Eating Spicy Food Research Articles

Investigation of functional constipation in elderly inpatients and analysis of its influencing factors: A cross-sectional study.

To investigate the prevalence of functional constipation (FC) in elderly hospitalized patients and analyze the influencing factors. This was a cross-sectional study in which 506 patients hospitalized in general surgery from February to June 2020 were selected. Information on patients' age, gender, ethnicity, body mass index, intake of vegetables, fruits, meat, and spicy foods, sleep, smoking, alcohol consumption, time of defecation, and mode of defecation was collected through questionnaires, and the factors affecting functional constipation were analyzed using binary logistic regression models; among 506 patients, 254 had FC, with a prevalence of 50.19%. Among the clinical symptoms of FC, the most common ones were straining to defecate (83.85%) and lumpy or hard stools (81.80%). Univariate analysis revealed statistically significant differences in family history of constipation (P = .033), sedentary (P = .004), self-care ability (P = .001), body mass index (P = .013), defecation time (P < .0001), spicy food intake in dietary preference (P = .001), age (P = .004), and education level (P = .016), and binary logistic regression analysis showed that defecation time and spicy food consumption were independent influencing factors of FC. For hospitalized elderly people, regular morning defecation and not eating spicy foods can more helpful to slow the occurrence of functional constipation.

Perspektif Konsumen Pada Brand Image Mie Gacoan Terhadap Peningkatan Penjualan Produk

The consumer's perspective on the brand image of a company's product is an important thing to pay attention to in order to help increase sales. A good brand image will create a desire to buy and consumer loyalty . Planting a brand image in the minds of consumers with good communication and labels will help provide information about a product to consumers. Thus, the role of brand image in a consumer perspective to increase sales is very necessary . Consumers will choose goods that have good quality and will also choose well-known brands or brand images. Generation Z is now in the habit of eating spicy food, one of which is noodles with various levels of taste and spiciness. Because of this consumer behavior, companies can develop various kinds of innovations. Advertisements in mass media continue to appear to increase product sales. In the process of purchasing an item, buyers will use their personal perspective to assess the quality of the item. Currently, Mie Gacoan is a spicy noodle brand that is growing rapidly, as shown by buyers' interest in long queues and a 24-hour opening system in several of its outlets. From this, we are interested in conducting research which aims to find out the consumer's perspective regarding the role of brand image in increasing product sales at the Mie Gacoan company. The method used is a literature review and a qualitative approach. Data sources used as references are research data, research reports, scientific journals and trusted official websites. The results of this research show that brand image plays a positive role in increasing product sales and is the most influential factor compared to other factors.

Association between Anxiety and Dyspepsia among Outpatients at Atma Jaya Hospital

Background: Anxiety is a psychological condition characterized by excessive fear and worry that occurs continuously and is difficult to control. Anxiety play a significant role in causing dyspepsia through the Brain-Gut Axis mechanism. Although, there are many cases of anxiety and dyspepsia in Indonesia, there is still a lack of research on the relationship between anxiety and dyspepsia in Indonesia, especially in the clinic. Therefore, this study aimed to determine the relationship between anxiety and dyspepsia among outpatients at Atma Jaya Hospital.Method: This cross-sectional study was conducted on outpatients at Atma Jaya Hospital to investigate the relationship between anxiety and dyspepsia. The demographic and patient characteristic data, including gender, age, highest level of education, and habits, such as eating spicy food, drinking coffee, alcohol consumption, smoking, and NSAID used were collected. The GAD-7 and SF-LDQ questionnaires, which have been validated in Indonesian, were used in this study. Spearman correlation test was used to analyze the data to find the relationship between anxiety and dyspepsia.Results: This study obtained 158 participants. The age range of participants who experienced dyspepsia the most is 19-44 years(77.53%). The majority of those who experienced dyspepsia are female (79.12%). The highest education level of the participants who experienced dyspepsia is a Master’s degree (100%). Participants who consumed spicy food accounted for 61.39% while 54.43% consumed coffee, 6.96% consumed alcohol, 12.66% smoked, and 1.90% used NSAIDs. Additionally, 105 participants (66.46%) experienced both anxiety and dyspepsia. The Spearman correlation test results showed a significant relationship between anxiety and dyspepsia (p-value = 0.000) and a moderate correlation (rs = 0.450). Conclusion: There is a moderate correlation between anxiety and dyspepsia. Keywords: Anxiety, Dyspepsia, GAD-7, Heartburn, SF-LDQ.

