Jerome R Lechien1,2,3,4, Francois Bobin5,6, Francois Mouawad5,7, Karol Zelenik5,8, Christian Calvo-Henriquez5,9, Carlos M Chiesa-Estomba5,10, Necati Enver5,11, Andrea Nacci5,12, Maria Rosaria Barillari5,13, Antonio Schindler5,14, Lise Crevier-Buchman5,15, Stéphane Hans5,15, Virginie Simeone5,15, Elzbieta Wlodarczyk5,16, Bernard Harmegnies5,17, Marc Remacle5,18, Alexandra Rodriguez5,19, Didier Dequanter5,19, Pierre Eisendrath5,20, Giovanni Dapri5,21, Camille Finck5,22, Petros Karkos5,23, Hillevi Pendleton5,24, Tareck Ayad5,25, Vinciane Muls5,20, Sven Saussez5,26,19. 1. Laryngopharyngeal Reflux Study Group of Young-Otolaryngologists of the International Federations of Oto-Rhino-Laryngological Societies (YO-IFOS), Paris, France. Jerome.Lechien@umons.ac.be. 2. Laboratory of Anatomy and Cell Biology, Faculty of Medicine, UMONS Research Institute for Health Sciences and Technology, University of Mons (UMons), Avenue du Champ de mars, 6, 7000, Mons, Belgium. Jerome.Lechien@umons.ac.be. 3. Laboratory of Phonetics, Faculty of Psychology, Research Institute for Language Sciences and Technology, University of Mons (UMons), Mons, Belgium. Jerome.Lechien@umons.ac.be. 4. Department of Otorhinolaryngology and Head and Neck Surgery, CHU de Bruxelles, CHU Saint-Pierre, School of Medicine, Université Libre de Bruxelles, Brussels, Belgium. Jerome.Lechien@umons.ac.be. 5. Laryngopharyngeal Reflux Study Group of Young-Otolaryngologists of the International Federations of Oto-Rhino-Laryngological Societies (YO-IFOS), Paris, France. 6. Department of Otolaryngology, Polyclinique Elsan, Poitiers, France. 7. Department of Otorhinolaryngology and Head and Neck Surgery, CHU de Lille, Université de Lille, Lille, France. 8. Department of Otorhinolaryngology and Head and Neck Surgery, University Hospital Ostrava, Ostrava, Czech Republic. 9. Department of Otolaryngology, Hospital Complex of Santiago de Compostela, Santiago de Compostela, Spain. 10. Department of Otorhinolaryngology-Head and Neck Surgery, Hospital Universitario Donostia, San Sebastian, Spain. 11. Department of Otolaryngology, Pendik Training and Research Hospital, Marmara University, Istanbul, Turkey. 12. ENT Audiology and Phoniatric Unit, University of Pisa, Pisa, Italy. 13. Division of Phoniatrics and Audiology, Department of Mental and Physical Health and Preventive Medicine, University of L. Vanvitelli, Naples, Italy. 14. Department of Biomedical and Clinical Sciences, Phoniatric Unit, L. Sacco Hospital, University of Milan, Milan, Italy. 15. Department of Otorhinolaryngology and Head and Neck Surgery, Foch Hospital, Paris, France. 16. World Hearing Center, Institute of Physiology and Pathology of Hearing, Kajetany, Warsaw, Poland. 17. Laboratory of Phonetics, Faculty of Psychology, Research Institute for Language Sciences and Technology, University of Mons (UMons), Mons, Belgium. 18. Department of Otorhinolaryngology and Head and Neck Surgery, CH Luxembourg, Luxembourg, Belgium. 19. Department of Otorhinolaryngology and Head and Neck Surgery, CHU de Bruxelles, CHU Saint-Pierre, School of Medicine, Université Libre de Bruxelles, Brussels, Belgium. 20. Department of Gastroenterology, CHU de Bruxelles, CHU Saint-Pierre, School of Medicine, Université Libre de Bruxelles, Brussels, Belgium. 21. Department of Gastrointestinal Surgery, European School of Laparoscopic Surgery, Saint-Pierre University Hospital, Université Libre de Bruxelles, Brussels, Belgium. 22. Department of Otorhinolaryngology and Head and Neck Surgery, CHU de Liège, Liège, Belgium. 23. Department of Otolaryngology-Head and Neck Surgery, Thessaloniki Medical School, Thessaloniki, Greece. 24. Division of Ear, Nose and Throat Diseases, Ellenbogen, Malmö, Sweden. 25. Division of Otolaryngology-Head and Neck Surgery, Centre Hospitalier de l'Université de Montréal, Montreal, QC, Canada. 26. Laboratory of Anatomy and Cell Biology, Faculty of Medicine, UMONS Research Institute for Health Sciences and Technology, University of Mons (UMons), Avenue du Champ de mars, 6, 7000, Mons, Belgium.
