Infants Exposed to Probiotics Develop less Allergies

babyInfant Probiotic Study Data

Researchers took blood samples from a total of 61 children. They ranged from newborns, six, 12 and 24 mos. olds. The different age groups were given the L. reuteri bacteria strand, and evaluated for allergies.

The researchers concluded that those infants given L. reuteri bacteria in supplements had less occurrences of atopic eczema and fewer allergies. They believe that supplementation of the probiotic mimics a child being raised in a “more natural environment” that would not have pasteurized foods, resulting in a healthier baby. The researchers believe that a lack of exposure to a more natural environment could actually keep the baby from developing a stronger immune system.

This study was published in the Clinical and Experimental Allergy journal.

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2. Probiotics Given to Babies in Utero

A 2008 study speculated about the possibility that pregnant mothers could expose their babies to probiotics in utero.

In Utero Probiotic Study Data

1,223 pregnant mothers (at the 8 mos. mark) were given a probiotic or placebo. The participants had their allergy history noted for study purposes. Their children would have a higher chance of developing these allergies noted.

Then the children were examined at three, six, and 24 mos. of age for the allergies noted by the mother.

This study concluded that probiotics stimulate the infant’s immune system and lessen the chance of developing allergies that the mother has. The infants exposed to a probiotic in utero had a 50% better immune response and lower risk of allergies than the babies without probiotics.

This study was published in the Clinical and Experimental Allergy journal.

3. Infant Baby Poop Probiotic Bacteria Tested in ‘Health’ Sausage

The age-old saying, “You are what you eat” may leave some feeling green after researchers in Spain have developed a probiotic sausage made with a bacteria that comes from infant poop.

The study was done at Catalonia’s Institute of Food and Agricultural Research, and led by Margarita Garriga.

Fermented Sausage Study Data

The study took three commercial forms of the probiotic bacteria lactobacilli and three strands that came from infant poop. The bacterium was then added to a low-acid fermented sausage. This sausage is considered healthy with considerations to the fat content and lower sodium content.

The study took into consideration how bacterial fermentation and sausage go hand-in-hand, which only adds uniqueness to the sausage’s flavor.

Sausage is Ideal for Probiotic Bacteria

The team performing the study was quoted as stating: “Although dairy products are the most commonly used food vehicles for the delivery of probiotics, fermented sausages whose main microbiota consists of lactobacilli could be suitable products for the carriage of probiotic bacteria.”

The results of the research found that only one strain of lactobacilli from the infant feces was able to grow and thrive in the sausage, making it a viable option to make a commercially available probiotic.

This study was published in Meat Science journal.

Categories: Nutrition