Association between Dietary Habits and Types of Food Intake with Functional Dyspepsia among First-year Clinical and First-year Pre-clinical Students in the Faculty of Medicine State Islamic University Jakarta

Background: Functional dyspepsia is the collection of upper gastrointestinal symptoms without structural abnormalities. It can be experienced by all populations, including medical students due to certain eating habits and types of food intake. This study aimed to determine the association between eating habits and types of food intake with functional dyspepsia among first-year pre clinical and clinical students at the Faculty of Medicine, Syarif Hidayatullah State Islamic University (SIU) Jakarta. Methods : This is a descriptive analytical cross-sectional study. Eating habits, type of food intake, and functional dyspepsia were assessed using a dietary questionnaire, the Food Frequency Questionnaire (FFQ), and Rome IV criteria functional dyspepsia questionnaire. Results : Among 80 subjects are predominated female. Proportion of functional dyspepsia was 47.5% for preclinical and 65% for clinical students, respectively.The frequency of having main meals only 1-2 times/day were 70% in clinical students and 60% in pre-clinical students. Ratio between preclinical and clinical student not having dinner 55% vs. 20%, and not having breakfast 52.5% vs. 37.5%. The clinical students consumed more spicy food and irritating drinks and most of clinical and pre-clinical students have not consumed sour foods. Conclusion: There was significant relationship between having main meals 1-2 times/day, not having breakfast and not having dinner with functional dyspepsia in first-year clinical and first year pre-clinical student. This is also relationship between eating spicy food and irritative drinks with functional dyspepsia in clinical students at the Syarif Hidayatullah Faculty of Medicine, SIU Jakarta.

Reusable Electronic Tongue Based on Transient Receptor Potential Vanilloid 1 Nanodisc-Conjugated Graphene Field-Effect Transistor for a Spiciness-Related Pain Evaluation.

The sense of spiciness is related to the stimulation of vanilloid compounds contained in the foods. Although, the spiciness is commonly considered as the part of taste, it is more classified to the sense of pain stimulated on a tongue, namely, pungency, which is described as a tingling or burning on the tongue. Herein, first, a reusable electronic tongue based on a transient receptor potential vanilloid 1 (TRPV1) nanodisc conjugated graphene field-effect transistor is fabricated and spiciness-related pain evaluation with reusable electrode is demonstrated. The pungent compound reactive receptor TRPV1 is synthesized in the form of nanodiscs to maintain stability and reusability. The newly developed platform shows highly selective and sensitive performance toward each spiciness related vanilloid compound repeatably: 1 aM capsaicin, 10 aM dihydrocapsaicin, 1 fM piperine, 10nM allicin, and 1 pM AITC. The binding mechanism is also examined by simulation. Furthermore, the elimination of the burning sensation on the tongue after eating spicy foods is not investigated. Based on the synthesis of micelles composed of casein protein (which is contained in skim milk) that remove pungent compounds bound to TRPV1 nanodisc, the deactivation of TRPV1 is investigated, and the electrode is reusable that mimics electronic tongue.

Eating Spicy Food, Dietary Approaches to Stop Hypertension (DASH) Score, and Their Interaction on Incident Stroke in Southwestern Chinese Aged 30–79: A Prospective Cohort Study

Little is known about the association between spicy food intake, dietary approaches to stop hypertension (DASH) score, and incident stroke. This study aimed to explore the association of eating spicy food, DASH score, and their interaction with stroke incidence. We included 22,160 Han residents aged 30-79 in southwest China from the China Multi-Ethnic Cohort. Three hundred and twelve cases were newly diagnosed with stroke by October 8, 2022, during a mean of 45.5 months of follow-up. Cox regression analyses showed that eating spicy food reduced stroke risk by 34% among people with low DASH scores (HR 0.66, 95%CI 0.45-0.97), while individuals with high DASH scores versus low DASH scores had a 46% lower stroke incidence among spicy food nonconsumers (HR 0.54, 95%CI 0.36-0.82). The HR of the multiplicative interactive term was 2.02 (95%CI 1.24-3.30) and the overall estimates of relative excess risk due to interaction (RERI), attributable proportion due to interaction (AP), and the synergy index (S) were 0.54 (95%CI 0.24-0.83), 0.68 (95%CI 0.23-1.14), and 0.29 (95%CI 0.12-0.70), respectively. Consuming spicy food seems to be associated with lower stroke risk only in people who have a lower DASH score, while the beneficial effect of higher DASH scores seems to be found only among nonconsumers of spicy food, and a negative interaction may exist between them in southwestern Chinese aged 30-79. This study could provide scientific evidence for dietary guidance to reduce stroke risk.

