Association between coffee intake and gastroesophageal reflux disease: a meta-analysis

Kim, J.; Oh, Seil; Myung, Seung‐Kwon; Kwon, Hyuk Tae; Lee, C.; Yun, Jae Moon; Lee, H. K.

doi:10.1111/dote.12099

Cited by 68 publications

(45 citation statements)

References 35 publications

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“…Although patients with GERD are often advised to avoid caffeine, 8 the current literature does not support an association between coffee and GERD. 9 Likewise, based on the findings of this study and in light of prior contradictory findings for EAC, 6,7 there does not appear to be an association between coffee and tea consumption and BE/EAC.…”

Section: Discussionsupporting

confidence: 42%

Coffee or Tea, Hot or Cold, Are Not Associated With Risk of Barrett’s Esophagus

Sajja

El–Serag

Thrift

2016

Clinical Gastroenterology and Hepatology

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Epidemiological data regarding coffee and tea consumption and risk of esophageal inflammation, Barrett’s esophagus (BE), and adenocarcinoma are sparse and inconclusive. This study examined the association between consumption of tea or coffee with risk of BE. We conducted a cross-sectional study among United States veterans, comparing 310 patients with histologically confirmed BE with 1728 individuals with no endoscopic or histopathologic features of BE (controls). Odds ratios (ORs) and 95% confidence intervals (CIs) were calculated using logistic regression models. In univariate models, we found a statistically significant association between risk of BE and consumption of coffee (OR, 1.41; 95% CI, 1.06–1.87) or tea (OR, 1.34; 95% CI, 1.05–1.71). However, in multivariate analysis, in which models were adjusted for confounders including sex and race, we found no association between risk of BE and consumption of coffee (adjusted OR, 1.04; 95% CI, 0.76–1.42) or tea (adjusted OR, 1.11; 95% CI, 0.85–1.44). These data do not support an association between consumption of coffee or tea and risk of BE. It is unlikely that avoidance of coffee or tea will protect against BE.

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Section: Discussionsupporting

confidence: 42%

Coffee or Tea, Hot or Cold, Are Not Associated With Risk of Barrett’s Esophagus

Sajja

El–Serag

Thrift

2016

Clinical Gastroenterology and Hepatology

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“…24,[28][29][30] Correlation with esophageal cancer remains unclear, too, with data on a protective effect of green tea, especially in studies conducted among Chinese population, 25 or a risk reduction only for subgroups of patients such as females. 31,32 Among the few studies on non-neoplastic esophageal diseases, a meta-analysis showed that overall coffee did not seem to be a causal factor for GERD, while a significantly higher odds ratio was found for E. 8 No association was found between coffee intake and the presence of BE in an our previous study; 33 furthermore, results from a US survey did not support an association between consumption of coffee or tea and the risk of BE. 6 No other data exist on the relationship between BE and tea consumption, but for a suggestion of green tea as an a potential chemopreventive agent for esophageal adenocarcinoma and BE because of the presence of polyphenols able to inhibit the growth of human Barrett's and aerodigestive adenocarcinoma cells.…”

Section: Discussionmentioning

confidence: 80%

“…[6][7][8] A recent study did not also support a correlation between tea intake and the risk of BE, 6 while there was a reduced risk of esophageal and other digestive cancers in Asian areas, at higher consumption of green tea. 9 On the other side, no association with cancers of the esophagus was found integrating a series of casecontrol studies conducted in Italy.…”

Section: Introductionmentioning

confidence: 92%

Association between coffee or tea drinking and Barrett’s esophagus or esophagitis: an Italian study

