Gastro-oesophageal Reflux Disease Prevalence and Dietary Correlations amongst Saudi Arabian Adults: Findings from a Cross-sectional Investigation
Authors: Alkathem Jafar Ali , Alali Abdulaziz Ali , Alqerafi Ahmed Abdulaziz , Sonbul Yasseer Youssef , Alzahrani Saad Ali , Alkhalaf Rabab Ahmed , M.Ahmed Rufaida Alhafiz Alsayed 
Published: December 2024

Introduction:

Gastro-oesophageal reflux disease (GERD) is a widely prevalent condition, exhibiting a continuous rise in prevalence globally. Notably, its incidence is notably high in Saudi Arabia, surpassing that in Western countries and East Asia. This research endeavours to ascertain the prevalence of GERD amongst the adult population in Saudi Arabia while concurrently investigating the connection between dietary habits and the susceptibility to GERD. GERD is characterised by the regurgitation of stomach contents into the oesophagus, resulting in symptoms such as heartburn and regurgitation. It can lead to severe complications, impacting an individual’s overall well-being. The increasing prevalence of GERD underscores the significance of understanding its potential risk factors, specifically dietary habits, in different populations. In Saudi Arabia, a nation where GERD is notably widespread, examining the relationship between dietary practices and GERD is particularly pertinent. This study aims to fill this knowledge gap by identifying the prevalence of GERD in Saudi Arabian adults and elucidating the potential role of dietary choices in its occurrence.

Methods:

This cross-sectional study was conducted between May and August 2023 in the Kingdom of Saudi Arabia. Data collection was carried out using a validated questionnaire, distributed randomly through diverse social media platforms. The questionnaire was designed to assess the prevalence of GERD and to scrutinise the association between dietary habits and the risk of developing GERD. The study encompassed a cohort of 1125 adult participants, both men and women, aged 18 years and older. The questionnaire solicited information on GERD symptoms, dietary habits and demographic variables. The prevalence of GERD was ascertained based on self-reported symptoms. Participants were inquired about the frequency and severity of GERD symptoms, particularly heartburn and regurgitation, to categorise them as GERD or non-GERD. Furthermore, dietary habits were assessed through inquiries regarding the consumption of specific foods, including spicy and fatty items and carbonated beverages.

Results:

The study findings unveiled that a notable 28.8% of the participants experienced frequent GERD symptoms. Importantly, a substantial proportion of respondents reported a heightened occurrence of GERD symptoms following the consumption of spicy (35.1%) and fatty (38.6%) foods. Moreover, the analysis revealed significant disparities in dietary patterns between individuals diagnosed with GERD and those without GERD. Specifically, individuals with GERD exhibited a markedly higher mean intake of spicy food (4.12), fatty food (4.04) and carbonated beverages (3.96) compared to those without GERD, who reported mean intakes of 2.75, 3.69 and 3.02, respectively. These differences were statistically significant and emphasised the strong association between dietary habits and the prevalence of GERD in the Saudi Arabian adult population.

Conclusion:

This study highlights the substantial prevalence of GERD amongst adults in Saudi Arabia and underscores its significant correlation with dietary habits. The findings emphasise the necessity for personalised dietary interventions aimed at managing GERD risk, given the compelling link between frequent consumption of spicy foods, fatty foods and carbonated beverages and heightened susceptibility to GERD. Furthermore, this research offers a valuable foundation for subsequent investigations and the development of more effective strategies for GERD prevention and management, with the ultimate goal of enhancing public health outcomes. The findings have implications for the formulation of targeted public health interventions and underscore the importance of dietary modifications in managing GERD, thus reducing its burden on individuals and healthcare systems.