Effects of fermented dairy products on skin

A systematic review

Alexandra R. Vaughn, Raja K Sivamani

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Objective: Fermented dairy products, such as yogurt, have been proposed as a natural source of probiotics to promote intestinal health. Growing evidence shows that modulation of the gastrointestinal tract microbiota can modulate skin disease as well. This systematic review was conducted to examine the evidence for the use of ingested fermented dairy products to modulate skin health and function. We also sought to review the effects of the topical application of dairy products. Design: The PubMed and Embase databases were systematically searched for clinical studies involving humans only that examined the relationship between fermented dairy products and skin health. Results: A total of 312 articles were found and a total of 4 studies met inclusion criteria. Three studies evaluated the effects of ingestion, while one evaluated the effects of topical application. All studies noted improvement with the use of fermented dairy. Conclusions: Overall, there is early and limited evidence that fermented dairy products, used both topically and orally, may provide benefits for skin health. However, existing studies are limited and further studies will be important to better assess efficacy and the mechanisms involved.

Original languageEnglish (US)
Pages (from-to)380-385
Number of pages6
JournalJournal of Alternative and Complementary Medicine
Volume21
Issue number7
DOIs
StatePublished - Jul 1 2015

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Cultured Milk Products
Skin
Health
Yogurt
Dairy Products
Probiotics
Insurance Benefits
Skin Diseases
PubMed
Gastrointestinal Tract
Eating
Databases

ASJC Scopus subject areas

  • Complementary and alternative medicine

Cite this

Effects of fermented dairy products on skin : A systematic review. / Vaughn, Alexandra R.; Sivamani, Raja K.

In: Journal of Alternative and Complementary Medicine, Vol. 21, No. 7, 01.07.2015, p. 380-385.

Research output: Contribution to journalArticle

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