Table 1: Studies Evaluating Food Intolerances and Dietary Habits in Functional Dyspepsia
Table 1: Studies evaluating food intolerances and dietary habits in functional dyspepsia
StudySubjectsParametersDietary assessment ConcurrentMain findings
assessedtechniquemeasure-
ment of
symptoms
Friedlander, 1959S170 ‘dyspeptic’Intolerance of- Dietary history tono- Patients report wide variety of
patients*specific foodsidentify offendingfood intolerances
food(s)- When culprit foods were fed to patients
- Provocation testin the laboratory, symptoms were induced
with offending food(s)only in a small number of patients
Kaess et al. 1988S250 FD patientsIntolerance ofDietetic interviewno- Food intolerances most common and
50 DU patientsspecific foods(standardfrequent in FD patients
50 HSquestionnaire)- Symptoms associated with fatty foods
(mayonnaise, nuts, chocolate), alcohol
(aperitif, wine, beer), coffee, salted food,
fish, meat
Kearney et al. 1989S320 FD patients- Food intolerance7-day diet historyno- No differences in nutrient intake
20 PU patients- Nutrient intake- Symptoms associated with specific
20 OP controlsfoods (onions, capsicums, fatty/fried
foods, spices), and alleviated by milk
Mullan et al. 1994S440 FD patients- Food intolerance7-day diet historyno- FD patients report symptoms most
40 PU patients- Eating patterns commonly in response to fried/fatty
20 OP controlsfoods, alcohol, spicy foods, onions
- FD patients report to avoid fatty foods
and that this helps to alleviate symptoms
- Female FD patients have lower energy,
CHO and fat intakes
- FD patients are less likely to eat 3 regular
meals/day, but tend to snack more
Cuperus et al. 1996S550 FD patients- Eating patternsProspectiveno- FD patients had lower intakes of fruit and
50 HS- Food intake7-day food recordfruit juice, alcohol, cakes/pastries, greater
intakes of milk, fried meals, biscuits
- No differences in meal patterns
Saito et al. 2005S699 FGID patients#Dietary intake- Harvard FoodnoNo differences in wheat-, lactose-,
119 HSFrequency questionnairefructose-, caffeine- or alcohol- containing
- Prospectivefoods or beverages between patients and
7-day food diarycontrols
Pilichiewicz et al. 2009S720 FD patients- Energy andProspectiveyes- FD patients had lower energy and
21 HSmacronutrient intake7-day food and fat intakes
- Eating patternssymptom diary- FD patients consumed fewer regular
meals than HS
- Fullness was related directly to fat and
energy, and inversely to CHO, intake
- Bloating was related to fat intake
Carvalho et al. 2010S841 FD patients- Eating patterns- Standardisedno- No differences in energy intake
30 HS- Food intakequestionnaire between FD and HS
- Prospective 7-day- Increased CHO and reduced fat
food diaryintake in FD
- FD symptoms were associated with
specific foods (carbonated drinks, fried
foods, capsaicin, meat/sausage, coffee,
banana, milk, cheese, citrus, spicy foods
Filipovic et al. 2011S960 dysmotility-- Intolerance ofProspectiveyes- Foods that provoked symptoms
like FD patientsspecific foodsdiet diaryincluded wheat-containing foods, milk
60 ulcer-like- Eating patternsand milk products, citrus, carbonated
FD patients- Nutritional statusdrinks, fried foods, coffee, bacon, onions
60 non-specific- Specific foods were associated with
FD patientsspecific symptoms
*X-ray negative, no patients had peptic ulcer, # 46% of patients with IBS (irritable bowel syndrome)-only, 27% with FD-only and 20% both IBS and FD. FD, functional dyspepsia, DU, duodenal ulcer, HS healthy subjects, PU, peptic ulcer, OP, outpatients (orthopaedic patients), FGID, functional gastrointestinal disorder
S1.Friedlander, P.H. Food and indigestion. An investigation of possible relationships. Br. Med. J.2, 1454–1458 (1959).
S2.Kaess, H., Kellermann, M. & Castro, A. Food intolerance in duodenal ulcer patients, non ulcer dyspeptic patients and healthy subjects. A prospective study. Klin. Wochenschr.66, 208–211 (1988).
S3.Kearney, J. etal. Dietary intakes and adipose tissue levels of linoleic acid in peptic ulcer disease. Br. J. Nutr.62, 699–706 (1989).
S4.Mullan, A. etal. Food and nutrient intakes and eating patterns in functional and organic dyspepsia. Eur. J. Clin. Nutr.48, 97–105 (1994).
S5.Cuperus, P., Keeling, P.W. & Gibney, M.J. Eating patterns in functional dyspepsia: a case control study. Eur. J. Clin. Nutr.50, 520–523 (1996).
S6.Saito, Y.A., Locke, G.R. 3rd, Weaver, A.L., Zinsmeister, A.R. & Talley, N.J. Diet and functional gastrointestinal disorders: a population-based case-control study. Am. J. Gastroenterol.100, 2743–2748 (2005).
S7.Pilichiewicz, A.N., Horowitz, M., Holtmann, G.J., Talley, N.J. & Feinle-Bisset, C. Relationship between symptoms and dietary patterns in patients with functional dyspepsia. Clin. Gastroenterol. Hepatol.7, 317–322 (2009).
S8.Carvalho, R.V., Lorena, S.L., Almeida, J.R. & Mesquita, M.A. Food intolerance, diet composition, and eating patterns in functional dyspepsia patients. Dig. Dis. Sci.55, 60–65 (2010).
S9. Filipovic, B.F. etal. Laboratory parameters and nutritional status in patients with functional dyspepsia. Eur. J. Intern. Med.22, 300–304 (2011).
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