Food and Indigestion

Friedlander, P. H.

doi:10.1136/bmj.2.5164.1454

Cited by 12 publications

(5 citation statements)

References 3 publications

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“…with FD described no clear relationship between specific symptoms and different drinks (e.g., alcoholic beverages, carbonated drinks, milk, tea, and coffee) or foods (e.g., grain, pasta, wheat products, fruit, red bell pepper, and processed food) (25). Several studies identified fat as a key factor triggering symptoms, whereas carbohydrates seem less correlated with symptom induction (26)(27)(28)(29)(30)(31)(32)(33)(34).…”

Section: Special Sectionmentioning

confidence: 99%

“…In both FD and gastroparesis, patients are not able to tolerate large amounts of food and therefore tend to decrease the number of meals and calories and increase the number of snacks, with a risk of deficiency in calories, vitamins, and minerals (25)(26)(27)(28)(29)(30)(31)(32)(61)(62)(63). Available studies show that up to 80% of patients with FD report food avoidance (23), but findings on altered macronutrient intake are inconsistent with reports of lower intake of lipids, fibers, or carbohydrates (24)(25)(26)(27)(28).…”

Section: Food Habitsmentioning

confidence: 99%

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Evidence-Based and Emerging Dietary Approaches to Upper Disorders of Gut–Brain Interaction

et al. 2022

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Food ingestion is a major symptom trigger in functional esophageal and gastroduodenal disorders and gastroparesis. This review summarizes current knowledge and identifies areas of research on the role of food factors and the opportunities for dietary intervention in these disorders. While many patients experiencing functional esophageal and gastroduodenal disorders identify specific food items as symptom triggers, available data do not allow the identification of specific nutrient groups that are more likely to induce symptoms. In functional dyspepsia (FD), recent studies have shown the potential efficacy of a diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols, although the underlying mechanism of action is unclear. Reports of favorable responses to gluten elimination in patients with FD are confounded by the concomitant benefit of reduced intake of fructans, fermentable oligosaccharides, disaccharides, monosaccharides, and polyols present in wheat. Emerging data based on a 6-food elimination diet and confocal laser endomicroscopic evaluation of mucosal responses to food proteins suggest a role for duodenal allergic reactions in FD symptom generation. In patients with gastroparesis, a low-residue diet has been shown to improve symptoms. Novel dietary approaches under evaluation are the Mediterranean diet and the heating/cooling diet approach.

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Section: Special Sectionmentioning

confidence: 99%

Section: Food Habitsmentioning

confidence: 99%

Evidence-Based and Emerging Dietary Approaches to Upper Disorders of Gut–Brain Interaction

et al. 2022

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“…Anecdotally, specific food items and/or food groups, particularly fatty foods, have been linked to dyspepsia in that FD patients frequently report that ‘rich’ and fatty foods exacerbate or induce symptoms 7–10 . While only a handful of studies have evaluated the occurrence of food intolerances in FD (Table 4), it appears that FD patients exhibit more food intolerances than healthy subjects, although a recent study 11 failed to find any difference in the consumption of frequently suspected ‘culprit’ foods, as assessed using the Harvard Food Frequency Questionnaire, between persons with or without functional gastrointestinal symptoms.…”

Section: Role Of Dietary Factors In the Generation Of Symptoms In Funmentioning

confidence: 99%

Section: Role Of Dietary Factors In the Generation Of Symptoms In Funmentioning

confidence: 99%

“…In early studies, attempts to provoke symptoms by offering the putative offending food(s), particularly fatty foods, in the laboratory setting were made with disappointing outcomes 8,38 . Although 75–100% 8,38 of patients reported that fried or fatty foods caused symptoms in their daily lives, these symptoms could not be reproduced during studies. However, this is perhaps not surprising as these studies were poorly controlled and patient selection was less than optimal, so that patients suffering from ‘dyspepsia’ due to gastric and duodenal ulcers, gallstones and ‘hiatus hernia’ were included.…”

Section: Role Of Dietary Factors In the Generation Of Symptoms In Funmentioning

confidence: 99%

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Dietary factors in functional dyspepsia

Feinle‐Bisset

Horowitz

2006

Neurogastroenterology Motil

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Functional dyspepsia (FD) is characterized by upper gastrointestinal symptoms, which are frequently exacerbated by meal ingestion. While subgroups of FD patients exhibit a range of disturbances in upper gastrointestinal motor function, including delayed gastric emptying and abnormal intragastric meal distribution, which may reflect impaired proximal gastric relaxation and/or antral dysmotility, the association between symptoms and abnormalities in motor function appears to be relatively weak. More recently, the concept of visceral hypersensitivity to mechanical and chemical/nutrient stimuli has been promoted as important in the aetiology of dyspeptic symptoms. Somewhat surprisingly, the role of 'dietary' factors, that is, those factors, related directly to food ingestion, including patterns of nutrient intake, potential intolerance to specific foods or macronutrients, as well as cognitive factors, have been largely ignored. Moreover, presently available treatments fail to take into account the fact that symptoms are frequently induced by eating. This review focuses on the relevance of 'dietary' factors to FD.

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1963

Diseases of the Alimentary Tract

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Food and Indigestion

Cited by 12 publications

References 3 publications

Evidence-Based and Emerging Dietary Approaches to Upper Disorders of Gut–Brain Interaction

Evidence-Based and Emerging Dietary Approaches to Upper Disorders of Gut–Brain Interaction

Dietary factors in functional dyspepsia

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