TABLE 3.
Summary of the individual information extracted from each included randomized clinical trial evaluating the effectiveness of probiotics in dairy products on CMD in subjects with different CMDs (obesity, T2D, hypercholesterolemia, and metabolic syndrome)1
| Study design, duration (country) | Intervention (IG) (type of admin.—probiotic strain—CFU/d) | Control group | Significant results | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Study (ref) | Gender, age (y) | n (I/PL) | ITT | Compared with | BW (kg) | BMI (kg/m2) | WC (cm) | BFM (kg) | BF (%) | VFA (cm2) | SCFA (cm2) | |||
| Added to yogurt matrix | ||||||||||||||
| Zarrati et al. (42) | R, DB, PC, 8 wk (Iran) | M and W, 20 to 50 | 60 (30/30) | Yes | Yogurt with Lactobacillus acidophilus La5, Bifidobacterium BB12, and L. DN001 (108) with LCD | PL yogurt with LCD | End vs BL (IG) | P > 0.05 | P > 0.05 | P > 0.05 | — | P > 0.05 | — | — |
| Between interv. | P > 0.05 | P > 0.05 | P > 0.05 | — | −0.63 | — | — | |||||||
| Madjd et al. (43) | R, SB, CT, PC, 12 wk (Iran) | W, 18 to 50 | 89 (44/45) | Yes | Low-fat yogurt with L. acidophilus and B. lactis BB12 (1 × 107) | PL low-fat yogurt | End vs BL (IG) | P > 0.05 | P > 0.05 | P > 0.05 | — | — | — | — |
| Between interv. | P > 0.05 | P > 0.05 | P > 0.05 | — | — | — | — | |||||||
| Nabavi et al. (44) | R, DB, CT, PC, 8 wk (Iran) | M and W, 23 to 63 | 72 (36/36) | No | Yogurt with B. lactis Bb12 (3.85 × 106), L. acidophilus La5 (4.42 × 106) | PL yogurt | End vs BL (IG) | ↓2.74 | ↓1.02 | ↓1.69 | — | — | — | — |
| Between interv. | −2.49 | −0.91 | P > 0.05 | — | — | — | — | |||||||
| Mohamadshahi et al. (45) | R, DB, CT, PC, 8 wk (Iran) | M and W, ≈51 | 42 (21/21) | No | Yogurt with L. acidophilus La-5, B. lactis BB-12 (3.7 × 106) | PL yogurt | End vs BL (IG) | P > 0.05 | P > 0.05 | P > 0.05 | — | P > 0.05 | — | — |
| Between interv. | P > 0.05 | P > 0.05 | P > 0.05 | — | P > 0.05 | — | — | |||||||
| Mohamadshahi et al. (46) | R, DB, CT, PC, 8 wk (Iran) | M and W, 42 to 56 | 42 (21/21) | No | Yogurt with L. acidophilus La-5, B. lactis BB-12 (3.7 × 106) | PL yogurt | End vs BL (IG) | P > 0.05 | P > 0.05 | P > 0.05 | — | P > 0.05 | — | — |
| Between interv. | P > 0.05 | P > 0.05 | P > 0.05 | — | P > 0.05 | — | — | |||||||
| Zarrati et al. (47) | R, DB, CT, PC, 8 wk (Iran) | M and W, 20 to 50 | 75 (25/25/25) | No | I1. Yogurt with L. acidophilus LA5, L. casei DN001, B. lactis BB12 with LCD | Regular yogurt with LCD | End vs BL (I1) | ↓4.23 | ↓1.55 | ↓2.78 | — | — | — | — |
| I2. Yogurt with L. acidophilus LA5, L. casei DN001, B. lactis BB12 | Regular yogurt with LCD | End vs BL (I2) | P > 0.05 | P > 0.05 | P > 0.05 | — | — | — | — | |||||
| Between interv. (I1 vs I2) | −4.27 | −1.55 | −2.78 | — | — | — | — | |||||||
| Between interv. (I2 vs CG) | 4.91 | 1.9 | 2.0 | — | — | — | — | |||||||
| Omar et al. (48) | R, DB, PC, CO; 4, 3 wk (Canada) | M and W, 18 to 60 | 56 (28/28) | No | I1. Yogurt with L. amylovorus. (1.39 × 109) | PL yogurt | End vs BL (I1) | P > 0.05 | — | — | ↓1.40 | — | — | — |
| I2. Yogurt with L. Fermentum. (1.08 × 109) | End vs BL (I2) | P > 0.05 | — | — | ↓1.00 | — | — | — | ||||||
| Between interv. | P > 0.05 | — | — | P > 0.05 | — | — | — | |||||||
| Zarrati et al. (49) | R, DB, CT, PC, 8 wk (Iran) | M and W, 20 to 50 | 75 (25/25/25) | Yes | I1. Yogurt with L. acidophilus LA5, L. casei DN001, B. lactis BB12 (3 × 108) with LCD | Regular yogurt with LCD | End vs BL (I1) | ↓4.23 | ↓1.55 | ↓2.78 | — | — | — | — |
| I2. Yogurt with L. acidophilus LA5, L. casei DN001, B. lactis BB12 (3 × 108) | End vs BL (I2) | P > 0.05 | P > 0.05 | P > 0.05 | — | — | — | — | ||||||
| Between interv. (I1 vs I2) | −4.27 | −1.55 | −2.78 | — | — | — | — | |||||||
