Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Lactoferrin is a glycoprotein found in milk and other secretory fluids, known for its antimicrobial and immunomodulatory properties. Its use in supporting or treating contagious diseases is primarily justified by scientific evidence, although most of the supporting data come from in vitro studies, animal models, and a limited number of human clinical trials. Lactoferrin exerts a broad-spectrum antimicrobial effect by binding iron, which deprives bacteria, viruses, and fungi of a critical nutrient required for their growth and replication. Additionally, lactoferrin can directly interact with microbial surfaces, disrupting their integrity and impeding their ability to infect host cells. In the context of viral infections, studies have demonstrated that lactoferrin can inhibit the entry of various viruses—including influenza, herpes simplex, and some coronaviruses—into host cells. For bacterial infections, lactoferrin not only limits iron availability but also interferes with biofilm formation and neutralizes bacterial endotoxins. Clinical trials in humans, though limited, suggest that oral or intranasal lactoferrin supplementation may reduce the incidence and severity of respiratory tract infections, especially in children and immunocompromised populations. Despite these promising findings, the overall quality and quantity of evidence is moderate, with many studies being small-scale or preliminary. Therefore, lactoferrin should be viewed as a supportive agent rather than a primary treatment for contagious diseases, pending further high-quality clinical research.

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