The Relationship between Dietary Habits and Gastroesophageal Reflux Disease: A Two-Sample Mendelian Randomization Study.

Alcohol and salt added to food raised GERD risk, while bread intake, cereal intake, cheese intake, intake of certain dried fruits and certain fresh fruits, and oily fish lowered it. Our study affirms the potential causal link between these diets and GERD, offering insights into targeted prevention strategies.