LONDON, June 29 /PRNewswire/ --

- With Photo

Danone welcomes the findings of the study published today in the British
Medical Journal (29/06/07 - BMJ.com).

Dr Jean-Michel Antoine, science director at Danone, said:
"There is already a host of clinical evidence that demonstrates the benefits
of Actimel, however, Danone believes that the results of this trial are
particularly significant. This study supports the fact that Actimel is
scientifically proven to help support the body's natural defences. Danone
would certainly support the researchers' observation that substantial savings
could be made by the routine use of this specific probiotic."

He continued "The findings of this study are specific to Actimel and its
unique strain Lactobacillus casei DN-114 001, and can't be extrapolated to
other probiotic products".

FACTS AND FIGURES ABOUT ACTIMEL(R)
    
    - Actimel is the UK's leading probiotic drinking yogurt, which has been
    available in the UK since 1999.
    
    - The good bacteria in Actimel are clinically proven to resist the
      digestive action of the stomach and arrive in the intestine alive and
      in large quantities.
    
    - Actimel is scientifically proven to support your body's defences.
    
    - Actimel is bought by 1 in 4 UK households.
    
       - It works to increase the number of 'good' bacteria in the intestine
       - It helps to support your gut wall, making it harder for bad
         bacteria
       - It modulates your immune system
    
    - The word probiotic derives from the Greek word pro-bios, meaning
      'for life', which the World Health Organisation defines as: "live
      bacteria that when eaten in adequate amount, have a beneficial effect
      on the host" (FAO/WHO 2002).
    
    - The L.casei Imunitass (R) culture in Actimel is a unique probiotic
      strain. L.casei Imunitass (R) is the trademarked name for the L.casei
      culture that is exclusive to Danone, makers of Actimel.
    
    - L.casei Imunitass(R) was selected by Danone's international research
      centre for its probiotic characteristics and its beneficial effect on
      health. Danone has been researching the benefits of Actimel for more
      than 15 years and has carried out more than 25 clinical studies.
    
    - Actimel increases the population of good bacteria in the gut and helps
      your body's defence system. These living probiotic cultures are only 
      effective in large quantities.
    
    - One 100g bottle of Actimel contains more than 10 billion L.casei
      Imunitass(R) cultures, which remain active throughout its shelf life.
    
    - Clinical evidence from studies confirms that Actimel (L. casei 
      Imunitass(R)):
    
       - may reduce the severity of diarrhoea in young children(1), according
         to a six month study conducted among 287 children between three and
         36 months
       - may reduce the incidence of diarrhoea in young children(2), 
         according to a follow-up study on 928 children between six and 24
         months
       - can shorten the duration of winter infections in the elderly(3),
         according to a study involving 360 people over 60 years
    
    - Actimel bottles feature Guideline Daily Amounts (GDAs) which have
      been derived from official nutritional recommendations.
    
    - Actimel is suitable for the whole family.
    
    - Actimel is available in twelve flavours, including new Forest Fruits
    and Cherry. It is available in packs of 4, 8 and 12.
    
    - For more information, visit www.actimel.co.uk



Clostridium difficile Background Information

Introduction

The Department of Health published The Code of Practice for the 
Prevention and Control of Healthcare Associated infections in October 2006
calling for Primary Care Trusts to have a specific policy on the prevention
and control of Clostridium difficile (C. difficile) infections. This Health
Act sets out criteria by which NHS managers should ensure that patients are
cared for in a clean environment where the risk of healthcare-associated
infections is minimal.

However, in spite of the new policies in place across PCTs,
there are still almost 13,000 cases of C. difficile reported from 168 Trusts
over a three-month period. C. difficile infection remains the most important
cause of hospital-acquired diarrhoea and, furthermore, one in every 250 death
certificates now cites the C. difficile superbug as a contributory or main
factor.

What are the cost implications associated with Clostridium difficile?

According to the National Clostridium Difficile Standards
Group, established by the Health Protection Agency on behalf of the
Department of Health in 2003, the total number of cases of C. difficile in
patients over 65 years old in England between January and December 2004, was
44, 488 for 166 Trusts.

Each of these patients would require, on average, an extra 21
days in hospital, taking up hospital beds and requiring nursing care. The
cost of using these resources and treating C. difficile has been estimated at
over GBP4,000 per patient. With more than 40,000 cases per year, just a 10%
reduction in the number of C. difficile cases could save 84,000 bed days,
making a financial saving of GBP16 million per year. Ensuring staff
demonstrate compliance with national guidance and good practice in infection
prevention is vital to reduce the number of C. difficile infection cases,
making huge financial savings and, more importantly, saving lives.

What is Clostridium difficile?

C. difficile is a spore-forming bacterium that is present as
one of the 'normal' bacteria in the gut of up to 3% of healthy adults. Nearly
two-thirds of infants also have C. difficile in the gut, where it rarely
causes problems.

C. difficile is usually kept in check by other bacteria living
in the gut that are essential for maintaining good health. However, it can
cause illness when certain antibiotics disturb the balance of 'normal'
bacteria in the gut, allowing C. difficile to multiply. When this happens the
bacterium produces poisons (toxins) which can lead to diarrhoea and severe
inflammation of the bowel. The optimum temperature for the production of
these toxins by the bacteria is human body temperature.

