健康体检人群幽门螺杆菌感染的影响因素分析及其与胃蛋白酶原 和颈动脉粥样硬化的关系研究.

Objective: To analyze the influencing factors of Helicobacter pylori (Hp) infection in health physical examination population, and to further explore the relationship between Hp infection and pepsinogen (PG) and carotid atherosclerosis (CAS) in health physical examination population. Methods: 146 healthy physical examination persons who underwent Hp screening in our hospital from March 2021 to March 2022 were selected, and they were divided into HP-positive group (n=62) and HP-negative group (n=84) according to the results of carbon 13 urea breath test. Univariate and multivariate Logistic regression were used to analyze the influencing factors of HP infection in healthy physical examination population. The serum PG Ⅰ, PG Ⅱ, PGⅠ/PGⅡ levels and the CAS proportion were compared between the two groups. Spearman correlation coefficient was used to analyze the correlation between DOB value of HP-positive group and serum PG Ⅰ, PG Ⅱ, PGⅠ/PGⅡ and carotid intima-media thickness (CIMT). Results: Univariate analysis showed that, compared with the HP-negative group, the HP-positive group was older, had higher proportion family history of Hp infection, smoking, drinking, food tastes spicy, frequent intake salted food, shared tableware, had lower proportion frequent drank teas and frequent intake of fruits/vegetables (all P＜0.05). Multivariate Logistic regression analysis showed that increasing age, family history of Hp infection, smoking, food tastes spicy, frequent intake salted food and shared tableware were independent risk factors for Hp infection in health physical examination population, and frequent drank teas and frequent intake of fruits/vegetables were independent protective factors (all P＜0.05). Serum PGⅠ and PGⅡ levels and CAS proportion in Hp-positive group were higher than those in Hp-negative group, while PGⅠ/PGⅡ was lower than that in Hp-negative group (all P＜0.05). Spearman correlation coefficient showed that DOB value in Hp-positive group was positively correlated with PGⅠ, PGⅡ and CIMT, but negatively correlated with PGⅠ/PGⅡ. Conclusion: Increasing age, family history of HP infection, smoking, food tastes spicy, frequent intake salted food and shared tableware are the risk factors for HP infection in healthy physical examination population, while frequent drank teas and frequent intake of fruits/vegetables are the protective factors for HP infection in healthy physical examination population. HP infection is closely related to changes in serum PG level and CAS. [ABSTRACT FROM AUTHOR]