Investigation of nutritional habits in patients with functional dyspepsia

Aim: The aim of this study was to examine the nutritional habits of patients with functional dyspepsia (FD) and to form nutritional recommendatians for FD. Material and Method: Sixty FD patients who were diagnosed according to Rome IV criteria in the endoscopy unit of the Marmara University Gastroenterology Institute were included in the study. Data on the demographic characteristics, anthropometric measurements, nutritional habits and food consumption frequency questionnaire of individuals were collected. Results: The average body mass index of the participants was found to be 27,49±5,28 kg/m2 and 48,3% of them were chewing fast. Bloating in the stomach was more common in those who preferred to roast (p<0,05). There was no significant relationship between FD symptoms and meal frequency. Symptoms of epigastric burning and pain were found to be more pronounced in women and in less alcohol users. In non-smoker participants, the complaint of early satiety was lower (p<0,05). It was found that broccoli, radish, celery, green olives and olive oil consumption was low in participants who experience excessive bloating. Patients who consumed dry fruit, green olives, butter, alcohol and fast food experienced more stomach pain. It was found that fast food consumption was low in patients who experienced more burning in the stomach. Participants with high consumption of instant fruit juice experienced excessive early satiety (p<0,05). Conclusions: In this study, it was determined that FD patients had unhealthy eating habits. FD symptoms can be reduced by chewing slowly, changing the cooking method, and avoiding the symptom-worsening food consumption.