Development of scores assessing the refluxogenic potential of diet of patients with laryngopharyngeal reflux
Jazyk angličtina Země Německo Médium print-electronic
Typ dokumentu časopisecké články, systematický přehled
PubMed
31515662
DOI
10.1007/s00405-019-05631-1
PII: 10.1007/s00405-019-05631-1
Knihovny.cz E-zdroje
- Klíčová slova
- Beverage, Diet, Food, Laryngitis, Laryngopharyngeal, Reflux, Score, Symptoms,
- MeSH
- dieta * MeSH
- dospělí MeSH
- elektrická impedance MeSH
- koncentrace vodíkových iontů MeSH
- laryngofaryngeální reflux diagnóza dietoterapie metabolismus MeSH
- lidé středního věku MeSH
- lidé MeSH
- nápoje * MeSH
- otorinolaryngologie MeSH
- otorinolaryngologové * MeSH
- peptická ezofagitida MeSH
- potraviny * MeSH
- stupeň závažnosti nemoci MeSH
- Check Tag
- dospělí MeSH
- lidé středního věku MeSH
- lidé MeSH
- mužské pohlaví MeSH
- ženské pohlaví MeSH
- Publikační typ
- časopisecké články MeSH
- systematický přehled MeSH
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.
Department of Otolaryngology Head and Neck Surgery Thessaloniki Medical School Thessaloniki Greece
Department of Otolaryngology Hospital Complex of Santiago de Compostela Santiago de Compostela Spain
Department of Otolaryngology Polyclinique Elsan Poitiers France
Department of Otorhinolaryngology and Head and Neck Surgery CH Luxembourg Luxembourg Belgium
Department of Otorhinolaryngology and Head and Neck Surgery CHU de Liège Liège Belgium
Department of Otorhinolaryngology and Head and Neck Surgery Foch Hospital Paris France
Division of Ear Nose and Throat Diseases Ellenbogen Malmö Sweden
ENT Audiology and Phoniatric Unit University of Pisa Pisa Italy
World Hearing Center Institute of Physiology and Pathology of Hearing Kajetany Warsaw Poland
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