TITLE:
Use of Probiotic Yogurt in the Management of Acute Diarrhoea in Children. Randomized, Double-Blind, Controlled Study
AUTHORS:
Giuseppe Grandy, Zdenka Jose, Richard Soria, Jennifer Castelú, Anelisse Perez, Jose P. Ribera, Oscar Brunser
KEYWORDS:
Probiotics; Yogurt; Diarrhoea and Children
JOURNAL NAME:
Open Journal of Pediatrics,
Vol.4 No.1,
March
14,
2014
ABSTRACT: Background: In Bolivia there are few probiotic
preparations available in the market, practically without alternatives to the
use of freeze-dried products. An alternative used as a good alternative in
other parts of the world is yogurt with a probiotic strain added. In this study
we report the use of a locally prepared yogurt with a lyophilized probiotic
added. Methods: This is randomized, double-blind and controlled clinical trial
in children hospitalized with acute diarrhoea carried out at the Paediatric
Centre Albina Pati?o in Cochabamba, Bolivia with children 10 to 35 months
participating. Children were randomly assigned to receive an oral rehydration
solution and Saccharomyces
boulardii (positive control)
or the same solution plus yogurt preparation containing Lactobacillus rhamnosus (yogurt group). The primary outcome
was the duration of diarrhoea. Secondary outcomes were the duration of fever,
vomiting and hospitalization. Results: Of the 74 children incorporated 42
completed the protocol; baseline characteristics were similar in both groups.
The median duration of diarrhoea was similar in children who received yogurt
(71 hours) and controls (79 hours) (p = 0.3). The mean duration of fever was
also similar in both groups: S.
boulardii (24 hours) or
yogurt (11 hours) (p = 1.02), as was the duration of vomiting: 17 hours vs. 32
hours in the control group (p = 0.37). A significant difference in the numbers
of daily bowel movements was observed in the third day, the probiotic group was
lower (p = 0.01). There was
no effect on the duration of hospitalization (p = 0.26). Conclusions: The use
of a yogurt containing L.
rhamnosus has an effect
comparable to S. boulardii.
Introduction of yoghurt with a probiotic in the diet of patients hospitalized
with acute diarrhoea may help reduce its duration, regardless of its
aetiology.