Food and functional dyspepsia: a systematic review
ConclusionsWheat and dietary fats may play key roles in the generation of FD symptoms and reduction or withdrawal eased symptoms. Randomised trials investigating the roles of gluten, FODMAPs (fermentable oligosaccharide, disaccharide, monosaccharide and polyols) and high fat ingestion and naturally occurring food chemicals in the generation of functional dyspepsia symptoms are warranted and further investigation of the mechanisms is now required.
Source: Journal of Human Nutrition and Dietetics - Category: Nutrition Authors: K. R. Duncanson, N. J. Talley, M. M. Walker, T. L. Burrows Tags: Review Source Type: research
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