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Review Article | Open Access

Effects of probiotics and its fermented milk on constipation: a systematic review

Jiaming Yana,b,1Meiling Wua,b,1Wei Zhaoa,bLai-Yu Kwoka,bWenyi Zhanga,b( )
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China
Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Hohhot 010018, China

1 The authors contributed equally to this article.

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

This study reviewed clinical evidence of probiotics-mediated effects on constipation. Four databases were used in the literature searches, namely Cochrane Library, Embase, Pubmed, and Web of Science. The last retrieval time was March 2021. Collected data were analyzed by Review Manager (version 5.3) and Stata (version 14). The primary search retrieved 8418 articles after removing duplicates. Eventually, 26 studies were included in the meta-analysis. Administration of probiotics significantly increased stool frequency (MD: 1.15 times/week; 95% CI: 0.59 to 1.70; P < 0.0001), improved bloating (MD: –0.48; 95% CI: –0.89 to –0.07; P = 0.02), reduced abdominal pain (MD: –0.71; 95% CI: –1.25 to –0.16; P = 0.01), and improved quality of life (MD: –0.73; 95% CI: –1.37 to –0.10; P = 0.02). However, the clinical effect of intake of probiotics on stool consistency was non-significant (MD: 0.07; 95% CI: –0.34 to 0.48; P = 0.73). Based on our analysis, probiotic supplements were effective in relieving constipation through symptom improvement. The effectiveness of dosage forms of intervention ranked: capsules > others (tablets, powder) > fermented milk.

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Food Science and Human Wellness
Pages 2124-2134
Cite this article:
Yan J, Wu M, Zhao W, et al. Effects of probiotics and its fermented milk on constipation: a systematic review. Food Science and Human Wellness, 2023, 12(6): 2124-2134. https://doi.org/10.1016/j.fshw.2023.03.024

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Received: 27 July 2021
Revised: 03 September 2021
Accepted: 01 November 2021
Published: 04 April 2023
© 2023 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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