[Characteristic of eating behavior in functional dispepsy]

Functional dyspepsia is the actual problem of modern gastroenterology, its manifestations contribute to the lifting of lifestyle and nutrition. However, a comprehensive assessment of the effect of violations of food behavior, the distribution of adipose tissue and the level of gosters regulating appetite on the severity of gastroenterological symptoms in individuals with various types of functional dyspepsia hasn't been carried out yet. Aim - to clarify the effect of food behavior, ghrelin and leptin blood concentrations on clinical symptoms in patients with different types of functional dyspepsia. Material and methods. A prospective study with the participation of 90 people aged 22.3±0.2, divided into 3 groups was carried out: patients with postprandial distress syndrome (PDS), patients with epigastric pain syndrome (EPS), and practically healthy. All respondents were interviewed using the GSRS, DEBQ questionnaires, their anthropometric data have been defined, body composition indicators were calculated based on the measurement of body circumference measurements, leptin and ghrelin concentration in blood serum was measured by the enzyme immunoassay method. Results and discussion. EPS was characterized by more pronounced symptoms (10.10±0.32 points on the GSRS questionnaire) due to abdominal pain syndrome (4.33±0.51 points) compared with patients with PDS and healthy individuals. In both variants of the functional dyspepsia, all three types of food behavior disorders were revealed, however, the external type was more characteristic for PDS. Patients with PDS had a larger volume of visceral adipose tissue (42.84% of the total fat tissue in the body) than those with EPS (34.02%) and healthy ones (35.55%). Blood leptin concentration in patients with both variants of the functional dyspepsia was lower (especially in patients with EPS - 0.17±0.03 ng/ml, p=0.039) than in healthy (0.32±0.08 ng/ml). Ghrelin level in patients with EPS (14.91±0.17 ng/ml) was significantly higher than in healthy (11.55±0.44 ng/ml, p=0.022). Factor analysis made it possible to identify the stress factor showing the connection of emotional disorders of food behavior with increasing gastrointestinal symptoms and blood leptin concentration and decreasing blood ghrelin level. Conclusion. Different variants of functional dyspepsia are characterized by their own peculiarities of eating behavior, the distribution of fat in the body, the degree of changes in leptin and ghrelin levels, which determine their clinical symptoms. The identification and accounting of these factors will make it possible to individualize the approach to the curation of patients with functional dyspepsia.