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The Dyspepsia Educational Tool As a Novel Aid in Dyspepsia Management
Published on: June 29, 2019
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Food and functional dyspepsia: a systematic review
K R Duncanson1, N J Talley1, M M Walker1
1Faculty of Health and Medicine, School of Health Sciences, University of Newcastle, Callaghan, NSW, Australia.
Summary
Reducing wheat and dietary fat intake may ease symptoms of functional dyspepsia (FD). Further research is needed to confirm the roles of gluten, FODMAPs, and food chemicals in FD.
Area of Science:
- Gastroenterology
- Dietary Science
- Clinical Nutrition
Background:
- Functional dyspepsia (FD) affects up to 20% of Western populations.
- FD symptoms include early satiety, post-prandial fullness, and epigastric pain.
- High dietary fat intake and duodenal eosinophilia are linked to FD.
Purpose of the Study:
- To investigate the relationship between food intake and functional dyspepsia.
- To test the hypothesis that wheat allergens are a risk factor for FD.
- To determine if withdrawing wheat improves FD symptoms.
Main Methods:
- A systematic review of 6,451 studies was conducted.
- Sixteen studies met the inclusion criteria, examining food components in adults with FD.
- Studies focused on nutrients, foods, and food components impacting FD.
Main Results:
- Wheat-containing foods were implicated in FD symptom induction in six studies.
- Gluten-free diets reduced symptoms in two gluten-specific studies.
- Dietary fat was associated with FD in all three studies measuring this.
- Other triggers included natural food chemicals and fermentable carbohydrates.
Conclusions:
- Wheat and dietary fats may significantly contribute to FD symptoms.
- Reducing or withdrawing these foods can alleviate symptoms.
- Further randomized trials on gluten, FODMAPs, and food chemicals are warranted.
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