Food Processing and Risk of Crohn's Disease and Ulcerative Colitis: A European Prospective Cohort Study
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Food Processing and Risk of Crohn's Disease and Ulcerative Colitis : A European Prospective Cohort Study. / Meyer, Antoine; Dong, Catherine; Casagrande, Corinne; Chan, Simon S.M.; Huybrechts, Inge; Nicolas, Geneviève; Rauber, Fernanda; Levy, Renata Bertazzi; Millett, Christopher; Oldenburg, Bas; Weiderpass, Elisabete; Heath, Alicia K.; Tong, Tammy Y.N.; Tjønneland, Anne; Kyrø, Cecilie; Kaaks, Rudolf; Katzke, Verena A.; Bergman, Manuela M.; Palli, Domenico; Masala, Giovanna; Tumino, Rosario; Sacerdote, Carlotta; Colorado-Yohar, Sandra M.; Sánchez, Maria Jose; Grip, Olof; Lindgren, Stefan; Luben N., Robert; Gunter, Marc J.; Mahamat-Saleh, Yahya; Boutron-Ruault, Marie Christine; Carbonnel, Franck.
In: Clinical Gastroenterology and Hepatology, Vol. 21, No. 6, 2023, p. 1607-1616.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Food Processing and Risk of Crohn's Disease and Ulcerative Colitis
T2 - A European Prospective Cohort Study
AU - Meyer, Antoine
AU - Dong, Catherine
AU - Casagrande, Corinne
AU - Chan, Simon S.M.
AU - Huybrechts, Inge
AU - Nicolas, Geneviève
AU - Rauber, Fernanda
AU - Levy, Renata Bertazzi
AU - Millett, Christopher
AU - Oldenburg, Bas
AU - Weiderpass, Elisabete
AU - Heath, Alicia K.
AU - Tong, Tammy Y.N.
AU - Tjønneland, Anne
AU - Kyrø, Cecilie
AU - Kaaks, Rudolf
AU - Katzke, Verena A.
AU - Bergman, Manuela M.
AU - Palli, Domenico
AU - Masala, Giovanna
AU - Tumino, Rosario
AU - Sacerdote, Carlotta
AU - Colorado-Yohar, Sandra M.
AU - Sánchez, Maria Jose
AU - Grip, Olof
AU - Lindgren, Stefan
AU - Luben N., Robert
AU - Gunter, Marc J.
AU - Mahamat-Saleh, Yahya
AU - Boutron-Ruault, Marie Christine
AU - Carbonnel, Franck
N1 - Publisher Copyright: © 2023
PY - 2023
Y1 - 2023
N2 - Background & Aims: Industrial foods have been associated with increased risks of several chronic conditions. We investigated the relationship between the degree of food processing and risks of Crohn's disease (CD) and ulcerative colitis (UC) in the European Prospective Investigation into Cancer and Nutrition cohort. Methods: Analyses included 413,590 participants (68.6% women; mean baseline age, 51.7 y) from 8 European countries. Dietary data were collected at baseline from validated country-specific dietary questionnaires. Associations between proportions of unprocessed/minimally processed and ultraprocessed food intake and CD and UC risks were estimated using Cox models to obtain hazard ratios (HRs) and 95% CIs. Models were stratified by center, age, and sex, and adjusted for smoking status, body mass index, physical activity, energy intake, educational level, and alcohol consumption. Results: During a mean follow-up period of 13.2 years, 179 incident cases of CD and 431 incident cases of UC were identified. The risk of CD was lower in people consuming high proportions of unprocessed/minimally processed foods (adjusted HR for the highest vs lowest quartile: 0.57; 95% CI, 0.35–0.93; P trend < .01), particularly fruits and vegetables (adjusted HRs, 0.54; 95% CI, 0.34–0.87 and 0.55; 95% CI, 0.34–0.91, respectively). There was no association between unprocessed/minimally processed food intake and the risk of UC. No association was detected between ultraprocessed food consumption and CD or UC risks. Conclusions: In the European Prospective Investigation into Cancer and Nutrition cohort, consumption of unprocessed/minimally processed foods was associated with a lower risk of CD. No association between UC risk and food processing was found.
AB - Background & Aims: Industrial foods have been associated with increased risks of several chronic conditions. We investigated the relationship between the degree of food processing and risks of Crohn's disease (CD) and ulcerative colitis (UC) in the European Prospective Investigation into Cancer and Nutrition cohort. Methods: Analyses included 413,590 participants (68.6% women; mean baseline age, 51.7 y) from 8 European countries. Dietary data were collected at baseline from validated country-specific dietary questionnaires. Associations between proportions of unprocessed/minimally processed and ultraprocessed food intake and CD and UC risks were estimated using Cox models to obtain hazard ratios (HRs) and 95% CIs. Models were stratified by center, age, and sex, and adjusted for smoking status, body mass index, physical activity, energy intake, educational level, and alcohol consumption. Results: During a mean follow-up period of 13.2 years, 179 incident cases of CD and 431 incident cases of UC were identified. The risk of CD was lower in people consuming high proportions of unprocessed/minimally processed foods (adjusted HR for the highest vs lowest quartile: 0.57; 95% CI, 0.35–0.93; P trend < .01), particularly fruits and vegetables (adjusted HRs, 0.54; 95% CI, 0.34–0.87 and 0.55; 95% CI, 0.34–0.91, respectively). There was no association between unprocessed/minimally processed food intake and the risk of UC. No association was detected between ultraprocessed food consumption and CD or UC risks. Conclusions: In the European Prospective Investigation into Cancer and Nutrition cohort, consumption of unprocessed/minimally processed foods was associated with a lower risk of CD. No association between UC risk and food processing was found.
KW - Crohn's Disease
KW - EPIC
KW - Food Processing
KW - Ulcerative Colitis
U2 - 10.1016/j.cgh.2022.09.031
DO - 10.1016/j.cgh.2022.09.031
M3 - Journal article
C2 - 36243353
AN - SCOPUS:85146019861
VL - 21
SP - 1607
EP - 1616
JO - Clinical Gastroenterology and Hepatology
JF - Clinical Gastroenterology and Hepatology
SN - 1542-3565
IS - 6
ER -
ID: 358231147