onr:"swepub:oai:lup.lub.lu.se:ae03d52d-67a3-451e-8d4e-b0f1fb6070c6"
Search: onr:"swepub:oai:lup.lub.lu.se:ae03d52d-67a3-451e-8d4e-b0f1fb6070c6" > Fermented milk prod...
- 1 of 1
- Previous record
- Next record
- To hitlist
Fermented milk products are associated to ulcer disease. Results from a cross-sectional population study
-
- Elmståhl, Sölve (author)
- Lund University,Lunds universitet,Geriatrik,Forskargrupper vid Lunds universitet,Geriatric Medicine,Lund University Research Groups,Geriatrics,Skåne University Hospital
-
- Svensson, U. (author)
- Swedish Dairy Association
-
- Berglund, G. (author)
- Lund University,Lunds universitet,Internmedicin - epidemiologi,Forskargrupper vid Lunds universitet,Internal Medicine - Epidemiology,Lund University Research Groups,Skåne University Hospital
- (creator_code:org_t)
- 1998-09-03
- 1998
- English 7 s.
- In: European Journal of Clinical Nutrition. - : Springer Science and Business Media LLC. - 0954-3007 .- 1476-5640. ; 52:9, s. 668-674
- Journal article (peer-reviewed)
Abstract
Subject headings
Close
- Background: Prevalence of peptic ulcer disease has been associated to diet. Some dietary factors seem to have bactericidal effect which may modify the risk of peptic ulcer disease. The objective was to analyze associations between dietary habits and peptic ulcers. Design: A cross sectional population study. Subjects: One thousand, one hundred and thirty-five subjects out of 11,700 randomly invited men and women, aged 46-67 y, participating in a diet and disease study during 1991-1993. The study population comprised of 764 cases with reported peptic ulcer, 142 with dyspeptic symptoms and 229 randomly selected controls. Methods: X-ray examinations and endoscopies were reviewed and 332 out of 764 peptic ulcer cases were verified. Mean daily intake of foods and nutrients were assessed with a combined 7 d menu book and a quantitative food frequency questionnaire, including dietary supplements. Results: Subjects with verified ulcer had lower intake of fermented milk products and vegetables and higher intake of milk, meal and bread than controls. Intake of total fat, saturated and monounsaturated fatty acids and linolenic acid were higher in the ulcer group. Higher intake of fermented milk products, by quintiles showed a decreased ulcer risk; odds ratio 0.82 (0.71-0.95), adjusted for covariates below. Higher intake of milk, by quintiles, was associated with an increased risk of ulcer; odds ratio 1.17 (1.03-1.32). Smoking, foreign ethnicity and being unmarried or divorced were covariates associated to ulcer. Conclusion: This study indicates the multifactorial etiology of peptic ulcer including dietary factors. High intake of fermented milk products was associated with decreased risk for ulcer, whereas increased risk was noted for high milk intake.
Subject headings
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Näringslära (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Nutrition and Dietetics (hsv//eng)
Keyword
- Diet
- Epidemiology
- Nutrition
- Peptic ulcer
Publication and Content Type
- art (subject category)
- ref (subject category)
Find in a library
- European Journal of Clinical Nutrition (Search for host publication in LIBRIS)
To the university's database
- 1 of 1
- Previous record
- Next record
- To hitlist
Find more in SwePub
- By the author/editor
- Elmståhl, Sölve
- Svensson, U.
- Berglund, G.
- About the subject
-
- MEDICAL AND HEALTH SCIENCES
- MEDICAL AND HEAL ...
- and Health Sciences
- and Nutrition and Di ...
- Articles in the publication
- European Journal ...
- By the university
- Lund University
Search outside SwePub
- Extend your search to:
- Google Book Search
- Google Scholar
Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.
- Copyright © LIBRIS - National Library Systems
- LIBRIS.kb.se
