Association between Dietary Habits and Types of Food Intake with Functional Dyspepsia among First-year Clinical and First-year Pre-clinical Students in the Faculty of Medicine State Islamic University Jakarta

Abstract

Background: Functional dyspepsia is the collection of upper gastrointestinal symptoms without structural abnormalities. It can be experienced by all populations, including medical students due to certain eating habits and types of food intake. This study aimed to determine the association between eating habits and types of food intake with functional dyspepsia among first-year pre clinical and clinical students at the Faculty of Medicine, Syarif Hidayatullah State Islamic University (SIU) Jakarta. Methods : This is a descriptive analytical cross-sectional study. Eating habits, type of food intake, and functional dyspepsia were assessed using a dietary questionnaire, the Food Frequency Questionnaire (FFQ), and Rome IV criteria functional dyspepsia questionnaire. Results : Among 80 subjects are predominated female. Proportion of functional dyspepsia was 47.5% for preclinical and 65% for clinical students, respectively.The frequency of having main meals only 1-2 times/day were 70% in clinical students and 60% in pre-clinical students. Ratio between preclinical and clinical student not having dinner 55% vs. 20%, and not having breakfast 52.5% vs. 37.5%. The clinical students consumed more spicy food and irritating drinks and most of clinical and pre-clinical students have not consumed sour foods. Conclusion: There was significant relationship between having main meals 1-2 times/day, not having breakfast and not having dinner with functional dyspepsia in first-year clinical and first year pre-clinical student. This is also relationship between eating spicy food and irritative drinks with functional dyspepsia in clinical students at the Syarif Hidayatullah Faculty of Medicine, SIU Jakarta.