摘要
目的了解成都地区人群幽门螺杆菌(Helicobacler pylori,Hp)感染现状及相关影响因素,为制定本地区Hp防治方案提供依据。方法以在四川大学华西医院健康体检中心行常规体检的成都籍常住居民为研究对象,通过14 C尿素呼气试验(14 C-urea breath test,14 C-UBT)检测Hp感染状况;随机抽取部分个体进行问卷调查,了解Hp感染的相关影响因素。结果共纳入体检者8 365例,500份问卷中共收集合格问卷497份。受检人群的Hp总感染率为53.1%,男性高于女性〔54.1%(2 673/4 941)vs.51.7%(1 771/3 424),P<0.05〕;30岁及30岁以上各年龄段的Hp感染率均达到或超过50%。藏族人群的Hp感染率高于汉族〔74.2%(23/31)vs.48.6%(216/444),P<0.05〕;生吃大蒜者Hp感染率低于不食用者〔52.6%(231/439)vs.67.9%(38/56),P<0.05〕;有呕吐症状者的Hp感染率高于无症状者〔63.4%(59/93)vs.52.2%(211/404),P<0.05〕。男性〔标准偏回归系数(β)=0.155 9〕、藏族(β=0.148 9)、有呕吐症状(β=0.146 9)是Hp感染的危险因素,生吃大蒜(β=-0.149 0)是防止Hp感染的保护因素。结论成都地区人群具有较高的Hp感染率。男性、藏族、有呕吐症状是Hp感染的独立危险因素;而经常生吃大蒜则对Hp感染有一定的保护作用。
Objective To investigate the prevalence of Helicobacter pylori（Hp）infection in Chengdu and its risk factors.Methods Permanent residents in Chengdu who took routine health examinations in the West China Hospital of Sichuan University were recruited in the study.All participants received 14 C-urea breath test（14 C-UBT）for the diagnosis of Hp infection.A random sample（n=500）was drawn for a questionnaire survey.Results Of8 365 participants,53.1% were diagnosed with Hp infection.Higher prevalence was found in male participants（54.1%）than in female participants（51.7%,P〈0.05）.More than half of those older than 30 years old were infected.Of the 500 people who were invited to participate in the questionnaire survey,497 returned questionnaires eligible for analyses.Compared with Han,Tibetans had a higher level of Hp infection（74.2% vs.48.6%,P〈0.05）.Higher levels of Hp infection were also found in those with vomiting symptoms（63.4% vs.52.2%,P〈0.05）.The participants who ate raw garlic had a lower level of Hp infection than those who did not eat raw garlic（52.6%vs.67.9%,P〈0.05）.Conclusion The prevalence of Hp infection in Chengdu is high.Male,Tibetan and vomiting symptoms are predictors of Hp infection,while raw garlic seems to reduce the infection.
出处
《四川大学学报（医学版）》
CAS
CSCD
北大核心
2014年第5期823-826,共4页
Journal of Sichuan University(Medical Sciences)
关键词
幽门螺杆菌
感染
因素
Helicobacter pylori （Hp）
Infection
Factors
