Synopsis

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

Lactoferrin is a naturally occurring glycoprotein found in milk and other secretory fluids, with recognized antimicrobial and antiviral properties. Its use for supporting or treating the common cold is based primarily on its demonstrated ability to bind iron, thus inhibiting bacterial growth, and its capacity to interfere with viral attachment and entry into host cells. Several in vitro studies have shown that lactoferrin can inhibit the replication of a wide array of viruses, including those responsible for respiratory tract infections, such as rhinoviruses and coronaviruses. Small-scale clinical trials and animal studies have suggested that oral supplementation with lactoferrin may help reduce the incidence or severity of upper respiratory tract infections, but the available human data are limited and results are somewhat inconsistent. There is not yet robust, large-scale clinical evidence to conclusively support its efficacy in treating or preventing the common cold. Nevertheless, lactoferrin’s favorable safety profile and plausible mechanisms of action have led to its inclusion in some dietary supplements aimed at immune support. In summary, while there is scientific rationale and some preliminary evidence for the use of lactoferrin against colds, current evidence is modest (rated 2/5), and more high-quality human trials are needed to establish its clinical effectiveness for this purpose.

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