Association between Dietary Macronutrient Intake and Symptoms in Uninvestigated Dyspepsia: Evidence from a Population-Based, Cross-Sectional Study

Abstract

(1) Background: Limited evidence from laboratory-based studies suggests that specific dietary macronutrients, particularly fat, can induce dyspeptic symptoms. Through a population-based study, we investigated the relationship between dietary macronutrients and dyspeptic symptoms and sought to determine macronutrient intake thresholds to predict or prevent dyspepsia and reduce symptoms in patients with dyspepsia. (2) Methods: A total of 4763 Iranian people were enrolled in this population-based, cross-sectional study. Uninvestigated dyspepsia (UD) and its symptoms, including postprandial fullness, early satiation, and epigastric pain, were evaluated using a modified Persian version of the Rome III criteria. The dietary intakes of participants were evaluated using a validated food–frequency questionnaire. Receiver operating characteristic (ROC) curve analysis was used to calculate threshold intakes of dietary macronutrients to prevent UD in the general population. The analysis was then repeated in those with UD to calculate intake thresholds for reducing UD symptoms. (3) Results: Early satiation occurred in 6.3% (n = 302), postprandial fullness in 8.0% (n = 384) and epigastric pain in 7.8% (n = 371) of participants. The prevalence of UD was 15.2%. Compared with individuals without UD, those with UD had a lower intake of carbohydrates (48.2% vs. 49.1%) and a higher intake of fats (38.3% vs. 37.4%), while protein and energy intakes did not differ. Higher dietary fat and protein intakes were associated with a higher prevalence of postprandial fullness and epigastric pain, respectively. Macronutrient intakes to predict UD in the general population were <49% of energy from carbohydrates, >14.7% from protein, and >37.7% from fats. Carbohydrate, protein, and fat intakes to prevent symptoms among those with UD were calculated to be >48.2%, <14.6%, and <38.6%, respectively. (4) Conclusion: Higher carbohydrate intake and lower fat or protein intakes were associated with a lower likelihood of UD. Prospective studies carefully manipulating dietary macronutrient composition are warranted to investigate the value of dietary changes to improve symptoms in people with UD.

Associations among the Duodenal Ecosystem, Gut Microbiota, and Nutrient Intake in Functional Dyspepsia

“…Similarly, a recent large-scale cross-sectional study reported that patients with dyspepsia had higher dietary fat and lower carbohydrate intake than healthy controls. 29 Our heatmap analysis showed similar results, supporting previous evidence. PUFA, vitamin B 2 , protein, and carbohydrates are primarily abundant in fish such as salmon and tuna, whole grains like rice and wheat, and green vegetables.…”

Identification of SIBO subtypes along with nutritional status and diet as key elements of SIBO therapy

“…All authors did not find any significant differences in fat intake between the SIBO group and the control group [22,58,59]. A study conducted in Iran on patients with uninvestigated dyspepsia demonstrated a higher intake of fats compare to the control group (38.3% vs. 37.4%) [68].…”

Nutrition, Metabolites, and Human Health

“…Agah and colleagues conducted a cross-sectional study involving Iranian adults to investigate the relationship between dietary macronutrients and dyspeptic symptoms [21]. They found that a higher fat or protein intake and lower carbohydrate intake were associated with a higher likelihood of experiencing uninvestigated dyspepsia [21].…”