Association between individual response to food taste and gastroesophageal symptoms

Tomoyuki Shibata, Masahiko Nakamura, Takafumi Omori, Tomomitsu Tahara, Yuichiro Ichikawa, Masaaki Okubo, Takamitsu Ishizuka, Yoshihito Nakagawa, Mitsuo Nagasaka, Masakatsu Nakamura, Tomiyasu Arisawa, Ichiro Hirata

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Objective: Taste is an important element in food preferences. Gastroesophageal reflux disease (GERD) is related to lifestyles including eating habits. We aimed to investigate the relationship between responses to specific tastes and GERD. Methods: Altogether 280 patients including 170 men with a mean age of 58.6 years were included in the study to determine the relationship between their liking for specific tastes and GERD using a new self-administered questionnaire (responses to various tastes and participants' sensitivity to taste and hot food and on the frequency of stomatitis). Another self-administrated questionnaire was administrated for a diagnosis of GERD (the frequency scale for the symptoms of GERD cut-off score of 10). Furthermore, 142 of 280 patients who had received esophagogastroduodenoscopy (EGD) were investigated on the association between endoscopic esophagitis and their favorite tastes. Results: In the association analyses between responses to specific tastes and GERD, the group liking salty food and the group with a high frequency of stomatitis had a significantly higher incidence of GERD (salty food: odds ratio [OR] 2.059, 95% confidence interval [CI] 1.215-3.488, P=0.0073; stomatitis: OR 2.861, 95% CI 1.558-5.253, P=0.0007, respectively). In association analyses with endoscopic esophagitis, the groups liking salty and sour food had a significantly higher incidence rate of endoscopic esophagitis (salty: OR 2.718, 95% CI 1.330-5.555, P=0.0061; sour: OR 3.267, 95% CI 1.491-7.160, P=0.0031, respectively). Conclusions: Sensitivity and response to specific food taste were associated with GERD. The results of a preference to hot or salty food and endoscopic esophagitis suggest that physical stimuli are important for esophageal injuries.

Original languageEnglish
Pages (from-to)337-341
Number of pages5
JournalJournal of Digestive Diseases
Volume16
Issue number6
DOIs
Publication statusPublished - 01-01-2015

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Gastroesophageal Reflux
Food
Esophagitis
Stomatitis
Odds Ratio
Confidence Intervals
Digestive System Endoscopy
Food Preferences
Incidence
Feeding Behavior
Life Style
Wounds and Injuries

All Science Journal Classification (ASJC) codes

  • Gastroenterology

Cite this

Shibata, Tomoyuki ; Nakamura, Masahiko ; Omori, Takafumi ; Tahara, Tomomitsu ; Ichikawa, Yuichiro ; Okubo, Masaaki ; Ishizuka, Takamitsu ; Nakagawa, Yoshihito ; Nagasaka, Mitsuo ; Nakamura, Masakatsu ; Arisawa, Tomiyasu ; Hirata, Ichiro. / Association between individual response to food taste and gastroesophageal symptoms. In: Journal of Digestive Diseases. 2015 ; Vol. 16, No. 6. pp. 337-341.
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title = "Association between individual response to food taste and gastroesophageal symptoms",
abstract = "Objective: Taste is an important element in food preferences. Gastroesophageal reflux disease (GERD) is related to lifestyles including eating habits. We aimed to investigate the relationship between responses to specific tastes and GERD. Methods: Altogether 280 patients including 170 men with a mean age of 58.6 years were included in the study to determine the relationship between their liking for specific tastes and GERD using a new self-administered questionnaire (responses to various tastes and participants' sensitivity to taste and hot food and on the frequency of stomatitis). Another self-administrated questionnaire was administrated for a diagnosis of GERD (the frequency scale for the symptoms of GERD cut-off score of 10). Furthermore, 142 of 280 patients who had received esophagogastroduodenoscopy (EGD) were investigated on the association between endoscopic esophagitis and their favorite tastes. Results: In the association analyses between responses to specific tastes and GERD, the group liking salty food and the group with a high frequency of stomatitis had a significantly higher incidence of GERD (salty food: odds ratio [OR] 2.059, 95{\%} confidence interval [CI] 1.215-3.488, P=0.0073; stomatitis: OR 2.861, 95{\%} CI 1.558-5.253, P=0.0007, respectively). In association analyses with endoscopic esophagitis, the groups liking salty and sour food had a significantly higher incidence rate of endoscopic esophagitis (salty: OR 2.718, 95{\%} CI 1.330-5.555, P=0.0061; sour: OR 3.267, 95{\%} CI 1.491-7.160, P=0.0031, respectively). Conclusions: Sensitivity and response to specific food taste were associated with GERD. The results of a preference to hot or salty food and endoscopic esophagitis suggest that physical stimuli are important for esophageal injuries.",
author = "Tomoyuki Shibata and Masahiko Nakamura and Takafumi Omori and Tomomitsu Tahara and Yuichiro Ichikawa and Masaaki Okubo and Takamitsu Ishizuka and Yoshihito Nakagawa and Mitsuo Nagasaka and Masakatsu Nakamura and Tomiyasu Arisawa and Ichiro Hirata",
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Shibata, T, Nakamura, M, Omori, T, Tahara, T, Ichikawa, Y, Okubo, M, Ishizuka, T, Nakagawa, Y, Nagasaka, M, Nakamura, M, Arisawa, T & Hirata, I 2015, 'Association between individual response to food taste and gastroesophageal symptoms', Journal of Digestive Diseases, vol. 16, no. 6, pp. 337-341. https://doi.org/10.1111/1751-2980.12246

