Food Intolerance, Diet Composition, and Eating Patterns in Functional Dyspepsia Patients

The aims of this study are to investigate dietary factors, food intolerance, and the body mass index data, as an indicator of nutritional status, in functional dyspepsia patients. Forty-one functional dyspepsia patients and 30 healthy volunteers answered a standardized questionnaire to identify eati...

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Bibliographic Details
Published in:Digestive diseases and sciences 2010-01, Vol.55 (1), p.60-65
Main Authors: Carvalho, Roberta Villas Boas, Lorena, Sônia Letícia Silva, de Souza Almeida, Jazon Romilson, Mesquita, Maria Aparecida
Format: Article
Language:English
Subjects:
Analysis
Biochemistry
Biological and medical sciences
Body mass index
Diet
Dyspepsia
Dyspepsia - etiology
Dyspepsia - physiopathology
Eating
Energy Intake
Feeding Behavior
Feeding. Feeding behavior
Female
Food - adverse effects
Fundamental and applied biological sciences. Psychology
Gastroenterology
Gastroenterology. Liver. Pancreas. Abdomen
Hepatology
Humans
Male
Medical research
Medical sciences
Medicine
Medicine & Public Health
Medicine, Experimental
Metabolic diseases
Middle Aged
Oncology
Original Article
Other diseases. Semiology
Other nutritional diseases (malnutrition, nutritional and vitamin deficiencies...)
Stomach. Duodenum. Small intestine. Colon. Rectum. Anus
Surveys and Questionnaires
Transplant Surgery
Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Summary:The aims of this study are to investigate dietary factors, food intolerance, and the body mass index data, as an indicator of nutritional status, in functional dyspepsia patients. Forty-one functional dyspepsia patients and 30 healthy volunteers answered a standardized questionnaire to identify eating habits and food intolerance, and then completed a 7-day alimentary diary. There was no significant difference in daily total caloric intake between patients and controls. Patients associated their symptoms with the ingestion of several foods, but in general maintained their regular intake, with the exception of a small reduction in the proportion of fat in comparison with controls (median 28 vs. 34%; P = 0.001). No patient was underweight. In conclusion, our results suggest that food intolerance has no remarkable influence on food pattern and nutritional status in most functional dyspepsia patients. Further studies are necessary to clarify the role of fat in the generation of dyspeptic symptoms.
ISSN:0163-2116
1573-2568
DOI:10.1007/s10620-008-0698-8