Effect of Probiotics on Common Cold, Influenza, and Influenza-Like Illness

IF 0.4 4区医学 Q4 NUTRITION & DIETETICS

Topics in Clinical Nutrition Pub Date : 2023-07-01 DOI:10.1097/TIN.0000000000000331

Mohammad Ghasemi Nour, M. Heidari, Leila Amini Noghondar, Arash Akhavan Rezayat, Hakime Ghadiri Hakim, Naghmeh Emrani, H. Ahanchian

引用次数: 0

Abstract

The possible effect of probiotics consumption on the symptoms and courses of the common cold, influenza, and influenza-like illness was evaluated via a meta-analysis. Probiotic consumption reduced the incidence of the common cold (odds ratio [OR] = 0.50, 95% confidence interval [CI]: 0.38-0.64, P < .001) and influenza-like illness episodes (OR = 0.24, 95% CI: 0.14-0.40, P < .001) but had no significant effect on decreasing the influenza episodes (OR = 0.91, 95% CI: 0.62-1.35, P = .831). Probiotic supplementation showed a promising beneficial role in the reduction of the episodes and symptoms of the common cold and influenza-like illness.

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益生菌对普通感冒、流感和流感样疾病的影响

通过荟萃分析评估了益生菌摄入对普通感冒、流感和流感样疾病症状和病程的可能影响。益生菌的摄入降低了普通感冒（比值比[OR]=0.50，95%置信区间[CI]:0.38-0.64，P<.001）和流感样疾病发作（OR=0.24，95%CI:0.14-0.40，P<.001）的发生率，但对减少流感发作没有显著影响（OR=0.91，95%CI:0.62-1.35，P=.831）减少普通感冒和流感样疾病的发作和症状。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Topics in Clinical Nutrition NUTRITION & DIETETICS-

CiteScore

0.90

自引率

20.00%

发文量

期刊介绍： Topics in Clinical Nutrition (TICN) is a peer-reviewed, quarterly journal designed as a resource for the continuing education and clinical practice of dietitians and nutritionists. Each issue addresses topics of interest primarily to dietitians and nutritionists, students and interns in professional training programs and other health care personnel involved in the nutritional care of patients. Articles include translational research reports (work that applies new knowledge to practical effect), practice projects, evidence-based literature reviews, case studies and book reviews, and articles that highlight education theory and applied research which share the tools and techniques of nutrition and dietetics education.