Association Between Dyspeptic Symptoms and Eating Habits in the Colombian Population

TL;DR

This study explores how eating habits and occupation relate to dyspeptic symptoms in Colombia, finding that fatty foods increase symptoms while probiotics and onions may help.

Contribution

The study identifies specific dietary predictors of dyspeptic symptoms in the Colombian population, including fatty foods and probiotics.

Findings

Students had higher dyspeptic symptoms compared to other occupations.

High consumption of fatty and fried foods predicted higher dyspeptic symptom scores.

Probiotic and white onion consumption was linked to better gastrointestinal health.

Abstract

Background/Objectives: Functional dyspepsia (FD) is a gastrointestinal disorder typically treated by changes in diet and lifestyle. However, in the Colombian population, few studies have addressed its etiology and diagnosis. This exploratory study aimed to identify predictive variables associated with the presence of dyspeptic symptoms (DS). Methods: To address this, a self-survey was conducted evaluating sociodemographic characteristics, clinical history, and dietary habits. A DS index was calculated using participant’s clinical history to explore the characteristics of the groups with more and less DS (MDS and LDS groups). Additionally, a regression model was applied to identify the predictors of higher DS scores. Pooled data from the rolling, cross-sectional eating habits and DS survey between May and July of 2024. We enrolled 102 Colombian participants between 18 and 65 years old. Results: Significant differences were identified between MDS and LDS groups in occupation and dietary habits, with students exhibiting a higher DS index. Moreover, MDS exhibited greater consumption of fatty and fried foods than LDS groups. Regression analysis revealed that high intake of fatty foods and sesame were the best predictors of higher DS index. In contrast, the consumption of Saccharomyces boulardii probiotic and white onion was associated with better gastrointestinal health. Conclusions: Changes in dietary habits are associated with lower DS; the effect and its etiology might also depend on the participants’ occupation and nutritional habits.

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