The heat is on: Consumers modify their oral processing behavior when eating spicy foods

Food texture properties and consumer characteristics influence oral processing behaviors. Little is known about oral processing behavior of pungent spicy foods. In two experiments, we investigated how adding ground dried chilies to tomato soup or beef patties and curried rice altered oral processing behaviors. In Experiment One, tomato soups differing in concentration of added ground dried chilies (0.01, 0.03, 0.20 or 0.40% w/w) were consumed (n = 23). In Experiment Two, lunch meals that differed in added ground dried chilies consisting of beef patties (0.0, 0.6 or 1.2% w/w) and curried rice (0.0, 0.4 or 1.0% w/w) were consumed (n = 49). Sip/bite sizes were determined using hidden balances. Oral processing behavior was quantified using video recordings followed by post hoc annotations of specific behaviors. When eating tomato soup, increasing oral burn was associated with increasing number of water sips, water intake and total time between sips. For the solid meals (beef patties and curried rice), increasing oral burn was associated with increased time between bites and total sips of water; conversely, total oral exposure time, total number of chews and number of chews per bite all decreased with greater burn. Saliva content and rate of saliva incorporation into the solid food bolus increased with added ground dried chilies while oral exposure time decreased. We conclude consumers adapt their oral processing behaviors to oral burn of solid foods by reducing oro-sensory exposure time, chewing bites less, increasing time between bites, and consuming more water, potentially to mitigate the discomfort associated with the burn imparted by ground dried chilies.

Spice Intake Among Chronic Gastritis Patients and Its Relationship With Blood Lipid Levels in South India.

Chronic gastritis is one of the most prevalent disorders affecting individuals. It affects hundreds of millions of people in different ways around the world. The objective of the study was to estimate the spice intake and its relationship with the blood lipid level among patients with chronic gastritis in the outpatient department of tertiary care hospital. The study design was a hospital-based cross-sectional study that was done in the Guntur district of Andhra Pradesh. The study population included 208 chronic gastritis patients between 20 and 60 years of age selected by systematic sampling. Detailed information on sociodemographic and lifestyle factors was collected using a questionnaire. Individual dietary intake data were collected by the detailed 24-hour dietary recall. Spice intake was calculated using Diet Calc Software. An independent t-test was used as a test for significance. The correlation was used to study the relationship between spicy food intake and dyslipidemia. P-value <0.05 was significant. A total of 208 patients were enrolled in the study with a response rate of 91%. The mean age of the studied patients was 45.15 ± 9.27years, with46.6% males and 53.4% females. Almost half (45.7%) of the participants had "mild" spicy food in their diet and almost two-fifths (39.9%) of participants had a "moderate or middle" degree of spice in their food. The mean dietary intake of condiments and spices by the participants was 34.19 (±22.18) gm/day.The current study showed higher spice intake was significantly correlated with impaired lipid profile levels with Kendall's tau_b correlation coefficient of 0.17 (p=0.01). Because of the excessive use of spices in the Guntur region of Andhra Pradesh, people have grown accustomed to eating spicy food since childhood and therefore is at a higher risk of developing chronic gastritis, and dyslipidemia.

