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Insights Nutr Metab 2017
Volume 1 Issue 3
Nutrition World 2017
Notes:
Page 57
September 11-12, 2017 Edinburgh, Scotland
15
th
World Congress on
Advances in Nutrition, Food Science & Technology
Mediterranean diet and GERD symptoms: A
case control study in Lebanese adults
Jacqueline H Doumit
1
, Antoine Aoun
1
and Mary Joe Youssef
2
1
Notre Dame University-Louaize, Lebanon
2
Holy Spirit University of Kaslik, Lebanon
Background:
The prevalence of gastro esophageal
reflux disease (GERD) is increasing worldwide and its
symptoms are associated with several risk factors such
as diet and stress. Our aim was to assess the association
between GERD symptoms and both lifestyle and dietary
factors among adult men and women in Lebanon, a
Mediterranean country with specific characteristics.
Methods:
This case control study was carried between
January and March 2016. A convenient sample of 264
adults was equally divided into GERD group and control
group. Socio-demographic, dietary and lifestyle data were
collected from a face-to-face interview performed by a
trained local dietician.
Results:
GERD symptoms were associated with high
body mass index (p<0.001), smoking (p<0.001), family
history of GERD (p<0.001), low physical activity (p=0.01),
and high stress level (p=0.02). These symptoms were also
associated with the following dietary habits: eating large
volume meals (p<0.001), irregular meal pattern (p<0.001),
eating out (p<0.001), rapid eating (in less than 10 min)
(p<0.001), late-evening meals (short before bed-time)
(p=0.001) and eating between meals (p<0.001). Heartburn
was the most common symptom. Coffee (OR, 5.81; 95%
CI, 1.93-17.45) and carbonated beverages (OR, 3.09; 95%
CI, 1.31-7.30) were significantly correlated with GERD
symptoms. Moreover, coffee emerged as the strongest
predictor for heartburn, globus sensation and hoarseness,
while carbonated beverages were the strongest risk factor
for dyspepsia. Among several Lebanese traditional dishes,
only labneh with garlic (OR, 3.71; 95% CI, 1.72-8.03) and
pomegranate molasses (OR, 2.86; 95% CI, 1.39-5.86)
were associated with GERD symptoms aggravation.
Conclusion:
Some lifestyle factors and components
of the Lebanese Mediterranean diet may increase the
symptoms of GERD.
Biography
Jacqueline H Doumit is currently an Associate Professor in the Faculty of
Nursing and Health Sciences at Notre Dame University-Louaize (NDU)
Lebanon, where she has been teaching biology, nutrition and biochemistry
courses since 1999. Her research interests are largely in food quality, nutrition,
the well-being of adults and epidemiological research on elderly.
jdoumit@ndu.edu.lbJacqueline H Doumit et al., Insights Nutr Metab 2017