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Dietary factors protecting women from urinary tract infection 1–3

By Tero Kontiokari, Jaana Laitinen, Leea Järvi, Tytti Pokka, Kaj Sundqvist and Matti Uhari

Abstract

Background: Because urinary tract infections (UTIs) are caused by bacteria in the stool, dietary factors may affect the risk of contracting a UTI by altering the properties of the fecal bacterial flora. Objective: We studied dietary and other risk factors for UTI in fertile women in a case-control setting. Design: One hundred thirty-nine women from a health center for university students or from the staff of a university hospital (mean age: 30.5 y) with a diagnosis of an acute UTI were compared with 185 age-matched women with no episodes of UTIs during the past 5 y. Data on the women’s dietary and other lifestyle habits were collected by questionnaire. A risk profile for UTI expressed in the form of adjusted odds ratios (ORs) with 95 % CIs was modeled in logistic regression analysis for 107 case-control pairs with all relevant information. Results: Frequent consumption of fresh juices, especially berry juices, and fermented milk products containing probiotic bacteria was associated with a decreased risk of recurrence of UTI: the OR for UTI was 0.66 (95 % CI: 0.48, 0.92) per 2 dL juice. A preference for berry juice over other juices gave an OR of 0.2

Topics: KEY WORDS Urinary tract infection, cystitis, risk, diet, women, lactobacilli, probiotics, milk, berry, fruit, juice
Year: 2009
OAI identifier: oai:CiteSeerX.psu:10.1.1.134.9231
Provided by: CiteSeerX
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