Dairy products, dietary calcium and the risk of inflammatory bowel disease: results from a European prospective cohort investigation

Opstelten, Jorrit L., Leenders, Max, Dik, Vincent K., Chan, Simon, van Schaik, Fiona D.M., Khaw, Kay-Tee, Luben, Robert, Hallmans, Göran, Karling, Pontus, Lindgren, Stefan, Grip, Olof, Key, Timothy J., Crowe, Francesca L, Boeing, Heiner, Bergmann, Manuela M., Overvad, Kim, Palli, Domenico, Masala, Giovanna, Racine, Antoine, Carbonnel, Franck, Boutron-Ruault, Marie-Christine, Tjønneland, Anne, Olsen, Anja, Andersen, Vibeke, Kaaks, Rudolf, Katzke, Verena A., Tumino, Rosario, Trichopoulou, Antonia, Siersema, Peter D., Bueno-de-Mesquita, H. Bas, Hart, Andrew R. and Oldenburg, Bas (2016) Dairy products, dietary calcium and the risk of inflammatory bowel disease: results from a European prospective cohort investigation. Inflammatory Bowel Diseases, 22 (6). pp. 1403-1411. ISSN 1078-0998

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Abstract

Background: Dairy products may be involved in the etiology of inflammatory bowel disease by modulating gut microbiota and immune responses, but data from epidemiological studies examining this relationship are limited. We investigated the association between prediagnostic intake of these foods and dietary calcium, and the subsequent development of Crohn's disease (CD) and ulcerative colitis (UC). Methods: In total, 401,326 participants were enrolled in the European Prospective Investigation into Cancer and Nutrition cohort. At recruitment, consumption of total and specific dairy products (milk, yogurt, and cheese) and dietary calcium was measured using validated food frequency questionnaires. Cases developing incident CD (n = 110) or UC (n = 244) during follow-up were matched with 4 controls. Conditional logistic regression analyses were used to calculate odds ratios (ORs) with 95% confidence intervals (CIs), adjusted for total energy intake and smoking. Results: Compared with the lowest quartile, the ORs for the highest quartile of total dairy products and dietary calcium intake were 0.61 (95% CI, 0.32-1.19, p trend = 0.19) and 0.63 (95% CI, 0.28-1.42, p trend = 0.23) for CD, and 0.80 (95% CI, 0.50-1.30, p trend = 0.40) and 0.81 (95% CI, 0.49-1.34, p trend = 0.60) for UC, respectively. Compared with nonconsumers, individuals consuming milk had significantly reduced odds of CD (OR 0.30, 95% CI, 0.13-0.65) and nonsignificantly reduced odds of UC (OR 0.85, 95% CI, 0.49-1.47). Conclusions: Milk consumption may be associated with a decreased risk of developing CD, although a clear dose-response relationship was not established. Further studies are warranted to confirm this possible protective effect.

Item Type:	Article
Uncontrolled Keywords:	sdg 3 - good health and well-being ,/dk/atira/pure/sustainabledevelopmentgoals/good_health_and_well_being
Faculty \ School:	Faculty of Medicine and Health Sciences > Norwich Medical School
UEA Research Groups:	Faculty of Medicine and Health Sciences > Research Groups > Gastroenterology and Gut Biology Faculty of Medicine and Health Sciences > Research Groups > Epidemiology and Public Health Faculty of Medicine and Health Sciences > Research Groups > Public Health and Health Services Research (former - to 2023)
Depositing User:	Pure Connector
Date Deposited:	09 May 2016 15:00
Last Modified:	22 Oct 2022 01:07
URI:	https://ueaeprints.uea.ac.uk/id/eprint/58605
DOI:	10.1097/MIB.0000000000000798

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