张家口地区不同饮食习惯的十二指胃反流危险因素评估。

IF 3.5 4区医学 Q2 FOOD SCIENCE & TECHNOLOGY

Food & Nutrition Research Pub Date : 2023-10-24 eCollection Date: 2023-01-01 DOI:10.29219/fnr.v67.9385

Zhao Peng, Rui Wang, Na Wu, Huiru Gao, Huibin Gao, Duo Li

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引用次数: 0

摘要

目的：探讨不同饮食习惯与十二指肠反流的危险因素。方法：选择2019年6月至2020年6月接受电子胃镜检查的106例有DGR症状的患者，根据胆汁反流的诊断分为DGR组（n=33）和非DGR组组（n=73）。问卷用于收集患者的基本信息和饮食习惯，包括年龄、性别、体重指数、居住地、合并症、饮食组成、盐摄入量、吸烟和饮酒量。用全自动生化分析仪测定胃液中的总胆汁酸（TBA）和胆固醇（CHO），用酶联免疫吸附法测定血清胆囊收缩素、胃泌素和胃泌素水平。采用单因素分析和多因素logistic回归分析预测DGR的相关危险因素。结果：DGR组和非DGR组在年龄和性别上无显著差异（P>0.05），坝上地区患者比例（78.79%）显著高于非DGR（38.36%）（P<0.05），胃液中TBA和CHO水平以及血清中胆囊收缩素和胃泌素水平均高于DGR组（P＜0.05）而DGR组的血清胃动素水平显著低于非DGR组（P<0.05）。单因素分析表明，每天食用乳制品和油炸食品的患者比例，结论：每日食用乳制品和偏爱油炸食品是DGR发生的独立危险因素（比值比≥1，P<0.05）。

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Assessment of the risk factors of duodenogastric reflux in relation to different dietary habits in a Chinese population of the Zhangjiakou area.

Objective: To explore the risk factors of duodenogastric reflux (DGR) in relation to different dietary habits.

Methods: A total of 106 patients with symptoms of DGR who underwent electronic gastroscopy from June 2019 to June 2020 were selected and divided into the DGR group (n = 33) and the non-DGR group (n = 73) according to the diagnosis of bile reflux. Questionnaires were used to collect the basic information and dietary habits of the patients, including age, gender, body mass index, place of residence, comorbidities, dietary composition, salt intake, smoking and drinking consumption. The total bile acid (TBA) and cholesterol (CHO) of the gastric juice were measured using a fully automated biochemical analyser, with an enzyme-linked immunosorbent assay used for the serum cholecystokinin, gastrin and gastrin levels. Univariate analysis and multivariate logistic regression analysis were used to predict the attendant DGR risk factors.

Results: There was no significant difference in age or gender between the DGR and the non-DGR groups (P > 0.05). The proportion of patients living in the Bashang region was significantly higher in the DGR group (78.79%) than in the non-DGR group (38.36%) (P < 0.05). The levels of TBA and CHO in the gastric juice and the cholecystokinin and gastrin levels in the serum of the DGR group were higher than those in the non-DGR group, while the serum motilin levels were significantly lower in the DGR group than in the non-DGR group (P < 0.05). The univariate analysis indicated that the proportion of patients with daily consumption of dairy products and fried foods, a high salt intake and smoking and drinking consumption were significantly higher in the DGR than in the non-DGR group (P < 0.05).

Conclusion: The daily consumption of dairy products and a preference for fried food are independent risk factors for the occurrence of DGR (odds ratio ≥ 1, P < 0.05).

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来源期刊

Food & Nutrition Research FOOD SCIENCE & TECHNOLOGY-NUTRITION & DIETETICS

CiteScore

5.20

自引率

9.10%

发文量

审稿时长

14 weeks

期刊介绍： Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers. Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including: * Associations and effects of foods and nutrients on health * Dietary patterns and health * Molecular nutrition * Health claims on foods * Nutrition and cognitive functions * Nutritional effects of food composition and processing * Nutrition in developing countries * Animal and in vitro models with clear relevance for human nutrition * Nutrition and the Environment * Food and Nutrition Education * Nutrition and Economics Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition. The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.