Dietary Intake and Risk for Reflux Esophagitis: A Case-Control Study

25 Mar 2013Ping Wu, Xiao-Hu Zhao, Zi-Sheng Ai, Hui-Hui Sun, Ying Chen,Yuan-Xi Jiang, Yi-Li Tong, and Shu-Chang Xu

High intake of meat, oils, salt, and calcium is associated with an increased risk for reflux esophagitis while high intake of protein, carbohydrate, calories from protein (%), vitamin C, grains and potatoes, fruits, and eggs correlates with a reduced risk for reflux esophagitis.

Case-control study
7 effects
1 year
537 subjects

Reported Outcomes

CausesOutcomeCertainty

Salt Herb risk & protective factor
Salt
Herb

Acid Reflux Digestive outcome
Strong increased risk of Acid Reflux
Digestive system

Moderate evidence
993.0%

Calcium supplements Manufactured risk & protective factor

Acid Reflux Digestive outcome
Minor increase risk of Acid Reflux
Digestive system

Moderate evidence
3.0%

Red Meat Nutrition risk & protective factor
Red Meat
Nutrition

Acid Reflux Digestive outcome
Increased risk of Acid Reflux
Digestive system

High evidence
39.0%

Nuts & Peanuts Nutrition risk & protective factor

Acid Reflux Digestive outcome
Decreased risk of Acid Reflux
Digestive system

High evidence
-42.0%

Fruits Nutrition risk & protective factor
Fruits
Nutrition

Acid Reflux Digestive outcome
Decreased risk of Acid Reflux
Digestive system

High evidence
-35.0%

Saturated Fat Nutrition risk & protective factor
Saturated Fat
Nutrition

Acid Reflux Digestive outcome
Minor increase risk of Acid Reflux
Digestive system

High evidence
11.0%

Vegetables Nutrition risk & protective factor
Vegetables
Nutrition

Acid Reflux Digestive outcome
Minor decreased risk of Acid Reflux
Digestive system

High evidence
-11.0%