Dietary Intake Assessment and Biochemical Characteristics of Blood and Urine in Patients with Chronic Gastritis

Choi, Mi‐Kyeong; Kang, Myung‐Hwa; Kim, Mi‐Hyun

doi:10.7762/cnr.2015.4.2.90

Cited by 6 publications

(6 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Foods with high-fat act on retardation of gastric emptying and the broths with large quantities of purine raise the acid secretion. Therefore, spicy foods and high-fat foods are not recommended (Ddine et al, 2012;Choi et al, 2015). Spicy food increases gastric secretion and causes constant irritations in the mucosa.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Prevalence and Risk Factors of Gastritis in Shahdara and Associated Areas

Sharif¹,

Maqbool

Naz

et al. 2021

LGUJLS

View full text Add to dashboard Cite

Gastritis is a painful condition in which the inside surface of the stomach becomes inflamed. The study was conducted from December 2019 to March 2020 on 400 patients. The purpose was to investigate the prevalence of gastritis and its risk factors in local population. The subjects were selected randomly. Thequestionnaires were filled by them. The questions included the demographical information and contributing factors of gastritis. The result showed that the prevalence of gastritis was 73.5%. Among 294 patients, the prevalence of gastritis in females (65.98%) was higher than in males (34.01%). The mean age of the population was 38.8years ±0.65, the mean height was 160.9cm ±0.74 for females and 163.47 ±0.83 for males, the mean weight was 67.39Kg± 1.0 for females and 69.04 ±1.03 for males and the mean BMI was 25.98Kg/m2 ±0.35 and 25.87Kg/m2 ±0.37 for females and males respectively. It was found that there was a significant association between gastritis and contributing risk factors like psychological stress, history of frequent intake of antiinflammatorydrugs, smoking, eating spicy foods, oily foods, taking soft drinks and tea. The common symptoms were heart burning, the bad taste of the mouth, abdominal bloating, indigestion and swelling in the stomach. This study reported high prevalence of gastritis in Shahdara and its associated area. As its prevalence is increasing day by day in Pakistan. Therefore, it is important to investigate prevalence of gastritis as well as its associated risk factors at larger scale to overcome it.

show abstract

Section: Resultsmentioning

confidence: 99%

“…Information regarding the use of tea, spicy and oily foods, and soda bottles. 4. Contributing symptoms like bad taste, heartburn, vomiting, abdominal bloating and stomach ache, indigestion, constipation, loss of weight, feel swelling in the stomach.…”

Section: Methodsmentioning

confidence: 99%

Prevalence and Risk Factors of Gastritis in Shahdara and Associated Areas

Sharif¹,

Maqbool

Naz

et al. 2021

LGUJLS

View full text Add to dashboard Cite

show abstract

“…The mean dietary spice intake was 34.19±22.18 g/day using 24-hour dietary recall. In 2018, a study from China among people more than 65 years of age reported the IQR for spice intake was 0-16.7 [ 3 ]. This discrepancy reflects the demographic and geographic distribution of study participants and preferences for spicy food In India, Guntur, Andhra Pradesh is known as the “Chilli city” and is known across the world for its chili growers.…”

Section: Discussionmentioning

confidence: 99%

“…But the main cause of this CG is an infection due to the Helicobacter pylori bacterium [ 3 ]. Dietary factors such as the intake of spicy food that is food in spices/condiments which irritate the mucosal lining of the stomach could lead to such conditions [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

Spice Intake Among Chronic Gastritis Patients and Its Relationship With Blood Lipid Levels in South India

