作 者：
孙重秀;高桃;贾梦茹;刘成霞;林松;马爱国
单 位：
滨州医学院附属医院;青岛大学公共卫生学院
摘 要：
目的:探讨Hp感染患者的膳食营养状况及膳食模式特点,为合理膳食预防和控制幽门螺杆菌(Hp)感染提供参考。方法:采用病例对照研究,于2017年10月—2018年9月在山东某医院选取1 140名(≥18岁)完成13C-尿素呼气试验(13C-UBT)的检查者,根据13C-尿素呼气试验结果 (DOB)和标准,将研究对象分为感染组(DOB≥4) 596名和非感染组(DOB <4) 544名。收集研究对象的基本信息、相关临床检查指标;采用3d连续24h膳食回顾法收集研究对象近期膳食情况,分析两组人群营养素摄入水平及供能来源。根据食物频率表收集研究对象过去约6个月内的食物种类及平均每天的食物消费水平,并累计每位研究对象1周内消费的食物种类来计算膳食多样化评分(DDS),每消费1类食物计1分,两类食物计2分,最高为9分。结果:营养状况分析显示,感染组患者营养不良率达7. 9%,显著高于非感染组的2. 0%(P <0. 05)。膳食营养素摄入情况显示,感染组人群能量摄入水平为1 980kcal/d,显著高于非感染组的1 823kcal/d,碳水化合物摄入(287. 51g/d)显著高于非感染组(253. 81g/d)(P均<0. 05)。膳食种类分析,感染者DDS评分为6. 65分,显著低于非感染组的7. 58分(P <0. 05)。感染组蔬菜和水果的平均摄入量(291. 39 g/d和92. 46 g/d)显著低于非感染组(330. 09 g/d和119. 10 g/d)(P <0. 05)。经偏相关分析,校正经济水平、文化水平、饮酒史3项混杂因素,Hp感染与营养状况和膳食多样化均呈负相关。结论:Hp感染患者营养不良率较高,膳食结构不合理,每周食用的食物种类较少,碳水化合物摄入量较高,而蔬菜和水果摄入量明显不足;应加强Hp感染人群的营养不良风险监测,及时有效地改善其营养状况。
译 名：
Nutritional Status and Nutrient Intake in Patients with Helicobacter pylori Infection
作 者：
SUN Chong-xiu;GAO Tao;JIA Meng-ru;LIU Cheng-xia;LIN Song;MA Ai-guo;Public Health College of Qingdao University;Binzhou Medical University Hospital;
关键词：
Hp;;nutritional status;;dietary pattern
摘 要：
Objective Previous studies indicated that dietary nutrition was associated with Helicobacter pylori (Hp) infection. The aim of this study was to evaluate the dietary nutritional status and dietary patterns of patients with Helicobacter pylori infection,and to provide reference for prevention and control of Hp infection via rational dietary. Method The case-control study was designed. Totally 1 140 subjects (≥18 years),completed the13 C-urea breath test(13 C-UBT) from October 2017 to September 2018 in a hospital in Shandong province,were recruited. According to delta-over-baseline (DOB),a results of13 C-UBT,596 subjects were diagnosed as infected patients (DOB≥4) as infected group,and 544 subjects were not infected as non-infected group (DOB < 4). The information of physical examination and related indicators of all subjects were collected,such as height,weight,smoking,drinking,and education and so on. Dietary consumption of subjects was collected via 3 d 24 hours dietary recall in recent,and nutrient intake level and energy source of the two groups were compared. Analysis dietary types weekly and food consumption levels of the two groups via the food frequency questionnaire (FFQ) over the past (about 6 months),and the dietary diversity score (DDS) of each subjects was calculated by accumulating the type of food consumed within7 days.,consumed one type as one point,two types as two points,up to 9 points. Result Nutritional status analysis showed that low body weight malnutrition was significantly higher in infected group (7. 9%) than that in non-infected group (2. 0%) (P < 0. 05). The amount of average energy intake in Hp-infected population (1 980 kcal/d) was significantly higher than that in the non-infected group (1 823 kcal/d) (P < 0. 05),while the level of carbohydrate in the infected group (287. 51 g/d) was significantly higher than that in the non-infected group (253. 81 g/d) (Pall < 0. 05). Based on nine types of food classification,dietary diversity showed that dietary diversity score (DDS) in the infected group (6. 65) was significantly lower than that in the non-infected group (7. 58) (P <0. 05). The average intake of vegetables and fruits were 291. 39 g/d and 92. 46 g/d in the infected group respectively,which were significantly lower than 330. 09 g/d and 119. 10 g/d in the non-infected group (P < 0. 05). After adjusting for economic level,education and drinking three confounding factors,Hp infection was negatively correlated with nutritional status and dietary diversity. Conclusion Patients with Hp infection suffered from a high rate of low body weight malnutrition,and having unreasonable dietary structure,less food species per week,higher carbohydrate intake and lower vegetables and fruits intake. Therefore,it is necessary to strengthen the nutritional monitoring of patients with Hp infection and improve their nutritional status.
