Barrett's esophagus is a condition in which the tissue on the lining of the esophagus is replaced by tissues similar to the lining of the intestines due to constant exposure to stomach acid, according to the National Institute of Digestive and Diabetes and Kidney Diseases. Barrett's esophagus is more common in patients with chronic heartburn than in others, and patients with this condition are more likely to develop cancer of the esophagus. Barrett's esophagus patients are advised to eat certain foods and avoid others.
Soft and Mildly Flavored Foods
Patients should eat soft and mildy flavored foods to prevent further irritation of the esophagus, according to Gicare.com, and should avoid spicy foods such as those containing black pepper, curry powder, chilli and other spices. Patients should choose soft cooked foods such as mashed potato, instant oatmeal, cream of wheat, fish, lean meat and skinned poultry. To minimize acid reflux, they should eat frequent, small portions and should avoid lying down immediately after eating.
Fruits and Vegetables
Patients with Barrett's esophagus should eat lots of fruits and vegetables, according to Gicare.com. Fruits and vegetables contain antioxidants and vitamins that speed the healing of the lining of the esophagus. Low-acid fruits such as pears, bananas and apples are recommended. Examples of green leafy vegetables that help in the healing of an inflamed esophagus include broccoli, spinach, kale, Brussels sprouts, cabbage and collard greens.
Foods to Avoid
Some foods may aggravate acid reflux problems and cause further damage to the esophagus, according to Gicare.com. Examples of foods that aggravate acid reflux include fatty or fried foods, chocolate, creamed soups, peppermint, spearmint and oils. These foods decrease lower esophageal pressure and allow stomach acid to flow back into the esophagus. Other acidic foods and beverages irritate an inflamed lower esophagus. These include tomatoes, tomato paste, tomato sauce, pizza sauce, citrus fruits and juices, coffee and alcohol.
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