Prevalence and risk factors of gastrointestinal infections among medical laboratory technician students at Iyienu Ogidi

Context: Gastrointestinal tract (GIT) infections, including Helicobacter pylori ( H. pylori ) infection, intestinal parasitic infections, and dyspepsia symptoms, pose significant health concerns among young adults. Aim: This study assesses the prevalence of these infections and their associated risk factors among Medical Laboratory Technician Iyienu Mission Hospital Ogidi students aged 17–28 years. Settings and Design: A cross-sectional study was conducted among 150 students, with data collected through structured questionnaires. Materials and Methods: 2 mL blood sample was collected using a plain tube for the analysis of H. pylori while a pea-size stool sample was collected with a wide-mouth clean universal container for fecal occult blood test (FOBT) and intestinal parasite investigation. The prevalence of H. pylori infection, intestinal parasites, and dyspepsia symptoms was determined, and associations with dietary habits, water sources, and lifestyle factors were analyzed using statistical tests. Statistical Analysis Used: Statistical Package for Social Sciences version 23.0. Results: The prevalence rates for positive FOBT, H. pylori infection, intestinal parasites, and dyspepsia symptoms were 33.3%, 40%, 13.3%, and 60%, respectively. Majority of the students experiencing dyspepsia symptoms were found to have poor dietary habits, including frequent consumption of spicy foods (53.3%), skipping breakfast (66.7%), and nonsteroidal anti-inflammatory drug use (60%). H. pylori infection was significantly associated with the source of drinking water and food intake ( P < 0.001), with a higher prevalence among students consuming borehole water (26.7%) and those eating from food vendors (30%). In addition, a significant correlation was found between H. pylori infection, dyspepsia symptoms, and positive FOBT results ( P < 0.001). Conclusion: The findings highlight the high burden of GIT infections among students and emphasize the need for improved hygiene education, dietary modifications, and routine screening for H. pylori . Interventions targeting risk factors such as water sanitation and food safety are recommended to reduce infection rates.