Spicy Foods
The allure of spicy foods lies in their ability to add heat and flavor to meals, thanks to capsaicin, the compound that provides their signature kick. However, for those with functional gastrointestinal disorders, this heat can translate into abdominal discomfort and a burning sensation, sometimes activating acid reflux. A 2017 study in Korea observed that participants consuming hot, spicy stews reported GERD symptoms in over half of the cases examined.
While a 2010 study hinted that habitual spicy food consumers might experience fewer symptoms, the lack of subsequent research leaves room for caution. Thus, individuals prone to acid reflux are generally advised to limit their intake of spicy dishes.
Capsaicin’s role in irritating the esophagus underscores the delicate balance required in managing GERD symptoms. While some may tolerate moderate amounts, the overall recommendation leans towards avoidance for those frequently battling reflux. [2] [3]
Garlic and Onions
Garlic and onions are fundamental to flavoring in various cuisines around the world. However, their ability to cause digestive distress cannot be overlooked. These vegetables can exacerbate GERD symptoms by relaxing the LES, facilitating the escape of stomach acid. For individuals sensitive to these foods, even small amounts can trigger heartburn or discomfort, making it advisable to limit their use in meals or opt for alternatives that don’t compromise flavor or health.
Finding a balance in a diet that includes the beneficial aspects of garlic and onions, such as their anti-inflammatory properties, while avoiding their trigger potential requires careful consideration and personal experimentation. [4]
