GERD diet

This diet is used to help reduce discomfort in the esophagus caused by Gastroesophageal Reflux Disease (GERD). Symptoms such as heartburn, chest discomfort, and a bitter taste in the mouth often occur due to fluid coming up into the breathing passages. Coughing, hoarseness, or shortness of breath may also occur when there is reflux of stomach contents into the throat.

The esophagus is a tube that connects the throat and the stomach. At the bottom of the esophagus, there is a valve that usually prevents acid from washing up from the stomach. A muscle usually keeps this valve tightly closed.

Some foods cause the muscle at the bottom of the esophagus to relax. Other foods cause the stomach to create more acid. This diet is designed to avoid these foods. Choose your foods according to the Food Guide Pyramid to meet your needs.

 

Treatment may include medications, but the following guidelines should be followed:

GERD Diet – General Guidelines

GERD-Friendly Diet Recommendations

Choose these foods / beverages Do not eat these foods / beverages
Fruits/juices Most fruits and fruit juices such as apple, grape, cranberry, banana, pears, etc. Citrus fruits: oranges, grapefruit
Soups Low-fat and fat-free soups such as clear broth based soups*. Regular cream soups, other high fat soups*.
Beverages Decaffeinated tea, herbal tea (not mint), Kool-Aid, soda, water, juices (except orange, grapefruit and pineapple). Coffee (regular and decaffeinated), alcohol, carbonated beverages.
Sweets and deserts Fruit ices, gelatin, popsicles, ice milks and frozen low-fat yogurt, low fat cookies and cakes (less than 3 g fat per serving). Chocolate and high fat deserts.
Vegetables All steamed, roasted, stir-fried (with little oil) vegetables. Fried, creamed vegetables.
Milk and dairy products Skim or 1% milk, lowfat yogurt, or cheeses (<3 g fat per oz). Whole and 2% milk, whole milk yogurt and cheeses. Chocolate milk and hot chocolate.
Bread, cereals and grain products Low-fat Made with whole milk or cream.
Meat, Chicken, Fish, and meat substitutes (nuts, tofu, etc) Low-fat meats with the fat trimmed before cooking, skinless poultry. Baked, broiled, poached roasted, without added fat. Sausage, bacon, fried meats and chicken, salami, bologna and other high fat meats (> 3 g per ounce). Chicken skin and meats with visible fat left on.
Oils, butter, margarine None, or small amounts. Animal or vegetable fats.

* Fat can be skimmed from the top of soups and stews when they are hot or cold.