Department of Gastroenterology, Air Force Medical Center, Fourth Military Medical University, Beijing, China.
State Key Laboratory of Holistic Integrative Management of Gastrointestinal Cancers and National Clinical Research Center for Digestive Diseases, Xijing Hospital of Digestive Diseases, Fourth Military Medical University, Xi' an, 710032, China.
BMC Infect Dis. 2024 May 14;24(1):493. doi: 10.1186/s12879-024-09392-z.
Diet plays an important role in Helicobacter pylori (HP) infection, and our objective was to investigate potential connections between dietary patterns, specific food groups, and HP infection status in U.S. adults.
The data for this study was obtained from the NHANES (National Health and Nutrition Survey) database for the year 1999-2000. This cross-sectional study involved the selection of adults aged 20 years and older who had undergone dietary surveys and HP testing. Factor analysis was employed to identify dietary patterns, and logistic regression models were utilized to assess the association between these dietary patterns and specific food groups with HP infection status.
Based on the inclusion and exclusion criteria, our final analysis included 2,952 individuals. The median age of participants was 51.0 years, and 48.7% were male. In the study population, the overall prevalence of HP infection was 44.9%. Factor analysis revealed three distinct dietary patterns: High-fat and high-sugar pattern (including solid fats, refined grains, cheese, and added sugars); Vegetarian pattern (comprising fruits, juices, and whole grains); Healthy pattern (encompassing vegetables, nuts and seeds, and oils). Adjusted results showed that the high-fat and high-sugar pattern (OR = 0.689, 95% CI: 0.688-0.690), vegetarian pattern (OR = 0.802, 95% CI: 0.801-0.803), and healthy pattern (OR = 0.717, 95% CI: 0.716-0.718) were all linked to a lower likelihood of HP infection. Further analysis of the high-fat and high-sugar pattern revealed that solid fats (OR = 0.717, 95% CI: 0.716-0.718) and cheese (OR = 0.863, 95% CI: 0.862-0.864) were protective factors against HP infection, while refined grains (OR = 1.045, 95% CI: 1.044-1.046) and added sugars (OR = 1.014, 95% CI: 1.013-1.015) were identified as risk factors for HP infection.
Both the Vegetarian pattern and the Healthy pattern are associated with a reduced risk of HP infection. Interestingly, the High-fat and High-sugar pattern, which is initially considered a risk factor for HP infection when the score is low, becomes a protective factor as the intake increases. Within this pattern, animal foods like solid fats and cheese play a protective role, while the consumption of refined grains and added sugars increases the likelihood of HP infection.
饮食在幽门螺杆菌（HP）感染中起着重要作用，我们的目的是研究美国成年人饮食模式、特定食物组与 HP 感染状态之间的潜在联系。
本研究的数据来自 1999-2000 年的 NHANES（国家健康与营养调查）数据库。这项横断面研究选择了接受饮食调查和 HP 检测的 20 岁及以上成年人。采用因子分析识别饮食模式，采用逻辑回归模型评估这些饮食模式与特定食物组与 HP 感染状态之间的关系。
根据纳入和排除标准，我们的最终分析包括 2952 人。参与者的中位年龄为 51.0 岁，48.7%为男性。在研究人群中，HP 感染的总体患病率为 44.9%。因子分析显示存在三种不同的饮食模式：高脂肪高糖模式（包括固体脂肪、精制谷物、奶酪和添加糖）；素食模式（包括水果、果汁和全谷物）；健康模式（包括蔬菜、坚果和种子以及油）。调整后的结果表明，高脂肪高糖模式（OR=0.689，95%CI：0.688-0.690）、素食模式（OR=0.802，95%CI：0.801-0.803）和健康模式（OR=0.717，95%CI：0.716-0.718）均与 HP 感染的可能性降低相关。对高脂肪高糖模式的进一步分析表明，固体脂肪（OR=0.717，95%CI：0.716-0.718）和奶酪（OR=0.863，95%CI：0.862-0.864）是 HP 感染的保护因素，而精制谷物（OR=1.045，95%CI：1.044-1.046）和添加糖（OR=1.014，95%CI：1.013-1.015）则是 HP 感染的风险因素。
素食模式和健康模式均与 HP 感染风险降低相关。有趣的是，最初被认为是 HP 感染低评分时的风险因素的高脂肪高糖模式，随着摄入量的增加，成为了保护因素。在这种模式中，固体脂肪和奶酪等动物食品起到了保护作用，而精制谷物和添加糖的摄入则增加了 HP 感染的可能性。
