Applications of a Functional Dairy Product in Diet Therapy

The aim of the study will be to evaluate the effectiveness of dietary therapy using a functional dairy product, using fermented milk with selected probiotic cultures, in individuals with irritable bowel syndrome and metabolic syndrome. The technology for preparing fermented milk from probiotic bacteria and assessing its physicochemical and sensory characteristics was developed and conducted as part of the SUPRIM research project at the Department of Gastronomic Technology and Food Hygiene, Institute of Human Nutrition, Warsaw University of Life Sciences (SGGW). Compliance with dietary recommendations will be monitored by qualified dietitians, and will be monitored by a physician. Nutritional status, selected metabolic parameters, quality of life, and the occurrence of gastrointestinal symptoms will be assessed before and after the program. Patients' dietary habits will be monitored throughout the study.

Inclusion Criteria: * BMI \> 18.5 and \< 25 kg/m² * adults \> 18 years of age, * diagnosed with irritable bowel syndrome or at least one criterion of metabolic syndrome, in addition to abdominal obesity (hypertension and/or hyperlipidemia and/or glucose intolerance), * not taking pro- and/or prebiotic supplements Exclusion Criteria: * Presence of chronic diseases such as cancer, kidney, liver, and thyroid disease, autoimmune diseases, and food allergies requiring the complete elimination of dairy products, * Type 1 and type 2 diabetes treated with insulin * Antibiotic therapy * Consumption of a vegetarian diet or a low-energy diet (pharmacological treatment of obesity) and/or diets, e.g., high-fat, high-protein diets * possession of electrostimulation and/or measurement devices that prevent measurement * lack of informed consent to participate in the study