Nutritional habits in functional dyspepsia and its subgroups: a comparative study

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dc.contributor.authorGoktas, Zeynep
dc.contributor.authorKoklu, Seyfettin
dc.contributor.authorDikmen, Derya
dc.contributor.authorOzturk, Omer
dc.contributor.authorYilmaz, Bulent
dc.contributor.authorAsil, Mehmet
dc.contributor.authorKorkmaz, Huseyin
dc.date.accessioned2024-02-23T14:34:31Z
dc.date.available2024-02-23T14:34:31Z
dc.date.issued2016
dc.departmentNEÜen_US
dc.description.abstractObjective: Research data demonstrating nutritional habits of functional dyspepsia (FD) patients are very limited. This is the first study to evaluate nutritional habits in FD subgroups according to Rome III criteria. Our aim was to evaluate nutritional habits of FD patients and determine the food items that may provoke a dyspepsia symptom. Methods: A total of 168 adults with FD and 135 healthy control subjects participated in the study. FD subjects were divided into epigastric pain syndrome (EP-FD), postprandial distress syndrome (PS-FD), mixed (MX-FD) subgroups according to Rome Criteria III. Subjects completed a questionnaire that included a short-form food frequency questionnaire. Furthermore, subjects were asked to list the food items that were causing a dyspepsia symptom. Results: Functional dyspepsia subjects had a slightly higher BMI (26.1 +/- 4.97kg/m(2)) than control subjects (24.6 +/- 4.08kg/m(2)). The most common symptom triggering foods among all the FD groups were fried and fatty foods (27.1%), hot spices (26.4%), and carbonated drinks (21.8%). In FD subgroups, carbonated drinks were more likely to cause a symptom in PS-FD group (37.3%) than MX-FD (25.7%) and EP-FD (22.1%) groups. There was no difference in frequency of main meals and snacks among any of the groups. Conclusion: Fatty and spicy foods and carbonated drinks were the most common symptom triggering food items in FD group. In subgroups, carbonated drinks and legumes were more likely to cause a symptom in PS-FD. Removing these food items during the course of treatment might help alleviate the symptoms.en_US
dc.identifier.doi10.3109/00365521.2016.1164238
dc.identifier.endpage907en_US
dc.identifier.issn0036-5521
dc.identifier.issn1502-7708
dc.identifier.issue8en_US
dc.identifier.pmid27124324en_US
dc.identifier.scopus2-s2.0-84966605222en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage903en_US
dc.identifier.urihttps://doi.org/10.3109/00365521.2016.1164238
dc.identifier.urihttps://hdl.handle.net/20.500.12452/15648
dc.identifier.volume51en_US
dc.identifier.wosWOS:000377451700002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofScandinavian Journal Of Gastroenterologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFunctional Dyspepsiaen_US
dc.subjectMeal Frequencyen_US
dc.subjectNutritional Habitsen_US
dc.subjectRome Iii Criteriaen_US
dc.titleNutritional habits in functional dyspepsia and its subgroups: a comparative studyen_US
dc.typeArticleen_US

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