Development of scores assessing the refluxogenic potential of diet of patients with laryngopharyngeal reflux
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00843989%3A_____%2F19%3AE0108024" target="_blank" >RIV/00843989:_____/19:E0108024 - isvavai.cz</a>
Result on the web
<a href="https://link.springer.com/article/10.1007%2Fs00405-019-05631-1" target="_blank" >https://link.springer.com/article/10.1007%2Fs00405-019-05631-1</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00405-019-05631-1" target="_blank" >10.1007/s00405-019-05631-1</a>
Alternative languages
Result language
angličtina
Original language name
Development of scores assessing the refluxogenic potential of diet of patients with laryngopharyngeal reflux
Original language description
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 reflux
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
30206 - Otorhinolaryngology
Result continuities
Project
—
Continuities
V - Vyzkumna aktivita podporovana z jinych verejnych zdroju
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
European archives of oto-rhino-laryngology and Head & Neck
ISSN
0937-4477
e-ISSN
1434-4726
Volume of the periodical
276
Issue of the periodical within the volume
12
Country of publishing house
DE - GERMANY
Number of pages
16
Pages from-to
3389-3404
UT code for WoS article
000496697400018
EID of the result in the Scopus database
2-s2.0-85073830706