幽门螺杆菌感染是90%的非贲门胃癌的病因。几种饮食元素已被确定为可能导致幽门螺杆菌感染及其通过各种途径进展的因素。基于低 omega-6 和高 omega-3 多不饱和脂肪酸 (PUFA) 饮食的抗炎和抗微生物作用，本研究旨在评估饮食中 omega-6 与 omega-3 PUFA 的比例，以及患幽门螺杆菌的风险。本病例对照研究对 150 例幽门螺杆菌感染病例和 302 例对照进行。 omega-6 与 omega-3 的比率是使用来自经过验证的食物频率调查问卷的食物摄入信息计算的。通过相关调查问卷收集身体活动和人口统计数据。使用逻辑回归模型评估幽门螺杆菌感染几率与 omega-6 与 omega-3 比率之间的关联。 p 值 < 0.05 被认为具有统计显着性。研究结果显示，在粗略模型中，第三个三分位数的个体感染幽门螺杆菌的几率显着较高（优势比 [OR]，2.10；95% 置信区间 [CI]，1.30-3.40）。此外，即使在调整了性别、年龄、体重指数、体力活动、能量摄入、酒精和吸烟状况等潜在混杂因素后，这种关联仍然显着（完全调整模型：OR，2.00；95% CI，1.17-3.34） 。我们的研究表明，omega-6 与 omega-3 的比例较高与幽门螺杆菌感染的可能性较高有关。因此，建议在饮食中保持多不饱和脂肪酸的均衡摄入。版权所有 © 2024。韩国临床营养学会。

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.Copyright © 2024. The Korean Society of Clinical Nutrition.