(p = 0.023). Prevalence of Barret’s oesophagus and oesophageal cancer was reported in 0.4% and 0.3% respectively. Comparing with historical data (1), prevalence of PUD continues to decline in keeping with reduction of H.pylori infection. Prevalence of EO increased steadily over the years in agreement with observations around the globe. Complications related to EO remains low. The decline of prevalence of GCA appears to correlate with an overall decrease in H.pylori infection with Chinese remains the highest ethnic group at risk. Conclusion: Further decline in H.pylori infection is associated with dramatic reduction in peptic ulcer disease and gastric cancer whilst in contrary a further increased

of erosive oesophagitis was observed in our population. Goh K.L., et al., Time trends in peptic ulcer, erosive reflux oesophagitis, gastric and oesophageal cancers in a multiracial BGB324 chemical structure Asian population. Aliment Pharmacol Ther, 2009.29(7):p.774–80. Key Word(s): 1. H. pylori; 2. endoscopy; 3. upper GI; 4. epidemiology Presenting Author: YAN PING LIANG Additional Authors: ZHI E WU, JIN TAO Corresponding Author: YAN PING LIANG Affiliations: The Third Affiliated Hospital of Sun Yat-Sen University, Third Affiliated click here Hospital, Sun Yat-Sen University Objective: To explore the related risk factors for gastroesophageal reflux disease

(GERD). Methods: Patients who were diagnosed as GERD on the basis of the Montreal Consensus guidelines (2006) from Jun 2011 to Jun 2013 in our hospital were enrolled as GERD group. Healthy people were selected to be served as control group. A questionnaire including lifestyle, dietary and demographic data was performed for each group. Univariate analysis was made to select the significant factors and the factors selected were brought into multivariate analysis of conditional logistic regression. Results: The risk factors of GERD included drinking distillate spirit, eating high fat and sweet food, overeating, spicy food, and strong tea. All these factors

were found to be correlated with GERD by univariate analysis (P < 0.05). Multivariate conditional logistic regression analysis appealed that fat food (OR: 3.123, 95% CI: 1.024–9.896, P < 0.05), sweet food (OR: 3.483, 95% CI: 1.102–10.296, P < 0.05), overeating (OR: 3.343, 95% CI: 1.432–9.897, P < 0.05), spicy food medchemexpress (OR: 3.163, 95% CI: 1.067–10.896, P < 0.01) and strong tea (OR: 2.343, 95% CI: 1.342–9.566, P < 0.01). Conclusion: Good and healthy eating habits and lifestyle would contribute to prevent and attenuate GERD. Key Word(s): 1. Gastroesophageal reflux disease; 2. questionnaire Presenting Author: YAN PING LIANG Additional Authors: ZHI E WU, LI TAO Corresponding Author: YAN PING LIANG Affiliations: The Third Affiliated Hospital of Sun Yat-Sen University, Third Affiliated Hospital, Sun Yat-Sen University Objective: To examine 24-h esophageal pH monitoring effectiveness in patients with laryngeal symptoms and without typical reflux symptoms.