青岛地区成年体检人群幽门螺杆菌感染与14种食物不耐受的相关性分析-现代医学

青岛地区成年体检人群幽门螺杆菌感染与14种食物不耐受的相关性分析

单位：1. 青岛黄海学院护理与健康学院, 山东青岛 266427;
2. 青岛大学附属医院健康管理中心, 山东青岛 266003

分类号：R194.3;R378

出版年·卷·期（页码）：2022·50·第七期（853-860）

摘要：

目的：探究青岛地区成年体检人群幽门螺杆菌（H.pylori）感染与14种食物不耐受（FI）的相关性。方法：选择2020年1—12月在青岛大学附属医院健康管理中心首次接受¹³C-尿素呼吸试验（¹³C-UBT）和14种食物特异性IgG抗体检测的3 520例成年体检人群，根据¹³C-UBT超基准值（DOB）分为H.pylori感染组和非感染组，采用多因素Logistic回归分析H.pylori感染与14种FI的相关性。结果：3 520例成年体检人群中感染组（DOB值≥4）1 806例（51.31%），非感染组（DOB值<4）1 714例（48.69%）；14种FI总阳性率60.63%（2 134/3 520），其中感染组FI阳性率62.90%（1 136/1 806），非感染组FI阳性率58.23%（998/1 714），两组比较差异有统计学意义（P<0.05）。两组在性别、年龄、吸烟和食物特异性Ig抗体水平等基线特征差异有统计学意义（P<0.05）。两组对螃蟹、海虾、牛奶、鸡蛋、鳕鱼和蘑菇等6种FI差异有统计学意义（P<0.05），感染组6种FI分级及食物特异性IgG抗体水平分布特征间比较差异有统计学意义（P<0.05）。多因素Logistic分析显示，调整性别、年龄和吸烟因素后，海鲜类与非海鲜类均不耐受为H.pylori感染的相关因素，OR（95%CI）分别为1.364（3.390~8.288）和1.324（2.435~7.339）。结论：H.pylori感染易诱发FI，FI可增加H.pylori感染机会。应采取有效措施，消除H.pylori感染隐患；优化膳食结构，规避FI风险。

Objective: To explore the correlation between H.pylori infection and 14 kinds of food intolerance(FI) in adults undergoing physical examination in Qingdao area. Methods: 3 520 adults who underwent¹³C-urea respiratory test(¹³C-UBT) and 14 food-specific IgG antibody detection in health Management Center of Affiliated Hospital of Qingdao University from January to December 2020 were selected and divided into H.pylori infection group and non-infection group according to¹³C-UBT delta over baseline(DOB). The correlation between H.pylori infection and 14 kinds of FI was analyzed by multivariate Logistic regression. Results: Among 3 520 adults, 1 806(51.31%) were in infection group(DOB ≥ 4) and 1 714(48.69%) were in non-infection group(DOB<4). The total positive rate of 14 types of FI was 60.63%(2 134/3 520), the FI positive rate was 62.90%(1 136/1 806) in the infection group and 58.23%(998/1714) in the non-infection group, the difference being statistically significant(P<0.05). There were significant differences between the two groups in gender, age, smoking and food specific Ig antibody levels(P<0.05). There were significant differences in crab, shrimp, milk, egg, cod and mushroom FI between the two groups(P<0.05), and there were significant differences between the six FI grades and the distribution characteristics of food-specific IgG antibody levels in the infection group(P<0.05). Multivariate Logistic analysis showed that after adjusting for gender, age and smoking, the OR values(95%CI) of the infected group were 1.364(3.390-8.288)and 1.324(2.435-7.339), respectively, both seafood and non-seafood intolerance was a risk factor for H.pylori infection. Conclusion: H.pylori infection is easy to induce FI, FI can increase the chance of H.pylori infection. Effective measures should be taken to eliminate the hidden danger of H.pylori infection and to optimize the diet structure in order to avoid FI risks.

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