The protective effect of cheese consumption at 18 months on allergic diseases in the first 6 years

Nicklaus, Sophie and Divaret-Chauveau, Amandine and Chardon, Marie-Laure and Roduit, Caroline and Kaulek, Vincent and Ksiazek, Eléa and Dalphin, Marie-Laure and Karvonen, Anne M. and Kirjavainen, Pirkka and Pekkanen, Juha and Lauener, Roger and Schmausser-Hechfellner, Elisabeth and Renz, Harald and Braun-Fahrländer, Charlotte and Riedler, Josef and Vuitton, Dominique A. and Mutius, Erika Von and Dalphin, Jean-Charles and Pasture Study Group, . (2019) The protective effect of cheese consumption at 18 months on allergic diseases in the first 6 years. Allergy, 74 (4). pp. 788-798.

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Official URL: https://edoc.unibas.ch/70261/

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The effect of exposure to microorganisms on allergic diseases has been well studied. The protective effect of early food diversity against allergic diseases was previously shown in the PASTURE cohort study. The consumption of cheese, a food potentially rich in microbial diversity, deserves further examination. We aimed to evaluate whether cheese consumption is associated with allergic diseases.; In the PASTURE study (birth cohort in 5 European countries), data on feeding practices, environmental factors, and allergic diseases were collected by questionnaires from birth to 6 years (N = 931). Cheese consumption at 18 months of age was quantified in terms of frequency and diversity (ie, number of consumed types among 6 types: hard pressed, semipressed, soft, blue, fresh cheese, and cheese from the farm). Multiple logistic regressions were performed to evaluate the effect of cheese consumption on atopic dermatitis (AD), food allergy (FA), allergic rhinitis, asthma, and atopic sensitization at 6 years after adjustment for confounders of atopy.; Cheese consumption (vs. nonconsumption) had a significant protective effect on AD (OR = 0.51 [0.29-0.90], P = 0.02) and FA (OR = 0.32, [0.15-0.71], P = 0.004), but no effect on atopic sensitization, allergic rhinitis, and asthma at 6 years. This effect on AD and FA may be related to the diversity of consumed cheeses (OR = 0.64 [0.48-0.85] per cheese type, P = 0.002; OR = 0.55 [0.33-0.92], P = 0.02, respectively).; Although reverse causality cannot totally be ruled out, cheese diversity at 18 months had a protective effect against AD and FA at 6 years in addition to the protective effect of diversity of other foods.
Faculties and Departments:09 Associated Institutions > Swiss Tropical and Public Health Institute (Swiss TPH)
09 Associated Institutions > Swiss Tropical and Public Health Institute (Swiss TPH) > Former Units within Swiss TPH > Microbial Exposure & Childhood Allergies (Braun-Fahrländer)
UniBasel Contributors:Braun-Fahrländer, Charlotte
Item Type:Article, refereed
Article Subtype:Research Article
Note:Publication type according to Uni Basel Research Database: Journal article
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Last Modified:23 Apr 2019 09:32
Deposited On:23 Apr 2019 09:32

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