Fermented milk products are associated to ulcer disease. Results from a cross-sectional population study
Background: Prevalence of peptic ulcer disease has been associated to diet. Some dietary factors seem to have bactericidal effect which may modify the risk of peptic ulcer disease. The objective was to analyze associations between dietary habits and peptic ulcers. Design: A cross sectional population study. Subjects: One thousand, one hundred and thirty-five subjects out of 11,700 randomly invited