Assessment of risk factors of helicobacter pylori infection and peptic ulcer disease

Abstract

Background:Helicobacter pylori (H. pylori) infection is a risk factor for peptic ulcer. There have been no studies addressing environmental and dietary risk factors in western India. We conducted a case control study enrolling peptic ulcer patients in Pune, India.Materials and Methods:Risk factors for peptic ulcer and H. pylori infection were assessed in a participant interview. H. pylori status was assessed from stool by monoclonal antigen detection.Results:We enrolled 190 peptic ulcer, 35 stomach cancer patients, and 125 controls. Fifty-one percent (180/350) of the participants were infected with H. pylori. Lower socioeconomic status (SES) [odds ratio (OR): 1.10, 95% confidence interval (CI): 1.02–1.39], meat consumption (OR: 2.35, 95% CI: 1.30–4.23), smoking (OR: 2.23, 95% CI: 1.24–4.02), eating restaurant food (OR: 3.77, 95% CI: 1.39–10.23), and drinking nonfiltered or nonboiled water (OR: 1.05, 95% CI: 1.01–1.23) were risk factors for H. pylori infection. H. pylori infection (OR: 1.70, 95% CI: 1.03–2.89), meat (OR: 1.10, 95% CI: 1.02-1.75), fish (OR: 1.05, 95% CI: 1.02–1.89) consumption, and a family history of ulcer (OR: 1.20, 95% CI: 1.08–1.60) were risk factors for peptic ulcer. Consumption of chili peppers (OR: 0.20, 95% CI: 0.10–0.37) and parasite infestation (OR: 0.44, 95% CI: 0.24–0.80) were protective against H. pylori infection.Conclusion:H. pylori infection is associated with peptic ulcer. Lower SES, consumption of restaurant food, meat, nonfiltered water, and smoking are risk factors for H. pylori. Consumption of meat, fish, and a family history of peptic ulcer are risk factors for peptic ulcer. Consumption of chili peppers and concurrent parasite infestation appear to be protective against H. pylori.

Genotyping of vacA alleles of <i>Helicobacter pylori</i> strains recovered from some Iranian food items

“…Mhaskar et al [16] reported the high prevalence of peptic ulcer and H. pylori infection in patients associated with meat and meat products and restaurant foods which confirm the results of our study. High amount of Aw in meat base food samples, optimum pH and salt levels, presence of appropriate levels of amino acids including arginine, histidine, isoleucine, leucine, methionine, phenylalanine, alanine, valine, proline, serine, and tryptophan favors the for growth of H. pylori [12], this is in addition to unsanitary conditions in their preparation and cross contamination of these foods due to handling by factory and food units staffs.…”

Association ofHelicobacter pyloriinfection with esophageal adenocarcinoma and squamous cell carcinoma: a meta-analysis

“…Helicobacter pylori infect about 50% of the world's population . And many cases of peptic ulcers, gastritis, and duodenitis are confirmed to have an association with H. pylori infection . In addition, infection with cytotoxin‐associated gene A (CagA)‐positive strains of H. pylori increases the risk associated with H. pylori infection alone .…”

Presence of Helicobacter pylori and Campylobacter ureolyticus in the oral cavity of a Northern Thailand population that experiences stomach pain

“…The Karen Hill population uses extreme levels of chili, grown and produced in their villages. However, chili has been claimed to be protective against H. pylori infection as well as peptic ulcer [33]. The influence of diet on stomach pain and specifically on gastritis and peptic ulcer is still unclear and needs to be studied separately [2].…”