Helicobacter pylori – Learn About This Bacterial Threat, Risk Factors for Infection, and Treatment Methods

Helicobacter pylori is an anaerobic, gram-negative bacterium primarily colonizing the gastric and duodenal mucosa. Among the diseases caused by this bacterium are gastric and duodenal ulcers. According to the World Health Organization, Helicobacter pylori is recognized as a carcinogenic agent. Infection with this pathogen is highly prevalent, affecting over half of the global population, with even higher rates in countries with low socioeconomic status. Transmission occurs via oral-oral, gastro-oral, and fecal-oral routes, with the bacterium spreading through secretions such as saliva or vomit. Children aged 10–12 years, particularly within family settings, are most commonly infected. In certain regions, including Africa, South America, and parts of Asia, infection rates approach 100 %. In developed nations, prevalence ranges from 20–40 %. Poland exhibits a high infection rate, with studies indicating that 84 % of adults and 32 % of children under 18 are infected. In the majority of cases (80–90 %), the infection remains asymptomatic, while 10–20 % of individuals develop conditions such as gastritis or peptic ulcers. Less common complications include gastric cancer, MALT lymphoma, and extragastrointestinal disorders like iron-deficiency anemia.

The impact of selected lifestyle factors and dietary habits on Helicobacter pylori infection has not been definitively established. B. Ostrowski and colleagues, in their research, did not identify a significant correlation between Helicobacter pylori infection and cigarette smoking or alcohol consumption. However, other researchers have demonstrated a link between smoking and Helicobacter pylori infection, though they did not confirm a similar association with alcohol intake (R. S. Mhaskar et al., 2013). Nevertheless, these findings should not be interpreted as encouragement to consume alcohol, as excessive alcohol intake can lead to damage of the gastric mucosa. American researchers have identified a connection between the consumption of salty and preserved fish and meat products and Helicobacter pylori infection. Furthermore, according to their findings, infection can also occur as a result of consuming unfiltered and unboiled water.

In cases of Helicobacter pylori infection, dietary adjustments should be made based on individual symptoms. If the infection is asymptomatic, no changes to the current diet are necessary. However, when dyspeptic symptoms arise, a easily digestible diet with restrictions on certain foods is recommended. Adhering to healthy eating habits, such as consuming 4–5 small meals at regular intervals, is essential. Meals should be eaten in a relaxed manner without rushing. Generally, it is advised to avoid foods that increase stomach acid production, including strong coffee, tea, cocoa, carbonated drinks, alcohol, undiluted juices, hard-to-digest fruits and vegetables, rich meat and mushroom broths, fried, pickled, smoked, or roasted dishes, as well as highly seasoned, salty, sour, or overly hot foods. Instead, preference should be given to acid-neutralizing products such as low-fat milk and dairy products, eggs, lean poultry, rabbit meat, fish (cod, trout, pike), plant-based fats, butter, and soft margarine. Preferred cooking methods include steaming, boiling, stewing, pureeing, and blending. The diet should include foods with bacteriostatic and bactericidal effects against Helicobacter pylori, such as milk and dairy products (lactoferrin), yogurt and kefir (probiotics), honey (oak honey, manuka honey), green tea (catechins), berry fruits (polyphenols), cruciferous vegetables (isothiocyanates, sulforaphane), plant-based oils (olive oil, fish oil, seed oils), and herbs and spices (ginger, cinnamon, coriander, cardamom, oregano, marjoram, rosemary, thyme, mint, sage, basil, caraway, anise, cumin).

Research indicates that specific probiotic bacterial strains demonstrate antibacterial effects, including the disruption of pathogen adhesion to host cells and the production of antimicrobial compounds such as lactic acid. Such activity has been documented in cases involving Saccharomyces boulardii and Lactobacillus GG. Furthermore, consistent consumption of probiotic supplements may reduce the likelihood of adverse reactions associated with treatment.