Protective effect of yoghurt consumption on Helicobacter pylori seropositivity in a Mexican population

Public Health Nutrition

Lizbeth López-Carrillo¹  Marcia Galvan-Potrillo¹  India J Ornelas¹ 

关键词: Helicobacter pylori;    Yoghurt;    Mexico;   

DOI  :  10.1017/S1368980007696372

学科分类：卫生学

来源: Cambridge University Press

【 摘 要 】

ObjectiveThe aim of the study was to determine the relationship between fermented and unfermented dairy product consumption and Helicobacter pylori seropositivity in a Mexican population.DesignDietary interviews were conducted as part of a population-based case–control study in 2005. Serum was obtained for each participant to determine H. pylori seropositivity status. Adjusted odds ratios were estimated from multivariate logistic regression models.SettingMexico City, Mexico.SubjectsA random sample of 464 healthy adult residents.ResultsThe overall seroprevalence of H. pylori in the study sample was 75.4%. In fully adjusted models, compared with those who did not consume yoghurt, there was a protective effect of eating up to one serving per week of yoghurt and more than one serving per week of yoghurt (odds ratio (OR) = 0.57, 95% confidence interval (CI) 0.35–0.94 and OR = 0.45, 95% CI 0.24–0.86, respectively), with a P for trend of 0.01. There were no effects for the consumption of unfermented dairy products (milk and cheese).ConclusionsThis study suggests that yoghurt consumption may have a protective effect against H. pylori seropositivity. Additional studies are needed to determine whether consumption of yoghurt or other fermented dairy products can prevent or eradicate H. pylori infection.

【 授权许可】

Unknown