et al. 2017

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BACKGROUND/OBJECTIVES: Only a few papers have treated of the relationship between Barrett's esophagus (BE) or erosive esophagitis (E) and coffee or tea intake. We evaluated the role of these beverages in BE and E occurrence. SUBJECTS/METHODS: Patients with BE (339), E (462) and controls (619) were recruited. Data on coffee and tea and other individual characteristics were collected using a structured questionnaire. RESULTS: BE risk was higher in former coffee drinkers, irrespective of levels of exposure (cup per day; ⩽ 1: OR = 3.76, 95% CI 1.33-10.6; 41: OR = 3.79, 95% CI 1.31-11.0; test for linear trend (TLT) P = 0.006) and was higher with duration (430 years: OR = 4.18, 95% CI 1.43-12.3; TLT P = 0.004) and for late quitters, respectively (⩽3 years from cessation: OR = 5.95, 95% CI 2.19-16.2; TLT P o 0.001). The risk of BE was also higher in subjects who started drinking coffee later (age 418 years: OR = 6.10, 95% CI 2.15-17.3). No association was found in current drinkers, but for an increased risk of E in light drinkers (o 1 cup per day OR = 1.85, 95% CI 1.00-3.43). A discernible risk reduction of E (about 20%, not significant) and BE (about 30%, P o 0.05) was observed in tea drinkers. CONCLUSIONS: Our data were suggestive of a reduced risk of BE and E with tea intake. An adverse effect of coffee was found among BE patients who had stopped drinking coffee. Coffee or tea intakes could be indicative of other lifestyle habits with protective or adverse impact on esophageal mucosa.

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“…TiO 2 NPs and pepsin surface areas were calculated in order to estimate theoretically the number of pepsin that enough to cover the surface of one TiO 2 NP in one layer manner. The calculations recruit the TiO 2 NPs properties (radius = 9*10 -7 cm, density = 3.9 g/cm 3 , mass of one NP = ). From these parameters, the calculated surface areas of pepsin and TiO 2 NPs were 1.50*10 -13 cm 2 and 1.02*10 -11 cm 2 , respectively.…”

Section: Inhibition Of Pepsin Activity By Tio 2 Npsmentioning

confidence: 99%

“…GERD is a popular disease with a spread as 10%-20% in the western world [2]. GERD is one of the most common diseases affecting patients worldwide, but its risk factors and causes are not clearly known [3]. While the symptoms suggestive of gastroesophageal reflux (heartburn, reflux or chest pain) affect up to 30% of the population in Western countries and their prevalence continues to increase [4].…”

Section: Introductionmentioning

confidence: 99%

High Ionic Strength Enhances the Anti-Pepsin Activity of Titanium Dioxide Nanoparticles

Al‐Hakeim¹,

Jasem²

2016

Nano BioMed ENG

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Gastro-esophageal reflux disease (GERD) is a state that evolves when there is a return of acid and pepsin enzyme into the esophagus. Inhibition of pepsin enzyme is one of the strategies used successfully for the treatment of GERD. Titanium dioxide nanoparticles (TiO 2 NPs) are among the safest nanoparticles (NPs) that can be used inside the human body. The aim of the present study is to use TiO 2 NPs as an inhibitor for the pepsin enzyme as a new treatment for GERD. The activity of pepsin before and after the addition of certain amounts of the NPs to the reaction mixture was measured spectrophotometrically. These experiments were repeated at different temperatures and different ionic strengths. The Michaelis constant (K m ) and maximum velocity (V max ) of the pepsin catalyzed reactions were calculated from the Lineweaver-Burke plots. The results revealed a significant reduction in the pepsin activity by TiO 2 NPs. Both K m and V max are changed after inhibition indicating a mixed inhibition of pepsin activity. The result also showed that the combination of high ionic strength and TiO 2 NPs causes a complete inhibition of pepsin activity. It can be concluded that the best condition for inhibition of pepsin activity is by using a combination of TiO 2 NPs and high concentration NaCl at 37 °C.

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Association between coffee intake and gastroesophageal reflux disease: a meta-analysis

Cited by 68 publications

References 35 publications

Coffee or Tea, Hot or Cold, Are Not Associated With Risk of Barrett’s Esophagus

Coffee or Tea, Hot or Cold, Are Not Associated With Risk of Barrett’s Esophagus

Association between coffee or tea drinking and Barrett’s esophagus or esophagitis: an Italian study

High Ionic Strength Enhances the Anti-Pepsin Activity of Titanium Dioxide Nanoparticles

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