Number of Gastroesophageal Refluxes Detected With Oesophageal pH-Impedance Study Correlates With Dietary Patterns

Objectives To evaluate association of number of gastroesophageal refluxes detected with oesophageal pH-impedance study with dietary patterns Methods Subjects referred to oesophageal pH-impedance examination were invited to participate in the study, approved by LEC. In case of agreement, they were asked to provide data of their usual nutrition based on food frequency questionnaire (Nutrilogic, Russia). Diet was assessed in accordance with healthy eating index, for the following main groups of products: grains, fruits, vegetables, dairy products, meats, fats and confectioneries. The results are shown as a quotient of dividing the actual values by the recommended. Spearman rank R was used to analyse correlation between number of gastroesophageal refluxes (GER) detected with oesophageal pH-impedance examination and dietary patterns assessment. Results Data of 40 consecutive patients (12 of them with confirmed gastroesophageal reflux disease, 28 females, age (Mean ± SD): 52.2 ± 12.9 y.o.) served as the source for the study. Mean energy value of the ration was 2302 ± 1391 kcal/day. Dietary patterns for main food groups was as follows: grains 1.4 ± 0.7, vegetables 1.1 ± 0.7, fruits 0.8 ± 0.9, dairy products 0.6 ± 0.6, meats 1.7 ± 1.0, fats 0.6 ± 0.8, confectionaries 0.3 ± 0.5. Mean number of GERs was 43.8 ± 24.4, acid GERs - 26.2 ± 20.5 per day. Direct medium-strength correlation was found between pattern of dairy products consumption and total number of GERs (Spearman R = 0.47, P < 0.05), weak-acid GERs (R = 0.49, P < 0.05), non-acid GERs (R = 0.62, P < 0.05). Pattern of confectionaries consumption was associated with high (that reached proximal oesophagus, ∼17 cm above LES) GERs: R = 0.47, P < 0.05. Conclusions This preliminary results may serve as a basis for further research in larger comparative trials and may be considered when diet modification is planned for patients with GERD. Funding Sources Russian Science Foundation research grant #19–76-30014.