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The risk of chronic acid reflux can be reduced with minor dietary adjustments, as fruits, fish, and grains provide protective benefits.
Various dietary habits and foods causally influence the risk of gastroesophageal reflux disease (GERD), a study issued in the Current Medicinal Chemistry journal elucidated.
The study examined 22 different dietary habits and their relationship with GERD. The results' reliability was confirmed through leave-one-out analysis, heterogeneity tests, and checks for horizontal pleiotropy. Haiya Ou and colleagues used a two-sample Mendelian randomization (MR) approach with the inverse-variance weighted method.
The analysis found that alcohol and added salt increased GERD risk. In contrast, consuming bread, cereal, cheese, dried fruit, fresh fruit, and oily fish was linked to a lower risk. Along with lifestyle changes and medicines, diet plays an essential role in reducing the risk of acid reflux.
Current Medicinal Chemistry
The Relationship between Dietary Habits and Gastroesophageal Reflux Disease: A Two-Sample Mendelian Randomization Study
Haiya Ou et al.
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