Intake of dairy products in relation to periodontitis in older danish adults

Research output: Contribution to journalJournal articlepeer-review

Standard

Intake of dairy products in relation to periodontitis in older danish adults. / Adegboye, Amanda R A; Christensen, Lisa B; Holm-Pedersen, Poul; Avlund, Kirsten; Boucher, Barbara J; Heitmann, Berit L.

In: Nutrients, Vol. 4, No. 9, 09.2012, p. 1219-29.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Adegboye, ARA, Christensen, LB, Holm-Pedersen, P, Avlund, K, Boucher, BJ & Heitmann, BL 2012, 'Intake of dairy products in relation to periodontitis in older danish adults', Nutrients, vol. 4, no. 9, pp. 1219-29. https://doi.org/10.3390/nu4091219

APA

Adegboye, A. R. A., Christensen, L. B., Holm-Pedersen, P., Avlund, K., Boucher, B. J., & Heitmann, B. L. (2012). Intake of dairy products in relation to periodontitis in older danish adults. Nutrients, 4(9), 1219-29. https://doi.org/10.3390/nu4091219

Vancouver

Adegboye ARA, Christensen LB, Holm-Pedersen P, Avlund K, Boucher BJ, Heitmann BL. Intake of dairy products in relation to periodontitis in older danish adults. Nutrients. 2012 Sep;4(9):1219-29. https://doi.org/10.3390/nu4091219

Author

Adegboye, Amanda R A ; Christensen, Lisa B ; Holm-Pedersen, Poul ; Avlund, Kirsten ; Boucher, Barbara J ; Heitmann, Berit L. / Intake of dairy products in relation to periodontitis in older danish adults. In: Nutrients. 2012 ; Vol. 4, No. 9. pp. 1219-29.

Bibtex

@article{df1c13b72b8e456fa64b1ce9094a36fa,
title = "Intake of dairy products in relation to periodontitis in older danish adults",
abstract = "This cross-sectional study investigates whether calcium intakes from dairy and non-dairy sources, and absolute intakes of various dairy products, are associated with periodontitis. The calcium intake (mg/day) of 135 older Danish adults was estimated by a diet history interview and divided into dairy and non-dairy calcium. Dairy food intake (g/day) was classified into four groups: milk, cheese, fermented foods and other foods. Periodontitis was defined as the number of teeth with attachment loss =3 mm. Intakes of total dairy calcium (Incidence-rate ratio (IRR) = 0.97; p = 0.021), calcium from milk (IRR = 0.97; p = 0.025) and fermented foods (IRR = 0.96; p = 0.03) were inversely and significantly associated with periodontitis after adjustment for age, gender, education, sucrose intake, alcohol consumption, smoking, physical activity, vitamin D intake, heart disease, visits to the dentist, use of dental floss and bleeding on probing, but non-dairy calcium, calcium from cheese and other types of dairy food intakes were not. Total dairy foods (IRR = 0.96; p = 0.003), milk (IRR = 0.96; p = 0.028) and fermented foods intakes (IRR = 0.97; p = 0.029) were associated with reduced risk of periodontitis, but cheese and other dairy foods intakes were not. These results suggest that dairy calcium, particularly from milk and fermented products, may protect against periodontitis. Prospective studies are required to confirm these findings.",
author = "Adegboye, {Amanda R A} and Christensen, {Lisa B} and Poul Holm-Pedersen and Kirsten Avlund and Boucher, {Barbara J} and Heitmann, {Berit L}",
year = "2012",
month = sep,
doi = "10.3390/nu4091219",
language = "English",
volume = "4",
pages = "1219--29",
journal = "Nutrients",
issn = "2072-6643",
publisher = "M D P I AG",
number = "9",

}

RIS

TY - JOUR

T1 - Intake of dairy products in relation to periodontitis in older danish adults

AU - Adegboye, Amanda R A

AU - Christensen, Lisa B

AU - Holm-Pedersen, Poul

AU - Avlund, Kirsten

AU - Boucher, Barbara J

AU - Heitmann, Berit L

PY - 2012/9

Y1 - 2012/9

N2 - This cross-sectional study investigates whether calcium intakes from dairy and non-dairy sources, and absolute intakes of various dairy products, are associated with periodontitis. The calcium intake (mg/day) of 135 older Danish adults was estimated by a diet history interview and divided into dairy and non-dairy calcium. Dairy food intake (g/day) was classified into four groups: milk, cheese, fermented foods and other foods. Periodontitis was defined as the number of teeth with attachment loss =3 mm. Intakes of total dairy calcium (Incidence-rate ratio (IRR) = 0.97; p = 0.021), calcium from milk (IRR = 0.97; p = 0.025) and fermented foods (IRR = 0.96; p = 0.03) were inversely and significantly associated with periodontitis after adjustment for age, gender, education, sucrose intake, alcohol consumption, smoking, physical activity, vitamin D intake, heart disease, visits to the dentist, use of dental floss and bleeding on probing, but non-dairy calcium, calcium from cheese and other types of dairy food intakes were not. Total dairy foods (IRR = 0.96; p = 0.003), milk (IRR = 0.96; p = 0.028) and fermented foods intakes (IRR = 0.97; p = 0.029) were associated with reduced risk of periodontitis, but cheese and other dairy foods intakes were not. These results suggest that dairy calcium, particularly from milk and fermented products, may protect against periodontitis. Prospective studies are required to confirm these findings.

AB - This cross-sectional study investigates whether calcium intakes from dairy and non-dairy sources, and absolute intakes of various dairy products, are associated with periodontitis. The calcium intake (mg/day) of 135 older Danish adults was estimated by a diet history interview and divided into dairy and non-dairy calcium. Dairy food intake (g/day) was classified into four groups: milk, cheese, fermented foods and other foods. Periodontitis was defined as the number of teeth with attachment loss =3 mm. Intakes of total dairy calcium (Incidence-rate ratio (IRR) = 0.97; p = 0.021), calcium from milk (IRR = 0.97; p = 0.025) and fermented foods (IRR = 0.96; p = 0.03) were inversely and significantly associated with periodontitis after adjustment for age, gender, education, sucrose intake, alcohol consumption, smoking, physical activity, vitamin D intake, heart disease, visits to the dentist, use of dental floss and bleeding on probing, but non-dairy calcium, calcium from cheese and other types of dairy food intakes were not. Total dairy foods (IRR = 0.96; p = 0.003), milk (IRR = 0.96; p = 0.028) and fermented foods intakes (IRR = 0.97; p = 0.029) were associated with reduced risk of periodontitis, but cheese and other dairy foods intakes were not. These results suggest that dairy calcium, particularly from milk and fermented products, may protect against periodontitis. Prospective studies are required to confirm these findings.

U2 - 10.3390/nu4091219

DO - 10.3390/nu4091219

M3 - Journal article

C2 - 23112910

VL - 4

SP - 1219

EP - 1229

JO - Nutrients

JF - Nutrients

SN - 2072-6643

IS - 9

ER -

ID: 44914835