LAUSR

To evaluate association of number of gastroesophageal refluxes detected with oesophageal pH-impedance study with dietary patterns. Food frequency questionnaire (Nutrilogic, Russia) was used to assess diet of subjects enrolled in the study in terms of nutrients consumption and food groups' structure. Dietary patterns were calculated according to the Healthy Eating Index (HEI), for the following major groups of foods: grains, fruits, vegetables, dairy products, meats, fats and confectioneries. The results are shown as a quotient of a division of actual values by the recommended. Oesophageal 24-hours pH-impedance (Ohmega, Laborie, the Netherlands) parameters were analysed. Spearman rank R was used to reveal correlation between number and type of gastroesophageal refluxes (GER) and the dietary patterns assessment. Forty consecutive patients (12 with gastroesophageal reflux disease, 28 females, age: 52.2 ± 12.9 y.o.) were enrolled. Mean energy value of the ration was 2302 ± 1391 kcal/day. Pattern of major food groups consumption was as follows: grains 1.4 ± 0.7, vegetables 1.1 ± 0.7, fruits 0.8 ± 0.9, dairy products 0.6 ± 0.6, meats 1.7 ± 1.0, fats 0.6 ± 0.8, confectioneries 0.3 ± 0.5. Mean number of GERs was 43.8 ± 24.4, acid GERs—26.2 ± 20.5 a day. Pattern of dairies consumption correlated with total number of GERs (Spearman R = 0.47, p < 0.05), weak-acid GERs (R = 0.49, p < 0.05), and non-acid GERs (R = 0.62, p < 0.05). Consumption of confectioneries correlated with high (at 17 cm above LES) GERs: R = 0.47, p < 0.05. Type and number of gastroesophageal refluxes correlate with major food groups consumption. This preliminary results may serve as a basis for further research in larger comparative trials and may be considered when diet modification is planned for patients with GERD.