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Do fermented milk products boost immune function? | Charalambides Christis

January 18, 2024

The development and upkeep of a healthy immune system relies heavily on maintaining a healthy gut microbiome. As fermented and probiotic milk products are a source of beneficial live microorganisms that can improve gut microbes, several studies have assessed the contribution of these products to immune regulation. So far, the available evidence suggests that fermented milk products can enhance immune functions.

  • Yoghurt and other fermented milk products may promote cellular immune functions.
  • Both regular and probiotic yoghurt seem to have favorable effects on immune function.


Meyer et al. conducted a randomized controlled trial to evaluate whether yogurt consumption had stimulating effects on the immune system1. Thirty-three healthy women aged 22 to 29 years were randomly assigned to either conventional or probiotic yoghurt. The subjects consumed 100 g per day of the respective products for 2 weeks, and the amount was increased to 200 g for the subsequent 2 weeks. It was found that both products enhanced cellular immune functions, but there was no significant difference between them1. In another randomized controlled trial, the effect of the dietary deprivation of fermented foods on the immune system was assessed. The study consisted of 20 healthy adult volunteers aged 23 to 43 years who regularly consumed yogurt and/or cheese (at least 5 servings per week) and other fermented products (at least 3 servings per week). They were instructed not to consume any fermented products for 2 weeks. Following this restriction, the participants were randomized to the daily consumption of 200 mL of either regular or probiotic yoghurt for 2 weeks.2

  • The deprivation of fermented foods was associated with a fall in innate immune response.
  • Both the regular and probiotic yoghurt counteracted the adverse immunological effect.
  • The probiotic yoghurt was more effective than the regular yogurt at counteracting the fall in immune response.

Marcos et al. conducted a prospective randomized controlled trial to investigate the effect of milk fermented with yoghurt cultures plus Lactobacillus casei on the immune system of individuals under academic examination stress. The participants were 155 healthy university students aged 18 to 23 years. For 6 weeks, they were assigned to either 1 daily glass of semi-skimmed milk or 2 daily servings of 100 mL of the fermented milk product. The results indicated that the fermented milk product may modulate immune response among individuals under academic examination stress3. In addition to human studies, several animal models have been used to examine the immunomodulatory effect of milk products. In a 2012 study, it was observed that a cheese-containing diet modulated immune responses in mice 4. Another study suggested that a fermented milk product with 2 probiotics and a prebiotic may have a beneficial effect on the humoral and cell-mediated immunity of host animals5.


Fermented milk products contain large quantities of beneficial bacteria such as lactic acid bacteria, which may enhance both innate and adaptive immunity. The immunomodulatory activity of lactic acid bacteria includes the activation of the systemic and secretory immune response via the coordination of interactions between the microbiota, epithelial cells, and immune cells 6.Milk and milk products contain bioactive peptides that have been shown to increase the activity of immune system cells. Evidence suggests that these peptides assist in the proliferation of lymphocytes, the functioning of natural killer cells, the synthesis of antibodies, and the production of cytokines7. It has been demonstrated that both conventional and probiotic yogurt may stimulate cytokine production and promote higher alertness of the immune system8. Lactoferrin, an iron-binding glycoprotein found in milk and milk products, is an immune modulator and has antimicrobial and antioxidant properties. It influences innate and adaptive immunity by modulating the migration, maturation, and functions of immune cells9.


The evidence on the immunological properties of milk products is primarily based on studies of fermented milk products. These studies indicate that both conventional and probiotic fermented milk products, such as yoghurt, may strengthen the immune system. Further randomized controlled trials are necessary to determine whether conventional and probiotic fermented milk products have different effects. Additional studies are required to investigate the potential benefits of different types of milk products.

  1. Meyer AL et al. Daily intake of probiotic as well as conventional yogurt has a stimulating effect on cellular immunity in young healthy womenAnn Nutr Metab 2006;50(3):282-9.
  2. Olivares M et al. Dietary deprivation of fermented foods causes a fall in innate immune response. Lactic acid bacteria can counteract the immunological effect of this deprivationJ Dairy Res 2006;73(4):492-8.
  3. Marcos A et al. The effect of milk fermented by yogurt cultures plus Lactobacillus casei DN-114001 on the immune response of subjects under academic examination stressEur J Nutr 2004;43(6):381-9.
  4. Hosoya T et al. A cheese-containing diet modulates immune responses and alleviates dextran sodium sulfate-induced colitis in miceJ Dairy Sci 2012;95(6):2810-8.
  5. Wang S et al. Fermented milk supplemented with probiotics and prebiotics can effectively alter the intestinal microbiota and immunity of host animalsJ Dairy Sci 2012;95(9):4813-22.
  6. Ebringer L et al. Beneficial health effects of milk and fermented dairy products--reviewFolia Microbiol (Praha) 2008;53(5):378-94.
  7. Meyer AL et al. Probiotic, as well as conventional yogurt, can enhance the stimulated production of proinflammatory cytokinesJ Hum Nutr Diet 2007;20(6):590-8.
  8. Tsai YT et al. The immunomodulatory effects of lactic acid bacteria for improving immune functions and benefitsAppl Microbiol Biotechnol 2012;96(4):853-62.
  9. Legrand D and Mazurier J. A critical review of the roles of host lactoferrin in immunityBiometals 2010;23(3):365-76.

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