Foods Provoking and Alleviating Symptoms in Gastroparesis: Patient Experiences
Foods Provoking and Alleviating Symptoms in Gastroparesis: Patient Experiences
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DOI：
10.1007/s10620-015-3651-7
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发表时间：
2015-04-01
影响因子：
3.1
通讯作者：
Parkman, Henry P.
中科院分区：
文献类型：
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作者：
Wytiaz, Victoria;Homko, Carol;Parkman, Henry P.
背景胃轻瘫的营养咨询主要关注减少膳食量、纤维和脂肪以控制症状。胃轻瘫患者对特定食物的耐受性在很大程度上是轶事。本研究的目的是确定和表征食物挑起或减轻gastroparesis symptoms.Methods胃轻瘫患者完成：（1）人口统计学问卷;（2）上消化道症状的患者评估;（3）食物耐受和厌恶调查询问患者的经验时，吃某些食物，利用从-3（大大恶化的症状）到+3（大大改善的症状）。描述性的品质（酸性，脂肪，辛辣，粗粮为基础，苦，咸，淡，甜）被分配到foods.Results 45胃轻瘫患者参加（39特发性胃轻瘫）。加重症状的食物包括：橙子汁、炸鸡、卷心菜、橙子、香肠、比萨饼、辣椒、洋葱、番茄汁、生菜、咖啡、莎莎酱、花椰菜、培根和烤牛肉。咸饼干、果冻和全麦饼干适度改善了症状。另外12种食物患者耐受（不引起症状）：姜汁汽水、无麸质食物、茶、红薯、椒盐卷饼、白色鱼、清汤、鲑鱼、土豆、白色米饭、冰棒和苹果酱。引起症状的食物通常是脂肪、酸性、辛辣和粗粮。被证明是可以忍受的食物一般是平淡，甜，咸，和starchy.Conclusions本研究确定了具体的食物，恶化以及食物，可能有助于减轻胃轻瘫的症状。引起症状的食物在质量上不同于缓解症状或可耐受的食物。这项研究的结果说明了加重或改善症状的食物的具体例子，并为胃轻瘫饮食提供了建议。
Background Nutritional counseling for gastroparesis focuses on reduction of meal size, fiber, and fat to control symptoms. The tolerance of gastroparesis patients for particular foods is largely anecdotal. The aim of this study was to identify and characterize foods provoking or alleviating gastroparesis symptoms.Methods Gastroparesis patients completed: (1) Demographic Questionnaire; (2) Patient Assessment of Upper GI Symptoms; (3) Food Toleration and Aversion survey asking patients about experiences when eating certain foods utilizing a scale from -3 (greatly worsening symptoms) to +3 (greatly improving symptoms). Descriptive qualities (acidic, fatty, spicy, roughage-based, bitter, salty, bland, and sweet) were assigned to foods.Results Forty-five gastroparesis patients participated (39 idiopathic gastroparesis). Foods worsening symptoms included: orange juice, fried chicken, cabbage, oranges, sausage, pizza, peppers, onions, tomato juice, lettuce, coffee, salsa, broccoli, bacon, and roast beef. Saltine crackers, jello, and graham crackers moderately improved symptoms. Twelve additional foods were tolerated by patients (not provoking symptoms): ginger ale, gluten-free foods, tea, sweet potatoes, pretzels, white fish, clear soup, salmon, potatoes, white rice, popsicles, and applesauce. Foods provoking symptoms were generally fatty, acidic, spicy, and roughage-based. The foods shown to be tolerable were generally bland, sweet, salty, and starchy.Conclusions This study identified specific foods that worsen as well as foods that may help alleviate symptoms of gastroparesis. Foods that provoked symptoms differed in quality from foods that alleviated symptoms or were tolerable. The results of this study illustrate specific examples of foods that aggravate or improve symptoms and provide suggestions for a gastroparesis diet.