Probiotic foods and fermented milk drinks in infant nutrition: A need for personalization
https://doi.org/10.21508/1027-4065-2017-62-1-109-113
Abstract
The paper gives the comparative characteristics of the mechanism of action of fermented milk drinks and probiotic foods. It deals with the results of investigations of the efficacy of probiotic microorganisms in infant nutrition. The issues of supplementing the Russian infant foods with probiotic Bifidobacterium BB-12 strains are considered. The paper presents the data that show that despite the considerable similarity of the mechanisms of action of probiotic foods and fermented mild drinks, their high nutritional value, and organoleptic properties, their final clinical effect may vary greatly. It also gives the results of a number of studies of the comparative clinical efficacy of fermented milk drinks and probiotic foods in 3–14-year-old children with acute enteric infections, which in combination with the data available in the literature suggest that there is a need for personalized recommendations on the use of the above foods in infant nutrition.
About the Authors
A. I. Safronova
Federal Research Center of Nutrition, Food Biotechnology and Safety
Russian Federation
Russian Federation
I. Ya. Kon
Federal Research Center of Nutrition, Food Biotechnology and Safety
Russian Federation
Russian Federation
T. V. Abramova
Federal Research Center of Nutrition, Food Biotechnology and Safety
Russian Federation
Russian Federation
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Review
For citations:
Safronova A.I., Kon I.Ya., Abramova T.V. Probiotic foods and fermented milk drinks in infant nutrition: A need for personalization. Rossiyskiy Vestnik Perinatologii i Pediatrii (Russian Bulletin of Perinatology and Pediatrics). 2017;62(1):109-113. (In Russ.) https://doi.org/10.21508/1027-4065-2017-62-1-109-113
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