The Interplay Between Diet-related Inflammation, Helicobacter pylori infection, and Gastric Cancer Risk

Background: Diet plays a critical role in modulating inflammation and may influence the development of gastric cancer. This study aimed to evaluate and compare the Dietary Inflammatory Index (DII) and the consumption of specific foods associated with gastric cancer, as well as their relationship with Helicobacter pylori infection in both infected and uninfected individuals from the population of Ardabil, Iran. Methods: In this case-control study, data were drawn from the Persian cohort and included 230 individuals with confirmed H. pylori infection and 230 healthy controls. Demographic and dietary information was collected using a validated food frequency questionnaire. The DII was calculated to assess the inflammatory potential of participants’ diets. Results: Patients with H. pylori infection had significantly lower average consumption of foods considered protective against gastric cancer compared to healthy controls. Each one-point increase in the DII was associated with a 34% higher risk of H. pylori infection. Garlic, fruits, and vegetables showed a protective effect, while red meat and salt were positively associated with infection. Conclusion: A higher DII is significantly associated with increased risk of Helicobacter pylori infection. Increased intake of anti-inflammatory foods may offer protective benefits.