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Exclusion Diets in Functional Dyspepsia.

Stefan Lucian Popa1, Dinu Iuliu Dumitrascu2, Cristina Pop3

  • 12nd Medical Department, "Iuliu Hatieganu" University of Medicine and Pharmacy, 400000 Cluj-Napoca, Romania.

Nutrients
|May 28, 2022
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Summary
This summary is machine-generated.

Functional dyspepsia patients often try exclusion diets like gluten-free and low-FODMAP due to food intolerances. This review examines their impact and effectiveness on quality of life.

Keywords:
FODMAPsdietdisorders of the brain–gut interactionfunctional dyspepsiafunctional gastrointestinal disorders

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Area of Science:

  • Gastroenterology
  • Neurogastroenterology
  • Dietary Science

Background:

  • Functional dyspepsia (FD) is a common brain-gut interaction disorder impacting quality of life.
  • Limited efficacy of traditional treatments drives patients to explore alternative solutions.
  • Food intolerances are increasingly correlated with FD, leading to dietary changes.

Purpose of the Study:

  • To systematically review the impact and efficiency of exclusion diets in functional dyspepsia patients.
  • To analyze the gluten-free diet and the low-FODMAP diet specifically.
  • To understand the effects on quality of life, nutritional status, and eating behaviors.

Main Methods:

  • Systematic review methodology.
  • Analysis of studies focusing on gluten-free and low-FODMAP diets in FD.
  • Evaluation of patient-reported outcomes, including quality of life and nutritional state.

Main Results:

  • Exclusion diets are frequently adopted by FD patients.
  • Potential negative impacts include weight loss, restrictive eating, and nutritional imbalance.
  • The specific impact and efficiency of gluten-free and low-FODMAP diets require detailed analysis.

Conclusions:

  • Exclusion diets are a common strategy for functional dyspepsia management.
  • Careful consideration of nutritional status and quality of life is crucial.
  • Further research is needed to establish the precise efficacy of specific exclusion diets in FD.