The higher the antioxidant index of the diet, the lower the risk of Helicobacter pylori infection

 Nutrition is considered one of the most important risk factors for Helicobacter pylori (H. pylori) infection. A balanced diet with high antioxidant properties may be protective against this infection. This time, we conducted a case-control study to investigate the relationship between dietary antioxidant index and risk of H. pylori infection in adults. A total of 148 H. pylori-infected individuals and 302 uninfected controls were included in the analysis. Dietary antioxidant indices were calculated using dietary intake and content obtained from validated food frequency questionnaires. The association between antioxidant index and H. pylori infection risk was evaluated using a logistic regression model.


As a result, the average total antioxidant index was significantly higher in the H. pylori-infected group, 3.57, and 7.67 in the control group. After adjusting for covariates, subjects with lower than median antioxidant indices were at increased risk of H. pylori infection (odds ratio 1.08).

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