Synopsis

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

Lactobacillus fermentum is a probiotic bacterium that has been investigated for its potential to support individuals with lactose intolerance. The scientific rationale for its use centers around its ability to produce the enzyme beta-galactosidase (lactase), which helps break down lactose, the primary sugar found in milk and other dairy products. Studies have shown that certain strains of L. fermentum are capable of surviving the harsh environment of the gastrointestinal tract and can contribute to the digestion of lactose when consumed as part of fermented foods or dietary supplements.

Several small clinical trials and in vitro studies have reported that L. fermentum can enhance lactose digestion and reduce symptoms such as bloating, gas, and diarrhea in lactose-intolerant individuals. For example, research published in the journal Beneficial Microbes (2018) demonstrated that fermented milk products containing L. fermentum improved lactose tolerance in adults. However, most of the clinical evidence is based on multi-strain formulations or fermented dairy products, and the specific contribution of L. fermentum alone is less well established compared to more commonly used strains like Lactobacillus acidophilus or Bifidobacterium species.

Overall, the use of L. fermentum for lactose intolerance is supported by moderate scientific evidence, particularly in the context of fermented dairy products. More robust, strain-specific clinical trials are needed to solidify its role and efficacy as a standalone intervention for lactose intolerance.

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