Role of dietary nutrient composition in the progression of chronic atrophic gastritis after <i>Helicobacter pylori</i> infection

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  • SEKO Chikako
    Department of Epidemiology for Community Health and Medicine, Kyoto Prefectural University of Medicine, Graduate School of Medical Science
  • MATSUI Daisuke
    Department of Epidemiology for Community Health and Medicine, Kyoto Prefectural University of Medicine, Graduate School of Medical Science
  • MATSUKAWA Yasuko
    Faculty of Health Sciences, Morinomiya University of Medical Sciences
  • KOYAMA Teruhide
    Department of Epidemiology for Community Health and Medicine, Kyoto Prefectural University of Medicine, Graduate School of Medical Science
  • WATANABE Isao
    Department of Epidemiology for Community Health and Medicine, Kyoto Prefectural University of Medicine, Graduate School of Medical Science
  • OZAKI Etsuko
    Department of Epidemiology for Community Health and Medicine, Kyoto Prefectural University of Medicine, Graduate School of Medical Science
  • KURIYAMA Nagato
    Department of Epidemiology for Community Health and Medicine, Kyoto Prefectural University of Medicine, Graduate School of Medical Science
  • MIZUNO Shigeto
    Department of Medical Pharmaceutics, Kobe Pharmaceutical University
  • WATANABE Yoshiyuki
    Department of Epidemiology for Community Health and Medicine, Kyoto Prefectural University of Medicine, Graduate School of Medical Science

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Other Title
  • ヘリコバクター・ピロリ感染者における慢性萎縮性胃炎の進展に及ぼす因子─摂取栄養素分析による検討─
  • ヘリコバクター・ピロリ感染者における慢性萎縮性胃炎の進展に及ぼす因子 : 摂取栄養素分析による検討
  • ヘリコバクター ・ ピロリ カンセンシャ ニ オケル マンセイ イシュクセイ イエン ノ シンテン ニ オヨボス インシ : セッシュ エイヨウソ ブンセキ ニ ヨル ケントウ

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Abstract

Helicobacter pylori (H. pylori) infection has been reported as an established risk factor for atrophic gastritis and gastric cancer. Previous epidemiological studies have shown a relationship between chronic atrophic gastritis and food intake in H. pylori-infected subjects. Nevertheless, the role of dietary nutrient composition in the progression of chronic atrophic gastritis remains unclear. In this case-control study, we analyzed the compositions of various dietary nutrients and determined risk factors for the progression of chronic atrophic gastritis among H. pylori-infected subjects. <BR>A total of 4,330 subjects aged 35-69 years participated in a baseline survey of the Japan Multi-Institutional Collaborative Cohort (J-MICC) Study in Kyoto between June 2011 and November 2012. Among them, 1,251 subjects (435 men and 816 women) were serologically positive for H. pylori immunoglobulin G (IgG) antibody. From these subjects, this study enrolled 296 H. pylori-IgG-positive women and confirmed their nutrient intake from dietary history questionnaires. Logistic regression analysis based on tertile categories of subjects revealed that consumption of calcium (intermediate: odds ratio (OR) = 0.52, 95% CI = 0.28-0.96; high: OR = 0.52, 95% CI = 0.27-0.99; [P for trend = 0.02]) and polyunsaturated fatty acid (intermediate: OR = 0.41; 95% CI = 0.21-0.76; [P for trend = 0.05]) significantly decreased the risk of chronic atrophic gastritis after adjustment for age, smoking, alcohol consumption, taking vitamin tablets, and total energy intake. These data suggest that a specific composition of dietary nutrients may play a role in the development of chronic atrophic gastritis after H. pylori infection.

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