition), evidence for their role in treating established food allergies is weak and insufficient to recommend routine use.

In summary, while there is a plausible scientific rationale and some early clinical evidence suggesting a potential benefit of Lactobacillus probiotics in food allergies, the overall strength of evidence is low (rated 2/5), and more robust, well-controlled studies are needed to confirm efficacy and determine optimal strains and dosages.

More about Lactobacillus (various species)
More about Allergies (food)

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