Journal:
:journal of nutritional sciences and dietetics
0
azita hekmatdoost department of clinical nutrition, faculty of nutrition and food technology, shahid beheshti university of medical sciences, national nutrition and food sciences technology research institute, tehran, iran
marzieh ghobeh department of clinical nutrition, faculty of nutrition and food technology, shahid beheshti university of medical sciences, national nutrition and food sciences technology research institute, tehran, iran
rahebeh shaker-hosseini department of clinical nutrition, faculty of nutrition and food technology, shahid beheshti university of medical sciences, national nutrition and food sciences technology research institute, tehran, iran
dariush mirsattari shahid beheshti university of medical sciences, taleghani hospital, tehran, iran
reza rastmanesh department of clinical nutrition, faculty of nutrition and food technology, shahid beheshti university of medical sciences, national nutrition and food sciences technology research institute, tehran, iran
bahram rashidkhani department of community nutrition, faculty of nutrition and food technology, shahid beheshti
university of medical sciences, national nutrition and food sciences technology research institute, tehran, iran
ba ckground: there have been a number of reports indicating that garlic can inhibit helicobacter pylori ( h. pylori ) in vitro ; however, there is few clinical trials evaluating its effect in human infection. the aim of this study was to assess the effect of garlic consumption on urea breath test (ubt) results in patients with h. pylori infection. m ethods: we performed a randomized case-contro...