Elmståhl S, Svensson U, Berglund G
Department of Community Medicine, Lund University, Malmö University Hospital, Sweden.
Eur J Clin Nutr. 1998 Sep;52(9):668-74. doi: 10.1038/sj.ejcn.1600619.
Prevalence of peptic ulcer disease has been associated to diet. Some dietary factors seem to have bactericidal effect which may modify the risk of peptic ulcer disease. The objective was to analyze associations between dietary habits and peptic ulcers.
A cross sectional population study.
One thousand, one hundred and thirty-five subjects out of 11700 randomly invited men and women, aged 46-67 y, participating in a diet and disease study during 1991-1993. The study population comprised of 764 cases with reported peptic ulcer, 142 with dyspeptic symptoms and 229 randomly selected controls.
X-ray examinations and endoscopies were reviewed and 332 out of 764 peptic ulcer cases were verified. Mean daily intake of foods and nutrients were assessed with a combined 7d menu book and a quantitative food frequency questionnaire, including dietary supplements.
Subjects with verified ulcer had lower intake of fermented milk products and vegetables and higher intake of milk, meat and bread than controls. Intake of total fat, saturated and monounsaturated fatty acids and linolenic acid were higher in the ulcer group. Higher intake of fermented milk products, by quintiles showed a decreased ulcer risk; odds ratio 0.82 (0.71-40.95), adjusted for covariates below. Higher intake of milk, by quintiles, was associated with an increased risk of ulcer; odds ratio 1.17 (1.03-1.32). Smoking, foreign ethnicity and being unmarried or divorced were covariates associated to ulcer.
This study indicates the multifactorial etiology of peptic ulcer including dietary factors. High intake of fermented milk products was associated with decreased risk for ulcer, whereas increased risk was noted for high milk intake.
消化性溃疡疾病的患病率与饮食有关。一些饮食因素似乎具有杀菌作用，这可能会改变消化性溃疡疾病的风险。目的是分析饮食习惯与消化性溃疡之间的关联。
一项横断面人群研究。
在1991年至1993年期间参与一项饮食与疾病研究的11700名年龄在46 - 67岁之间的随机邀请的男性和女性中，有1135名受试者。研究人群包括764例报告有消化性溃疡的病例、142例有消化不良症状的病例和229例随机选择的对照。
回顾了X线检查和内镜检查，764例消化性溃疡病例中有332例得到确诊。通过结合7天食谱手册和定量食物频率问卷（包括膳食补充剂）评估食物和营养素的每日平均摄入量。
确诊溃疡的受试者与对照组相比，发酵乳制品和蔬菜的摄入量较低，而牛奶、肉类和面包的摄入量较高。溃疡组的总脂肪、饱和脂肪酸、单不饱和脂肪酸和亚麻酸的摄入量较高。按五分位数分组，发酵乳制品摄入量较高显示溃疡风险降低；优势比为0.82（0.71 - 40.95），对以下协变量进行了校正。按五分位数分组，牛奶摄入量较高与溃疡风险增加相关；优势比为1.17（1.03 - 1.32）。吸烟、外国种族以及未婚或离异是与溃疡相关的协变量。
本研究表明消化性溃疡的病因是多因素的，包括饮食因素。高摄入发酵乳制品与溃疡风险降低相关，而高牛奶摄入量则与风险增加相关。
