P516 Daily consumers of drip-filtered coffee have a decreased risk of developing late-onset Crohn’s disease

• Published in: Journal of Crohn's and colitis Vol. 14; no. Supplement_1; pp. S446 - S447
• Main Authors: Widbom, L, Hultdin, J, Ekblom, K, Karling, P, Nilsson, L M
• Format: Journal Article
• Language: English
• Published: US Oxford University Press 15.01.2020
• ISSN: 1873-9946; 1876-4479
• DOI: 10.1093/ecco-jcc/jjz203.644

Abstract Background Coffee is known to impact on colon motility, alter gut-related immune response, and to affect symptoms among inflammatory bowel disease (IBD) patients. In spite of this, the role of coffee as a determinant of IBD is unclear. The aim of this study was to investigate how coffee correlates to the risk of developing late-onset IBD in general, and subdivided into Crohn’s disease and ulcerative colitis. Methods This nested case-control study within the large, population-based Northern Sweden Health and Disease Study (NSHDS), included data from 78 patients with IBD and 311 controls matched for age, sex, time and area of sample collection. Cases were included in NSHDS at least one year prior to IBD diagnosis. Coffee consumption was assessed by questionnaire-data, differing between drip-filtered and boiled unfiltered coffee. Risk associations were estimated through conditional logistic regressions. Results Results differed between different subgroups of IBD and coffee. Our main finding was a decreased risk of Crohn’s disease in subjects with a daily intake of drip-filtered coffee in comparison with subjects with a less frequent intake (Table). After adjustments for smoking, body-mass-index, educational level and marital status the results remained. Adjusted OR for Crohn’s disease was 0.22; 95% CI 0.07–0.76 UC 56 cases, 223 controls >1 vs. 0–1 times per day; OR (95% CI) p-value Total coffee groups 0.79 (0.38–1.62) 0.52 Drip-filtered coffee groups 1.22 (0.67–2.22) 0.52 Boiled coffee groups 1.11 (0.55–2.26) 0.77 CD 22 cases, 88 controls Total coffee groups 0.31 (0.09–1.07) 0.063 Drip-filtered coffee groups 0.27 (0.10–0.76) 0.013 Boiled coffee groups 1.56 (0.44–5.50) 0.49 Conclusion Our results indicate potential biochemical differences depending on coffee preparation technique on IBD risk, with possible implications for prevention or treatment. Further studies are warranted.