Effect of Helicobacter Pylori on the Availability of Vitamin E and C
This trial is active, not recruiting.
|Condition||heliobacter pylori infection|
|Treatment||vitamin c & e supplements|
|Sponsor||University of Toronto|
|Collaborator||CCERN: canadian cancer etiology research network|
|Start date||March 2006|
|End date||September 2007|
|Trial size||72 participants|
|Trial identifier||NCT00303160, 15344|
This study argues that H.pylori infection, by increasing the production of reactive oxygen species, increases the utilization of dietary antioxidants(Vit E and Vit C) that serve in quenching the free radicals, thus decreasing their serum levels and confounding their protective effect against gastric cancer.
|Endpoint classification||pharmacokinetics/dynamics study|
|Intervention model||parallel assignment|
plasma vitamin C levels
plasma vitamin E levels
Male or female participants from 18 years up to 45 years old.
Inclusion Criteria: - Adult , age 18-45 Exclusion Criteria: 1. Smoking 2. Body mass index below 18 or above 25. 3. Previous treatment for H.pylori infection 4. Partial or total gastrectomy 5. History of gastritis 6. Currently taking antioxidants supplementation 7. Training in an athletic team. 8. Drinking more than 3 servings of alcohol/day
|Official title||Effect of Helicobacter Pylori on the Availability of Vitamin E and C|
|Principal investigator||Farah Naja, MSc.|
|Description||It has been postulated that dietary antioxidants may reduce cancer risk by modulating red-ox status, by preventing biological oxidation, and by inhibiting the formation of carcinogen. However, supplementation studies and prospective studies have yielded contradictory results. In the case of gastric cancer, H.pylori infection, which is known to be associated with a higher risk of the disease, results in an increased production of ROS & RNS. As a result serum levels of these free radicals increase, exerting a higher demand for dietary antioxidants to neutralize them. The fact that the relation between serum levels of antioxidants and gastric cancer is more consistent than that of dietary intake levels and the disease suggests the possibility of the presence of an intrinsic factor that is altering the true relation between dietary antioxidants and the cancer. This intrinsic factor, this study argues, is the infection with H.pylori. H.pylori infection, by increasing the production of reactive oxygen species, increases the utilization of dietary antioxidants that serve in quenching the free radicals, thus decreasing their serum levels and confounding their protective effect against gastric cancer. The purpose of this pilot study is to investigate the possibility that H.pylori infection alters the bioavailability of the dietary antioxidants: vitamin C, and vitamin E. This project will be done in preparation for an etiologic study of dietary antioxidants and gastric cancer.|
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