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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 and Oldenburg, Bas , et al. (2023) In Clinical Gastroenterology and Hepatology 21(6). p.6-1616
Abstract

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... (More)

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.

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publishing date
type
Contribution to journal
publication status
published
keywords
Crohn's Disease, EPIC, Food Processing, Ulcerative Colitis
in
Clinical Gastroenterology and Hepatology
volume
21
issue
6
pages
6 - 1616
publisher
Elsevier
external identifiers
  • scopus:85146019861
  • pmid:36243353
ISSN
1542-3565
DOI
10.1016/j.cgh.2022.09.031
language
English
LU publication?
no
additional info
Funding Information: Funding This work was supported by The Sir Halley Stewart Trust , Crohn’s and Colitis UK, and The National Health Service Executive Eastern Region. The coordination of the European Prospective Investigation into Cancer and Nutrition is financially supported by the International Agency for Research on Cancer and also by the Department of Epidemiology and Biostatistics, School of Public Health, Imperial College London , which has additional infrastructure support provided by the NIHR Imperial Biomedical Research Centre . The national cohorts are supported by the Danish Cancer Society (Denmark); Ligue Contre le Cancer , Institut Gustave Roussy , Mutuelle Générale de l’Education Nationale, and INSERM (France); German Cancer Aid , German Cancer Research Center , German Institute of Human Nutrition Potsdam-Rehbruecke, and Federal Ministry of Education and Research (Germany); Associazione Italiana per la Ricerca sul Cancro-AIRC-Italy and Compagnia di San Paolo and National Research Council (Italy); Dutch Ministry of Public Health , Welfare and Sports, Netherlands Cancer Registry, LK Research Funds, Dutch Prevention Funds, Dutch Zorg Onderzoek Nederland, World Cancer Research Fund, and Statistics Netherlands (The Netherlands); Health Research Fund– Instituto de Salud Carlos III , Regional Governments of Andalucía, Asturias, Basque Country, Murcia and Navarra, and the Catalan Institute of Oncology (Spain); Swedish Cancer Society , Swedish Research Council , and County Councils of Skåne and Västerbotten (Sweden); Cancer Research UK (14136 to European Prospective Investigation into Cancer and Nutrition–Norfolk; C8221/A29017 to European Prospective Investigation into Cancer and Nutrition–Oxford), and Medical Research Council (1000143 to European Prospective Investigation into Cancer and Nutrition–Norfolk; MR/M012190/1 to European Prospective Investigation into Cancer and Nutrition–Oxford) (United Kingdom). The funders had no role in the study design or in the collection, analysis, interpretation of data, writing of the report, or decision to submit the article for publication. Publisher Copyright: © 2022 AGA Institute
id
63fc600d-0635-44e7-8fab-06e48a320610
date added to LUP
2023-03-02 11:18:15
date last changed
2024-04-18 19:10:12
@article{63fc600d-0635-44e7-8fab-06e48a320610,
  abstract     = {{<p>Background &amp; 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 &lt;.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.</p>}},
  author       = {{Meyer, Antoine and Dong, Catherine and Casagrande, Corinne and Chan, Simon S.M. and Huybrechts, Inge and Nicolas, Geneviève and Rauber, Fernanda and Levy, Renata Bertazzi and Millett, Christopher and Oldenburg, Bas and Weiderpass, Elisabete and Heath, Alicia K. and Tong, Tammy Y.N. and Tjønneland, Anne and Kyrø, Cecilie and Kaaks, Rudolf and Katzke, Verena A. and Bergman, Manuela M. and Palli, Domenico and Masala, Giovanna and Tumino, Rosario and Sacerdote, Carlotta and Colorado-Yohar, Sandra M. and Sánchez, Maria Jose and Grip, Olof and Lindgren, Stefan and Luben, Robert and Gunter, Marc J. and Mahamat-Saleh, Yahya and Boutron-Ruault, Marie Christine and Carbonnel, Franck}},
  issn         = {{1542-3565}},
  keywords     = {{Crohn's Disease; EPIC; Food Processing; Ulcerative Colitis}},
  language     = {{eng}},
  number       = {{6}},
  pages        = {{6--1616}},
  publisher    = {{Elsevier}},
  series       = {{Clinical Gastroenterology and Hepatology}},
  title        = {{Food Processing and Risk of Crohn's Disease and Ulcerative Colitis : A European Prospective Cohort Study}},
  url          = {{http://dx.doi.org/10.1016/j.cgh.2022.09.031}},
  doi          = {{10.1016/j.cgh.2022.09.031}},
  volume       = {{21}},
  year         = {{2023}},
}