Test-based exclusion diets in gastro-esophageal reflux disease patients: A randomized controlled pilot trial

Table 1 General characteristics of the study population at baseline (time 0)

	True diet group	Control group	Total
Patients (n)	20	18	38
Age	45 ± 9.6	50.4 ± 7.7	47.5 ± 9.1
Males, n (%)	5 (25)	2 (11.1)	7 (18.4)
Time 0: GIS	6.6 ± 1.9	6.7 ± 1.7	6.7 ± 1.8
P	1.3 ± 0.9	1.4 ± 0.9	1.3 ± 0.9
R	1.7 ± 0.6	2.0 ± 0.9	1.8 ± 0.8
B	1.9 ± 0.8	2.0 ± 0.7	2.0 ± 0.8
S	1.8 ± 1.0	1.4 ± 1.0	1.6 ± 0.9
Foods inducing reaction1	7 (6-12)	11.7 (7-19)	9.2 (6-19)
Level 2 reaction	5.6	9.2	7.2
Level 3 reaction	1.4	2.5	1.9

¹Mean number of foods inducing reaction, range in parentheses. Data are expressed as absolute numbers (percentage) or mean ± SD.

Table 2 Type of foods most frequently inducing test positivity

Food	Total reactions	Level 2	Level 3
Milk	32	23	9
Lettuce	20	14	6
Brewer’s yeast	15	7	8
Pork	12	8	4
Coffee	12	8	4
Rice	11	2	9
Sole	11	11	0
Asparagus	10	9	1
Tuna	10	10	0
Egg	9	6	3
Tomato	9	8	1
Grain	8	5	3
Shrimps	8	8	0
Chemical yeast	8	6	2