Jarosz M, Rychlik E, Siuba M, Respondek W, Ryżko-Skiba M, Sajór I, Gugała S, Błażejczyk T, Ciok J. Dietary and socio-economic factors in relation to Helicobacter pylori re-infection. World J Gastroenterol 2009; 15(9): 1119-1125 [PMID: 19266606 DOI: 10.3748/wjg.15.1119]
Corresponding Author of This Article
Mirosław Jarosz, Professor, National Food and Nutrition Institute, Powsińska St. 61/63, 02-903 Warsaw, Poland. jarosz@izz.waw.pl
Article-Type of This Article
Brief Articles
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World J Gastroenterol. Mar 7, 2009; 15(9): 1119-1125 Published online Mar 7, 2009. doi: 10.3748/wjg.15.1119
Dietary and socio-economic factors in relation to Helicobacter pylori re-infection
Mirosław Jarosz, Ewa Rychlik, Magdalena Siuba, Wioleta Respondek, Małgorzata Ryżko-Skiba, Iwona Sajór, Sylwia Gugała, Tomasz Błażejczyk, Janusz Ciok
Mirosław Jarosz, Ewa Rychlik, Magdalena Siuba, Wioleta Respondek, Małgorzata Ryżko-Skiba, Iwona Sajór, Sylwia Gugała, Tomasz Błażejczyk, Janusz Ciok, Department of Dietetics and Nutrition in Hospitals with Clinic of Metabolic Diseases and Gastroenterology, National Food and Nutrition Institute, 02-903 Warsaw, Poland
Author contributions: Jarosz M designed the research; Rychlik E, Respondek W, Ryżko-Skiba M, Sajór I, Gugała S, Błażejczyk T, Jarosz M performed the research; Rychlik E, Siuba M analyzed the data; Jarosz M, Rychlik E, Siuba M, Ciok J wrote the paper.
Correspondence to: Mirosław Jarosz, Professor, National Food and Nutrition Institute, Powsińska St. 61/63, 02-903 Warsaw, Poland. jarosz@izz.waw.pl
Telephone: +48-22-5509677
Fax: +48-22-8421103
Received: December 2, 2008 Revised: February 12, 2009 Accepted: February 19, 2009 Published online: March 7, 2009
Abstract
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 pylori infection had been successfully treated in the past. Patients were divided into two groups: I-examined group (111 persons with H pylori 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 H pylori re-infection.
