Q. Dietary Management fo oesophagitis?

Providing adequate nutrition support may require emphasis of different aspects during acute and chronic oesophagitis.

In acute phase, the dietary factors to be kept in mind are:

• Liquid diet; small and frequent meals.
Less abrasion to the oesophagus thus avoiding orange juice and other citrus and tomato products because of their acidity.

• Spices like chili powder, black pepper to be avoided.
While in chronic phase, following factors must be considered as well:

• Efforts must be taken to increase 1,ES pressure. Meals foods high in protein increase sphincter pressure and reduce the likelihood of reflux and heartburn.

• Avoiding foods that are known to cause heartburn and decrease LES pressure like chocolate, alcohol, caffeine containing beverages, coffee, cold drink, Eatty foods and increased fat intake.

• Timing of the meals is very important especially before the afternoon nap and evening. The patients should consume nothing except water 3 hours before lying down. This in turn ensures an almost empty stomach with less likelihood of reflux on lying down. I

• Avoid lying down, bending or straining immediately after eating.

• Reduce weight so that abdominal pressure is decreased.

• Avoid tight fitting clothes.

• Avoid smoking as nicotine decreases. LES pressure.