Probiotics and Plant-Based Foods as Preventive Agents of Urinary Tract Infection: A Narrative Review of Possible Mechanisms Related to Health

Abstract

Urinary tract infections (UTIs) are a prevalent global health issue, often requiring antibiotic treatment, which contributes to antimicrobial resistance. This narrative review explores the potential of probiotics and plant-based foods as alternative or complementary preventive strategies against UTIs. Fermented foods, such as yogurt, kefir, and kombucha, contain probiotic strains that can modulate the gut and urogenital microbiota, enhancing resistance to uropathogens. Likewise, plant-based foods, including cranberry, garlic, bearberry, juniper, and nettle, possess bioactive compounds with antimicrobial, anti-inflammatory, and diuretic properties. Laboratory and clinical studies suggest that these natural interventions may reduce the incidence of UTIs by inhibiting pathogen adhesion, modulating immune responses, and promoting urinary tract health. However, despite promising findings, inconsistencies in study methodologies, dosage standardization, and long-term efficacy warrant further investigation. Future research should focus on optimizing probiotic formulations, standardizing plant-based supplement dosages, and assessing potential food-drug interactions to establish evidence-based guidelines for UTI prevention.

Keywords: antimicrobial resistance; bioactive compound; fermented foods; functional foods; plant-based foods; probiotics; urinary tract infection.

Figure 1

The possible mechanisms of probiotics–drug interaction. Abbreviations: GI is gastrointestinal, Mrp2 is multidrug resistance-associated protein 2, Mrp3 is multidrug resistance-associated protein 3, OATP2B1 is organic anion-transporting polypeptide 2B1, PD is pharmacodynamic, and PK is pharmacokinetic, ↑, increase ↓, decrease [172].