Fermented milk products with levels of L. acidophilus significantly higher than those found in raw milk have been associated with decreased incidence of pediatric diarrhea, decreased levels of toxic amines in the blood of dialysis patients with small bowel bacterial overgrowth, aided lactose digestion in lactose-intolerant subjects, and a reduction in coronary heart disease risks. However, food scientists and FDA officials maintain that such "good bacteria" can be found in pasteurized products, including yogurt, and argue that the destruction of pathogens far outweighs any proposed benefit to keeping the beneficial microbes alive.
Fermented dairy items with higher L. acidophilus content have been linked to fewer pediatric diarrhea cases, lower toxic amine levels for dialysis patients with small bowel bacterial overgrowth, improved lactose digestion in lactose-intolerant individuals, and reduced coronary heart disease risks. However, food experts and FDA officials believe that these "positive bacteria" are also present in pasteurized products like yogurt, arguing that the eradication of pathogens is more important than maintaining beneficial microorganisms.