Sabrina E Wang1, Allison M Hodge2, S Ghazaleh Dashti3, Suzanne C Dixon-Suen2, Hazel Mitchell4, Robert Js Thomas5, Elizabeth M Williamson6,7, Enes Makalic1, Alex Boussioutas5,8, Andrew M Haydon9, Graham G Giles2,10, Roger L Milne1,2,10, Bradley J Kendall11,12, Dallas R English1,2. 1. Centre for Epidemiology and Biostatistics, Melbourne School of Population and Global Health, The University of Melbourne, Parkville, VIC, Australia. 2. Cancer Epidemiology Division, Cancer Council Victoria, Melbourne, VIC, Australia. 3. Clinical Epidemiology and Biostatistics Unit, Murdoch Children's Research Institute, Melbourne, VIC, Australia. 4. School of Biotechnology and Biomolecular Sciences, University of New South Wales, Kensington, NSW, Australia. 5. Department of Medicine, Royal Melbourne Hospital, The University of Melbourne, Parkville, VIC, Australia. 6. Department of Medical Statistics, London School of Hygiene and Tropical Medicine, London, UK. 7. Health Data Research UK, London, UK. 8. Victorian Comprehensive Cancer Centre, Parkville, VIC, Australia. 9. Department of Medical Oncology, Alfred Hospital, Melbourne, VIC, Australia. 10. Precision Medicine, School of Clinical Sciences at Monash Health, Monash University, Clayton, VIC, Australia. 11. Department of Medicine, The University of Queensland, Brisbane, QLD, Australia. 12. Department of Gastroenterology and Hepatology, Princess Alexandra Hospital, Brisbane, QLD, Australia.
Abstract
OBJECTIVE: To examine associations between diet and risk of developing gastroesophageal reflux disease (GERD). DESIGN: Prospective cohort with a median follow-up of 15.8 years. Baseline diet was measured using a food frequency questionnaire. GERD was defined as self-reported current or history of daily heartburn or acid regurgitation beginning at least two years after baseline. Sex-specific logistic regressions were performed to estimate odds ratios for GERD associated with diet quality scores and intakes of nutrients, food groups, and individual foods and beverages. The effect of substituting saturated fat for monounsaturated or polyunsaturated fat on GERD risk was examined. SETTING: Melbourne, Australia. PARTICIPANTS: A cohort of 20,926 participants (62% women) aged 40-59 years at recruitment between 1990-1994. RESULTS: For men, total fat intake was associated with increased risk of GERD (OR 1.05 per 5g/d; 95%CI 1.01-1.09; p=0.016), whereas total carbohydrate (OR 0.89 per 30g/d; 95%CI 0.82-0.98; p=0.010) and starch intakes (OR 0.84 per 30g/d; 95%CI 0.75-0.94; p=0.005) were associated with reduced risk. Nutrients were not associated with risk for women. For both sexes, substituting saturated fat for polyunsaturated or monounsaturated fat did not change risk. For both sexes, fish, chicken, cruciferous vegetables, and carbonated beverages were associated with increased risk, whereas total fruit and citrus were associated with reduced risk. No association was observed with diet quality scores. CONCLUSIONS: Diet is a possible risk factor for GERD, but food considered as triggers of GERD symptoms might not necessarily contribute to disease development. Potential differential associations for men and women warrant further investigation.
OBJECTIVE: To examine associations between diet and risk of developing gastroesophageal reflux disease (GERD). DESIGN: Prospective cohort with a median follow-up of 15.8 years. Baseline diet was measured using a food frequency questionnaire. GERD was defined as self-reported current or history of daily heartburn or acid regurgitation beginning at least two years after baseline. Sex-specific logistic regressions were performed to estimate odds ratios for GERD associated with diet quality scores and intakes of nutrients, food groups, and individual foods and beverages. The effect of substituting saturated fat for monounsaturated or polyunsaturated fat on GERD risk was examined. SETTING: Melbourne, Australia. PARTICIPANTS: A cohort of 20,926 participants (62% women) aged 40-59 years at recruitment between 1990-1994. RESULTS: For men, total fat intake was associated with increased risk of GERD (OR 1.05 per 5g/d; 95%CI 1.01-1.09; p=0.016), whereas total carbohydrate (OR 0.89 per 30g/d; 95%CI 0.82-0.98; p=0.010) and starch intakes (OR 0.84 per 30g/d; 95%CI 0.75-0.94; p=0.005) were associated with reduced risk. Nutrients were not associated with risk for women. For both sexes, substituting saturated fat for polyunsaturated or monounsaturated fat did not change risk. For both sexes, fish, chicken, cruciferous vegetables, and carbonated beverages were associated with increased risk, whereas total fruit and citrus were associated with reduced risk. No association was observed with diet quality scores. CONCLUSIONS: Diet is a possible risk factor for GERD, but food considered as triggers of GERD symptoms might not necessarily contribute to disease development. Potential differential associations for men and women warrant further investigation.
Authors: Livia Guadagnoli; Madison Simons; Josie McGarva; Tiffany H Taft; Miranda A L van Tilburg Journal: Patient Prefer Adherence Date: 2022-04-05 Impact factor: 2.711