Evidence supporting the use of: Streptococcus thermophilus
For the health condition: Allergies (food)

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Synopsis

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

Streptococcus thermophilus is a probiotic bacterium commonly used in the fermentation of dairy products such as yogurt and cheese. Its use for supporting or treating food allergies has some scientific basis, though the evidence is still emerging and not definitive. Several studies in animal models and a few small clinical trials have suggested that certain probiotics, including S. thermophilus, may help modulate immune responses and improve gut barrier function, which could theoretically reduce allergic sensitization and symptoms. For example, a few randomized controlled trials have investigated multi-strain probiotic supplements (often including S. thermophilus) in infants with cow’s milk allergy, finding modest improvements in tolerance acquisition and reduction of allergic symptoms compared to placebo.

However, the specific role of S. thermophilus—as opposed to other probiotic strains such as Lactobacillus rhamnosus GG or Bifidobacterium species—is difficult to isolate. Most studies use multi-strain formulations, making it challenging to attribute effects directly to S. thermophilus. Furthermore, while preliminary data are promising, larger and more rigorous clinical trials are needed to confirm efficacy, determine optimal strains/doses, and clarify mechanisms. As such, while there is growing scientific interest and some early evidence, current support for using S. thermophilus specifically for food allergies is limited and not yet robust.

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