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Low Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols Diet Is Associated With Increased Risk of Uninvestigated Chronic Dyspepsia and Its Symptoms in Adults Publisher Pubmed



Adibi P1 ; Esmaillzadeh A2 ; Daghaghzadeh H1 ; Keshteli AH3 ; Feizi A4 ; Haghighatdoost F5 ; Jafari M1
Authors
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Authors Affiliations
  1. 1. Integrative Functional Gastroenterology Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. School of Nutritional Sciences and Dietetics, Department of Community Nutrition, Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Department of Medicine, University of Alberta, Edmonton, AB, Canada
  4. 4. School of Health, Department of Biostatistics and Epidemiology, Isfahan University of Medical Sciences, Isfahan, Iran
  5. 5. Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran

Source: Minerva Gastroenterology Published:2023


Abstract

BACKGROUND: Assessing the potential effects of a low fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) diet on functional gastrointestinal symptoms, particularly upper gastrointestinal symptoms, is not clearly understood. The current study aimed to explore the association of a diet low in FODMAPs with uninvestigated chronic dyspepsia (UCD) and functional dyspeptic symptoms in a large population of Iranian adults. METHODS: This cross-sectional study was conducted on 2987 adults. Dietary FODMAPs intake estimated using a validated food-frequency questionnaire. UCD, early satiation, postprandial fullness and gastric pain were determined using a modified and validated version of the Rome III Questionnaire. RESULTS: After controlling for various confounders, consumption of a diet low in FODMAPs was associated with increased risk of UCD in the whole population (OR=1.85; 95% CI: 1.23-2.78; P=0.009) and women (OR=2.41; 95% CI: 1.46-3.95; P=0.004), but not in men. Higher consumption of a low-FODMAPs diet was related to increased risk of postprandial fullness (OR=1.38; 95% CI: 1.08-1.78; P=0.046). The inverse association between FODMAPs and epigastric pain tended to be significant after controlling for eating behaviors (OR=1.31; 95% CI: 0.98-1.76; P=0.084). No significant association was observed for early satiation. CONCLUSIONS: Our data suggest that consumption of a low-FODMAPs diet may increase the risk of UCD and postprandial fullness; however, well-planned randomized controlled trials and prospective cohorts are required to ascertain the effect of FODMAPs on upper gastrointestinal symptoms. © 2023 Authors. All rights reserved.
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