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Volume 7, Issue 4(Suppl) J Gastrointest Dig Syst, an open access journal
ISSN: 2161-069X Gastro Congress 2017
September 11-12, 2017
September 11-12, 2017 | Paris, France
12th Euro-Global Gastroenterology Conference
In the view of Helicobacter pylori, eating habits and perceptions about eating animal originated raw foods, in
İzmir Turkey
Eda Yaldırak
Dokuz Eylul University, Turkey
Statement of the Problem: Helicobacter pylori cause serious health problems including gastritis, peptic ulcer disease, gastric cancer
and MALT-lymphoma. Although many researches have been indicated animal originated raw foods contain H. pylori, still people
continue their eating habits. Mainly they are aware of the problem but don’t realize how serious it is. Previous researches indicate that
prevalence of H. pylori is very high in Turkey and it is also very high among university students (63%). The purpose of this study is to
indicate the perspective of people for eating animal originated raw food.
Methodology: Survey is conducted with 193 participants above age 10, and all living in İzmir. Chi-square test has been conducted to
analyze relation between demographic information (age interval, sex and education level) and eating habits and information about
eating uncooked red meat, egg, milk and chicken meat.
Findings: There is no significant correlation between demographic information of people (sex, age interval and education level) and
eating uncooked red meat, egg, milk and chicken meat. Ratio of eating foods including uncooked meat (cow and sheep) is very high,
even though most of them think that it is unhealthy. This is the case also for raw egg. Ratios are better for raw chicken meat and
raw milk. There is a statistically significant relation between information about eating animal originated raw foods and eating habits
(except red meat). However there is no relation between education levels and awareness of health problems regarding consumption
of animal originated raw foods.
Conclusion: Threat of H. pylori should be announced clearly to change food consumption habits. This survey indicates that education
level does not have significant relation on food consumption habits for raw red meat, milk, egg and chicken meat. A complementary
education method should be sought to increase the awareness.
Biography
Eda Yaldirak is a 4th year medical student at University of Dokuz Eylul. She has participated in research on evaluation of the satisfaction of patients' relatives in
anesthesia intensive care unit (Published in Dokuz Eylul University Magazine). She has also worked in research on ethic and quality standards about informing
customers (Workshop, EMSA) and in research and workshop program about contraception methods at Dokuz Eylul University. Analyzing Helicobacter pylori is her
recent and focus point.
Eda Yaldırak, J Gastrointest Dig Syst 2017, 7:4(Suppl)
DOI: 10.4172/2161-069X-C1-053