Synopsis

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

Lactobacillus lactis (more accurately, Lactococcus lactis) has a long history of use in the fermentation of dairy products and traditional foods. Its use in supporting or treating indigestion is primarily based on traditional and empirical practices rather than robust scientific validation. Fermented foods containing L. lactis, such as yogurt, kefir, and cheese, have been consumed for centuries in many cultures, with anecdotal reports of improved digestion and relief from minor digestive discomfort. This traditional use is rooted in the general belief that fermented foods promote a healthy gut environment and aid in breaking down lactose and other components that can cause indigestion.

However, while there is some preliminary evidence suggesting that probiotics as a broad category may help with digestive health, most research focuses on other species such as Lactobacillus acidophilus or Bifidobacterium species. There is currently limited direct scientific research specifically supporting the efficacy of Lactococcus lactis (or "Lactobacillus lactis") for treating or preventing indigestion. The evidence for its use for this purpose is thus rated as modest (2/5), primarily supported by tradition and the general probiotic concept, rather than by targeted clinical trials or mechanistic studies. If you are considering probiotics for indigestion, it is advisable to consult a healthcare professional and consider strains with stronger clinical support.

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Products containing lactobacillus lactis