O020 CONSUMPTION OF A FERMENTED DAIRY PRODUCT CONTAINING THE PROBIOTIC LACTOBACILLUS CASEI DN-114 001 REDUCES THE DURATION OF RESPIRATORY INFECTIONS IN THE ELDERLY IN A RANDOMISED CONTROLLED TRIAL

Abstract

Common Infectious Diseases (CIDs) of the airways and the gastro-intestinal tract are still a considerable cause of morbidity and mortality in elderly. The present study examined the beneficial effect of a dairy product containing the probiotic strain Lactobacillus casei DN-114 29 001 (fermented product) on the resistance of free-living elderly to CIDs. The study was multicentric, double-blind and controlled, involving 1072 volunteers (median age=76.0 years) randomised for consumption of either 200g/day of fermented (N=537) or control (non fermented) dairy product (N=535) for 3-months, followed by an additional 1-month's follow up. The results showed that, when considering all CIDs, the fermented product significantly reduced the average duration per episode of CID (6.5 vs. 8 days in control group; P=0.008) and the cumulative duration of CIDs (7 vs. 8 days in control group; P=0.009). Reduction of both episode and cumulative durations was also significant for all upper respiratory tract infections (URTIs) (P<0.001) and for rhinopharyngitis (P<0.001). This was accompanied with an increase of Lactobacillus casei species in stools throughout the fermented product consumption (2 to 3.8x107 eq.CFU/g of stools, P<0.001). The cumulative number of CIDs (primary outcome) was not different between groups nor was the CID severity, fever, pathogens occurrence, medication, immune blood parameters and quality of life. The fermented product was safe and well tolerated. In conclusion, consumption of a fermented dairy product containing the probiotic strain Lactobacillus casei DN-114 001 in elderly was associated with a decreased duration of CIDs in comparison with the control group, especially for URTIs such as rhinopharyngitis