Yogurt consumption in infancy is inversely associated with atopic dermatitis and food sensitization at 5 years of age: a hospital-based birth cohort study

Publication date: Available online 6 January 2017
Source:Journal of Dermatological Science
Author(s): Tetsuo Shoda, Masaki Futamura, Limin Yang, Masami Narita, Hirohisa Saito, Yukihiro Ohya
BackgroundSeveral studies have suggested that habitual yogurt consumption is associated with favorable outcomes for health issues in children. However, the effects of yogurt consumption on allergic diseases and sensitization in children remain poorly understood.ObjectiveThis prospective birth cohort study aimed to investigate for associations between habitual yogurt consumption in infancy and development of allergic diseases/sensitization at 5 years of age.MethodsData were obtained from the Tokyo Children's Health, Illness and Development (T-CHILD) study. A total of 1,550 children were born to the recruited women. Consumption of yogurt by children during infancy was determined by using questionnaires completed at 12 months of age. Outcome data for children were collected from the questionnaires and medical check-ups completed at 5 years of age. Possible associations between habitual yogurt consumption in infancy and allergic diseases/sensitization were analyzed by multiple logistic regression analyses.ResultsWe analyzed the data for 1,166 children whose parents responded at 5 years of age. Habitual yogurt consumption in infancy and atopic dermatitis at 5 years of age were significantly associated (UKWP criteria: aOR, 0.70; 95% CI, 0.51–0.97; P=0.03). Children with habitual yogurt consumption in infancy were less likely to be sensitized to food allergens (aOR, 0.53; 95% CI, 0.31–0.93; P=0.03), but no associations were seen in regard to any other allergens.ConclusionsOur study demonstrated that habitual consumption of yogurt in infancy has the potential to prevent development of atopic dermatitis and food sensitization, but not other allergic diseases, at 5 years of age.



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