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01.12.2014 | Research article | Ausgabe 1/2014 Open Access

BMC Gastroenterology 1/2014

Dietary guideline adherence for gastroesophageal reflux disease

Zeitschrift:
BMC Gastroenterology > Ausgabe 1/2014
Autoren:
Ai Kubo, Gladys Block, Charles P Quesenberry Jr, Patricia Buffler, Douglas A Corley
Wichtige Hinweise

Competing interests

The authors declare that they have no competing interests.

Authors’ contributions

AK participated in the data analysis, interpretation of results, and manuscript writing. GB, and PB participated in acquisition of data, interpretation of results and editing the manuscript. CQ participated in interpretation of the results and editing the manuscript. DC conceived of the study and participated in the study design, acquisition of data, interpretation of results, and editing the manuscript. All authors read and approved the final manuscript.

Abstract

Background

Gastroesophageal reflux disease (GERD) is the most common gastrointestinal disease, and the cost of health care and lost productivity due to GERD is extremely high. Recently described side effects of long-term acid suppression have increased the interest in nonpharmacologic methods for alleviating GERD symptoms. We aimed to examine whether GERD patients follow recommended dietary guidelines, and if adherence is associated with the severity and frequency of reflux symptoms.

Methods

We conducted a population-based cross-sectional study within the Kaiser Permanente Northern California population, comparing 317 GERD patients to 182 asymptomatic population controls. All analyses adjusted for smoking and education.

Results

GERD patients, even those with moderate to severe symptoms or frequent symptoms, were as likely to consume tomato products and large portion meals as GERD-free controls and were even more likely to consume soft drinks and tea [odds ratio (OR) = 2.01 95% confidence interval (CI) 1.12-3.61; OR = 2.63 95% CI 1.24-5.59, respectively] and eat fried foods and high fat diet. The only reflux-triggering foods GERD patients were less likely to consume were citrus and alcohol [OR = 0.59; 95% CI: 0.35-0.97 for citrus; OR = 0.41 95% CI 0.19-0.87 for 1 + drink/day of alcohol]. The associations were similar when we excluded users of proton pump inhibitors.

Conclusions

GERD patients consume many putative GERD causing foods as frequently or even more frequently than asymptomatic patients despite reporting symptoms. These findings suggest that, if dietary modification is effective in reducing GERD, substantial opportunities for nonpharmacologic interventions exist for many GERD patients.
Literatur
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