The frequency and amount of meals impact GERD by influencing stomach distension and acid production. Consuming large meals increases pressure on the lower esophageal sphincter (LES), promoting acid reflux. Conversely, having smaller, more frequent meals helps prevent excessive distension and reduces the likelihood of reflux.
A balanced meal plan for GERD includes smaller portions distributed throughout the day, focusing on low-acid, non-spicy foods. Incorporating lean proteins, vegetables, whole grains, and avoiding trigger foods, like caffeine and fatty items, can be beneficial.
Eating the last meal at least two to three hours before bedtime minimizes the risk of nighttime reflux. Additionally, practicing mindful eating, chewing thoroughly, and maintaining a healthy weight contribute to effective GERD management.
References:
1. Fox, M., & Gyawali, C. P. (2023). Dietary factors involved in GERD management. Best Practice & Research Clinical Gastroenterology, 62–63, 101826. [https://doi.org/10.1016/j.bpg.2023.101826](https://doi.org/10.1016/j.bpg.2023.101826)
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