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

Tin Prpić1,2*orcid tiny, Melita Peček Prpić3orcid tiny, Tihana Mendeš1,2orcid tiny, Anamarija Šestak1,2orcid tiny and Andrijana Včeva1,2orcid tiny

1J.J. Strossmayer University of Osijek, Faculty of Medicine in Osijek, Josip Huttler 4, 31000 Osijek, Croatia

2Clinical Medical Center Osijek, Josip Huttler 4, 31000 Osijek, Croatia

3Health Center Osijek, Petar Krešimir IV 6, 31000 Osijek, Croatia

Article history:

Received: 21 May 2023

Accepted: 18 October 2023

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laryngopharyngeal reflux; food; quality of life; dietary habits


Research background. The role of dietary habits in patients with laryngopharyngeal reflux disease (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.

Experimental approach. 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 in a twice daily dose of 20 mg combined with dietary and general lifestyle changes instructions, and the other with pantoprazole in a twice-daily dose of 20 mg combined with dietary and general lifestyle changes instructions. Participants were instructed to fill out FFQ-m and LPR-HRQL questionnaires immediately after the initial examination and then after control examinations that were 30 and 60 days after the initial examination.

Results and conclusions. Patients with LPR consume more food with high reflux potential, drink more carbonated drinks and juices, and have a worse quality of life compared to the control group (p<0.001). Proton pump inhibitors in a twice-daily dose of 20 mg with a change in dietary habits, such as avoiding acidic, spicy, fermented, sweet, and fried foods same as other foods with a high reflux potential as well as carbonated drinks and juices with the introduction of foods with a low reflux potential and water significantly reduces symptoms of LPR and increases the quality of life (p<0.001).

Novelty and scientific contribution. This is the first study showing the connection between dietary habits and quality of life in patients with LPR. The contribution of this research is an objective review of the follow-up of patients with LPR that could be used in their regular assessment.

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