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Publication Name World Journal of Clinical Cases
Manuscript ID 92113
Country China
Category Gastroenterology & Hepatology
Manuscript Type Clinical and Translational Research
Article Title Different effects of 24 dietary intakes on gastroesophageal reflux disease: A mendelian randomization
Manuscript Source Unsolicited Manuscript
All Author List Yu-Xin Liu, Wen-Tao Yang and Yang Li
Funding Agency and Grant Number
Corresponding Author Yang Li, Doctor, Doctor, Department of Nuclear Medicine, Hospital of Chengdu University of Traditional Chinese Medicine, No. 37 Shierqiao Road, Chengdu 610072, Sichuan Province, China. 504895594@qq.com
Key Words Dietary; Gastroesophageal reflux disease; Mendelian randomization; Disease management; Randomized controlled trial
Core Tip Through genetic prediction, this study demonstrated the protective effect of dried fruit, red wine, cheese, bread, and cereal intake against gastroesophageal reflux disease (GERD) and the detrimental effects of pig, beer, and non-oily fish intake. Furthermore, even after accounting for body mass index, major depressive disorder, smoking, and alcohol consumption, the effect of genetically predicted dried fruit, red wine, cheese, and cereal on GERD persisted. Additionally, this study discovered that the consumption of tea, milk, yogurt, oily fish, beef, lamb, bacon, processed meat, cooked and raw vegetables, fresh fruit, salted and unsalted nuts, salted and unsalted peanuts, and cooked and raw vegetables were not linked to GERD.
Citation Liu YX, Yang WT, Li Y. Different effects of 24 dietary intakes on gastroesophageal reflux disease: A mendelian randomization. World J Clin Cases 2024; In press
2024-01-15 15:44
Peer-Review Started
2024-01-15 15:44
To Make the First Decision
Return for Revision
2024-02-05 02:32
2024-02-28 16:30
Second Decision
2024-04-02 02:38
Accepted by Journal Editor-in-Chief
Accepted by Company Editor-in-Chief
2024-04-02 06:43
Articles in Press
2024-04-02 06:43
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ISSN 2307-8960 (online)
Open Access This article is an open-access article that was selected by an in-house editor and fully peer-reviewed by external reviewers. It is distributed in accordance with the Creative Commons Attribution NonCommercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: http://creativecommons.org/licenses/by-nc/4.0/
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