【摘 要】
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AIM: To examine if dietary and socio-economic factors contribute to Helicobacter pylori (H pylori) re-infection.METHODS: The population of patients consisted of
【机 构】
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Department of Dietetics and Nutrition in Hospitals with Clinic of Metabolic Diseases and Gastroenter
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AIM: To examine if dietary and socio-economic factors contribute to Helicobacter pylori (H pylori) re-infection.METHODS: The population of patients consisted of subjects in whom H py/or/infection had been successfully treated in the past. Patients were divided into two groups;I-examined group (111 persons with Hpy/or/re-infection) and Ⅱ-control group (175 persons who had not been re-infected). The respondents were interviewed retrospectively on their dietary habits and socio-economic factors.RESULTS: A statistically significant lower frequency of fermented dairy products (P < 0.0001), vegetables (P = 0.02), and fruit (P = 0.008) consumption was noted among patients with H pylori re-infection as compared to those who had not been re-infected.CONCLUSION: High dietary intake of probiotic bacteria, mainly lactobacillus, and antioxidants, mainly vitamin C (contained in fruit and vegetables), might decrease the risk of Hpylori re-infection.
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