The impact of dietary factors in the development of gastroesophageal reflux disease
Keywords:
GERD, Nutrition, impactAbstract
In 2019 there were 783.95 million cases of GERD globally, and this figure is continuously increasing. Studies suggest that approximately 60-70% of GERD patients are hypersensitive to food nutrients, and certain products are responsible for the appearance of symptoms characteristic of this disease. We carried out a study by searching the articles from the databases PubMed, Z-library, NCIB, Medscape, Mendeley applying the keywords: „factors”, „nutrition”, „BRGE”, „impact”, „risk”, which were combined with each other. Certain foods can contribute to GERD symptoms. The mechanism of action of food can be protective or irritant with an action on the gastroesophageal mucosa and with a mechanism of inhibition or stimulation of SEI tone. Thus, the forbidden foods are: alcohol, coffee, chocolate, fats, citrus fruits, condiments, and carbonated drinks, and the allowed ones are: protein-rich foods, green vegetables, and non-citrus fruits. GERD significantly affects the quality of life, and certain foods are the cause of it, thus, an individualized diet, especially a Mediterranean one, is recommended for patients with GERD to improve the control and prevention of the symptoms of this disease.
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