Association of eating habits and clinical symptoms in atrophic gastritis patients

Atrophic gastritis is one of the most common gastric diseases, and many risk factors may increase the risk. This study aimed to assess the relationship between dietary factors and clinical symptoms of patients with atrophic gastritis. A cross-sectional study was conducted from October 2018 to October 2020 in the Center of Gastroenterology and Hepatology of Bach Mai Hospital with a total of 3508 atrophic gastritis patients aged ≥40 years (female/male ratio was 1.68). All patients were interviewed based on a designed questionnaire and underwent a gastroscopy procedure. The most common symptoms were epigastric pain (73.9%), belching/heartburn (42.4%), the feeling of fullness (41%), reflux symptom (15.4%). A majority of patients had mild atrophic gastritis (C1, C2) (80.4%), followed by moderate atrophic gastritis (C3, O1) (17%), and severe atrophic gastritis (O2, O3) (2.6%). A diet with much deep-fried or grilled food increased the risk of epigastric pain (OR 1.343; 95%CI 1.002-1.801); diets with much meat or nuts increased the risk of the feeling of fullness (meat: OR 1.296; 95%CI 1.100-1.526 and nuts: OR 1.316; 95%CI 1.033-1.676), and belching/heartburn (meat: OR 1.243; 95%CI 1.058-1.461 and nuts: OR 1.376; 95%CI 1.082-1.751). Diets with much salt or nuts increased the risk of reflux symptoms (salt: OR 1.359; 95%CI 1.055-1.752 and nuts: OR 1.532; 95%CI 1.023-2.293). A diet with many vegetables was a protective factor that can help to decrease the risk of moderate and severe atrophic gastritis (OR 0.616; 95%CI 0.403-0.941). In conclusion, diets and food types are factors that affect the risk of clinical symptoms among patients with atrophic gastritis, so the action of adjusting diets and daily food also play an important role in atrophic gastritis.