A study on the risk factors and food habits in gastritis in patients

Abstract

Gastritis is the histological presence of gastric mucosal inflammation. This study examines the risk factors and food habits associated gastritis patients. Significant risk factors for gastritis, including smoking, excessive alcohol consumption, and the use of non-steroidal anti- inflammatory drugs (NSAIDs). Additionally, a high intake of spicy and acidic foods was foundto be strongly associated with gastritis development. Individuals who adhered to a balanced diet consisting of low-fat and non-irritating foods experienced fewer gastritis symptoms and had better outcomes. Conversely, those with poor dietary habits, such as frequent consumption of fried and processed foods, exhibited more severe gastritis symptoms. The study aims at finding the prevalence of gastritis, analysing the risk factors and assess the food habits of selected subjects