Association between individual response to food taste and gastroesophageal symptoms. / Shibata, Tomoyuki; Nakamura, Masahiko; Omori, Takafumi; Tahara, Tomomitsu; Ichikawa, Yuichiro; Okubo, Masaaki; Ishizuka, Takamitsu; Nakagawa, Yoshihito; Nagasaka, Mitsuo; Nakamura, Masakatsu; Arisawa, Tomiyasu; Hirata, Ichiro.

In: Journal of Digestive Diseases, Vol. 16, No. 6, 01.01.2015, p. 337-341.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Association between individual response to food taste and gastroesophageal symptoms

AU - Shibata, Tomoyuki

AU - Nakamura, Masahiko

AU - Omori, Takafumi

AU - Tahara, Tomomitsu

AU - Ichikawa, Yuichiro

AU - Okubo, Masaaki

AU - Ishizuka, Takamitsu

AU - Nakagawa, Yoshihito

AU - Nagasaka, Mitsuo

AU - Nakamura, Masakatsu

AU - Arisawa, Tomiyasu

AU - Hirata, Ichiro

PY - 2015/1/1

Y1 - 2015/1/1

N2 - Objective: Taste is an important element in food preferences. Gastroesophageal reflux disease (GERD) is related to lifestyles including eating habits. We aimed to investigate the relationship between responses to specific tastes and GERD. Methods: Altogether 280 patients including 170 men with a mean age of 58.6 years were included in the study to determine the relationship between their liking for specific tastes and GERD using a new self-administered questionnaire (responses to various tastes and participants' sensitivity to taste and hot food and on the frequency of stomatitis). Another self-administrated questionnaire was administrated for a diagnosis of GERD (the frequency scale for the symptoms of GERD cut-off score of 10). Furthermore, 142 of 280 patients who had received esophagogastroduodenoscopy (EGD) were investigated on the association between endoscopic esophagitis and their favorite tastes. Results: In the association analyses between responses to specific tastes and GERD, the group liking salty food and the group with a high frequency of stomatitis had a significantly higher incidence of GERD (salty food: odds ratio [OR] 2.059, 95% confidence interval [CI] 1.215-3.488, P=0.0073; stomatitis: OR 2.861, 95% CI 1.558-5.253, P=0.0007, respectively). In association analyses with endoscopic esophagitis, the groups liking salty and sour food had a significantly higher incidence rate of endoscopic esophagitis (salty: OR 2.718, 95% CI 1.330-5.555, P=0.0061; sour: OR 3.267, 95% CI 1.491-7.160, P=0.0031, respectively). Conclusions: Sensitivity and response to specific food taste were associated with GERD. The results of a preference to hot or salty food and endoscopic esophagitis suggest that physical stimuli are important for esophageal injuries.

AB - Objective: Taste is an important element in food preferences. Gastroesophageal reflux disease (GERD) is related to lifestyles including eating habits. We aimed to investigate the relationship between responses to specific tastes and GERD. Methods: Altogether 280 patients including 170 men with a mean age of 58.6 years were included in the study to determine the relationship between their liking for specific tastes and GERD using a new self-administered questionnaire (responses to various tastes and participants' sensitivity to taste and hot food and on the frequency of stomatitis). Another self-administrated questionnaire was administrated for a diagnosis of GERD (the frequency scale for the symptoms of GERD cut-off score of 10). Furthermore, 142 of 280 patients who had received esophagogastroduodenoscopy (EGD) were investigated on the association between endoscopic esophagitis and their favorite tastes. Results: In the association analyses between responses to specific tastes and GERD, the group liking salty food and the group with a high frequency of stomatitis had a significantly higher incidence of GERD (salty food: odds ratio [OR] 2.059, 95% confidence interval [CI] 1.215-3.488, P=0.0073; stomatitis: OR 2.861, 95% CI 1.558-5.253, P=0.0007, respectively). In association analyses with endoscopic esophagitis, the groups liking salty and sour food had a significantly higher incidence rate of endoscopic esophagitis (salty: OR 2.718, 95% CI 1.330-5.555, P=0.0061; sour: OR 3.267, 95% CI 1.491-7.160, P=0.0031, respectively). Conclusions: Sensitivity and response to specific food taste were associated with GERD. The results of a preference to hot or salty food and endoscopic esophagitis suggest that physical stimuli are important for esophageal injuries.

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