Dietary and socio-economic factors in relation to Helicobacter pylori re-infection  

作　　者：Mirosaw Jarosz Ewa Rychlik Magdalena Siuba Wioleta Respondek Magorzata Ryzko-Skiba Iwona Sajór Sylwia Gugaa Tomasz Bazejczyk Janusz Ciok 

机构地区：[1]Department of Dietetics and Nutrition in Hospitals with Clinic of Metabolic Diseases and Gastroenterology,National Food and Nutrition Institute,02-903 Warsaw,Poland

出　　处：《World Journal of Gastroenterology》2009年第9期1119-1125,共7页世界胃肠病学杂志（英文版）

基　　金：Supported by Statutory action of National Food and Nutrition Institute

摘　　要：AIM:To examine if dietary and socio-economic factors contribute to Helicobacter pylori(H pylori)re-infection. METHODS:The population of patients consisted of subjects in whom H pylori infection had been successfully treated in the past.Patients were divided into two groups:Ⅰ-examined group(111 persons with H pylori re-infection)andⅡ-control group(175 persons who had not been re-infected).The respondents were interviewed retrospectively on their dietary habits and socio-economic factors. RESULTS:A statistically significant lower frequency of fermented dairy products(P<0.0001),vegetables (P=0.02),and fruit(P=0.008)consumption was noted among patients with H pylori re-infection as compared to those who had not been re-infected. CONCLUSION:High dietary intake of probiotic bacteria,mainly Lactobacillus,and antioxidants,mainly vitamin C(contained in fruit and vegetables),might decrease the risk of H pylori re-infection.AIM： To examine if dietary and socio-economic factors contribute to Helicobacter pylori （H pylori） re-infection. METHODS： The population of patients consisted of subjects in whom Hpylori infection had been successfully treated in the past. Patients were divided into two groups： Ⅰ-examined group （111 persons with Hpylori re-infection） and Ⅱ-control group （175 persons who had not been re-infected）. The respondents were interviewed retrospectively on their dietary habits and socio-economic factors. RESULTS： A statistically significant lower frequency of fermented dairy products （P 〈 0.0001）, vegetables （P = 0.02）, and fruit （P = 0.008） consumption was noted among patients with Hpylori re-infection as compared to those who had not been re-infected. CONCLUSION： High dietary intake of probiotic bacteria, mainly Lactobacillus, and antioxidants, mainly vitamin C （contained in fruit and vegetables）, might decrease the risk of Hpylori re-infection.

关 键 词：NUTRITION PROBIOTICS Helicobacter pylori re-infection Vitamin C Lifestyle factors 

分 类 号：R573[医药卫生—消化系统]