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An Essential Parameters of Nutritional Management for Functional Dyspepsia

Muralinath E., Somaiah T., Mala Kondaiah M., Rama Chandraiah, Krishna Murthy G., Sony Sharlet E., Sri Devi K., Sailesh Sai, Guruprasad M.

Abstract


In the absence of structural disease, functional dyspepsia (FD) is a frequent dysfunction of the gut-brain interface characterized by uncomfortable symptoms, including postprandial fullness, early satiation, epigastric pain, and epigastric burning. The precise prevalence of FD is still poorly recognized despite its frequency. There is a significant overlap of FD along with other common gastrointestinal disorders, including irritable bowel syndrome (IBS), gastroparesis (GP), and gastroesophageal reflux disease (GERD). This review explains about dietary interventions regarding management of FD symptoms, along with the low fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP) diet, gluten-free diet (GFD), and traditional dietary advice (TDA). Furthermore, this review will explixit about the efficacy of alternative nutrition therapies along STW-5, caraway oil, artichoke leaf extract, and ginger. To support clinical practice, this review will also yield clinical pearls as well as practical tools designed to increase symptom management and optimize patient care for those living along with FD.


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References


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