Spicy food consumption is associated with abdominal obesity among Chinese Han population aged 30–79 years in the Sichuan Basin: a population-based cross-sectional study

BackgroundFew animal experiments and volunteer-based intervention studies have showed a controversial effect of spicy foods on abdominal obesity. We aimed to examine the association between spicy food frequency, spicy flavor, and abdominal obesity among Chinese Han population in the Sichuan Basin which area eating spicy foods relatively often.MethodsA cross-sectional analysis was conducted using the Sichuan Basin baseline data from the China Multi-Ethnic Cohort (CMEC) study, including data from electronic questionnaires, anthropometric measurements and blood sample collection. A total of 40,877 adults (22,503 females) aged 30–79 years were included in the final analysis. Multivariable logistic regression yielded adjusted odds ratios (ORs) and 95% confidence intervals (CIs) for abdominal obesity associated with the strength of spicy flavor and frequency of spicy food intake.ResultsThe prevalence of daily spicy food eating was 47.3% in males and 52.7% in females, the percentages of abdominal obesity were 52.3%, 48.8%, 51.6% and 55.5% in the spicy food intake subgroups of never, 1–2 days/week, 3–5 days/week and 6–7 days/week, respectively. Compared with males who never consumed spicy food, the adjusted ORs (95% CIs) in the 1–2 days/week, 3–5 days/week and 6–7 days/week subgroups were 1.21 (1.09, 1.34), 1.35 (1.21, 1.51), and 1.35 (1.25, 1.47), respectively (Ptrend < 0.001). The corresponding odds ratios for females were 0.95 (0.87, 1.05), 1.14 (1.03, 1.26), and 1.25 (1.16, 1.35), respectively (Ptrend < 0.001). Similarly, compared with no spicy flavor, the adjusted ORs (95% CIs) of mild, middle, and strong spicy strength for abdominal obesity in males were 1.27 (1.17, 1.38), 1.51 (1.37, 1.67), and 1.36 (1.11, 1.67) respectively (Ptrend < 0.001). The corresponding odds ratios for females were 1.14 (1.06, 1.23), 1.27 (1.15, 1.40), and 1.32 (1.06, 1.65), respectively (Ptrend < 0.001).ConclusionsThe data indicated that spicy food consumption was a risk factor for abdominal obesity among Chinese adult population in the Sichuan Basin. The results need to be approved by large cohort studies.

CAUGHT IN THE FRAY: NEUROSARCOIDOSIS PRESENTING AS CHRONIC RESPIRATORY FAILURE

CAUGHT IN THE FRAY: NEUROSARCOIDOSIS PRESENTING AS CHRONIC RESPIRATORY FAILURE

Worldwide Prevalence and Risk Factors of Helicobacter pylori Infection in Children.

Helicobacter pylori is usually acquired during childhood. The reports from the last two decades pointed out a decrease in H. pylori prevalence across geographical areas worldwide compared to previously reported data. Most of the studies performed in America found an overall H. pylori infection prevalence of approximately 50%. The most important risk factors in America include being male, poor adherence or difficult access to treatment, and the lack of in-home water service. Despite the descending trend in prevalence worldwide, the overall prevalence in Africa remains very high (70%). Nevertheless, the prevalence of H. pylori in children without gastrointestinal who underwent screening was reported to be only 14.2%. The main risk factors in Africa are having a traditional pit or no toilet, poverty, birth order, source of drinking water, or being a farmer. Asia seems to have the widest variations in terms of H. pylori prevalence. Several risk factors were reported in Asia to be associated with this infection, such as lower income and educational level, house crowding, rural residence, ethnicity, the use of tanks as water supplies, alcohol drinking, active smoking, eating spicy food or raw uncooked vegetables, poor living conditions and sanitation. The overall prevalence of H. pylori infection in European children is almost 25%. Portugal has the highest prevalence of all European countries at 66.2% in children 13 years of age. The risk factors in European individuals consist of living in rural areas, eating unwashed fruits and vegetables, not washing hands after school, low parental education and unemployment, and short education duration. Further studies are required to identify the precise mechanisms involved in the discrepancies of H. pylori prevalence worldwide.

