The relationship between helicobacter pylori infection and dietary habits

authors:

avatar Jabiz Modaresi Esfeh 1 , * , avatar Alireza Ostadrahimi 2 , avatar Mohammad Hosein Somi 1 , avatar Leila Roshangar 3 , avatar Bahram Pourghassem Gargari 2 , avatar Monireh Halimi 4

Liver and Gastrointestinal Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
Dept. of Biochemistry and Nutrition Therapy, School of Health and Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
Dept. of Anatomical Sciences and Embryology, School of Medicine, Tabriz University of Medical Sciences, Tabriz, Iran
Dept. of Pathology, School of Medicine, Tabriz University of Medical Sciences, Tabriz, Iran

how to cite: Modaresi Esfeh J, Ostadrahimi A, Somi M H, Roshangar L, Pourghassem Gargari B, et al. The relationship between helicobacter pylori infection and dietary habits. J Kermanshah Univ Med Sci. 2011;15(3):e79357.

Abstract

Background: Gastric cancer is the most common cancer in Iran. Helicobacter pylori (HP) and diet are both risk factors for this cancer. The way HP and diet affect each other may be important in controlling this high prevalent cancer. Few researches have been performed in this field around the world. The present study was designed to assess this relationship.
Methods: A descriptive - cross sectional study performed in Tabriz. 86 samples were recruited from patients referred to" Tabriz gastrointestinal and liver research center" .A demographic and a food frequency questionnaire were filled in for each subject. After upper GI endoscopy a tissue sample from an antrum was sent to the pathology lab and data analyzed using non parametric tests.
Results: Helicobacter Pylori infection rate was 42.6% according to pathologic results. A direct association was found between weekly consumption of fish (P=0.007), water (P=0.016) and green pepper (P=0.01) and HP infection. There was a negative relationship between the amount of tea (P=0.046) and tuna fish (P=0.046) consumed per week and HP infection. The severity of infection was direct associated with weekly consumption of fish (P=0.001) green pepper (P=0.045) and water (P=0.001) indirect associated with the amount of tuna fish (P=0.011) and sugar (P=0.044).
Conclusions: This study suggests that there is a possibility that some dietary factors such as fish (except Tuna Fish), green pepper and water may reduce the chance of H.P and severity of this infection. However due to limitations of this study, larger and more accurately designed studies are necessary before any definite conclusion can be drawn.

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