| ORIGINAL ARTICLE |
|
| Year : 2013 | Volume
: 5
| Issue : 2 | Page : 60-67 |
|
|
Assessment of risk factors of helicobacter pylori infection and peptic ulcer disease
Rahul S Mhaskar1, Izurieta Ricardo2, Azizan Azliyati2, Rajaram Laxminarayan2, Bapaye Amol3, Walujkar Santosh4, Kwa Boo2
1 Department of Global Health, College of Public Health; Department of Internal Medicine, Center for Evidence Based Medicine and Health Outcomes Research, Morsani College of Medicine, University of South Florida, USA
2 Department of Global Health, College of Public Health, University of South Florida, USA
3 Department of Digestive Diseases and Endoscopy, Deenanath Mangeshkar Hospital and Research Center, Pune, Maharashtra, India
4 Shree Clinic, Pune, Maharashtra, India
Correspondence Address:
Rahul S Mhaskar
Department of Global Health, College of Public Health; Department of Internal Medicine, Center for Evidence Based Medicine and Health Outcomes Research, Morsani College of Medicine, University of South Florida
USA
 Source of Support: None, Conflict of Interest: None  | Check |
DOI: 10.4103/0974-777X.112288
|
|
|
Background: Helicobacter pylori (H. pylori) infection is a risk factor for peptic ulcer. There have been no studies addressing environmental and dietary risk factors in western India. We conducted a case control study enrolling peptic ulcer patients in Pune, India. Materials and Methods: Risk factors for peptic ulcer and H. pylori infection were assessed in a participant interview. H. pylori status was assessed from stool by monoclonal antigen detection. Results: We enrolled 190 peptic ulcer, 35 stomach cancer patients, and 125 controls. Fifty-one percent (180/350) of the participants were infected with H. pylori. Lower socioeconomic status (SES) [odds ratio (OR): 1.10, 95% confidence interval (CI): 1.02-1.39], meat consumption (OR: 2.35, 95% CI: 1.30-4.23), smoking (OR: 2.23, 95% CI: 1.24-4.02), eating restaurant food (OR: 3.77, 95% CI: 1.39-10.23), and drinking nonfiltered or nonboiled water (OR: 1.05, 95% CI: 1.01-1.23) were risk factors for H. pylori infection. H. pylori infection (OR: 1.70, 95% CI: 1.03-2.89), meat (OR: 1.10, 95% CI: 1.02-1.75), fish (OR: 1.05, 95% CI: 1.02-1.89) consumption, and a family history of ulcer (OR: 1.20, 95% CI: 1.08-1.60) were risk factors for peptic ulcer. Consumption of chili peppers (OR: 0.20, 95% CI: 0.10-0.37) and parasite infestation (OR: 0.44, 95% CI: 0.24-0.80) were protective against H. pylori infection. Conclusion: H. pylori infection is associated with peptic ulcer. Lower SES, consumption of restaurant food, meat, nonfiltered water, and smoking are risk factors for H. pylori. Consumption of meat, fish, and a family history of peptic ulcer are risk factors for peptic ulcer. Consumption of chili peppers and concurrent parasite infestation appear to be protective against H. pylori. |
|
|
|
| [FULL TEXT] [PDF]* |
|
 |
|
