Original Article

Investigation of Eating Habits in Patients with Functional Dyspepsia

Volume 33 · Issue 8 Publish Date: August 15, 2022
Hatice Çolak Fatma Esra Güneş Yeşim Özen Alahdab Berna Karakoyun
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Turkish Journal of Gastroenterology

Volume 33 · Issue 8

Pages: 673-681

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Published Online: August 15, 2022

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This work is licensed under a Creative Commons Attribution 4.0 International License.

Copyright © 2022 Hatice Çolak, Fatma Esra Güneş, Yeşim Özen Alahdab, Berna Karakoyun

Hatice Çolak
Department of Nutrition and Dietetics, Üsküdar University Faculty of Health Sciences, İstanbul, Turkey
Fatma Esra Güneş
Department of Nutrition and Dietetics, İstanbul Medeniyet University Faculty of Health Sciences, İstanbul, Turkey
Yeşim Özen Alahdab
Covering the Cover Editor of this Issue
Berna Karakoyun
Department of Physiology, University of Health Sciences Hamidiye Faculty of Medicine, İstanbul, Turkey
Çolak, H., Güneş, F. E., Özen Alahdab, Y., & Karakoyun, B. (2022). Investigation of Eating Habits in Patients with Functional Dyspepsia. Turkish Journal of Gastroenterology, 33(8), 673–681. https://doi.org/10.5152/tjg.2022.21502
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Abstract

Background: Nutritional habits of patients with functional dyspepsia can affect the progression of functional dyspepsia. We aimed to determine the foods and dietary habits that may cause symptoms of postprandial fullness, early satiety, epigastric pain, and epigastric burning in functional dyspepsia patients. Methods: Sixty functional dyspepsia patients, who were diagnosed according to Rome IV criteria in the endoscopy unit of a gastroenterology institute, were included in the study. Data on the demographic characteristics, anthropometric measurements, nutritional habits, and food consumption frequency questionnaire of functional dyspepsia patients were collected. Results: Postprandial fullness was found more common in those who preferred roasting as a cooking method. There was no significant difference between symptoms and meal frequency. Epigastric burning and pain were found to be more pronounced in women, and alcohol consumption was less in patients who experienced more epigastric pain. In non-smoker participants, the complaint of early satiety was lower. It was found that broccoli, radish, celery, green olives, and olive oil consumption was less in participants who experienced excessive postprandial fullness. Patients with stomach pain consumed less dry fruits, green olives, butter, alcohol, and fast food. It was found that patients with stomach burning consumed less alcohol and fast food. Conclusion: In conclusion, functional dyspepsia patients should avoid or reduce consuming broccoli, radish, celery, green olives, olive oil, dry fruits, and butter which may trigger symptoms. Reducing consumption of these foods, abandoning unhealthy cooking methods such as roasting, reducing smoking, and reducing consumption of alcohol and fast food might be beneficial for relieving symptoms. Cite this article as: Çolak H, Güneş FE, Özen Alahdab Y, Karakoyun B. Investigation of eating habits in patients with functional dyspepsia. Turk J Gastroenterol. 2022;33(8):673-681.

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Article Info
Published In
Journal Turkish Journal of Gastroenterology
Volume / Issue Volume 33 · Issue 8
Pages 673-681
DOI 10.5152/tjg.2022.21502
History
Published Online August 15, 2022
License
Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Copyright
Copyright (c) 2022 Hatice Çolak, Fatma Esra Güneş, Yeşim Özen Alahdab, Berna Karakoyun
Affiliations
Hatice Çolak
Department of Nutrition and Dietetics, Üsküdar University Faculty of Health Sciences, İstanbul, Turkey
Fatma Esra Güneş
Department of Nutrition and Dietetics, İstanbul Medeniyet University Faculty of Health Sciences, İstanbul, Turkey
Yeşim Özen Alahdab
Covering the Cover Editor of this Issue
Berna Karakoyun
Department of Physiology, University of Health Sciences Hamidiye Faculty of Medicine, İstanbul, Turkey
Cite this Article
Çolak, H., Güneş, F. E., Özen Alahdab, Y., & Karakoyun, B. (2022). Investigation of Eating Habits in Patients with Functional Dyspepsia. Turkish Journal of Gastroenterology, 33(8), 673–681. https://doi.org/10.5152/tjg.2022.21502
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