GERD, or gastroesophageal reflux disease, is the occurrence of gastroesophageal reflux more than twice a week. Gastroesophageal reflux is when the lower esophageal sphincter spontaneously opens for periods of time allowing stomach contents and acid to rise into the esophagus. GERD may become so severe it requires medication for treatment, but some may be able to keep it under control through dietary changes. There are no foods that actually cause GERD, but the following are commonly known to trigger or intensify the disease so they should be avoided to help control your symptoms.
Chili
Chili is a common trigger for GERD for several reasons. First, chili has a high tomato content, making it an acidic food. Those suffering from GERD should try to avoid acidic foods as they increase the acidity of the stomach contents which in turn can cause more damage to the lining of the esophagus, inducing more severe symptoms.
Second, chili usually contains beans, which are high in fiber and a natural cause of gas. The beans react with the stomach juices causing a reaction that creates gas, which is released through the esophageal sphincter as a burp. Causing the esophageal sphincter to open to release the burp increases the occurrence of the stomach contents entering the esophagus, causing GERD symptoms.
Lastly chili often contains copious amounts of chili powder, making it spicy. Chili powder is made from ground up chili peppers and a mixture of spices including cumin, garlic and oregano. Chili powder ranges from mild to very spicy. Spicy foods including chili powder can irritate the esophageal sphincter, thereby triggering GERD.
Black Pepper
Food containing large amounts of black pepper, including ethnic foods like Indian, Mexican or Asian food can trigger GERD. Spices like black pepper can increase the production of stomach acid and also cause the esophageal sphincter to relax, thereby increasing the incidence of reflux.
Garlic
Garlic can be difficult to digest and irritating to the stomach. Foods that are difficult to digest trigger GERD because as the food sits in the stomach it can ferment, creating gases that need to be released through the esophageal sphincter. Releasing these gases increases the incidence of GERD.
