Effects of the continuous intake of Lactobacillus casei strain shirota-fermented milk on risk management of long-term inpatients at health service facilities for the elderly.

摘要

Impact of continuous intake of fermented milk containing Lactobacillus casei Shirota (LSC) was investigated on the health of 42 elderly patients (aged 82 +or- 10 yr), living in long-stay health service facilities in Japan. LSC-fermented milk was consumed for 6 months. 24 hospital staff (aged 40 +or- 12 yrs) also participated in the trial. Intake of LSC-milk reduced the number of days on which patients had diarrhoea, constipation or fever and increased faecal counts of Bifidobacterium and acetic acid concn., but decreased faecal pH. It is suggested that LSC-fermented milk may reduce risk of infection and improve the gastrointestinal microflora in elderly residents of nursing homes.