超加工食品的摄入量和Helicobacter pylori感染的风险:一个病例控制研究
Zohreh Ebrahimi1, Zainab Shateri2, Mehran Nouri3
1Department of Nutrition, School of Public Health Iran University of Medical Sciences Tehran Iran.
超加工食品 (UPF) 的消费与型细菌 (H. pylori) 感染的风险增加有关. 减少UPF可能有助于减轻H. pylori感染风险.
科学领域:
- 营养科学 营养科学
- 传染病流行病学 传染病流行病学
- 公共卫生 公共卫生
背景情况:
- 饮食成分是Helicobacter pylori (H. pylori) 感染的重要危险因素.
- 富含水果和蔬菜,低脂肪,低糖和低盐的饮食可能会保护我们免受H. pylori感染的后果.
研究的目的:
- 调查超加工食品 (UPF) 摄入量与H. pylori感染风险之间的关联.
- 为了确定UPF的消费是否与H. pylori感染的可能性更高有关.
主要方法:
- 采用了一种病例控制研究设计.
- 通过验证的食物频率问卷 (FFQ) 收集了饮食摄入数据.
- 使用NOVA食品分类系统量化超加工食品 (UPF) 的摄入量,并通过二进制后勤回归分析了与H. pylori感染的关联.
主要成果:
- 分析包括150例病例和302例对照 (平均年龄:39.5±10.95岁).
- UPF的摄入量与H. pylori感染的风险增加有显著的关联 (OR = 1.71;95% CI: 1.05, 2.79).
- 在调整了包括年龄,BMI,性别,能量摄入量,体力活动,吸烟和酒精状态 (OR = 2.17;95% CI:1.22,3.86) 在内的混因素后,这种关联仍然存在.
结论:
- 超加工食品 (UPF) 的消费可能在增加H. pylori感染的风险方面发挥作用.
- 建议进行进一步的前性研究,以验证这些发现并阐明因果关系.
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