广州市3所医院幽门螺杆菌感染患者饮食相关的影响因素调查

Epidemiological Study of Helicobacter Pylori and Its Diet-related Factors

目的了解广州市胃部不适患者幽门螺杆菌感染现况,探讨幽门螺杆菌感染的饮食相关因素。方法广州市3所医院因胃部不适进行胃镜检查的患者共626例,对其采用快速尿素酶实验检测幽门螺杆菌,采用自行设计的问卷进行饮食因素等方面的资料收集。应用χ2检验、秩和检验和多因素Logistic回归进行资料分析。结果广州市3所医院胃部不适患者幽门螺杆菌阳性率为47.9%。幽门螺杆菌感染率男女间差异无统计学意义,但随年龄增长呈现逐渐升高的趋势(P<0.01)。饮食因素中,酸奶、绿茶和豆类是幽门螺杆菌感染的保护因素,而腌熏食品是幽门螺杆菌感染的危险因素。结论广州市3所医院被调查的胃部不适患者幽门螺杆菌感染率较高,应加强健康宣传,提倡酸奶、绿茶和豆类饮食,减少腌熏饮食,降低幽门螺杆菌感染率。

Objective To understand helicobacter pylori（HP） infection status and its diet-related factors in Guangzhou.Methods 626 cases with stomach disorders receiving gastroscopy in Guangzhou were collected.Rapid urease test was used to detect HP infection.And a questionnaire mainly on diet habits was applied as well.Chi-square test,rank sum test and Logistic regression were used to analyze data collected.Results The total prevalence of HP infection was 47.9% in patients with stomach disorder.There was no difference of HP infection among male and female patients,however,the prevalence increased with ages（P0.01）.Among diet-related factors,yoghurt consumption,drinking green tea and eating beans appear to decrease the prevalence of infection,while pickled food was a risk factor.Conclusion HP infection is related to gastrointestinal disease.Consumption of yoghurt,drinking green tea and eating beans should be advocated but eating pickled food is not recommended.