Dietary strategies for managing acid reflux and GERD

Gastroesophageal reflux disease (GERD) affects approximately 20% of the US population chronically. The condition occurs when stomach contents flow back into the esophagus, causing heartburn and potential inflammation known as esophagitis. This can be exacerbated by a hiatal hernia, where a portion of the stomach moves above the diaphragm, making the cardiac muscle valve less efficient at containing gastric acid.

Dietary choices can help manage symptoms. Alkaline foods such as bananas, melons, nuts, and cauliflower can neutralize acidity. Dairy products like milk and yogurt may provide a temporary barrier, with yogurt offering probiotic benefits for digestion. High-fiber foods including oats, brown rice, quinoa, and green vegetables promote satiety to prevent overeating.

Other beneficial options include ginger for its anti-inflammatory properties, fennel, and lean proteins like salmon or skinless poultry. Water-rich vegetables such as cucumber and celery can dilute stomach acid. Conversely, it is recommended to avoid acidic vinaigrettes, fatty sauces, and strong seasonings to reduce irritation.