Student Research Committee, Faculty of Public Health Branch, Iran University of Medical Sciences, Tehran, Iran; Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran.
Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran.
Nutrition. 2021 Mar;83:111069. doi: 10.1016/j.nut.2020.111069. Epub 2020 Nov 19.
The aim of this case-control study was to investigate the relationships between carbohydrate consumption, glycemic load (GL), glycemic index (GI), and the risk of Helicobacter pylori infection among adults admitted to an Iranian hospital.
In this case-control study, we recruited 150 participants with H. pylori infection and 302 healthy participants ages 18 to 55. Dietary GI and GL were assessed using a validated 168-item quantitative food frequency questionnaire. Dietary GL was calculated as a function of GI, carbohydrate content, and the frequency of intake of certain foods.
After adjustment for potential confounders, and comparing the highest tertile with the lowest tertile, a significant direct association was observed between the consumption of carbohydrates (odds ratio [OR] = 2.87; 95% confidence interval [CI], 1.18-6.96; P for trend = 0.017), GI (OR = 3.70; 95% CI, 2.01-6.81; P for trend < 0.001), GL (OR = 3.06; 95% CI, 1.43-6.54; P for trend = 0.001), the consumption of bread and refined-grain products (OR = 4.24; 95% CI, 2.22-8.11; P for trend < 0.001), and the odds of H. pylori infection (OR = 2.22; 95% CI, 1.30-3.79; P for trend = 0.003).
Our data suggest that a high dietary GL, high GI, and high consumption of dietary carbohydrates significantly elevate the risk of H. pylori infection. Also, the amount of bread and refined-grain products consumed had a significant positive relationship with H. pylori infection.
本病例对照研究旨在探讨伊朗某医院成年人碳水化合物摄入、血糖负荷（GL）、血糖指数（GI）与幽门螺杆菌感染风险之间的关系。
在这项病例对照研究中，我们招募了 150 名幽门螺杆菌感染患者和 302 名年龄在 18 至 55 岁之间的健康对照者。使用经过验证的 168 项定量食物频率问卷评估膳食 GI 和 GL。膳食 GL 是 GI、碳水化合物含量和特定食物摄入频率的函数。
在调整了潜在混杂因素后，与最低三分位相比，碳水化合物摄入最高三分位与幽门螺杆菌感染的风险呈显著正相关（比值比 [OR] = 2.87；95%置信区间 [CI]，1.18-6.96；P 趋势 = 0.017），GI（OR = 3.70；95%CI，2.01-6.81；P 趋势 < 0.001），GL（OR = 3.06；95%CI，1.43-6.54；P 趋势 = 0.001），面包和精制谷物产品的摄入（OR = 4.24；95%CI，2.22-8.11；P 趋势 < 0.001）与 H. pylori 感染的几率（OR = 2.22；95%CI，1.30-3.79；P 趋势 = 0.003）呈正相关。
我们的数据表明，高膳食 GL、高 GI 和高碳水化合物摄入显著增加了 H. pylori 感染的风险。此外，摄入的面包和精制谷物产品的量与 H. pylori 感染呈显著正相关。
