Fermented milk products are associated to ulcer disease. Results from a cross-sectional population study

Abstract

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-®ve 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 veri®ed. 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 veri®ed ulcer had lower intake of fermented milk products and vegetables and higher intake of milk, meat 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. Sponsorship: The study was supported by the Swedish Cancer Society.

Means to Facilitate the Overcoming of Gastric Juice Barrier by a Therapeutic Staphylococcal Bacteriophage A5/80

“…Additionally, drinking of milk or fermented milk products has been considered as a natural stomach ulcer protective therapy (see e.g., Ippoliti et al, 1976; Modlin, 1995; Elmståhl et al, 1998). Thus, we tested whether certain of these various acidity decreasing agents will not inactivate A5/80 or T4 bacteriophage in vitro , when added to the suspensions of these phages ( Table 1 ).…”

Association of gastric and duodenal ulcers with anthropometry and nutrients: Korean National Health and Nutrition Examination Survey (KNHANES II-IV) 2001-2009

“…Some studies have examined the association between nutrients and PUD. Elmståhl and colleagues [ 13 ] reported that intakes of energy, fiber, and fat (saturated, monounsaturated, polyunsaturated fats) were associated with PUD in Swedish subjects, while intakes of protein, calcium, and alcohol were not associated with PUD. Aldoori and colleagues [ 14 ] documented that insoluble and soluble fibers were risk factors for duodenal ulcers after adjustments for energy and age and that soluble fibers were more associated with duodenal ulcers than insoluble fibers in US male professionals, such as dentists, pharmacists, optometrists, and veterinarians.…”

“…Gastrointestinal ulcers are highly related to age in the US [ 21 ]. Additionally, PUD is associated with dietary intake [ 13 ]. For example, dietary fiber intake was found to contribute to a decrease in the prevalence of PUD, esophageal cancer, colorectal cancer, gallbladder disease, constipation, and hemorrhoids [ 14 , 15 , 22 – 24 ].…”

Review of Psychological and Behavioral Factors in Peptic Ulcer Disease.

“…The most beneficial foods are fruits and vegetables due to their high content of fiber and vitamin A [42]. In contrast, a diet rich in milk and fat is associated with an increased risk of PUD [43]. The timing and regularity of meals appear to affect the mucosal lining of the stomach and duodenum.…”