Diet and Nutritional Management in Functional Gastrointestinal Disorder: Functional Dyspepsia

Abstract

Diet play an important role in triggering symptoms in patients with functional dyspepsia. The pathophysiology of functional dyspepsia is characterized by impaired gastric accommodation and visceral hypersensitivity, and patterns of nutrient intake may affect the threshold to dyspeptic symptoms by modulating gastric motor and sensory functions. In addition, cognitive factors are likely to modulate symptom perception in patients with functional dyspepsia. Duodenal hypersensitivity to fat is regarded as an important mechanism of meal-related dyspeptic symptoms, and is associated with increased visceral hypersensitivity and decreased gastric emptying. Among a wide range of foods, fried and fatty foods are most commonly implicated in the induction of dyspeptic symptoms; however, beans, onions, wheat-containing foods, chocolates, coffee, carbonated beverages, and milk and dairy products are also frequently associated with dyspeptic symptoms. In contrast, according to the recent Asian consensus report, rice, tea, and ginger can ameliorate dyspepsia. However, evidence is lacking, as the majority of studies have been retrospective; moreover, the results are inconsistent. Further prospective studies, especially in the Korean population, are necessary to formulate reliable dietary guidelines for patients with dyspepsia. Keywords: Functional dyspepsia; Food; Diet, High-fat 중심 단어: 기능성 소화불량; 음식; ê³ ì§€ë°© 식이