Chronic Fatigue Syndrome

Background: Chronic fatigue syndrome is a collection of symptoms characterized by complaints of fatigue that lasts for at least six months or more. It can be accompanied by symptoms of low-grade fever, myalgia, arthralgia, cephalgia, and a sore throat that is sometimes accompanied by enlarged glands. The main psychological symptoms of chronic fatigue syndrome are depression and sleep disturbances.&#x0D; Case Presentation: A 26-year old male patient was treated with a main complaint of feeling tired since 6 months before he was admitted to the hospital. The patient claimed that he was unable to do activities independently because he experienced extreme tiredness. He also complained of a headache that was felt when under stress and was not relieved by rest along with a stabbing-like pain that moved around throughout his body, which also does not decrease with changes in position or rest. He also has heartburn felt since 4 months ago when eating spicy foods, eating late, and especially when experiencing mental stress, which often was accompanied by nausea and vomiting. The results of his physical, laboratory and supporting examinations were all within normal limits. The patient was then diagnosed with chronic fatigue syndrome and functional dyspepsia.&#x0D; Conclusion: Approaches to medical treatment of chronic fatigue syndrome can be done based on general treatment of physical and psychological symptoms experienced. In these circumstances, antidepressant drug therapy and psychotherapy such as cognitive behavioral therapy is needed. In addition, rehabilitation therapy may also be necessary because several studies show that gradual physical exercise yield significant improvement in chronic fatigue syndrome patients.

The Antifibrotic and the Anticarcinogenic Activity of Capsaicin in Hot Chili Pepper in Relation to Oral Submucous Fibrosis

A burning sensation on eating spicy foods purportedly supports the role of capsaicin, an active component of chili peppers, in the etiology of oral submucous fibrosis (OSF). Although the mast cell mediators and activated P2X receptors induce a constant burning sensation through an ATP-dependent mechanism, it is the activation of the transient receptor potential vanilloid 1 (TRPV-1) receptor by capsaicin that aggravates it. The molecular basis for the burning pain in OSF is thus attributable to the activation of TRPV1. There is overwhelming evidence that confirms capsaicin has more of a protective role in attenuating fibrosis and is potentially therapeutic in reversing conditions linked to collagen accumulation. The activation of TRPV-1 by capsaicin increases intracellular calcium ([Ca2+]i), upregulates AMP-activated protein kinase (AMPK) and Sirtuin-1 (SIRT-1), to enrich endothelium-dependent vasodilation via endothelial nitric oxide synthase (eNOS). The induction of vasodilation induces antifibrotic effects by alleviating hypoxia. The antifibrotic effects of capsaicin are mediated through the upregulation of antioxidant enzymes, downregulation of inflammatory genes and suppression of new collagen fibril formation. Capsaicin also demonstrates an anticarcinogenic effect by upregulating the cytotoxic T cells and downregulating regulatory T cells through the inhibition of angiogenesis and promotion of apoptosis. Judicious administration of capsaicin with an appropriate delivery mechanism may have therapeutic benefits in reducing pain sensation, rendering antifibrotic effects, and preventing the malignant transformation of OSF. This paper provides an overview of the molecular basis of capsaicin and its therapeutic application as an antifibrotic and anticarcinogenic agent for the treatment of OSF.

Laporan Kasus: Glossitis pada Penderita Anemia Defisiensi Besi

Anemia is a common hematological disorder. Anemia is a disorder in which erythrocytes or circulating hemoglobin cannot fulfill their function properly. A 21-year-old woman came to the General Sudirman University Dental and Oral Hospital with complaints of dizziness, weakness, pale face, burning tongue in the oral cavity, stinging sensation on the dorsum of the tongue, and getting sicker when eating spicy food. spicy or hot. Symptoms have been coming and going since last year. Complete blood count was performed and the patient was diagnosed with glossitis due to iron deficiency anemia. Discussion: Glossitis is an inflammation of the tongue characterized by depapilation of the tongue accompanied by pain or burning in the tongue area. Glossitis is one of the oral manifestations of iron deficiency anemia. Patients with anemia can experience glossitis. The therapy given is instructions to the patient to consume foods rich in iron.

Spicy food consumption and risk of lip, oral cavity and pharynx cancers: a prospective cohort study of Chinese adults

