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Related Experiment Videos

Diet and functional gastrointestinal disorders: a population-based case-control study.

Yuri A Saito1, G Richard Locke, Amy L Weaver

  • 1Division of Gastroenterology and Hepatology, Mayo Clinic College of Medicine, Rochester, MN 55905, USA.

The American Journal of Gastroenterology
|January 6, 2006
PubMed
Summary
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This population-based study found no significant dietary differences between individuals with functional gastrointestinal disorders (FGID) and healthy controls. Further research is needed to explore the role of fat and certain food compounds in gut symptoms.

Area of Science:

  • Gastroenterology
  • Nutritional Science
  • Epidemiology

Background:

  • Functional gastrointestinal disorders (FGID) are suspected to be influenced by diet, but population-based data are lacking.
  • Previous studies on FGID and diet have been clinic-based, limiting generalizability.

Purpose of the Study:

  • To compare dietary intake of specific foods and nutrients between individuals with FGID and asymptomatic controls in a population-based sample.
  • To investigate potential dietary triggers for FGID in a general population.

Main Methods:

  • A population-based sample from Olmsted County, Minnesota, aged 20-50 years, was surveyed using the Bowel Disease Questionnaire.
  • Participants reporting FGID or no gastrointestinal symptoms underwent physician interviews and completed the Harvard Food Frequency Questionnaire.

Related Experiment Videos

  • Statistical analysis included Wilcoxon rank sum tests and logistic regression.

    • Main Results:

    • No significant differences were observed in the consumption of wheat, lactose, caffeine, or fructose-sweetened beverages between FGID cases and controls.
    • FGID cases showed a trend towards higher intake of norepinephrine- and epinephrine-containing foods, but not serotonin or tryptophan.
    • FGID cases consumed more fat and less carbohydrates compared to controls, with no differences in major micronutrients or fiber.

    Conclusions:

    • Frequently suspected "culprit" foods did not differ in consumption between community residents with and without FGID.
    • Dietary composition does not appear to be a primary differentiator for FGID in this population.
    • The role of dietary fat and specific food compounds like norepinephrine and epinephrine warrants further investigation in FGID.