Effects of continuous intake of probiotic -fermented milk on risk management of long-term inpatients at health service facilities for the elderly

Effects of continuous intake of probiotic -fermented milk on risk management of long-term inpatients at health service facilities for the elderly - Effect of probiotic-fermented milk administration for the elderly

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000005183

Enrollment

Registered

2011-03-03

Start date

2009-09-01

Completion date

Unknown

Last updated

2026-06-29

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

long-term inpatients at health service facilities for the elderly

Interventions

The test diet consisted of fermented milk containing Lactobacillus casei strain Shirota (LcS) at 40 billion cells. LcS-fermented milk is made from sugar, skimmed milk, high-fructose corn syrup, and fl

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Long-term inpatients at a health service facility for the aged.

Exclusion criteria

Exclusion criteria: Subjects who cannot ingest the test diets due to intestinal dysfunction. Subjects who are not suitable for the trial defined by the attending researcher.

Design outcomes

Primary

Measure	Time frame
Infections, fever, bowel movement	—

Secondary

Measure	Time frame
Intestinal microbiota and intestinal environment Serum influenza vaccine antibodies	—

Countries

Japan

Contacts

Public ContactSatoru Nagata

Juntendo University Division of Laboratory for Probiotic Research

03-5689-0082

Outcome results

None listed

Source: JPRN (via WHO ICTRP) · Data processed: Jul 3, 2026