Naslov
Nutritional care in Dyspepsia and Gastroesophageal reflux disease

Autori
Martinis, Irena ; Lasić, Mirna

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, stručni

Izvornik
7th International Congress of Nutritionists - Book of Abstracts / - Zagreb : Croatian Federation of Nutritional Associations, 2019, 57-57

ISBN
978-953-48183-1-2

Skup
7th International Congress of Nutritionists

Mjesto i datum
Zagreb, Hrvatska, 08.11.2019. - 10.11.2019

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
food intake, dyspepsia, GERD, dietary factors, diet

Sažetak
Gastroesophageal reflux disease (GERD) is increasingly prevalent worldwide, particularly in the Western world, where reflux symptoms have a prevalence of up to 40% in population- based studies. Approximately 20%–30% of the general population presents with dyspepsia which has not been investigated. Symptoms of GERD can cause lifestyle disturbances by affecting patients' daily functioning and sleep, which may lead to a significant decrease in patients' quality of life measures The increasing prevalence of GERD encouraged examination of food and dietary habits as a potential cause or exacerbating factor in the development of reflux symptoms. Although some evidence has suggested associations with certain foods (fats, fried foods, canned food and beverages) with reflux symptoms, objective evidence based data in this field remain unclear. Worldwide studies on various populations show that risk factors for GERD include age, obesity, lifestyle factors (such as smoking, physical activity) and diet. Obese patients are over three times as likely to have hiatal hernias compared to non-obese individuals. Lifestyle modifications have long been paramount to the management of GERD. Reflux disease symptoms are associated with low consumption of dietary fiber, according to epidemiological studies. Patients with GERD and dyspepsia, more often than healthy subjects, ate: tomatoes and tomato products, citrus fruits and juices, chocolate and chocolate products, spicy or sour, coffee, dishes high in fat, carbonated beverages, and alcohol. Some of these products may have contributed to GERD and dyspepsia but also the frequency of eating them may play a role in causing/aggravating disease symptoms. In conclusion: Dietary modification is a proposed first-line therapy for patients with GERD and dyspepsia. It very important to encourage patients to implement other lifestyle changes such as stopping smoking and weight reduction. Better knowledge with balanced lifestyle is an excellent treatment of GERB and dyspepsia.

Izvorni jezik
Engleski

Znanstvena područja
Nutricionizam

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