Associations of Plant-Based Foods, Animal Products, and Selected Sociodemographic Factors with Gastroesophageal Reflux Disease Risk

Ahlam El Shikieri (), Zakaria Eltahir, Abdulmannan Aman and Mohamad Alhadramy
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Ahlam El Shikieri: Department of Clinical Nutrition, College of Applied Medical Sciences, Taibah University, Al Madinah Al Munawarah 42313, Saudi Arabia
Zakaria Eltahir: Department of Clinical Laboratories, College of Applied Medical Sciences, Taibah University, Al Madinah Al Munawarah 42313, Saudi Arabia
Abdulmannan Aman: University Medical Center, Faculty of Medicine, Taibah University, Al Madinah Al Munawarah 42313, Saudi Arabia
Mohamad Alhadramy: Charitable Medical Care Society, Al Madinah Al Munawarah 42313, Saudi Arabia

IJERPH, 2024, vol. 21, issue 12, 1-13

Abstract: Background: Diet influences the symptoms of gastroesophageal reflux disease (GERD). Plant-based diets rich in vegetables, fruits, legumes, seeds, and nuts may reduce inflammation and improve gut health, while high-fat foods may worsen symptoms. Objective: We examined the association between plant-based and animal-based foods, selected demographic characteristics, and the likelihood of GERD in Al Madinah Al Munawarah, Saudi Arabia. Method: A cross-sectional study using the GerdQ tool assessed the GERD likelihood among 303 adults. Dietary diversity scores were used to assess the quality of their diet. quality. Results: The participants were predominantly women (68.6%) and had low education levels (88.4%). Cereals were the most consumed plant-based foods, while vitamin A-rich fruits and vegetables were the least consumed. There was significant variation in the consumption of legumes, nuts, seeds, and milk and milk products among the GERD groups. The participants with a 50% GERD likelihood had the highest consumption (34.5%), followed by the 89% likelihood group (21.4%) and the 79% likelihood group (14.5%). The lowest consumption of milk and milk products was among those with an 89% GERD likelihood who also consumed more organ meat. In addition, GERD likelihood was inversely associated with age (r = −0.153; p = 0.008). The likelihood of GERD was negatively correlated with the intake of legumes, nuts, and seeds (r = −0.163; p = 0.005). Furthermore, the intake of cereals and tubers (r = 0.114; p = 0.047) and legumes, nuts, and seeds (r = 0.231; p = 0.0001) increased significantly with education. Conclusion: GERD prevention programs should target women, those with a low education level, and individuals consuming fewer plant-based foods and more organ meats.

Keywords: GERD; dietary quality; demographic characteristics; animal products; plant-based foods; Saudi Arabia; GERMS (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2024
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