Clinical Nutrition Research

The Korean Society of Clinical Nutrition (한국임상영양학회)
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Does a High Ratio of Dietary Omega-6/Omega-3 Fatty Acids Increase the Risk of Helicobacter pylori Infection? A Case-Control Study

  • Masoumeh Khalighi Sikaroudi (Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences) ;
  • Zohreh Ebrahimi (Department of Nutrition, School of Public Health, Iran University of Medical Sciences) ;
  • Melika Darzi (Department of Nutrition, Science and Research Branch, Islamic Azad University) ;
  • Zainab Shateri (Student Research Committee, Ahvaz Jundishapur University of Medical Sciences) ;
  • Mehran Nouri (Infectious Diseases and Tropical Medicine Research Center, Health Research Institute, Babol University of Medical Sciences) ;
  • Mohsen Masoodi (Colorectal Research Center, Iran University of Medical Sciences) ;
  • Mahdi Hejazi (Department of Nutrition, School of Public Health, Iran University of Medical Sciences) ;
  • Farzad Shidfar (Department of Nutrition, School of Public Health, Iran University of Medical Sciences)
  • Received : 2024.05.28
  • Accepted : 2024.06.28
  • Published : 2024.07.31
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Abstract

Helicobacter pylori infection is the cause of 90% of non-cardia gastric cancer. Several dietary elements have been identified as possible contributors to H. pylori infection and its advancement through various pathways. Based on the anti-inflammatory and anti-microbial effects of a diet low in omega-6 and high in omega-3 polyunsaturated fatty acids (PUFAs), this study aimed to assess the ratio of dietary omega-6 to omega-3 PUFAs and the risk of developing H. pylori. The present case-control study was conducted on 150 cases with H. pylori infection and 302 controls. The omega-6 to omega-3 ratio was calculated using food intake information sourced from a validated food frequency questionnaire. Physical activity and demographic data were collected through a related questionnaire. The association between the odds of H. pylori infection and the omega-6 to omega-3 ratio was evaluated using logistic regression models. A p value < 0.05 was considered statistically significant. The findings revealed that individuals in the third tertile had significantly higher odds of H. pylori (odds ratio [OR], 2.10; 95% confidence interval [CI], 1.30-3.40) in the crude model. Furthermore, even after adjusting the potential confounders including sex, age, body mass index, physical activity, energy intake, alcohol, and smoking status, this association remained significant (fully adjusted model: OR, 2.00; 95% CI, 1.17-3.34). Our study revealed a higher ratio of omega-6 to omega-3 was related to a higher likelihood of H. pylori infection. Therefore, it is advisable to maintain a balanced intake of PUFAs in the diet.

Keywords

Acknowledgement

We thank the patients who graciously agreed to participate in this research and the staff who contributed to this study.

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