Food intolerance characteristics and its relationship with Helicobacter py-lori infection in chronic gastritis patients of different age groups
10.12138/j.issn.1671-9638.20244956
- VernacularTitle:不同年龄段慢性胃炎患者食物不耐受特点及与幽门螺杆菌感染的关系
- Author:
Jia CHEN
1
;
Jun CAI
;
Wen-Yang ZHENG
;
Yue-Ying CHEN
Author Information
1. 南部战区空军医院消化内分泌科,广东广州 510062
- Keywords:
chronic gastritis;
food intolerance;
adverse food reaction;
Helicobacter pylori
- From:
Chinese Journal of Infection Control
2024;23(7):874-880
- CountryChina
- Language:Chinese
-
Abstract:
Objective To explore food intolerance(FI)characteristics and its relationship with Helicobacter pylo-ri(Hp)infection in chronic gastritis(CG)patients of different age groups.Methods Patients admitted to a hospi-tal from August 2021 to August 2022 were selected as the study subjects.According to age,patients were divided into the young-middle-aged group and the elderly group.According to whether Hp infection occurred,they were di-vided into the infection group and non-infection group.Clinical data and 14 food allergen specific immunoglobulin G(IgG)levels of patients were collected.Testing results were analyzed by statistical software,risk factors were ana-lyzed by multivariate logistic regression,and predictive value of the model was evaluated.Results A total of 108 CG patients were admitted to the hospital,with 65 males and 43 females.There were 78 cases(18-64 years old)in the young-middle-aged group and 30(≥65 years old)in the elderly group,60 cases in the Hp infection group and 48 cases in the non-infection group.The total positive rate of FI tests of 14 kinds of food was 56.48％(61/108).Five food types with highest FI positive rates were shrimp(44.44％),egg(40.74％),crab(35.19％),soybean(31.48％),and cod(29.63％);five food types with highest FI positive rates in the young-middle-aged group were egg(46.15％),shrimp(38.46％),soybean(37.18％),cod(32.05％),and crab(29.49％);in elderly group,they were shrimp(60.00％),crab(50.00％),chicken(33.33％),rice(33.33％),and egg(26.67％).The FI positive rates for 6 food types(crab,egg,milk,shrimp,soybean,and wheat)in patients of different age groups were com-pared,and the differences were all statistically significant(all P＜0.05).Compared with Hp non-infection group,the infection group had higher proportions of patients under 65 years old,male,smoking,and higher IgG antibody levels,differences were all statistically significant(all P＜0.05).FI positive rates in the infection group and non-in-fection group were 65.00％and 45.83％,respectively.Difference between the two groups was statistically signifi-cant(x2=3.985,P=0.046).FI positive rates for 6 food types(cod,crab,egg,mushroom,milk,and shrimp)in the two groups of patients were compared,and differences were all statistically significant(all P＜0.05).After ad-justing patient factors as age,gender,and smoking,seafood and non-seafood FI were risk factors for Hp infection(all P＜0.05).The receiver operator characteristic(ROC)curve of the predictive model presented a high accuracy.Conclusion FI is generally present in CG patients,and FI is related to age.The FI test results can provide guidance for patient's diet and reduce the risk of food adverse reactions.Hp infection can easily induce FI,which can increase the risk of Hp infection.
