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Consumption of Dairy Products and Odds of Ulcerative Colitis: An Iranian Case–Control Study Publisher



Amini MR1, 2 ; Khademi Z3 ; Salavatizadeh M2 ; Kalantar Z4 ; Ebrahimidaryani N5 ; Esmaillzadeh A6, 7 ; Hekmatdoost A2
Authors
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Authors Affiliations
  1. 1. Student Research Committee, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition & Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  2. 2. Department of Clinical Nutrition & Dietetics, National Nutrition & Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  3. 3. Department of Public Health, Sirjan School of Medical Sciences, Sirjan, Iran
  4. 4. Department of clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
  5. 5. Department of Gastroenterology and Hepatology, Tehran University of Medical Sciences, Tehran, Iran
  6. 6. Obesity and Eating Habits Research Center, Endocrinology and Metabolism Molecular – Cellular Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
  7. 7. Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran

Source: Food Science and Nutrition Published:2024


Abstract

The association between dairy product consumption and the risk of ulcerative colitis (UC) is not well elucidated. This case–control study examined the association between Iranian adults' dairy consumption and UC risk. We used a valid food frequency questionnaire to analyze dietary intakes in 340 patients with pathologically confirmed cases of UC and 782 controls as part of a case–control research. Pasteurized milk, cheese, and yogurt dietary intakes were calculated along with dairy products. Other variables were acquired using questionnaires. Study participants' mean (± SD) age and body mass index were 41.5 ± 14.1 years and 27.4 ± 4.77 kg/m2, respectively. After adjusting for potential variables, individuals who consumed more total dairy products were less likely to get UC than those who consumed less (odds ratio [OR]: 0.44; 95% confidence interval (CI): 0.24, 0.79). We found a significant reverse association between milk intake (OR: 0.13; 95% CI: 0.07–0.24) and yogurt intake (OR: 0.52; 95% CI: 0.29–0.91) and UC, after controlling for potential confounders. Also, no significant association was found between cheese and UC risk (OR: 1.38; 95% CI: 0.84–2.28). Higher consumption of total dairy products may reduce UC risk. To be specific, milk and yogurt are inversely associated with this disorder. However, no link was found between cheese intake and UC. Longitudinal observational studies, especially cohorts, are needed to further assess these associations. © 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
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