Enhancing Immune System Function with Yogurt?

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Enhancing Immune System Function with Yogurt?

Previous studies provide evidence of the potential value of yogurt in promoting healthy intestinal flora and aiding in digestion. Lactic acid bacteria, especially lactobacilli and bifidobacteria, can be found in dairy products, particularly yogurt and cheese.

Recent evidence suggests that such strains of bacteria may enhance natural immunity when included in dietary formulations, a premise investigated in the current study.

Twenty-five healthy volunteers (aged 60-83) were randomly assigned to one of two groups. Twelve subjects drank six ounces of low-fat, low-lactose milk twice a day for six weeks, while 13 subjects drank the same milk supplemented with a strain of bacteria, bifidobacterium lactis, derived from yogurt. To participate in the study, subjects were required to have general good health and mobility, no recent history of acute or chronic debilitating illness, no record of dairy intolerance, and agreement to avoid potentially conflicting supplements.

Indicators of natural immunity, including interferon production, phagocytic activity, and phagocyte-mediated bactericidal activity, were determined by way of blood sampling and analysis at baseline, then at 3, 6, and 12 weeks. Results showed that subjects who consumed milk supplemented with B lactis showed significantly enhanced phagocytic capacity, a biomarker of improved immunity, compared with subjects who consumed milk alone.

Conclusions: Dietary B lactis appears to improve immune function among healthy elderly subjects when delivered in a milk-based diet. The authors are encouraged by the observation that improvements in immune function were noted after adoption of a relatively short-term diet (six weeks) and recommend further studies to verify that enhancement of natural immunity translates into measured health benefits.

Arunachalam K, Gill HS, Chandra RK. Enhancement of natural immune function by dietary consumption of Bifidobacterium lactis (HN019). European Journal of Clinical Nutrition 2000:54, pp263-67.