Higher dietary total antioxidant capacity is inversely associated with Helicobacter pylori infection among adults: A case–control study

Nabavizadeh, Raheleh; Sohouli, Mohammad Hassan; Santos, Heitor O.; Roustaei, Masoumeh; Fatahi, Somaye; Ghodoosi, Nasim; Saeidi, Reza

doi:10.1007/s12664-022-01246-3

Cited by 5 publications

(4 citation statements)

References 62 publications

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“…Dietary TAC was found to be inversely associated with the risk of osteoporosis in postmenopausal women and positively associated with bone mass in both pre-and postmenopausal women [179]. High dietary TAC was associated to a decreased odd of hypertension in women [180] and a reduced risk of H. pylori infection in adults [181].…”

Section: Total Antioxidant Capacity Of Diet and Diseasesmentioning

confidence: 91%

Evaluation of The Antioxidant Capacity of Food Products: Methods, Applications and Limitations

Sadowska-Bartosz

Bartosz

2022

Processes

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Assays of total antioxidant capacity (TAC) are popular in the analysis of food products. This review presents the most popular assays of TAC and their limitations, databases of TAC of food products, their application in clinical studies, and the effect of processing on the TAC of food. The importance of sample preparation for TAC assays and striking effects of digestion in the gastrointestinal tract on the TAC of food are discussed. Critical opinions on the validity of food TAC assays are considered. It is concluded that TAC methods can be useful as screening assays for food quality control and as low-cost, high-throughput tools used to discover potential antioxidant sources and follow changes in the content of antioxidants during food processing. However, effects revealed by TAC assays should be followed and explained using more specific methods.

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Section: Total Antioxidant Capacity Of Diet and Diseasesmentioning

confidence: 91%

Evaluation of The Antioxidant Capacity of Food Products: Methods, Applications and Limitations

Sadowska-Bartosz

Bartosz

2022

Processes

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“…Foods of animal source are rich in vitamins and trace minerals such as vitamin A, D, selenium and zinc, which inhibit the colonization of HP and the inflammation induced by HP [ 21 ], and even influence HP eradication [ 22 ]. In a recent case-control study in Iran [ 23 ], there was no significant difference in fat intake between healthy participants and HP-infected individuals when dietary intake was used as a variable ( P = 0.398). However, when the variable in this study was the food group, animal foods (including meat and processed meats) were considered risk factors for HP infection.…”

Section: Discussionmentioning

confidence: 99%

The intake of solid fat and cheese may be associated with a reduced risk of Helicobacter pylori infection status: a cross-sectional study based on NHANES 1999–2000

Zhang,

Xu,

Zhang

et al. 2024

BMC Infect Dis

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Background 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. Methods 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. Result 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. Conclusion 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.

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“…[ 14 ] Besides Hp infection, the development of chronic atrophic gastritis is influenced by various factors, including patients’ dietary habits, nutritional intake, and genetic factors. [ 15 ] Therefore, investigating the prevalence of Hp infection in patients with chronic atrophic gastritis and its correlation with lifestyle habits and dietary factors holds significant importance for the prevention and management of chronic atrophic gastritis and associated conditions.…”

Section: Discussionmentioning

confidence: 99%

“…[14] Besides Hp infection, the development of chronic atrophic gastritis is influenced by various factors, including patients' dietary habits, nutritional intake, and genetic factors. [15] Therefore, investigating the prevalence of Hp infection in patients with chronic atrophic gastritis and its correlation with lifestyle habits and dietary factors holds significant importance for the prevention and management of chronic atrophic gastritis and associated conditions. This study analyzed the prevalence of Hp infection in patients with chronic atrophic gastritis, and the results showed that the positive detection rate of Hp infection in the study population was approximately 83.23% (531/638).…”

Section: Clinical Characteristicsmentioning

confidence: 99%

Study of Helicobacter pylori infection in patients with chronic atrophic gastritis and its relationship with lifestyle habits and dietary nutrient intake: A retrospective analysis

Li,

Zhu,

Ding

et al. 2024

Medicine

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To explore Helicobacter pylori (Hp) infection status and its relationship with lifestyle habits and dietary factors in patients with chronic atrophic gastritis. Six hundred thirty-eight patients with chronic atrophic gastritis, who were admitted to our hospital from March 2021 to April 2023, were selected for the study. All patients underwent the 13C urea breath test. The relationship between the detection rate of Hp infection and the clinical characteristics, lifestyle habits, and dietary factors of the patients was analyzed. Among the 638 patients with chronic atrophic gastritis, 531 patients were tested positive for Hp infection, the positive rate for Hp infection was approximately 83.23%. Analyzing the clinical characteristics of the patients, it was found that age, family history of gastric cancer, degree of chronic inflammation, degree of glandular atrophy, presence of low-grade dysplasia, and intestinal metaplasia all have an impact on the positive detection rate of patients (P < .05). Analyzing the patients’ lifestyle habits, it was found that BMI, smoking history, alcohol consumption, preference for spicy food, dining location, consumption of pickled foods, frequent consumption of grilled/barbecued foods, preference for strong tea, consumption of sweets, and work-related stress had an impact on the positive rate of Hp infection in patients (P < .05). The discovery showed that the levels of total protein, albumin, hemoglobin, cholesterol, and the intake of livestock and poultry meat, seafood, dairy products, vegetables, fruits, and fats have an impact on the positivity rate of Hp infection in patients (P < .05). A multiple logistic regression analysis was performed, and it was found that patients’ age, family history of gastric cancer, degree of chronic inflammation, degree of glandular atrophy, presence of low-grade dysplasia, presence of wasting or obesity, history of alcohol consumption, preference for spicy food, dining location, frequent consumption of strong tea, high work pressure, high intake of fish and seafood, low intake of dairy products, low intake of vegetables, low intake of fruits, and low intake of fats all had an impact on the occurrence of Hp infection in patients (P < .05). There is a certain correlation between patients’ lifestyle habits, dietary factors, and clinical characteristics with the occurrence of Hp infection. These factors can assist in the prevention of Hp infection.

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Higher dietary total antioxidant capacity is inversely associated with Helicobacter pylori infection among adults: A case–control study

Cited by 5 publications

References 62 publications

Evaluation of The Antioxidant Capacity of Food Products: Methods, Applications and Limitations

Evaluation of The Antioxidant Capacity of Food Products: Methods, Applications and Limitations

The intake of solid fat and cheese may be associated with a reduced risk of Helicobacter pylori infection status: a cross-sectional study based on NHANES 1999–2000

Study of Helicobacter pylori infection in patients with chronic atrophic gastritis and its relationship with lifestyle habits and dietary nutrient intake: A retrospective analysis

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