Dietary Factors in Relation toHelicobacter pyloriInfection

Abstract

Background and Aim. Helicobacter pylori (HP) and diet are both risk factors for gastric cancer. The aim of this study was to evaluate the Helicobacter pylori infection and dietary habits common in Khuzestan province. Methods. This cross-sectional study was conducted in 2011–2013 on 374 patients. Participants were interviewed using a food frequency questionnaire and tissue sample of the antrum was sent for pathology lab. The histopathological major variables were graded on a scale of 3 (mild, moderate, and severe) and data analyzed using nonparametric tests. Results. In this study, of 160 patients (43%) that were determined, 8.1 percent had severe contamination. Among dietary patterns, relationship between energy intake and carbohydrate with H. pylori was significant. A direct association was found between mean daily intakes of sausage (P = 0.001) and burgers (P < 0.05) with HP infection. Low intake of fresh vegetables and fruits was the most significant risk factors (P < 0.05). Conclusion. There is a possibility that some dietary factors such as consumption of fast foods and low intake of fresh vegetables may increase the chance of HP and severity of this infection.

Retracted: Vacuolating cytotoxin A (vacA) and cytotoxin‐associated gene A (cagA) genotypes of resistant Helicobacter pylori strains isolated from raw and pasteurized milk

“…In keeping with this, fecal-oral transmission has additional momentous implications than as H. pylori may happen in food and water materials following to fecal contamination (Bui, Brown, Harris, & Oren, 2016). Furthermore, isolation of H. pylori from drinking water (Ranjbar et al, 2016a(Ranjbar et al, , 2016b, raw vegetables (Atapoor, Dehkordi, & Rahimi, 2014;Yahaghi et al, 2014), salads (Atapoor et al, 2014;Yahaghi et al, 2014), meat (Mard, Khadem Haghighian, Sebghatulahi, & Ahmadi, 2014;Stevenson, Bauer, Lucia, & Acuff, 2000), ready to eat foods (Meng, Zhang, Law, Tsang, & Tsang, 2008;Poms & Tatini, 2001), sterilized foods (Brown, 2000;Herrera, 2004;Jiang & Doyle, 2002), and foods with animal origin such as milk (Angelidis et al, 2011;Fujimura et al, 2002;Quaglia et al, 2007Quaglia et al, , 2008Rahimi & Kheirabadi, 2012;Vale & Vítor, 2010), advocates that these foods may performance as vehicles of transmission.…”

Association of Helicobacter pylori infection with metabolic parameters and dietary habits among medical undergraduate students in southeastern of Iran

“…This is in line with findings of some previous reports. [1415] New evidence suggested that phytochemical components found in vegetables such as isothiocyanate sulforaphane and glucosinolate can inhibit H. pylori colonization and gastric mucosa inflammation and thus, they may have antibacterial activity against H. pylori . [24] In contrast, some studies reported that H. pylori -positive individuals had significantly higher intake of raw vegetables compared to negative ones which may be contributed intransmission of bacteria through contaminated foods probably due to poor hygiene conditions of study population.…”

“…It is suggested that some dietary factors such as fruits and vegetables may have a protective effect against H. pylori infection likely due to their antioxidants-rich contents. [1415] On the other hand, some reports indicated that diet may increase the susceptibility to H. pylori infection through contamination of foods with H. pylori bacterium. [1617] The relationship of diet-infection is still unclear and providing further evidences to elucidate this association seems to be crucial.…”

Antimicrobial resistance and genotyping of vacA, cagA, and iceA alleles of the Helicobacter pylori strains isolated from traditional dairy products

“…In keeping with this, fecal-oral transmission has more significant implications than as H. pylori may occur in food and water supplies subsequent to fecal contamination (Bui, Brown, Harris, & Oren, 2016). Besides, the isolation of H. pylori in drinking water (Ranjbar et al, 2016a(Ranjbar et al, , 2016b, raw vegetables (Atapoor et al, 2014;Yahaghi et al, 2014), salads (Atapoor et al, 2014;Yahaghi et al, 2014), meat (Mard, Khadem Haghighian, Sebghatulahi, & Ahmadi, 2014;Stevenson, Bauer, Lucia, & Acuff, 2000), ready to eat foods (Meng, Zhang, Law, Tsang, & Tsang, 2008;Poms & Tatini, 2001), sterilized foods (Herrera, 2004;Jiang & Doyle, 2002), and foods with animal origin such as dairies (Angelidis et al, 2011;Fujimura, Kawamura, Kato, Tateno, & Watanabe, 2002;Quaglia et al, 2007Quaglia et al, , 2008Vale & Vítor, 2010), suggests that these foods may act as vehicles for transmission of H. pylori to human population. The present study was done to assess the prevalence, antibiotic resistance pattern and vacA, cagA, and iceA genotyping pattern of the H. pylori strains isolated from dairy products.…”