Helicobacter pylori and nutrition: a bidirectional communication

Area of Science:

• Microbiology
• Gastroenterology
• Nutritional Science

Background:

• Helicobacter pylori (HP) is a widespread bacterium infecting over 50% of the global population.
• HP infection is linked to gastritis, peptic ulcers, and an increased risk of gastric cancer and MALT lymphoma.
• HP is classified as a Class I human carcinogen by the World Health Organization.

Purpose of the Study:

• To review the nutritional effects of HP infection.
• To explore the role of diet, food, plants, and nutrients in managing HP infection.
• To address declining eradication rates with standard triple-therapy.

Main Methods:

• Literature review focusing on nutritional impacts and therapeutic dietary strategies.
• Analysis of studies on nutrient malabsorption induced by HP.
• Examination of HP's effects on appetite-regulating hormones (ghrelin, leptin).

Main Results:

• HP infection leads to malabsorption of essential nutrients like iron, cobalamin, vitamin C, and vitamin E.
• HP influences ghrelin and leptin, affecting appetite and growth, with outcomes varying by infection timing and treatment.
• Dietary factors and specific nutrients are being investigated as adjuncts to combat HP.

Conclusions:

• HP infection significantly disrupts nutritional status and metabolism.
• Dietary interventions represent a promising avenue for HP management, particularly given rising antibiotic resistance.
• Further research into plant-based and nutrient-specific therapies is warranted for effective HP eradication.