Efeitos da suplementação de kefir em mulheres com queixas gastrointestinais.

Abstract

Maintaining intestinal integrity is essential to prevent the onset of disease. Evidence confirms that dysbiosis, a state in which the microbiota produces harmful effects by promoting qualitative and quantitative changes in the intestinal microbiota itself, can be prevented or controlled with the use of probiotics such as kefir drink, a fermented milk produced from from the incubation of kefir grains in pasteurized milk. The aim of this study was to produce a fermented beverage from kefir grains, to introduce into the diet of adult women with intestinal complaints, and to evaluate the effect of ingestion on intestinal habit on biochemical and anthropometric parameters. A group of women with gastrointestinal complaints was subdivided into two subgroups, where one received nutritional guidance and the other received kefir grains and cultivation instructions, as well as guidelines to consume about 300mL / day of the beverage produced. All participants underwent previous anamnesis, answered questionnaires about subjective assessment of abdominal symptoms and general well-being and underwent biochemical examinations. Symptoms were classified using Rome III criteria and stool types assessed by the Bristol Scale. It was found that there was a significant improvement when comparing the first with the second questionnaire after the intervention of kefir drink in relation to gastrointestinal complaints. However in the anthropometric and biochemical parameters did not present significant changes, needing further studies on the subject. The use of kefir drink has been shown to have potential to be used as a functional food in strategy to combat and control some health problems, especially in the intestinal flora, besides being a low cost product, with a conventional and simple production. Contributing to the balance and harmony of the intestinal microbiota.