| Between interv. (I2 vs CG) | 4.91 | 1.9 | 2.0 | — | — | — | — | |||||||
| Added to FD matrix | ||||||||||||||
| Naito et al. (50) | R, DB, PC, PG, 8 wk (Japan) | M and W, 20 to 64 | 100 (50/50) | No | FM with L. casei Shirota YIT 9029 (>1.0 × 1011) | PL non-FM | End vs BL (IG) | ↑0.6 | ↑0.2 | — | — | ↑0.8 | — | — |
| Between interv. | P > 0.05 | P > 0.05 | — | — | P > 0.05 | — | — | |||||||
| Takahashi et al. (51) | R, DB, PC, MC, 12 wk (Japan) | M and W, 20 to 65 | 137 (69/68) | No | FM with B. lactis GCL2505 (8 × 1010) | PL FM | End vs BL (IG) | P > 0.05 | P > 0.05 | — | — | — | ↓5.1 | P > 0.05 |
| Between interv. | P > 0.05 | P > 0.05 | — | — | — | −6.60 | P > 0.05 | |||||||
| Hove et al. (52) | R, DB, PC, 12 wk (Denmark) | M, 40 to 70 | 41 (23/18) | No | FM with L. helveticus Cardi04 (n.d.) | PL FM | End vs BL (IG) | P > 0.05 | P > 0.05 | P > 0.05 | — | — | — | — |
| Between interv. | P > 0.05 | P > 0.05 | P > 0.05 | — | — | — | — | |||||||
| Kadooka et al. (53) | R, DB, PG, MC, PC, 12 wk (Japan) | M and W, 35 to 60 | 210 (69/71/70) | No | I1. FM with L. gasseri SBT2055 (200 × 107) | PL FM | End vs BL (I1) | — | ↓0.30 | ↓1.30 | ↓0.60 | ↓0.50 | ↓8.50% | ↓2.60% |
| I2. FM with L. gasseri SBT2055. (200 × 106) | End vs BL (I2) | — | ↓0.40 | ↓1.10 | ↓0.50 | P > 0.05 | 8.2% | P > 0.05 | ||||||
| Between interv. (I1 vs CG) | — | P > 0.05 | −1.20 | −1.10 | −1.10 | −7.80 | P > 0.05 | |||||||
| Between interv. (I2 vs CG) | — | P > 0.05 | −1.00 | −1.00 | P > 0.05 | −7.50 | P > 0.05 | |||||||
| Kadooka et al. (54) | R, DB, PC, MC, 12 wk (Japan) | M and W, 33 to 63 | 87 (43/44) | No | FM with L. gasseri SBT2055 (10 × 1010) | PL FM | End vs BL (IG) | ↓1.10 | ↓0.40 | ↓1.70 | ↓0.80 | ↓0.05 | ↓5.80 | ↓7.40 |
| Between interv. | −1.40 | −0.50 | −1.70 | −1.10 | −0,7 | −7.20 | −6.10 | |||||||
| Nakamura et al. (55) | R, DB, PC, 12 wk (Japan) | M and W, >19 | 197 (98/99) | No | Shake with L. amylovorus CP1563 (n.d.) | PL shake | End vs BL (IG) | — | P > 0.05 | — | — | ↓0.40 | ↓0.40 | — |
| Between interv. | — | P > 0.05 | — | — | P > 0.05 | P > 0.05 | — | |||||||
| Ostadrahimi et al. (56) | R, DB, PC, 8 wk (Iran) | M and W, 35 to 65 | 60 (30/30) | No | Kefir with L. casei, L. acidophilus, B. lactis (n.d.) | Dough | End vs BL (IG) | P > 0.05 | — | — | — | — | — | — |
| Between interv. | P > 0.05 | — | — | — | — | — | — | |||||||
| Sharafedtinov et al. (57) | R, DB, PC, PG, 3 wk (Russia) | M and W, 30 to 69 | 40 (25/15) | No | Cheese with L. plantarum TENSIA (1 × 104) + LCD | PL cheese with LCD | End vs BL (IG) | ↓5.70 | ↓2.00 | — | P > 0.05 | — | — | — |
| Between interv. | P > 0.05 | P > 0.05 | — | P > 0.05 | — | — | — | |||||||
n = 24. The difference between interventions was calculated by performing subtraction of the difference between end and baseline of each intervention. (End vs BL) indicated the difference between end and baseline of the intervention group. If the result was statistically significant, the difference was shown; if the result was statistically nonsignificant P > 0.05 was shown . Admin, administration; BF, body fat, BFM, body fat mass; BL, baseline; BW, body weight; CG, control group; CMD, cardiometabolic disease; CO, crossover; CT, controlled trial; DB, double-blind, FM, fermented milk, I, intervention; IG, intervention group; interv, internvention; ITT, intention-to-treat; LCD, low-calorie diet; MC, multicenter; M, men; n.d., no data; PC, placebo-controlled; PG, parallel, group; PL, placebo; R, randomized; SB, single-blind; SCFA, subcutaneous fat area; T2D, type 2 diabetes, VFA, visceral fat area; W, women; WC, waist circumference; —, indicates that the study does not evaluate this parameter.