Protective effect of yoghurt consumption onHelicobacter pyloriseropositivity in a Mexican population

Abstract

AbstractObjectiveThe aim of the study was to determine the relationship between fermented and unfermented dairy product consumption andHelicobacter pyloriseropositivity in a Mexican population.DesignDietary interviews were conducted as part of a population-based case–control study in 2005. Serum was obtained for each participant to determineH. pyloriseropositivity status. Adjusted odds ratios were estimated from multivariate logistic regression models.SettingMexico City, Mexico.SubjectsA random sample of 464 healthy adult residents.ResultsThe overall seroprevalence ofH. pyloriin 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 aPfor trend of 0.01. There were no effects for the consumption of unfermented dairy products (milk and cheese).ConclusionsThis study suggests that yoghurt consumption may have a protective effect againstH. pyloriseropositivity. Additional studies are needed to determine whether consumption of yoghurt or other fermented dairy products can prevent or eradicateH. pyloriinfection.