Probiotics, particularly certain strains of Lactobacillus and Bifidobacterium, have scientific support for aiding individuals with lactose intolerance. The mechanism involves these bacteria possessing β-galactosidase (lactase) activity, which assists in breaking down lactose within the gut, thereby reducing symptoms like bloating, diarrhea, and abdominal pain after dairy consumption. Multiple randomized controlled trials and meta-analyses have shown that fermented dairy products containing live probiotic cultures, such as yogurt with active strains, are better tolerated by lactose-intolerant individuals compared to non-fermented milk. Furthermore, systematic reviews (e.g., by Szilagyi, 2015, and Shaukat et al., 2010) conclude that probiotics can modestly improve lactose digestion and reduce symptoms, although effects may vary by strain and individual response. The best-documented benefit is from Lactobacillus acidophilus and Bifidobacterium longum supplementation, either as part of fermented foods or as supplements. While probiotics do not cure lactose intolerance, they can serve as an adjunct to dietary management. The overall evidence quality is moderate to strong, with some heterogeneity in study results, but the use of specific probiotic strains for this purpose is generally considered scientifically justified.