在肠-大脑相互作用障碍中对饮食和症状严重性的评估
Wioleta Faruga-Lewicka1, Agnieszka Bielaszka1, Wiktoria Staśkiewicz-Bartecka1
1Department of Food Technology and Quality Evaluation, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, 41-808 Zabrze, Poland.
饮食习惯显著影响肠-大脑相互作用障碍. 豆类,酒精和乳制品等特定食物会加剧腹痛和胀气等症状,但大多数患者不会改变饮食.
科学领域:
- 胃肠病学 胃肠病学
- 肠-大脑轴研究研究
- 功能性胃肠道疾病 功能性胃肠道疾病
背景情况:
- 肠-大脑相互作用障碍 (DGBI) 通过症状和罗马四号标准来诊断,因为标准测试通常会产生正常结果.
- 这些疾病包括慢性胃肠道症状,不能由结构或生化异常解释.
- 了解触发因素对于管理DGBI至关重要.
研究的目的:
- 调查功能性胃肠道疾病患者的饮食摄入量和症状严重程度之间的关系.
- 确定与加剧DGBI症状相关的特定食品组.
- 探索人口统计学相关性 (年龄,性别,BMI) 与症状触发因素.
主要方法:
- 一项基于问卷的研究,于2021年10月至2022年2月在胃肠病外科诊所进行.
- 被诊断患有功能性胃肠道疾病的参与者完成了关于感知不适,饮食变化和食物消费频率的调查.
- 进行了统计分析,以评估人口统计,饮食和症状严重程度之间的相关性.
主要成果:
- 在食用豆类和酒精后的性别和投诉之间发现了显著的相关性.
- 在食用生蔬菜/水果,棕蔬菜,豆类,和辛食品后,年龄与症状严重程度相关.
- 身体质量指数 (BMI) 显示,在饮酒后,与症状严重程度有显著的相关性.
结论:
- 腹痛,胀气和便秘是这个DGBI患者队列中最常见的症状.
- 牛奶/奶制品,油炸和脂肪食品的消费与症状严重程度的增加有关.
- 尽管已经确定了食物触发因素,但大多数患者并没有消除特定的食物来控制他们的症状.
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