Cheese supplemented with probiotics reduced the Candida levels in denture wearers—RCT

Objectives The access to probiotics should be facilitated in order to encourage their usage. We evaluated the effect of consumption of two experimental probiotic‐containing cheeses on the oral colonization of Candida in denture wearers. Methods Sixty denture wearers harboring oral Candida were randomly allocated in groups who received cheese supplemented with Lactobacillus acidophilus NCFM (T1) or Lactobacillus rhamnosus Lr‐32 (T2), daily for 8 weeks, and a control group (C) who received a control cheese. Oral samples were obtained through a mouthwash, and Candida levels were determined (CFU/mL) at baseline and after the 8‐week experimental period. Results At baseline, the mean levels of Candida spp. (log CFU/mL) were similar among the groups. However, the mean levels of Candida were significantly reduced in groups T1 and T2 but not in C (Tukey, p