{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,16]],"date-time":"2026-10-16T06:09:01Z","timestamp":1792130941435,"version":"4.4.0"},"reference-count":49,"publisher":"Cambridge University Press (CUP)","issue":"15","license":[{"start":{"date-parts":[[2021,1,21]],"date-time":"2021-01-21T00:00:00Z","timestamp":1611187200000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":["cambridge.org"],"crossmark-restriction":true},"short-container-title":["Public Health Nutr."],"published-print":{"date-parts":[[2021,10]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec id=\"S1368980021000197_as1\"><jats:title>Objective:<\/jats:title><jats:p>To examine associations between diet and risk of developing gastro-oesophageal reflux disease (GERD).<\/jats:p><\/jats:sec><jats:sec id=\"S1368980021000197_as2\"><jats:title>Design:<\/jats:title><jats:p>Prospective cohort with a median follow-up of 15\u00b78 years. Baseline diet was measured using a FFQ. GERD was defined as self-reported current or history of daily heartburn or acid regurgitation beginning at least 2 years after baseline. Sex-specific logistic regressions were performed to estimate OR for GERD associated with diet quality scores and intakes of nutrients, food groups and individual foods and beverages. The effect of substituting saturated fat for monounsaturated or polyunsaturated fat on GERD risk was examined.<\/jats:p><\/jats:sec><jats:sec id=\"S1368980021000197_as3\"><jats:title>Setting:<\/jats:title><jats:p>Melbourne, Australia.<\/jats:p><\/jats:sec><jats:sec id=\"S1368980021000197_as4\"><jats:title>Participants:<\/jats:title><jats:p>A cohort of 20 926 participants (62 % women) aged 40\u201359 years at recruitment between 1990 and 1994.<\/jats:p><\/jats:sec><jats:sec id=\"S1368980021000197_as5\"><jats:title>Results:<\/jats:title><jats:p>For men, total fat intake was associated with increased risk of GERD (OR 1\u00b705 per 5 g\/d; 95 % CI 1\u00b701, 1\u00b709; <jats:italic>P<\/jats:italic> = 0\u00b7016), whereas total carbohydrate (OR 0\u00b789 per 30 g\/d; 95 % CI 0\u00b782, 0\u00b798; <jats:italic>P<\/jats:italic> = 0\u00b7010) and starch intakes (OR 0\u00b784 per 30 g\/d; 95 % CI 0\u00b775, 0\u00b794; <jats:italic>P<\/jats:italic> = 0\u00b7005) were associated with reduced risk. Nutrients were not associated with risk for women. For both sexes, substituting saturated fat for polyunsaturated or monounsaturated fat did not change risk. For both sexes, fish, chicken, cruciferous vegetables and carbonated beverages were associated with increased risk, whereas total fruit and citrus were associated with reduced risk. No association was observed with diet quality scores.<\/jats:p><\/jats:sec><jats:sec id=\"S1368980021000197_as6\"><jats:title>Conclusions:<\/jats:title><jats:p>Diet is a possible risk factor for GERD, but food considered as triggers of GERD symptoms might not necessarily contribute to disease development. Potential differential associations for men and women warrant further investigation.<\/jats:p><\/jats:sec>","DOI":"10.1017\/s1368980021000197","type":"journal-article","created":{"date-parts":[[2021,1,21]],"date-time":"2021-01-21T02:49:25Z","timestamp":1611197365000},"page":"5034-5046","update-policy":"https:\/\/doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":12,"title":["Diet and risk of gastro-oesophageal reflux disease in the Melbourne Collaborative Cohort Study"],"prefix":"10.1017","volume":"24","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6102-6234","authenticated-orcid":false,"given":"Sabrina E","family":"Wang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5464-2197","authenticated-orcid":false,"given":"Allison M","family":"Hodge","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"S 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