Suppression ofHelicobacter pyloriinfection by daily cranberry intake: A double-blind, randomized, placebo-controlled trial

Background and aim Dietary strategies that contribute to reducing incidence ofHelicobacter pyloriinfection without negative side effects are highly desirable owing to worldwide bacterial prevalence and carcinogenesis potential. The aim of this study was to determine dosage effect of daily cranberry consumption onH. pylorisuppression over time in infected adults to assess the potential of this complementary management strategy in a region with high gastric cancer risk and high prevalence ofH. pyloriinfection. Methods This double-blind, randomized, placebo-controlled trial on 522H. pylori-positive adults evaluated dose-response effects of proanthocyanidin-standardized cranberry juice, cranberry powder, or their placebos on suppression ofH. pyloriat 2 and 8 weeks by(13)C-urea breath testing and eradication at 45 days post-intervention. Results H. pylori-negative rates in placebo, low-proanthocyanidin, medium-proanthocyanidin, and high-proanthocyanidin cranberry juice groups at week 2 were 13.24%, 7.58%, 1.49%, and 13.85% and at week 8 were 7.35%, 7.58%, 4.48%, and 20.00%, respectively. Consumption of high-proanthocyanidin juice twice daily (44 mg proanthocyanidin/240-mL serving) for 8 weeks resulted in decreasedH. pyloriinfection rate by 20% as compared with other dosages and placebo (P < 0.05). Percentage ofH. pylori-negative participants increased from 2 to 8 weeks in subjects who consumed 44 mg proanthocyanidin/day juice once or twice daily, showing a statistically significant positive trend over time. Encapsulated cranberry powder doses were not significantly effective at either time point. Overall trial compliance was 94.25%. Cranberry juice and powder were well-tolerated. Conclusions Twice-daily consumption of proanthocyanidin-standardized cranberry juice may help potentiate suppression ofH. pyloriinfection. Trial registration: ChiCTR1800017522, per WHO ICTRP.

Automated summary

The study aimed to determine the dosage effect of daily cranberry consumption on H. pylori suppression over time. Results showed that consuming high-proanthocyanidin cranberry juice twice daily could significantly reduce H. pylori infection rate, while encapsulated cranberry powder was not effective at either time point. Overall trial compliance was 94.25%.