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Fermented Milk Consumption and Common Infections in Children Attending Day-care Centers. A Randomized Trial.

08:00 EDT 10th May 2016 | BioPortfolio

Summary of "Fermented Milk Consumption and Common Infections in Children Attending Day-care Centers. A Randomized Trial."

This multicenter, double-blind, randomized, placebo-controlled clinical trial investigated the effect of a fermented milk product containing the Lactobacillus casei CNCM I-1518 strain, on respiratory and gastro-intestinal common infectious diseases (CIDs) in children attending day-care centers in Russia.

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Journal Details

This article was published in the following journal.

Name: Journal of pediatric gastroenterology and nutrition
ISSN: 1536-4801
Pages:

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Medical and Biotech [MESH] Definitions

A species of Leuconostoc that occurs on fruits and vegetables and in their fermented products, as well as FERMENTED DAIRY PRODUCTS. It produces LACTIC ACID and BACTERIOCINS and is used as a PROBIOTIC; however, it has also caused infections in immunocompromised patients.

Allergic reaction to milk (usually cow's milk) or milk products. MILK HYPERSENSITIVITY should be differentiated from LACTOSE INTOLERANCE, an intolerance to milk as a result of congenital deficiency of lactase.

Physicians who are employed to work exclusively in hospital settings, primarily for managed care organizations. They are the attending or primary responsible physician for the patient during hospitalization.

A beverage made from cow's milk fermented by LACTIC ACID-producing bacteria, especially LACTOCOCCUS LACTIS and LACTOBACILLUS BULGARICUS.

Families who care for neglected children or patients unable to care for themselves.

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