J Korean Diet Assoc.  2012 Nov;18(4):283-296.

Nutrient Intake and Dietary Behaviors of Patients with Functional Dyspepsia

• Shin JW
• Lee GJ
• Park JW

Abstract

As a disease that reduces quality of life, functional dyspepsia (FD) is associated with foods that may worsen its symptoms or cause it. The purpose of this study was to examine the nutritional status and dietary behaviors of FD patients. We investigated food intake, food intake frequency, and dietary habits of 45 FD subjects according to the Rome III Diagnosis Criteria. Average age and body mass index (BMI) were 47.7 years and 22.6 kg/m2 (males: 23.4 kg/m2, females: 22.1 kg/m2), respectively. Average energy intake was 77% of Korean Dietary Reference Intake (KDRI), and it was less than that of the Korea National Health and Nutrition Examination Surveys (KNHANES). Other nutrient intake levels were similar to the KNHANES. Energy intake proportion of carbohydrates:protein:fat was 56:18:26, and the ratio of fat intake was higher than that of the KNHANES. Beans, laver, tomato, and yogurt were consumed very frequently. In the results of meal regularity, dietary behaviors and composition of diet were relatively good. It is likely that the patient controlled their diet by eating cautiously and by reducing alcohol drinking and smoking. Our results indicate that FD patients' nutritional status by consumption of nutrients was at a level of normal healthy people and that dietary habits were better than normal adults. However, their fat intake levels were somewhat higher than normal people. Therefore, further research is required to identify the relationship between dietary intakes and FD.

Keyword

functional dyspepsia (FD); nutrient intake; dietary habits; gastrointestinal symptom (GIS)

MeSH Terms

Adult
Alcohol Drinking
Body Mass Index
Diet
Dyspepsia
Eating
Energy Intake
Fabaceae
Food Habits
Humans
Korea
Lycopersicon esculentum
Meals
Nutritional Status
Quality of Life
Rome
Smoke
Smoking
Yogurt
Smoke