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Using Food to Reduce H. pylori‐associated Inflammation

Inflammation is widely recognized as a risk factor for gastric H. pylori‐associated disease and disruption of this process provides a potential target for intervention. Using an in vitro system, broccoli sprouts, manuka honey and omega‐3 oil, singly and in combination, were screened for their ability to limit H. pylori‐associated inflammation. Each food significantly attenuated the release of IL‐8 by H. pylori‐infected cells, although the magnitude of this effect was variable. Only broccoli sprouts (0.125 mg/mL, w/v) were able to inhibit IL‐8 release in response to TNFα, suggesting it acted by a different mechanism to the other two foods. The combination of manuka honey (1.25%, v/v) with omega‐3 oil (0.006%, v/v) failed further to reduce IL‐8 levels below those observed with honey alone, but the same concentrations of omega‐3 oil and manuka honey independently enhanced the antiinflammatory effect of the isothiocyanate‐rich broccoli sprouts. The results suggest that in the future certain foods may find increased clinical use as a non‐antimicrobial approach for reducing the inflammation that is a major risk factor for H. pylori‐associated disease, notably gastric cancer. Copyright © 2012 John Wiley & Sons, Ltd.