Objective: To explore the association of spicy food consumption and risk of lip, oral cavity, and pharynx cancers (LOCPs) in Chinese adults. Methods: Based on the baseline survey and long-term follow-up of the China Kadoorie Biobank (CKB) study, Cox proportional hazard regression models were used to estimate hazard ratios (HR) and 95% confidence intervals (95%CI) for associations between spicy food consumption and LOCPs incidence. Results: Of the 510 145 participants included at baseline, 30.1% reported daily spicy food consumption. During a mean follow-up of 10.8 (2.0) years, we documented 767 LOCPs cases. Multivariate adjusted analyses showed that the risk of LOCPs incidence decreased with the frequency of spicy food intake (trend P=0.003), with HR of 0.69 (95%CI:0.54-0.88) for daily spicy food consumers, compared with never or occasional consumers. Participants who preferred moderate pungency degrees had the lowest risk of LOCPs, with a 33%[0.67(95%CI:0.52-0.87)] reduced risk compared to those who consumed spicy food less than once per week. The later the starting age, the lower the risk (trend P=0.004). Those who started eating spicy food after 18 years old had the lowest risk of LOCPs incidence, with adjusted HR (95%CI) of 0.70(0.54-0.92). Conclusions: Spicy food intake might be associated with a decreased risk of LOCPs incidence. Such association was independent of healthy lifestyles. Advocating moderate-pungency spicy food consumption and healthy lifestyles might help prevent LOCPs.

The association between dietary behaviors and insomnia among adolescent girls in Iran

BackgroundInsomnia is associated with a poor quality of life and increased risk of somatic and social problems. The aim of current study was to investigate the relationship between dietary behaviors and insomnia in Iranian adolescent girls. MethodsThis cross-sectional study was performed among 988 girls aged 12-18 years. A questionnaire was used to determine dietary behaviors in nine domains. To assess insomnia, a validated Iranian version of the Insomnia Severity Index was applied. Multivariable logistic regression examined the association between dietary behaviors and insomnia in crude and adjusted models. ResultsHighest adherence to regular meal consumption was related to the lowest odds of insomnia (odds ratio [OR]: 0.44, 95% confidence interval [CI]: 0.24-0.81). Compared with individuals who consumed breakfast never or once a week, those who always consumed breakfast had a lower likelihood of insomnia (OR: 0.56, 95% CI: 0.36-0.88). These associations remained significant in all adjusted models. Subjects who ate spicy food every day had 4.73 times greater odds of insomnia than individuals who never ate spicy food (OR: 4.73, 95% CI: 1.09-20.56). After controlling for age, menstruation, parent death, parents’ divorce and parents’ (mother and father) employment status, this relationship remained (OR: 4.59, 95% CI: 1.05-20.10); however, the association was no longer significant after controlling for the other covariates. No significant relationship was found between other dietary habits and insomnia for the unadjusted or adjusted models. ConclusionLowest rates of insomnia were found among participants who had the lowest frequency of eating spicy foods and the highest frequency of eating breakfast and eating regular meals. Further prospective studies are required to confirm these findings.

GEOGRAPHIC TONGUE WITH BURNING MOUTH SYNDROME (CASE REPORT)

Background: Geographic tongue is a condition that involves the dorsal surface of the tongue. This condition is usually painless, but in some cases, it may be accompanied by a burning sensation.The cause is unknown, but it is thought to be related to heredity, hormonal imbalances, allergies, and anemia. The aim of this study is to describe the geographic tongue, which is associated with burning mouth syndrome. Procedure: A 23-year-old woman came to RSIGM Sultan Agung Semarang with the chief complaint of fissure front tongue and moving spots, which made her sore when eating spicy food. According to the findings of the investigations, the MCV and MCH values were low, while the total IgE level was higher than normal. Geographic tongue with burning mouth syndrome et causa allergy and iron deficiency were the diagnoses in this case. The treatment for this condition is iron containing vitamins. Conclusion: More investigation is required to determine the correct diagnosis, etiology, and treatment. Iron supplements can support to reduce the complaints. As a follow-up management of allergic conditions and iron deficiency, some more examinations by dermatologist and internist are required.

Dietary risk factors and therapy outcomes of swallowing-related problems in laryngopharyngeal reflux: patients\u2019 perspectives

