Zeynep Göktaş1, Seyfettin Köklü2, Derya Dikmen1, Ömer Öztürk2, Bülent Yılmaz3, Mehmet Asıl4, Hüseyin Korkmaz3, Yaşar Tuna5, Murat Kekilli6, Evrim Karamanoğlu Aksoy2, Hayretdin Köklü2, Aslıhan Demir1, Gülşah Köklü7, Serab Arslan2. 1. a Department of Nutrition and Dietetics, Faculty of Health Sciences , Hacettepe University , Ankara , Turkey ; 2. b Department of Gastroenterology, Faculty of Medicine , Hacettepe University , Ankara , Turkey ; 3. c Department of Gastroenterology, Faculty of Medicine , Selçuk University , Konya , Turkey ; 4. d Department of Gastroenterology, Faculty of Medicine , Necmettin Erbakan University , Konya , Turkey ; 5. e Department of Gastroenterology, Faculty of Medicine , Akdeniz University , Antalya , Turkey ; 6. f Department of Gastroenterology , Ankara Education and Research Hospital , Ankara , Turkey ; 7. g Department of Physical Medicine and Rehabilitation, Faculty of Medicine , Hacettepe University , Ankara , Turkey.
Abstract
OBJECTIVE: Research data demonstrating nutritional habits of functional dyspepsia (FD) patients are very limited. This is the first study to evaluate nutritional habits in FD subgroups according to Rome III criteria. Our aim was to evaluate nutritional habits of FD patients and determine the food items that may provoke a dyspepsia symptom. METHODS: A total of 168 adults with FD and 135 healthy control subjects participated in the study. FD subjects were divided into epigastric pain syndrome (EP-FD), postprandial distress syndrome (PS-FD), mixed (MX-FD) subgroups according to Rome Criteria III. Subjects completed a questionnaire that included a short-form food frequency questionnaire. Furthermore, subjects were asked to list the food items that were causing a dyspepsia symptom. RESULTS: Functional dyspepsia subjects had a slightly higher BMI (26.1 ± 4.97 kg/m(2)) than control subjects (24.6 ± 4.08 kg/m(2)). The most common symptom triggering foods among all the FD groups were fried and fatty foods (27.1%), hot spices (26.4%), and carbonated drinks (21.8%). In FD subgroups, carbonated drinks were more likely to cause a symptom in PS-FD group (37.3%) than MX-FD (25.7%) and EP-FD (22.1%) groups. There was no difference in frequency of main meals and snacks among any of the groups. CONCLUSION: Fatty and spicy foods and carbonated drinks were the most common symptom triggering food items in FD group. In subgroups, carbonated drinks and legumes were more likely to cause a symptom in PS-FD. Removing these food items during the course of treatment might help alleviate the symptoms.
OBJECTIVE: Research data demonstrating nutritional habits of functional dyspepsia (FD) patients are very limited. This is the first study to evaluate nutritional habits in FD subgroups according to Rome III criteria. Our aim was to evaluate nutritional habits of FD patients and determine the food items that may provoke a dyspepsia symptom. METHODS: A total of 168 adults with FD and 135 healthy control subjects participated in the study. FD subjects were divided into epigastric pain syndrome (EP-FD), postprandial distress syndrome (PS-FD), mixed (MX-FD) subgroups according to Rome Criteria III. Subjects completed a questionnaire that included a short-form food frequency questionnaire. Furthermore, subjects were asked to list the food items that were causing a dyspepsia symptom. RESULTS:Functional dyspepsia subjects had a slightly higher BMI (26.1 ± 4.97 kg/m(2)) than control subjects (24.6 ± 4.08 kg/m(2)). The most common symptom triggering foods among all the FD groups were fried and fatty foods (27.1%), hot spices (26.4%), and carbonated drinks (21.8%). In FD subgroups, carbonated drinks were more likely to cause a symptom in PS-FD group (37.3%) than MX-FD (25.7%) and EP-FD (22.1%) groups. There was no difference in frequency of main meals and snacks among any of the groups. CONCLUSION: Fatty and spicy foods and carbonated drinks were the most common symptom triggering food items in FD group. In subgroups, carbonated drinks and legumes were more likely to cause a symptom in PS-FD. Removing these food items during the course of treatment might help alleviate the symptoms.
Entities:
Keywords:
Functional dyspepsia; Rome III criteria; meal frequency; nutritional habits