ارتباط بين مصرف لبنيات با بيماريهاي قسمت فوقاني دستگاه گوارش

Background: Diet can be effective both in incidence and reducing symptoms of upper gastrointestinal disorder (UGIDs) especially dyspepsia and gastro-esophageal reflux. Dairy products are the food group may be related to gastrointestinal disorders. Methods: This project was a cross sectional study done under the name of SEPAHAN Project on employees of Isfahan university of medical sciences. Data was conducted in two phases. Nutritional data were collected in phase one using FFQ and data of gastrointestinal dysfunctions were collected in phase two through ROME III standard questionnaire. Subjects with completed data in both phases were 4763. Findings: Individuals in highest quintile of dairy intake (DPI) had 26% less risk for developing gastro-esophageal reflux, compared to those in the lowest quintile. An inverse association between DPI and UGID and its components was also found. Conclusion: There is an inverse association between DPI and UGID. Subjects in the highest quintile of DPI have lower prevalence of gastro-esophageal Reflux and functional Dyspepsia and its components, compared to those in lowest quintile. Keywords: Dairy, gastro-esophageal reflux, functional dyspepsia