Dairy Products, Dietary Calcium, and Risk of Inflammatory Bowel Disease

Results From a European Prospective Cohort Investigation

Jorrit L Opstelten, Max Leenders, Vincent K Dik, Simon S M Chan, Fiona D M van Schaik, Kay-Tee Khaw, Robert Luben, Göran Hallmans, Pontus Karling, Stefan Lindgren, Olof Grip, Timothy J Key, Francesca L Crowe, Heiner Boeing, Manuela M Bergmann, Kim Overvad, Domenico Palli, Giovanna Masala, Antoine Racine, Franck Carbonnel & 12 andre Marie-Christine Boutron-Ruault, Anne Tjønneland, Anja Olsen, Vibeke Andersen, Rudolf Kaaks, Verena A Katzke, Rosario Tumino, Antonia Trichopoulou, Peter D Siersema, H Bas Bueno-de-Mesquita, Andrew R Hart, Bas Oldenburg

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

Resumé

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.

OriginalsprogEngelsk
TidsskriftInflammatory Bowel Diseases
Vol/bind22
Udgave nummer6
Sider (fra-til)1403-1411
ISSN1078-0998
DOI
StatusUdgivet - 26. apr. 2016

Fingeraftryk

Dairy Products
Inflammatory Bowel Diseases
Confidence Intervals
Crohn Disease
Ulcerative Colitis
Odds Ratio
Yogurt
Cheese
Epidemiologic Studies
Logistic Models
Smoking
Regression Analysis
Food
Neoplasms

Citer dette

Opstelten, J. L., Leenders, M., Dik, V. K., Chan, S. S. M., van Schaik, F. D. M., Khaw, K-T., ... Oldenburg, B. (2016). Dairy Products, Dietary Calcium, and Risk of Inflammatory Bowel Disease: Results From a European Prospective Cohort Investigation. Inflammatory Bowel Diseases, 22(6), 1403-1411. https://doi.org/10.1097/MIB.0000000000000798
Opstelten, Jorrit L ; Leenders, Max ; Dik, Vincent K ; Chan, Simon S M ; 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 ; Oldenburg, Bas. / Dairy Products, Dietary Calcium, and Risk of Inflammatory Bowel Disease : Results From a European Prospective Cohort Investigation. I: Inflammatory Bowel Diseases. 2016 ; Bind 22, Nr. 6. s. 1403-1411.
@article{248ccb048d014f0494058fe0867af753,
title = "Dairy Products, Dietary Calcium, and Risk of Inflammatory Bowel Disease: Results From a European Prospective Cohort Investigation",
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.",
author = "Opstelten, {Jorrit L} and Max Leenders and Dik, {Vincent K} and Chan, {Simon S M} and {van Schaik}, {Fiona D M} and Kay-Tee Khaw and Robert Luben and G{\"o}ran Hallmans and Pontus Karling and Stefan Lindgren and Olof Grip and Key, {Timothy J} and Crowe, {Francesca L} and Heiner Boeing and Bergmann, {Manuela M} and Kim Overvad and Domenico Palli and Giovanna Masala and Antoine Racine and Franck Carbonnel and Marie-Christine Boutron-Ruault and Anne Tj{\o}nneland and Anja Olsen and Vibeke Andersen and Rudolf Kaaks and Katzke, {Verena A} and Rosario Tumino and Antonia Trichopoulou and Siersema, {Peter D} and Bueno-de-Mesquita, {H Bas} and Hart, {Andrew R} and Bas Oldenburg",
year = "2016",
month = "4",
day = "26",
doi = "10.1097/MIB.0000000000000798",
language = "English",
volume = "22",
pages = "1403--1411",
journal = "Inflammatory Bowel Diseases",
issn = "1078-0998",
publisher = "Lippincott Williams & Wilkins",
number = "6",

}

Opstelten, JL, Leenders, M, Dik, VK, Chan, SSM, van Schaik, FDM, Khaw, K-T, Luben, R, Hallmans, G, Karling, P, Lindgren, S, Grip, O, Key, TJ, Crowe, FL, Boeing, H, Bergmann, MM, Overvad, K, Palli, D, Masala, G, Racine, A, Carbonnel, F, Boutron-Ruault, M-C, Tjønneland, A, Olsen, A, Andersen, V, Kaaks, R, Katzke, VA, Tumino, R, Trichopoulou, A, Siersema, PD, Bueno-de-Mesquita, HB, Hart, AR & Oldenburg, B 2016, 'Dairy Products, Dietary Calcium, and Risk of Inflammatory Bowel Disease: Results From a European Prospective Cohort Investigation', Inflammatory Bowel Diseases, bind 22, nr. 6, s. 1403-1411. https://doi.org/10.1097/MIB.0000000000000798

Dairy Products, Dietary Calcium, and Risk of Inflammatory Bowel Disease : Results From a European Prospective Cohort Investigation. / Opstelten, Jorrit L; Leenders, Max; Dik, Vincent K; Chan, Simon S M; 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; Oldenburg, Bas.

I: Inflammatory Bowel Diseases, Bind 22, Nr. 6, 26.04.2016, s. 1403-1411.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

TY - JOUR

T1 - Dairy Products, Dietary Calcium, and Risk of Inflammatory Bowel Disease

T2 - Results From a European Prospective Cohort Investigation

AU - Opstelten, Jorrit L

AU - Leenders, Max

AU - Dik, Vincent K

AU - Chan, Simon S M

AU - van Schaik, Fiona D M

AU - Khaw, Kay-Tee

AU - Luben, Robert

AU - Hallmans, Göran

AU - Karling, Pontus

AU - Lindgren, Stefan

AU - Grip, Olof

AU - Key, Timothy J

AU - Crowe, Francesca L

AU - Boeing, Heiner

AU - Bergmann, Manuela M

AU - Overvad, Kim

AU - Palli, Domenico

AU - Masala, Giovanna

AU - Racine, Antoine

AU - Carbonnel, Franck

AU - Boutron-Ruault, Marie-Christine

AU - Tjønneland, Anne

AU - Olsen, Anja

AU - Andersen, Vibeke

AU - Kaaks, Rudolf

AU - Katzke, Verena A

AU - Tumino, Rosario

AU - Trichopoulou, Antonia

AU - Siersema, Peter D

AU - Bueno-de-Mesquita, H Bas

AU - Hart, Andrew R

AU - Oldenburg, Bas

PY - 2016/4/26

Y1 - 2016/4/26

N2 - 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.

AB - 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.

U2 - 10.1097/MIB.0000000000000798

DO - 10.1097/MIB.0000000000000798

M3 - Journal article

VL - 22

SP - 1403

EP - 1411

JO - Inflammatory Bowel Diseases

JF - Inflammatory Bowel Diseases

SN - 1078-0998

IS - 6

ER -