Protective effect of yoghurt consumption on Helicobacter pylori seropositivity in a Mexican population.
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.


METHODS
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.


METHODS
Mexico City, Mexico.


METHODS
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.
Ornelas
India J
IJ
Department of Health Behavior and Health Education, University of North Carolina at Chapel Hill, NC, USA.
Galvan-Potrillo
Marcia
M
López-Carrillo
Lizbeth
L
D000368:Aged; D016022:Case-Control Studies; D004032:Diet; D005260:Female; D016481:Helicobacter Infections / Q000097:blood / Q000453:epidemiology* / Q000209:etiology / Q000517:prevention & control*; D016480:Helicobacter pylori; D006801:Humans; D008297:Male; D008800:Mexico / Q000453:epidemiology; D008875:Middle Aged; D016036:Seroepidemiologic Studies; D011795:Surveys and Questionnaires; D015014:Yogurt