Montani Ai, Sasazuki Shizuka, Inoue Manami, Higuchi Kazuhide, Arakawa Tetsuo, Tsugane Shoichiro
Epidemiology and Biostatistics Division, National Cancer Center Research Institute East, Kashiwa, Chiba 277-8577, Japan.
Cancer Sci. 2003 Apr;94(4):372-7. doi: 10.1111/j.1349-7006.2003.tb01449.x.
Although Helicobacter pylori (H. pylori ) infection is considered a key risk factor for atrophic gastritis, along with other environmental factors, it is still unclear which factor is involved in the development of atrophic gastritis among H. pylori-infected subjects. In the present cross-sectional study, therefore, we analyzed various dietary factors in relation to the presence of atrophic gastritis among H. pylori-infected subjects who participated in a health check-up program in a town in northeastern Japan. One thousand and seventy-one subjects (362 males and 709 females) who provided both self-administered validated food frequency questionnaires and blood samples were the basis for the study, and all of them were serologically positive for H. pylori immunoglobulin G (IgG) antibody. Among them, 663 (223 males and 440 females) were diagnosed as having atrophic gastritis on the basis of serum pepsinogen levels. Odds ratios (OR) and 95% confidence intervals (95% CI) were calculated based on tertile categories of subjects without atrophic gastritis, using logistic regression analysis. Among females, high consumptions of rice (OR = 1.6, 95% CI: 1.1-2.3), cod roe (OR = 1.5, 95% CI: 1.0-2.2) and cuttlefish (OR = 1.5, 95% CI: 1.0-2.3) were associated with a moderately increased risk of atrophic gastritis after adjustment for age (P for trend = 0.02 for these items). Among males, high consumptions of rice and miso soup showed a tendency toward an increased risk (P for trend = 0.12 and 0.13, respectively). Vegetables and fruits showed no association among either males or females. From these results, it is suggested that the dietary habits of consumers of traditional Japanese foods may play a role in the development of atrophic gastritis after H. pylori infection.
尽管幽门螺杆菌（H. pylori）感染被认为是萎缩性胃炎的一个关键风险因素，与其他环境因素一起，但在幽门螺杆菌感染的受试者中，究竟是哪个因素参与了萎缩性胃炎的发展仍不清楚。因此，在本横断面研究中，我们分析了参与日本东北部一个城镇健康检查项目的幽门螺杆菌感染受试者中，各种饮食因素与萎缩性胃炎存在情况的关系。1071名受试者（362名男性和709名女性）提供了经过验证的自填式食物频率问卷和血液样本，作为本研究的基础，他们的幽门螺杆菌免疫球蛋白G（IgG）抗体血清学检测均为阳性。其中，663名（223名男性和440名女性）根据血清胃蛋白酶原水平被诊断为患有萎缩性胃炎。使用逻辑回归分析，基于无萎缩性胃炎受试者的三分位数类别计算优势比（OR）和95%置信区间（95%CI）。在女性中，大米（OR = 1.6，95%CI：1.1 - 2.3）、鳕鱼子（OR = 1.5，95%CI：1.0 - 2.2）和乌贼（OR = 1.5，95%CI：1.0 - 2.3）的高摄入量在调整年龄后与萎缩性胃炎风险适度增加相关（这些项目的趋势P值 = 0.02）。在男性中，大米和味噌汤的高摄入量有风险增加的趋势（趋势P值分别为0.12和0.13）。蔬菜和水果在男性或女性中均无关联。从这些结果来看，提示食用传统日本食物的饮食习惯可能在幽门螺杆菌感染后萎缩性胃炎的发展中起作用。