BackgroundThis was a prospective cohort that included 60 gastro-esophageal reflux disorder patients with suspected laryngopharyngeal reflux-related symptoms (e.g., sore throat, throat clearing, globus sensation, cough, dysphonia, and dysphagia). The diagnosis was confirmed using history taking, clinical laryngoscopic examination, and upper endoscopy guided by the Reflux Symptom Index (RSI). Patients were treated with proton pump inhibitors and prokinetics for 12 weeks. The aim of the current study was to explore the dietary risk factors in laryngopharyngeal reflux patients and to assess the response to therapy on swallowing-related problems by comparing the baseline pre-treatment and post-treatment values of RSI and Dysphagia Handicap index (DHI).ResultsAnalysis of data regarding the role of diet as a risk factor for reflux revealed that 33 patients (55%) are eating meat, 56 patients (93.3%) eating fat, 45 patients (75%) eating sweet, 55 patients (91.7%) eating spicy food, 52 patients (96.7%) eating fried food, 34 patients (56.7%) drinking tea, 51 patients (85%) eating big meals, 21 patients (35%) drinking fruit juices, 54 patients (90%) eating sour foods, 51 patients (85%) eating citrus fruits, and 22 patients (36.7%) smokers. There was a statistically significant decrease in Reflux Symptom Index scores and an increase of Dysphagia Handicap Index scores after 12 weeks on proton pump inhibitors and prokinetics.ConclusionDifferent dietary factors were present in LPR patients. A short period of empiric anti-reflux treatment has a significant improving effect on Reflux Symptom Index and Dysphagia Handicap Index scores from baseline to 12 weeks post-treatment. Further research is needed to investigate longer times of treatment for the complete resolution of symptoms.

Prevalence and Risk Factors of Gastritis in Shahdara and Associated Areas

ABSTRACT: Gastritis is a painful condition in which the inside surface of the stomach becomes inflamed. The study was conducted from December 2019 to March 2020 on 400 patients. The purpose was to investigate the prevalence of gastritis and its risk factors in local population. The subjects were selected randomly. Thequestionnaires were filled by them. The questions included the demographical information and contributing factors of gastritis. The result showed that the prevalence of gastritis was 73.5%. Among 294 patients, the prevalence of gastritis in females (65.98%) was higher than in males (34.01%). The mean age of the population was 38.8years ±0.65, the mean height was 160.9cm ±0.74 for females and 163.47 ±0.83 for males, the mean weight was 67.39Kg± 1.0 for females and 69.04 ±1.03 for males and the mean BMI was 25.98Kg/m2 ±0.35 and 25.87Kg/m2 ±0.37 for females and males respectively. It was found that there was a significant association between gastritis and contributing risk factors like psychological stress, history of frequent intake of antiinflammatorydrugs, smoking, eating spicy foods, oily foods, taking soft drinks and tea. The common symptoms were heart burning, the bad taste of the mouth, abdominal bloating, indigestion and swelling in the stomach. This study reported high prevalence of gastritis in Shahdara and its associated area. As its prevalence is increasing day by day in Pakistan. Therefore, it is important to investigate prevalence of gastritis as well as its associated risk factors at larger scale to overcome it.

Unwarranted hysterectomy in a case of oro-vaginal-vulvar lichen planus in a young woman: a case report

BackgroundLichen planus is a rare autoimmune disease primarily affecting the skin and mucous membranes of the oral mucosa, vulva, and vagina. Diagnosis is difficult and often delayed as the clinicians do not associate the oral symptoms with the genital symptoms. This has a negative impact on the out-of-pocket expenditure and quality of life of the patients. We report this case, as only anecdotal cases have been reported so far from a developing country such as India. We highlight the unindicated hysterectomy that the patient had undergone because of lack of awareness regarding this condition. Our case report also highlights the importance of the multidisciplinary team approach to optimize outcomes and avoid unnecessary morbidity to such patients.Case presentationWe report a North-Indian patient with oro-vaginal-vulvar lichen planus who presented to us with complaints of recurrent vulvovaginal symptoms for the last 5 years. She had been previously treated with multiple courses of antibiotics, antifungals, and topical steroids over the course of 3 years and finally offered laparoscopic-assisted vaginal hysterectomy (LAVH) by a private practitioner but got no relief. She also had complained of oral symptoms in the form of a burning sensation after eating spicy food, but did not seek any treatment for this. After multidisciplinary team discussion, a final diagnosis of oro-vaginal-vulvar lichen planus was made at our institute based on the clinical and histopathological findings. The patient was immediately started on oral prednisolone to which she responded with improvement in her symptoms.ConclusionLichen planus is a chronic painful condition with significant impact on the quality of life. Women often suffer for several years before an accurate diagnosis is made. Treatment is challenging and needs to be individualized with a multidisciplinary approach to prevent progressive anatomical distortion and associated morbidity.