Citation
Ornelas, India J; .; Galvan-Potrillo, Marcia; & López-Carrillo, Lizbeth (2007). Protective Effect of Yoghurt Consumption on Helicobacter Pylori Seropositivity in a Mexican Population. Public Health Nutrition, 10(11), 1283-1287.Abstract
Objective: The aim of the study was to determine the relationship between fermented and unfermented dairy product consumption and Helicobacter pylori seropositivity in a Mexican population.Design: Dietary interviews were conducted as part of a population-based case–control study in 2005. Serum was obtained for each participant to determine H. pylori seropositivity status. Adjusted odds ratios were estimated from multivariate logistic regression models.
Setting: Mexico City, Mexico.
Subjects: A random sample of 464 healthy adult residents.
Results: The overall seroprevalence of H. pylori in the study sample was 75.4%. In fully adjusted models, compared with those who did not consume yoghurt, there was a protective effect of eating up to one serving per week of yoghurt and more than one serving per week of yoghurt (odds ratio (OR) = 0.57, 95% confidence interval (CI) 0.35–0.94 and OR = 0.45, 95% CI 0.24–0.86, respectively), with a P for trend of 0.01. There were no effects for the consumption of unfermented dairy products (milk and cheese).
Conclusions: This study suggests that yoghurt consumption may have a protective effect against H. pylori seropositivity. Additional studies are needed to determine whether consumption of yoghurt or other fermented dairy products can prevent or eradicate H. pylori infection.
URL
http://dx.doi.org/10.1017/S1368980007696372Reference Type
Journal ArticleYear Published
2007Journal Title
Public Health NutritionAuthor(s)
Ornelas, India J.
Galvan-Potrillo, Marcia
López-Carrillo, Lizbeth