Publication: Fonksiyonel dispepsili hastalarda beslenme alışkanlıklarının incelenmesi
Abstract
Amaç: Çalışmanın amacı, fonksiyonel dispepsi (FD) hastalarının beslenme alışkanlıklarının incelenmesi ve FD’ye yönelik beslenme önerilerinin oluşturulmasıdır. Gereç ve Yöntem: Çalışmaya Marmara Üniversitesi (M.Ü.) Gastroenteroloji Enstitüsü Endoskopi ünitesinde Roma IV kriterlerine göre tanı alan 60 FD’li hasta dahil edildi. Bireylerin demografik özellikleri, antropometrik ölçümleri, beslenme alışkanlıkları ve besin tüketim sıklığı anketine ilişkin veriler toplandı. Veriler SPSS 20 analiz edildi ve istatistiksel anlamlılık için p<0,05 değeri kabul edildi. Çalışma M.Ü. Tıp Fakültesi Klinik Araştırmalar Etik Kurulu tarafından onaylanmıştır (09.2018.207). Bulgular: Katılımcıların beden kütle indeksi ortalaması 27,49±5,28 kg/ m2 olarak bulundu. %48,3’ünün besinleri hızlı çiğnediği belirlendi. Pişirme yöntemi olarak kavurmayı tercih edenlerde midede şişkinlik daha fazla görüldü (p<0,05). FD semptomları ile öğün sıklığı arasında anlamlı bir fark saptanmadı. Midede ağrı ve midede yanma semptomlarının kadınlarda daha fazla ve alkol kullanmayanlarda daha belirgin olduğu tespit edildi (p<0,05). Sigara kullanmayan katılımcılarda erken doyma şikayeti daha düşük olarak bulundu (p<0,05). Şişkinliği fazla olanlarda brokoli, turp, kereviz, yeşil zeytin ve zeytinyağı tüketiminin az olduğu saptandı. Benzer şekilde, midede ağrıyı fazla yaşayanlarda kuru meyve, yeşil zeytin, tereyağı, alkol ve fast food; midede yanmayı fazla yaşayanlarda ise fast food tüketiminin az olduğu bulundu. Hazır meyve suyu tüketimi fazla olan katılımcıların ise erken doymayı daha fazla yaşadığı gözlendi (p<0,05). Sonuçlar: Çalışmada FD hastalarının yanlış beslenme alışkanlıklarına sahip olduğu belirlenmiştir. Besinleri yavaş çiğneme, pişirme yöntemini değiştirme ve rahatsızlık veren besinlerin tüketilmemesi gibi değişikliklerle FD semptomlarının azaltılabileceği tespit edilmiştir.
Aim: The aim of this study was to examine the nutritional habits of patients with functional dyspepsia (FD) and to form nutritional recommendatians for FD.Material and Method: Sixty FD patients who were diagnosed according to Rome IV criteria in the endoscopy unit of the Marmara University Gastroenterology Institute were included in the study. Data on the demographic characteristics, anthropometric measurements, nutritional habits and food consumption frequency questionnaire of individuals were collected. Results: The average body mass index of the participants was found to be 27,49±5,28 kg/ m2 and 48,3% of them were chewing fast. Bloating in the stomach was more common in those who preferred to roast (p<0,05). There was no significant relationship between FD symptoms and meal frequency. Symptoms of epigastric burning and pain were found to be more pronounced in women and in less alcohol users. In non-smoker participants, the complaint of early satiety was lower (p<0,05). It was found that broccoli, radish, celery, green olives and olive oil consumption was low in participants who experience excessive bloating. Patients who consumed dry fruit, green olives, butter, alcohol and fast food experienced more stomach pain. It was found that fast food consumption was low in patients who experienced more burning in the stomach. Participants with high consumption of instant fruit juice experienced excessive early satiety (p<0,05).Conclusions: In this study, it was determined that FD patients had unhealthy eating habits. FD symptoms can be reduced by chewing slowly, changing the cooking method, and avoiding the symptom-worsening food consumption.
Aim: The aim of this study was to examine the nutritional habits of patients with functional dyspepsia (FD) and to form nutritional recommendatians for FD.Material and Method: Sixty FD patients who were diagnosed according to Rome IV criteria in the endoscopy unit of the Marmara University Gastroenterology Institute were included in the study. Data on the demographic characteristics, anthropometric measurements, nutritional habits and food consumption frequency questionnaire of individuals were collected. Results: The average body mass index of the participants was found to be 27,49±5,28 kg/ m2 and 48,3% of them were chewing fast. Bloating in the stomach was more common in those who preferred to roast (p<0,05). There was no significant relationship between FD symptoms and meal frequency. Symptoms of epigastric burning and pain were found to be more pronounced in women and in less alcohol users. In non-smoker participants, the complaint of early satiety was lower (p<0,05). It was found that broccoli, radish, celery, green olives and olive oil consumption was low in participants who experience excessive bloating. Patients who consumed dry fruit, green olives, butter, alcohol and fast food experienced more stomach pain. It was found that fast food consumption was low in patients who experienced more burning in the stomach. Participants with high consumption of instant fruit juice experienced excessive early satiety (p<0,05).Conclusions: In this study, it was determined that FD patients had unhealthy eating habits. FD symptoms can be reduced by chewing slowly, changing the cooking method, and avoiding the symptom-worsening food consumption.