Abstract
OBJECTIVE: To develop clinical tools assessing the refluxogenic potential of foods and beverages (F&B) consumed by patients with laryngopharyngeal reflux (LPR). METHODS: European experts of the LPR Study group of the Young-Otolaryngologists of the International Federation of Oto-rhino-laryngological societies were invited to identify the components of Western European F&B that would be associated with the development of LPR. Based on the list generated by experts, four authors conducted a systematic review to identify the F&B involved in the development of esophageal sphincter and motility dysfunctions, both mechanisms involved in the development of gastroesophageal reflux disease and LPR. Regarding the F&B components and the characteristics identified as important in the development of reflux, experts developed three rational scores for the assessment of the refluxogenic potential of F&B, a dish, or the overall diet of the patient. RESULTS: Twenty-six European experts participated to the study and identified the following components of F&B as important in the development of LPR: pH; lipid, carbohydrate, protein composition; fiber composition of vegetables; alcohol degree; caffeine/theine composition; and high osmolality of beverage. A total of 72 relevant studies have contributed to identifying the Western European F&B that are highly susceptible to be involved in the development of reflux. The F&B characteristics were considered for developing a Refluxogenic Diet Score (REDS), allowing a categorization of F&B into five categories ranging from 1 (low refluxogenic F&B) to 5 (high refluxogenic F&B). From REDS, experts developed the Refluxogenic Score of a Dish (RESDI) and the Global Refluxogenic Diet Score (GRES), which allow the assessment of the refluxogenic potential of dish and the overall diet of the LPR patient, respectively. CONCLUSION: REDS, RESDI and GRES are proposed as objective scores for assessing the refluxogenic potential of F&B composing a dish or the overall diet of LPR patients. Future studies are needed to study the correlation between these scores and the development of LPR according to impedance-pH study.
OBJECTIVE: To develop clinical tools assessing the refluxogenic potential of foods and beverages (F&B) consumed by patients with laryngopharyngeal reflux (LPR). METHODS: European experts of the LPR Study group of the Young-Otolaryngologists of the International Federation of Oto-rhino-laryngological societies were invited to identify the components of Western European F&B that would be associated with the development of LPR. Based on the list generated by experts, four authors conducted a systematic review to identify the F&B involved in the development of esophageal sphincter and motility dysfunctions, both mechanisms involved in the development of gastroesophageal reflux disease and LPR. Regarding the F&B components and the characteristics identified as important in the development of reflux, experts developed three rational scores for the assessment of the refluxogenic potential of F&B, a dish, or the overall diet of the patient. RESULTS: Twenty-six European experts participated to the study and identified the following components of F&B as important in the development of LPR: pH; lipid, carbohydrate, protein composition; fiber composition of vegetables; alcohol degree; caffeine/theine composition; and high osmolality of beverage. A total of 72 relevant studies have contributed to identifying the Western European F&B that are highly susceptible to be involved in the development of reflux. The F&B characteristics were considered for developing a Refluxogenic Diet Score (REDS), allowing a categorization of F&B into five categories ranging from 1 (low refluxogenic F&B) to 5 (high refluxogenic F&B). From REDS, experts developed the Refluxogenic Score of a Dish (RESDI) and the Global Refluxogenic Diet Score (GRES), which allow the assessment of the refluxogenic potential of dish and the overall diet of the LPR patient, respectively. CONCLUSION: REDS, RESDI and GRES are proposed as objective scores for assessing the refluxogenic potential of F&B composing a dish or the overall diet of LPR patients. Future studies are needed to study the correlation between these scores and the development of LPR according to impedance-pH study.
Authors: M Shapiro; C Green; J M Bautista; R Dekel; S Risner-Adler; R Whitacre; E Graver; R Fass Journal: Aliment Pharmacol Ther Date: 2007-01-01 Impact factor: 8.171
Authors: Nikki Johnston; Peter W Dettmar; Bimjhana Bishwokarma; Mark O Lively; Jamie A Koufman Journal: Laryngoscope Date: 2007-06 Impact factor: 3.325
Authors: Jerome R Lechien; Anaïs Rameau; Lisa G De Marrez; Gautier Le Bosse; Karina Negro; Andra Sebestyen; Robin Baudouin; Sven Saussez; Stéphane Hans Journal: Eur Arch Otorhinolaryngol Date: 2022-06-28 Impact factor: 2.503
Authors: Jerome R Lechien; Sven Saussez; Vinciane Muls; Maria R Barillari; Carlos M Chiesa-Estomba; Stéphane Hans; Petros D Karkos Journal: J Clin Med Date: 2020-11-10 Impact factor: 4.241