Table 4.
The effectiveness of probiotics for treatment of functional dyspepsia
| First author (Year) | Number of participants | Probiotics | Outcome and measurement unit | Results in intervention(I)/control group (C) | Statistical test results (P-value) |
|---|---|---|---|---|---|
| Giannetti (2017) | 25 | Bifidobacteria | Pain resolution %* | I: 21% C: 32% |
(P=0.5) |
| Functional improvement % by FDI | I: 28% C: 24% |
(P=0.1) | |||
| Gawrońska (2007) | 20 | LGG | Treatment success (n)† | I: 10% (n=1) C: 20% (n=2) |
RB 0.5 (95% CI: 0.07 to 3.3, P = 1) |
| Pain severity by self-report | I: 2.9 (SD=1.5) C: 1.9 (SD=1.3) |
(P=0.14) | |||
| Pain frequency | I: 2.7 (SD=1.3) C:2.0 (SD=1.6) |
(P=0.26) | |||
| Use of medications (n) | I: 3 C: 2 |
RR 1.5 (95% CI 0.4–6.5, P=1) | |||
| School absenteeism (n) | I: 3 C: 0 |
(P=0.21) |
Bifidobacteria = 3 billion CFU Bifidobacterium (B). longum BB536, 1 billion CFU B. infantis M-63, 1 billion B. breve M-16V; FDI Functional disability inventory; LGG Lactobacillus rhamnosus GG; RB Relative benefit; RR Relative risk.
*No episodes of pain during the treatment period.
†Treatment success as no pain (a relaxed face, score of 0, on the Faces Pain Scale).