Evidence supporting the use of: Streptococcus thermophilus
For the health condition: Lactose Intolerance

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Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Streptococcus thermophilus is scientifically validated for supporting lactose intolerance, primarily through its role in dairy fermentation. This bacterial species is one of the main starter cultures used in yogurt and some cheese production. It possesses the enzyme β-galactosidase (lactase), which breaks down lactose—the sugar in milk—into glucose and galactose. Multiple clinical studies have shown that consuming yogurt containing live S. thermophilus can help individuals with lactose intolerance digest lactose more effectively. This benefit occurs because the bacteria survive transit through the stomach and are active in the small intestine, where they continue to break down lactose.

A pivotal study published in the New England Journal of Medicine (1984) demonstrated that lactose-intolerant individuals experienced fewer symptoms and better lactose digestion after eating yogurt with live cultures compared to pasteurized yogurt or milk. Subsequent research, including reviews and meta-analyses, consistently supports these findings. The effect is not exclusive to S. thermophilus but is enhanced when combined with Lactobacillus delbrueckii subsp. bulgaricus—the other yogurt starter culture. Therefore, S. thermophilus is intentionally used in probiotic products and fermented dairy to support lactose digestion, and its efficacy is well-supported by scientific evidence.

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