What are the symptoms of Clostridium difficile infection?

Symptoms range from mild to severe diarrhoea, stomach cramps and
tenderness, fever, loss of appetite and nausea to, more unusually, severe
inflammation of the bowel (known as pseudomembranous colitis).

In severe cases, patients can suffer ulceration and bleeding
from the colon (colitis). At worst the intestine tears, so that the spaces in
the surrounding abdomen become infected and this can be fatal.

It is difficult to diagnose C. difficile infection on the
basis of its symptoms alone, therefore the infection is normally diagnosed by
carrying out laboratory testing to show the presence of the C. difficile
toxins in the patient's faecal sample.

Who is most susceptible to catching Clostridium difficile?

Over 80% of C. difficile infections are reported in people
aged over 65 years, making the elderly most at risk. Patients who have been
treated with broad spectrum antibiotics within 4 weeks previously are also at
considerable risk of developing C. difficile infection. Broad spectrum
antibiotics kill off a wide range of 'normal' as well as harmful bacteria,
thereby altering the gut flora, allowing C. difficile to infect and produce a
toxin that causes diarrhoea.

C. difficile infection can also occur in anyone who has
undergone gastrointestinal surgery, had a long stay in a hospital or nursing
home or whose immune system is not functioning properly.

How is Clostridium difficile spread?

C. difficile produces spores that can live in the environment
for a long time. Any surface, piece of equipment, furniture or furnishing can
harbour the spores and people can become infected by touching contaminated
surfaces.

The bacteria are shed in faeces. Touching even the smallest
amount of infected faeces, and then touching your mouth you can become
infected with C. difficile. The risk of cross-infection increases when
patients have diarrhoea and bathrooms and toilets are shared. C. difficile
infection is also spread on the hands of healthcare staff and other people
who come into contact with infected patients or with environmental surfaces
(e.g. floors, bedpans, toilets) contaminated with the bacteria or its spores.
C. difficile can be spread from person to person by poor hygiene, by failing
to wash your hands properly after going to the toilet, or after handling
contaminated food.

What can be done to reduce the risk of infection of Clostridium
difficile?

C. difficile is a type of bacterium that produce resistant spores that
are able to persist in the environment longer than other bacteria. Although
they will not be killed by alcohol hand gels, they can be removed with soap
and water. Staff, patients and visitors need to wash hands with soap and
water in addition to using alcohol hand gels. Disinfectants containing bleach
need to be used on surfaces and floors to ensure that the spread of infection
is controlled.

Hands should be washed thoroughly with soap and warm water
before preparing and eating food, after handling raw food, after going to the
toilet or changing a baby's nappy, after visiting hospitals and care homes.
Care should also be taken to prescribe antibiotics only when necessary.

If someone has C. difficile, wash all dirty clothes, bedding
and towels in the washing machine on the hottest cycle possible. Clean toilet
seats, toilet bowls, flush handles, taps and wash hand basins after use with
detergent and hot water.

In an outbreak situation, the Infection Control Team may
introduce special measures for staff, patients and visitors to follow.

What is the treatment for Clostridium difficile?

C. difficile is usually treated with specific antibiotics.
However, if patients develop the infection while taking antibiotics, but only
have mild diarrhoea, then stopping the antibiotics, if possible, is often
enough to relieve the symptoms. Patients should drink plenty of fluids as
diarrhoea or vomiting can lead to dehydration and it may be necessary to
recommend a rehydration solution to replace essential sugars and minerals.

Once the diarrhoea stops it indicates the infection has gone.
However, the normal procedures of routine hand washing, and cleaning of the
environment should be continued. There is a risk of relapse in 20-30% of
patients and other treatments may be tried, including probiotic (good
bacteria) foods and drinks, with the aim of re-establishing the balance of
flora in the gut.

The Health Protection Agency (HPA) and Clostridium difficile

Hospitals have to report all cases of C. difficile to the Agency. They
monitor outbreaks and look for any patterns or trends and for any new strains
of the bacteria as well as providing advice on how C. difficile can be
treated.

References:

http://www.dh.gov.uk/en/Policyandguidance/Healthandsocialcaretopics/Healthcareacquiredinfection/Healthcareacquiredgeneralinformation/DH_4115800

http://www.hpa.org.uk/infections/topics_az/clostridium_difficile/

Karlsson S et al. Expression of Clostridium difficile toxins A
and B and their sigma factor TcdD is controlled by temperature. Infect Immun.
2003 Apr;71(4):1784-93.

(1) Pedone CA et al.(1999). The effect of supplementation with milk
fermented by Lactobacillus casei (strain DN 114-001) on acute diarrhoea in
children attending day care centres. Int J Clin Practice, 53:179-184.

(2) Pujol P et al. (2003). Effect of fermented milk containing
Lactobacillus casei on the immune response to exercise. Training and Rehab,
9:209-223

(3) Turchet P et al. (2003). Effect of fermented milk containing the
probiotic Lactobacillus casei DN 114-001 on winter infection in free-living
elderly subjects: a randomised, controlled pilot study. Journal of nutrition,
Health and Ageing, 7:75-77.

Note to Editors:

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