Table 2.
List of Food Items That Frequently or Occasionally Induced Typical Gastroesophageal Reflux Disease Symptoms and Percentage of Patients in Gastroesophageal Reflux Disease Cases
| GERD patients (n = 19) | |||
|---|---|---|---|
|
| |||
| Frequent inducers | Frequent or occasional inducers | ||
|
|
|
||
| Food items | Patients (%) | Food items | Patients (%) |
| Hot spicy stews | 63.2 | Hot spicy stews | 84.2 |
| Rice cakes | 63.2 | Ramen noodles | 84.2 |
| Ramen noodles | 57.9 | Fried foods | 75.0 |
| Fried foods | 50.0 | Rice cakes | 73.7 |
| Topokki | 50.0 | Biscuits | 64.3 |
| Breads | 63.2 | ||
| Hand-pulled dough soups | 60.0 | ||
| Topokki | 56.3 | ||
| Hamburgers | 56.3 | ||
| Doughnuts | 55.6 | ||
| Champon | 55.6 | ||
| Jajangmyeon | 55.6 | ||
| Alcohols | 54.5 | ||
| Fanta beverages | 54.5 | ||
| Pizzas | 53.3 | ||
| Mandarins | 52.6 | ||
| Plain noodles | 52.6 | ||
| Oranges | 50.0 | ||
| Milk | 50.0 | ||
GERD, gastroesophageal reflux disease; Champon, spicy noodles with vegetables and seafoods; Jajangmyeon, noodles with stir-fried bean paste.