The Impact of Nutrition on the Onset, Course of Disease and Quality of Life of Patients with Laryngopharyngeal Reflux

• Published in: Food technology and biotechnology Vol. 61; no. 4; pp. 505 - 513
• Main Authors: Prpic, Tin, Prpic, Melita Pecek, Mendes, Tihana, Sestak, Anamarija, Vceva, Andrijana
• Format: Journal Article
• Language: English
• Published: Croatia Sveuciliste U Zagrebu 01.10.2023; Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet; University of Zagreb Faculty of Food Technology and Biotechnology
• Subjects: Beverages; Carbonation; dietary habits; Food; food with low reflux potential; laryngopharyngeal reflux; Omeprazole; Original Scientific Papers; Pantoprazole; Quality of life; Questionnaires; Subgroups; Croatia; food with low reflux potential; dietary habits; quality of life; laryngopharyngeal reflux
• ISSN: 1330-9862; 1334-2606
• DOI: 10.17113/ftb.61.04.23.8222

The role of dietary habits of patients with laryngopharyngeal reflux (LPR) is comparatively underexplored. The aim of the study is to examine dietary habits, onset and course of the disease as well as the quality of life of patients with LPR. The results of the modified food frequency questionnaire (FFQ-m) and laryngopharyngeal reflux health-related quality of life (LPR-HRQL) questionnaires were compared between subjects with and without LPR. There were a total of 100 subjects with LPR and 65 subjects in the control group. The group of subjects with LPR was further randomly divided into two subgroups; the first subgroup was treated with esomeprazole at a dose of 20 mg twice daily combined with the instructions for dietary and general lifestyle changes, and the other with pantoprazole at a dose of 20 mg twice daily combined with the instructions for dietary and general lifestyle changes. Participants were instructed to fill out FFQ-m and LPR-HRQL questionnaires immediately after the initial examination and then after control examinations 30 and 60 days after the initial examination. Patients with LPR consume more food with high reflux potential, drink more carbonated drinks and juices and have a worse quality of life than the control group (p<0.001). Taking proton pump inhibitors at a dose of 20 mg twice daily in combination with a change in dietary habits such as substituting acidic, spicy, fermented, sweet, fried foods and other foods with a high reflux potential as well as carbonated drinks and juices with the food with a low reflux potential and water significantly reduced the symptoms of LPR and increased the quality of life of the patients (p<0.001). This is the first study showing the correlation between dietary habits and the quality of life of patients with LPR. The contribution of this research is an objective assessment of the follow-up of patients with LPR that could be used in their regular assessment.