Yogurt in the Treatment of Infantile Diarrhea

Niv, Molly; Levy, Walter J.; Greenstein, Nathan M.

doi:10.1177/000992286300200710

Cited by 35 publications

(9 citation statements)

References 7 publications

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“…These findings were supported by another study [26] in which 45 infants hospitalized for diarrhea were given either yogurt as treatment or a neomycin/kaolin/pectin mixture. The du ration of disease was significantly less in the yogurt group compared with the other treat ment group.…”

Section: Infantile Diarrheasupporting

confidence: 60%

Lactic Acid Bacteria in the Gut in Normal and Disordered States

Salminen¹,

Deighton

1992

Dig Dis

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The human gut flora is a complex and finely balanced ecosystem which plays an important protective role in humans. Although relatively stable, its composition may be altered in various disease states and by the administration of antimicrobial agents. Preparations containing viable lactic acid bacteria of human origin appear to have value in restoring normal microbial function and alleviating symptoms in some patients with gastrointestinal infection and other conditions.

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Section: Infantile Diarrheasupporting

confidence: 60%

Lactic Acid Bacteria in the Gut in Normal and Disordered States

Salminen¹,

Deighton

1992

Dig Dis

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“…Similarly, pure strains of lactic acid-producing bacteria have been isolated from dairy products and used to treat diarrhoea [31,32]. Other similar studies [10,18,33,34] have reported on the successful use of lactic acid-producing bacteria as a treatment agent, although no change was seen in the duration of diarrhoea in young children treated with a mixture of Lactobacillus and Streptococcus [35]. The number of diarrhoea cases was higher during the rainy and maize-roasting seasons starting in February in both diet groups (see FIG.…”

Section: Discussionmentioning

confidence: 99%

Lower Prevalence of Diarrhoea in Young Children Fed Lactic Acid-Fermented Cereal Gruels

Lorri¹,

Svanberg²

1994

Food Nutr Bull

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In many developing countries, diarrhoea is one of the major precipitating factors of child morbidity and mortality. It also significantly contributes to the high prevalence of malnutrition in young children. Available information suggests that a major part of all diarrhoea episodes are associated with bacterial contamination of weaning foods. In vitro studies, however, have shown a strong inhibitory effect of lactic acid-fermented weaning gruels on the proliferation of diarrhoea-causing pathogens. To assess whether this inhibitory effect is reflected by a lower transmission of diarrhoea, a prospective epidemiological study was carried out to measure the prevalence of diarrhoea in a group of young children in Tanzania who were given a lactic acid-fermented cereal gruel on a daily basis. Two groups of about 100 children under five years of age were selected on the basis of the use or non-use of fermented gruels. The nutrition status of the children in each group, as measured by comparison of their weight for age with the standard, was not statistically different (p > .05). The mean age of the children in the two groups was similar. An average feeding frequency of 3.5 times per day was reported for both groups. Biweekly recall for diarrhoea, defined as watery, loose stools two or more times per day, was conducted for nine months among selected children. The mean number of diarrhoea episodes over the study period was 2.1 for children eating fermented gruels, compared with 3.5 for those eating non-fermented gruels (p<.001). The frequency of diarrhoea was also age dependent: it was significantly higher in children under three years of age than in older children in both diet groups (p<.001). Fever episodes were reported in similar proportions in both groups, and were significantly related to diarrhoea (p < .001). Other diseases and the children's nutrition status were not related to the frequency of diarrhoea.

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“…Although many clinical benefits have been ascribed to consumption of candidate probiotic strains in gastrointestinal disease (Isolauri et al 1991;Saavedra et al 1994), only a few human studies have assessed the effects of these bacteria on gut defence mechanisms. Early reports associated clinical observations with the effects on the intestinal microflora (Niv et al 1963). Oral bacteriotherapy affected microbial imbalances shown during rotavirus infections in infants (Isolauri et al 1994).…”

Section: Immune Exclusion and Eliminationmentioning

confidence: 99%

Growth, development and differentiation: a functional food science approach

et al. 1998

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Few other aspects of food supply and metabolism are of greater biological importance than the feeding of mothers during pregnancy and lactation, and of their infants and young children. Nutritional factors during early development not only have short-term effects on growth, body composition and body functions but also exert long-term effects on health, disease and mortality risks in adulthood, as well as development of neural functions and behaviour, a phenomenon called ‘metabolic programming’. The interaction of nutrients and gene expression may form the basis of many of these programming effects and needs to be investigated in more detail. The relation between availability of food ingredients and cell and tissue differentiation and its possible uses for promoting health and development requires further exploration. The course of pregnancy, childbirth and lactation as well as human milk composition and the short- and long-term outcome of the child are influenced by the intake of foods and particularly micronutrients, e.g. polyunsaturated fatty acids, Fe, Zn and I. Folic acid supplementation from before conception through the first weeks of pregnancy can markedly reduce the occurrence of severe embryonic malformations; other potential benefits of modulating nutrient supply on maternal and child health should be further evaluated. The evaluation of dietary effects on child growth requires epidemiological and field studies as well as evaluation of specific cell and tissue growth. Novel substrates, growth factors and conditionally essential nutrients (e.g. growth factors, amino acids, polyunsaturated fatty acids) may be potentially useful as ingredients in functional foods and need to be assessed carefully. Intestinal growth, maturation, and adaptation as well as long-term function may be influenced by food ingredients such as oligosaccharides, gangliosides, high-molecular-mass glycoproteins, bile salt-activated lipase, pre- and probiotics. There are indications for some beneficial effects of functional foods on the developing immune response, for example induced by antioxidant vitamins, trace elements, fatty acids, arginine, nucleotides, and altered antigen contents in infant foods. Peak bone mass at the end of adolescence can be increased by dietary means, which is expected to be of long-term importance for the prevention of osteoporosis at older ages. Future studies should be directed to the combined effects of Ca and other constituents of growing bone, such as P, Mg and Zn, as well as vitamins D and K, and the trace elements F and B. Pregnancy and the first postnatal months are critical time periods for the growth and development of the human nervous system, processes for which adequate substrate supplies are essential. Early diet seems to have long-term effects on sensory and cognitive abilities as well as behaviour. The potential beneficial effects of a balanced supply of nutrients such as I, Fe, Zn and polyunsaturated fatty acids should be further evaluated. Possible long-term effects of early exposure to tastes and flavours on later food choice preferences may have a major impact on public health and need to be further elucidated. The use of biotechnology and recombinant techniques may offer the opportunity to include various bioactive substances in special dietary products, such as human milk proteins, peptides, growth factors, which may have beneficial physiological effects, particularly in infancy and early childhood.

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Yogurt in the Treatment of Infantile Diarrhea

Cited by 35 publications

References 7 publications

Lactic Acid Bacteria in the Gut in Normal and Disordered States

Lactic Acid Bacteria in the Gut in Normal and Disordered States

Lower Prevalence of Diarrhoea in Young Children Fed Lactic Acid-Fermented Cereal Gruels

Growth, development and differentiation: a functional food science approach

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