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 products with higher L. acidophilus levels have been associated with fewer pediatric diarrhea cases, lower toxic amine concentrations for dialysis patients with small bowel bacterial overgrowth, enhanced lactose digestion in those intolerant to lactose, and reduced coronary heart disease risks. Nevertheless, food scientists and FDA officials argue that these "beneficial bacteria" are also found in pasteurized products like yogurt, asserting that the elimination of pathogens is more significant than preserving beneficial microorganisms.