Gastro-esophageal reflux disease (GERD) symptoms are most commonly reported postprandially.
This suggests that some diet components are likely to induce symptoms more than others.
Dr Fass and colleagues from Arizona determined which of the various dietary nutrients is a strong predictive factor for symptom generation in association with an acid reflux event.
The team evaluated subjects with typical heartburn symptoms by the GERD Symptom Checklist, demographics questionnaire, upper endoscopy and pH testing.
During the pH study, patients completed a detailed 24-hour dietary intake record.
The dietary record included time of meals, description of food components and the amount and type of food preparation.
|Body mass index did not correlate with perceived reflux|
|Alimentary Pharmacology & Therapeutics|
The researchers reported that 50 GERD patients completed all stages of the study.
A total of 112 symptoms were considered as sensed reflux event.
Body mass index did not correlate with having perceived reflux.
The research team found that patients who consumed more cholesterol, were significantly more likely to experience a perceived reflux event.
The team noted that patients who consumed saturated fatty acids, and had more percentage calories from fat were significantly more likely to experience a perceived reflux event.
Regression analysis and β-coefficient were specifically significant for cholesterol.
Dr Fass' team concludes, “Of all dietary nutrients, cholesterol enhances the perception of intra-esophageal acid reflux events the most in patients with GERD.”