Wendl B, Pfeiffer A, Pehl C, Schmidt T, Kaess H
2nd Medical Department, München-Bogenhausen Hospital, Germany.
Aliment Pharmacol Ther. 1994 Jun;8(3):283-7. doi: 10.1111/j.1365-2036.1994.tb00289.x.
Coffee and tea are believed to cause gastro-oesophageal reflux; however, the effects of these beverages and of their major component, caffeine, have not been quantified. The aim of this study was to evaluate gastro-oesophageal reflux induced by coffee and tea before and after a decaffeination process, and to compare it with water and water-containing caffeine.
Three-hour ambulatory pH-metry was performed on 16 healthy volunteers, who received 300 ml of (i) regular coffee, decaffeinated coffee or tap water (n = 16), (ii) normal tea, decaffeinated tea, tap water, or coffee adapted to normal tea in caffeine concentration (n = 6), and (iii) caffeine-free and caffeine-containing water (n = 8) together with a standardized breakfast.
Regular coffee induced a significant (P < 0.05) gastro-oesophageal reflux compared with tap water and normal tea, which were not different from each other. Decaffeination of coffee significantly (P < 0.05) diminished gastro-oesophageal reflux, whereas decaffeination of tea or addition of caffeine to water had no effect. Coffee adapted to normal tea in caffeine concentration significantly (P < 0.05) increased gastro-oesophageal reflux.
Coffee, in contrast to tea, increases gastro-oesophageal reflux, an effect that is less pronounced after decaffeination. Caffeine does not seem to be responsible for gastro-oesophageal reflux which must be attributed to other components of coffee.
咖啡和茶被认为会引发胃食管反流；然而，这些饮品及其主要成分咖啡因的影响尚未得到量化。本研究的目的是评估脱咖啡因前后咖啡和茶引发的胃食管反流情况，并将其与水和含咖啡因的水进行比较。
对16名健康志愿者进行3小时的动态pH监测，他们分别饮用300毫升（i）普通咖啡、脱咖啡因咖啡或自来水（n = 16），（ii）普通茶、脱咖啡因茶、自来水或咖啡因浓度与普通茶相当的咖啡（n = 6），以及（iii）不含咖啡因和含咖啡因的水（n = 8），同时食用标准化早餐。
与自来水和普通茶相比，普通咖啡引发了显著的（P < 0.05）胃食管反流，而自来水和普通茶之间无差异。咖啡脱咖啡因后显著（P < 0.05）减少了胃食管反流，而茶脱咖啡因或在水中添加咖啡因则没有效果。咖啡因浓度与普通茶相当的咖啡显著（P < 0.05）增加了胃食管反流。
与茶不同，咖啡会增加胃食管反流，脱咖啡因后这种影响不太明显。咖啡因似乎不是胃食管反流的原因，胃食管反流一定归因于咖啡的其他成分。
