A1 Refereed original research article in a scientific journal
Consumption of differently processed milk products in infancy and early childhood and the risk of islet autoimmunity
Authors: Katariina Koivusaari, Essi Syrjälä, Sari Niinistö, Hanna-Mari Takkinen, Suvi Ahonen, Mari Åkerlund, Tuuli E. Korhonen, Jorma Toppari, Jorma Ilonen, Jaakko Peltonen, Jaakko Nevalainen, Mikael Knip, Tapani Alatossava, Riitta Veijola, Suvi M. Virtanen
Publisher: CAMBRIDGE UNIV PRESS
Publication year: 2020
Journal: British Journal of Nutrition
Journal name in source: The British journal of nutrition
Journal acronym: Br J Nutr
Volume: 124
Issue: 2
First page : 1
Last page: 8
Number of pages: 8
ISSN: 0007-1145
eISSN: 1475-2662
DOI: https://doi.org/10.1017/S0007114520000744
Web address : https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/consumption-of-differently-processed-milk-products-in-infancy-and-early-childhood-and-the-risk-of-islet-autoimmunity/1BBA575807D1ABA8B93A8F9197995729/share/f1ea36795a193090a03a5fd0bfefb72373624a80
Self-archived copy’s web address: https://research.utu.fi/converis/portal/detail/Publication/46833536
Several prospective studies have shown an association between cows' milk consumption and the risk of islet autoimmunity and/or type 1 diabetes. We wanted to study whether processing of milk plays a role. A population-based birth cohort of 6081 children with HLA-DQB1-conferred risk to type 1 diabetes was followed until the age of 15 years. We included 5545 children in the analyses. Food records were completed at the ages of 3 and 6 months and 1, 2, 3, 4 and 6 years, and diabetes-associated autoantibodies were measured at 3-12-month intervals. For milk products in the food composition database, we used conventional and processing-based classifications. We analysed the data using a joint model for longitudinal and time-to-event data. By the age of 6 years, islet autoimmunity developed in 246 children. Consumption of all cows' milk products together (energy-adjusted hazard ratio 1·06; 95 % CI 1·02, 1·11; P = 0·003), non-fermented milk products (1·06; 95 % CI 1·01, 1·10; P = 0·011) and fermented milk products (1·35; 95 % CI 1·10, 1·67; P = 0·005) was associated with an increased risk of islet autoimmunity. The early milk consumption was not associated with the risk beyond 6 years. We observed no clear differences based on milk homogenisation and heat treatment. Our results are consistent with the previous studies, which indicate that high milk consumption may cause islet autoimmunity in children at increased genetic risk. The study did not identify any specific type of milk processing that would clearly stand out as a sole risk factor apart from other milk products.
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