{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,2]],"date-time":"2026-11-02T18:04:29Z","timestamp":1793642669869,"version":"4.5.1"},"reference-count":37,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2006,12,6]],"date-time":"2006-12-06T00:00:00Z","timestamp":1165363200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Aliment Pharmacol Ther"],"published-print":{"date-parts":[[2007,1]]},"abstract":"<jats:sec>\n                    <jats:title>Summary<\/jats:title>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>Gastro\u2010oesophageal reflux disease symptoms are most commonly reported postprandially, suggesting that some diet components are likely to induce symptoms more than others.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Aims<\/jats:title>\n                    <jats:p>To determine which of the various dietary nutrients is a strong predictive factor for symptom generation in association with an acid reflux event.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>Subjects with typical heartburn symptoms were evaluated by the gastro\u2010oesophageal reflux disease Symptom Checklist, demographics questionnaire, upper endoscopy and pH testing. During the pH study, patients completed a detailed 24\u2010h dietary intake record. This included time of meals, description of food components and the amount and type of food preparation.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      Fifty gastro\u2010oesophageal reflux disease patients completed all stages of the study. A total of 112 (78%) symptoms were considered as sensed reflux event. Body mass index did not correlate with having perceived reflux. Patients who consumed more cholesterol, saturated fatty acids and had more percentage calories from fat were significantly more likely to experience a perceived reflux event. Regression analysis and\n                      <jats:italic>\u03b2<\/jats:italic>\n                      \u2010coefficient were specifically significant for cholesterol.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>Of all dietary nutrients, cholesterol enhances the most the perception of intra\u2010oesophageal acid reflux events in patients with gastro\u2010oesophageal reflux disease.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/j.1365-2036.2006.03170.x","type":"journal-article","created":{"date-parts":[[2010,7,23]],"date-time":"2010-07-23T08:44:04Z","timestamp":1279874644000},"page":"93-101","source":"Crossref","is-referenced-by-count":49,"title":["Assessment of dietary nutrients that influence perception of intra\u2010oesophageal acid reflux events in patients with gastro\u2010oesophageal reflux disease"],"prefix":"10.1111","volume":"25","author":[{"given":"M.","family":"SHAPIRO","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"C.","family":"GREEN","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"J. 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