| Title | Development of scores assessing the refluxogenic potential of diet of patients with laryngopharyngeal reflux. |
| Publication Type | Journal Article |
| Year of Publication | 2019 |
| Authors | Lechien, J. R., Bobin F., Mouawad F., Zelenik K., Calvo-Henriquez C., Chiesa-Estomba C. M., Enver N., Nacci A., Barillari M. Rosaria, Schindler A., Crevier-Buchman L., Hans S., Simeone V., Wlodarczyk E., Harmegnies B., Remacle M., Rodriguez A., Dequanter D., Eisendrath P., Dapri G., Finck C., Karkos P., Pendleton H., Ayad T., Muls V., & Saussez S. |
| Journal | Eur Arch Otorhinolaryngol |
| Volume | 276 |
| Issue | 12 |
| Pagination | 3389-3404 |
| Date Published | 2019 Dec |
| ISSN | 1434-4726 |
| Keywords | Adult, Beverages, Diet, Electric Impedance, Esophagitis, Peptic, Female, Food, Humans, Hydrogen-Ion Concentration, Laryngopharyngeal Reflux, Male, Middle Aged, Otolaryngologists, Otolaryngology, Severity of Illness Index |
| Abstract | 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.
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| DOI | 10.1007/s00405-019-05631-1 |
| Alternate Journal | Eur Arch Otorhinolaryngol |
| PubMed ID | 31515662 |
