Abstract
Background: In Bolivia there are few probiotic preparations available in the market, practically without alternatives to the use of freeze-dried products. An alternative used as a good alternative in other parts of the world is yogurt with a probiotic strain added. In this study we report the use of a locally prepared yogurt with a lyophilized probiotic added. Methods: This is randomized, double-blind and controlled clinical trial in children hospitalized with acute diarrhoea carried out at the Paediatric Centre Albina Pati?o in Cochabamba, Bolivia with children 10 to 35 months participating. Children were randomly assigned to receive an oral rehydration solution and Saccharomyces boulardii (positive control) or the same solution plus yogurt preparation containing Lactobacillus rhamnosus (yogurt group). The primary outcome was the duration of diarrhoea. Secondary outcomes were the duration of fever, vomiting and hospitalization. Results: Of the 74 children incorporated 42 completed the protocol; baseline characteristics were similar in both groups. The median duration of diarrhoea was similar in children who received yogurt (71 hours) and controls (79 hours) (p = 0.3). The mean duration of fever was also similar in both groups: S. boulardii (24 hours) or yogurt (11 hours) (p = 1.02), as was the duration of vomiting: 17 hours vs. 32 hours in the control group (p = 0.37). A significant difference in the numbers of daily bowel movements was observed in the third day, the probiotic group was lower (p = 0.01). There was no effect on the duration of hospitalization (p = 0.26). Conclusions: The use of a yogurt containing L. rhamnosus has an effect comparable to S. boulardii. Introduction of yoghurt with a probiotic in the diet of patients hospitalized with acute diarrhoea may help reduce its duration, regardless of its aetiology.
Highlights
In Bolivia there are few probiotic preparations available in the market, practically without alternatives to the use of freeze-dried products
In the current study we present the results of the use of a yogurt with lyophilized L. rhamnosus added in the management of acute diarrhoea
The aetiology of the diarrheal episode was similar in both groups (Table 3)
Summary
In Bolivia there are few probiotic preparations available in the market, practically without alternatives to the use of freeze-dried products. In this study we report the use of a locally prepared yogurt with a lyophilized probiotic added. The median duration of diarrhoea was similar in children who received yogurt (71 hours) and controls (79 hours) (p = 0.3). Diarrhoea is the second most common infectious disease in children, and causes a significant number of hospitalizations, morbidity and mortality. In both developed and developing [1] countries, viruses are the leading cause of the episodes of acute diarrhoea, with rotavirus predominating. Cochabamba is a city of approximately 700.000 inhabitants in the central part of the Bolivian Andes and acute diarrhoea is one of the main causes of consultation and hospitalization in children. A study conducted some 10 years ago determined that the prevalence of diarrhoea was 19% in children fewer than 5 years of age that generated 24% of the outpatient consultations and accounted for 17% of hospitalizations [5]
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