Nagireddi¹,

B²,

Pentapati³

et al. 2022

Cureus

View full text Add to dashboard Cite

Introduction: Chronic gastritis is one of the most prevalent disorders affecting individuals. It affects hundreds of millions of people in different ways around the world. The objective of the study was to estimate the spice intake and its relationship with the blood lipid level among patients with chronic gastritis in the outpatient department of tertiary care hospital.Methodology: The study design was a hospital-based cross-sectional study that was done in the Guntur district of Andhra Pradesh. The study population included 208 chronic gastritis patients between 20 and 60 years of age selected by systematic sampling. Detailed information on sociodemographic and lifestyle factors was collected using a questionnaire. Individual dietary intake data were collected by the detailed 24-hour dietary recall. Spice intake was calculated using Diet Calc Software. An independent t-test was used as a test for significance. The correlation was used to study the relationship between spicy food intake and dyslipidemia. P-value <0.05 was significant.Results: A total of 208 patients were enrolled in the study with a response rate of 91%. The mean age of the studied patients was 45.15 ± 9.27 years, with 46.6% males and 53.4% females. Almost half (45.7%) of the participants had "mild" spicy food in their diet and almost two-fifths (39.9%) of participants had a "moderate or middle" degree of spice in their food. The mean dietary intake of condiments and spices by the participants was 34.19 (±22.18) gm/day. The current study showed higher spice intake was significantly correlated with impaired lipid profile levels with Kendall's tau_b correlation coefficient of 0.17 (p=0.01). Conclusion:Because of the excessive use of spices in the Guntur region of Andhra Pradesh, people have grown accustomed to eating spicy food since childhood and therefore is at a higher risk of developing chronic gastritis, and dyslipidemia.

show abstract

“…Previous studies have shown that diet plays an important role in the etiology of chronic inflammation of the gastric mucosa [22][23][24][25][26][27][28][29][30][31]. A high-fat diet impairs the gastrointestinal tract by producing bile acids, resulting in the expression of pro-inflammatory enzymes and cytokines that contribute to the development of insulin resistance [22].…”

Section: Introductionmentioning

confidence: 99%

Association between the Dietary Inflammatory Index and Gastric Disease Risk: Findings from a Korean Population-Based Cohort Study

Sreeja

Eom

et al. 2022

Nutrients

View full text Add to dashboard Cite

Evidence suggests that diets with high pro-inflammatory potential may play a substantial role in the origin of gastric inflammation. This study aimed to examine the association between the energy-adjusted dietary inflammatory index (E-DIITM) and gastric diseases at baseline and after a mean follow-up of 7.4 years in a Korean population. A total of 144,196 participants from the Korean Genome and Epidemiology Study_Health Examination (KoGES_HEXA) cohort were included. E-DII scores were computed using a validated semi-quantitative food frequency questionnaire. Multivariate logistic regression and Cox proportional hazards regression were used to assess the association between the E-DII and gastric disease risk. In the prospective analysis, the risk of developing gastric disease was significantly increased among individuals in the highest quartile of E-DII compared to those in the lowest quartile (HRquartile4vs1 = 1.22; 95% CI = 1.08–1.38). Prospective analysis also showed an increased risk in the incidence of gastritis (HRquartile4vs1 = 1.19; 95% CI = 1.04–1.37), gastric ulcers (HRquartile4vs1 = 1.47; 95% CI = 1.16–1.85), and gastric and duodenal ulcers (HRquartile4vs1 = 1.46; 95% CI = 1.17–1.81) in the highest E-DII quartile compared to the lowest quartile. In the cross-sectional analysis, the E-DII score was not associated with the risk of gastric disease. Our results suggest that a pro-inflammatory diet, indicated by high E-DII scores, is prospectively associated with an increased risk of gastric diseases. These results highlight the significance of an anti-inflammatory diet in lowering the risk of gastric disease risk in the general population.

show abstract

Dietary Intake Assessment and Biochemical Characteristics of Blood and Urine in Patients with Chronic Gastritis

Cited by 6 publications

References 19 publications

Prevalence and Risk Factors of Gastritis in Shahdara and Associated Areas

Prevalence and Risk Factors of Gastritis in Shahdara and Associated Areas

Spice Intake Among Chronic Gastritis Patients and Its Relationship With Blood Lipid Levels in South India

Association between the Dietary Inflammatory Index and Gastric Disease Risk: Findings from a Korean Population-Based Cohort Study

Contact Info

Product

Resources

About