Table 1.
Baseline Characteristics According to Status of Gastroesophageal Reflux Disease and Symptom-inducing Foods
| GERD | P-value | Possible GERD | P-value | |||
|---|---|---|---|---|---|---|
|
|
|
|||||
| Food (+) (n = 19) |
Food (−) (n = 32) |
Food (+) (n = 17) |
Food (−) (n = 58) |
|||
| Age (mean ± SD) | 55.5 ± 9.8 | 52.7 ± 11.5 | 0.358 | 50.8 ± 13.1 | 52.5 ± 14.1 | 0.670 |
| Gender (M/F) | 7/12 | 12/20 | 0.963 | 1/16 | 20/38 | 0.021 |
| Height (mean ± SD, cm) | 160.0 ± 10.2 | 161.5 ± 7.9 | 0.554 | 159.3 ± 6.7 | 161.2 ± 8.2 | 0.182 |
| Weight (mean ± SD, kg) | 62.3 ± 11.4 | 65.1 ± 13.4 | 0.454 | 58.5 ± 7.8 | 59.5 ± 13.0 | 0.375 |
| BMI (mean ± SD) | 24.3 ± 3.2 | 24.9 ± 4.6 | 0.609 | 23.1 ± 2.1 | 22.5 ± 3.7 | 0.809 |
GERD, gastroesophageal reflux disease; M, male; F, female; BMI, body mass index.
GERD patients with at least weekly typical GERD symptoms were divided into 2 groups according to the results of endoscopy and pH monitoring; “GERD” if either of the 2 studies revealed evidence of GERD, and “possible GERD” if both studies were negative.