Relationship Between Symptoms and Dietary Patterns in Patients With Functional Dyspepsia
Relationship Between Symptoms and Dietary Patterns in Patients With Functional Dyspepsia
复制标题
DOI：
10.1016/j.cgh.2008.09.007
复制
发表时间：
2009-03-01
影响因子：
12.6
通讯作者：
Feinle-Bisset, Christine
中科院分区：
文献类型：
--
作者：
Pilichiewicz, Amelia N.;Horowitz, Michael;Feinle-Bisset, Christine
背景与目的：功能性消化不良（FD）患者常报告其症状与食物摄入有关。然而，缺乏关于这些患者与健康个体之间饮食模式和营养摄入差异或与特定症状相关性的信息。我们进行了一项前瞻性试验，以评估FD症状和饮食因素之间的关系。研究方法：20名FD患者（17名女性）和21名健康受试者（18名女性）完成了详细的饮食日记，记录了7天内所吃的所有食物、所喝的饮料和消费次数，以及消化不良症状（即恶心、不适、饱胀、腹胀、上腹部/上腹部疼痛）的发生、时间和严重程度。从饮食日记的数据进行了分析的次数餐，便餐，零食和饮料，能量摄入量，和宏量营养素分布。结果：FD患者比健康受试者进食少（P <0.01），消耗的总能量（P = 0.1）和脂肪（P = 0.1）。他们的症状在严重程度上是中等的（10分; 5分[范围，3-8分]），并且发生在进食后31分钟内（范围，8 - 64分钟）。饱腹感与脂肪摄入量（z，1.91; P <0.05）和总能量摄入量（z，2.12; P <0.05）直接相关，与碳水化合物摄入量（z，-1.9; P = 0.05）负相关。同样，腹胀与摄入的脂肪量有关（z，1.68; P = .09）。症状严重程度和任何测量的饮食变量之间没有显着关系。结论：FD患者的管理可能会通过指导他们减少脂肪含量的少餐来改善。
Background & Aims: Patients with functional dyspepsia (FD) often report that their symptoms are related to food ingestion. However, there is a lack of information about differences in eating patterns and nutrient intake between these patients and healthy individuals or the association with specific symptoms. We performed a prospective trial to evaluate the relationship between FD symptoms and dietary factors. Methods: Twenty patients with FD (17 women) and 21 healthy subjects (18 women) completed detailed diet diaries, recording all foods eaten, drinks consumed, and times of consumption, as well as the occurrence, timing, and severity of dyspeptic symptoms (ie, nausea, discomfort, fullness, bloating, upper-abdominal/epigastric pain) for 7 days. Data from the diet diaries were analyzed for the number of meals, light meals, snacks and drinks, energy intake, and macronutrient distribution. Results: Patients with FD ate fewer meals (P < .01) and consumed less total energy (P = .1) and fat (P = .1) than healthy subjects. Their symptoms were modest in severity (score out of 10; 5 [range, 3-8]) and occurred within 31 minutes (range, 8 - 64 min) of eating. Fullness was related directly to the amount of fat ingested (z, 1.91; P < .05) and overall energy intake (z, 2.12; P < .05) and related inversely to the amount of carbohydrate ingested (z, -1.9; P = .05). Similarly, bloating was related to the amount of fat ingested (z, 1.68; P = .09). There was no significant relationship between symptom severity and any of the dietary variables measured. Conclusions: Management of patients with FD might be improved by instructing them to consume smaller meals with reduced fat content.