Association between dietary antioxidant index and risk of Helicobacter pylori infection among adults: a case–control study
Zohreh Ebrahimi, Mohsen Masoodi, Zahra Aslani, Sina Naghshi, Masoumeh Khalighi Sikaroudi, Farzad Shidfar
Abstract
BACKGROUNDS AND AIMS: One of the most important risk factors for Helicobacter pylori (H. pylori) infection is nutrition. Balanced diets with high antioxidant properties may have protective effects against the consequences of this infection. In the current study, we aimed to investigate the association between the dietary antioxidant index and the risk of H. pylori infection among adults. METHODS: In a case-control study the dietary intake of patients with H. pylori infection was compared with healthy subjects. The dietary antioxidant index (DAI) was calculated using dietary intakes derived from a validated food frequency questionnaire (FFQ). Demographic information was obtained by a related questionnaire and Physical Activity was measured by International Physical Activity Questionnaire (IPAQ) were used to obtain information. Using logistic regression models, we evaluated the association between the DAI and H. pylori infection risk. The significance level was determined as P < 0.05. RESULTS: Finally, dietary data of 148 cases and 302 controls (mean age: 38.72 ± 10.61 (were analyzed. The mean of total DAI was significantly higher in controls (7.67) when compared with H. pylori cases (3.57) (P < 0.001). After adjustment for covariates, participants with less than median DAI values had an increased risk of H. pylori onset (adjusted OR 1.08, 95% CI: 1.02-1.12, P < 0.001). CONCLUSIONS: Appropriate intake of nutrient antioxidants may have a role in decreasing the likelihood of H. pylori infection risk.