The impact of alternative nutritional intervention in the management of gastroesophageal reflux disease (GERD) – a literature review

Gastroesophageal reflux disease (GERD) is a prevalent condition characterized by the backward flow of stomach contents into the esophagus, leading to symptoms such as heartburn and regurgitation. The management of GERD often includes dietary modifications, where functional foods have shown promise in alleviating symptoms. This review aims to summarize clinical evidence regarding the impact of the alternative nutritional intervention in the management of gastroesophageal reflux disease (GERD). Here are explored the mechanisms through which these foods exert their effects, focusing on their anti-inflammatory, antioxidant and gastroprotective properties. The review highlights specific foods, such as Japanese apricot, psyllium seed, fermented soy, fenugreek, papaya, aloe vera and ginger, which have been identified as beneficial in clinical studies. The potential of these foods to improve esophageal health and reduce GERD symptoms underscores the importance of dietary interventions as an adjunct to conventional therapies.