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Canadian Journal of Gastroenterology
Volume 18, Issue 2, Pages 81-82

Probiotics and Lactose Maldigestion

Philip M Sherman

Research Institute, Hospital for Sick Children, University of Toronto, Toronto, Ontario, Canada

Copyright © 2004 Canadian Association of Gastroenterology. This open-access article is distributed under the terms of the Creative Commons Attribution Non-Commercial License (CC BY-NC) (, which permits reuse, distribution, and reproduction of the article, provided that the original work is properly cited and the reuse is restricted to noncommercial purposes.


Lactic acid-producing bacteria have long been employed in the preparation of a variety of foods and beverages, and are taken on a regular basis by asymptomatic individuals in many parts of the world in an effort to promote and maintain health. More recently, there has been increasing interest in the role of feeding nonpathogenic, viable bacteria to domesticated animals and humans to prevent and treat a variety of intestinal diseases (1) and extradigestive conditions (2).