Functional Food in Relation to Gastroesophageal Reflux Disease (GERD)

Abstract

Gastroesophageal reflux disease (GERD) is a common esophageal disorder characterized by troublesome symptoms associated with increased esophageal acid exposure. The cornerstones of therapy in this regard include treatment with acid-suppressive agents, lifestyle modifications, and dietary therapy, although the latter has not been well defined. As concerns regarding long-term proton pump inhibitor (PPI) use continue to be explored, patients and healthcare providers are becoming increasingly interested in the role of diet in disease management. However, dietary interventions lack evidence of the synthesis effect of functional foods. The following is a review of dietary therapy for GERD, emphasizing food components' impact on GERD pathophysiology and management. Although the sequential dietary elimination of food groups is a common practice, the literature supports broader intervention, including reduced overall sugar intake, increased dietary fiber, and changes in overall eating practices. While the primary concern of food companies is to provide safe products, the caloric, nutritional, and functional composition of foods is also generating interest in the food industry due to consumers' concerns.

Keywords: dietary treatment; esophageal disorder; food industry; lifestyle modifications; long-term PPI; processing technology.

Figure 1

Pathophysiological mechanisms involved in development of upper gastrointestinal (GI) symptoms [19].

Figure 2

Algorithm for the evaluation of suspected GERD [65]. Reprinted from Clinical Gastroenterology and Hepatology, 21, Chen et al, AGA Clinical Practice Update on the Diagnosis and Management of Extraesophageal Gastroesophageal Reflux Disease: Expert Review, 1414–1421, Copyright (2023), with permission from Elsevier. * Look for evidence of GERD-related injury or complications and rule out alternative esophageal diseases; ** Consider endoscopy and reflux monitoring to support long-term use of PPI.