Volume 11, Issue 3 (10-2015)
J Health Syst Res 2015, 11(3): 513-525 |
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Sadeghi O, Saneei P, Feizi A, Hassanzadeh A, Esmaillzadeh A, Adibi P. The relationship between spicy food intake and functional dyspepsia among Iranian adults. J Health Syst Res 2015; 11 (3) :513-525
URL: http://hsr.mui.ac.ir/article-1-799-en.html
URL: http://hsr.mui.ac.ir/article-1-799-en.html
Omid Sadeghi1 
, Parvane Saneei2 , Awat Feizi3 , Ammar Hassanzadeh4 , Ahmad Esmaillzadeh5 , Peyman Adibi6
, Parvane Saneei2 , Awat Feizi3 , Ammar Hassanzadeh4 , Ahmad Esmaillzadeh5 , Peyman Adibi6
1- MSc Student in Nutrition, Food Security Research Center, Department of Community Nutrition, School of Nutrition and Food Science, University of Medical Sciences, Isfahan, Iran
2- Ph.D Candidate in Nutrition, Students Research Committee, Food Security Research Center, Department of Community Nutrition, School of Nutrition and Food Science, University of Medical Sciences, Isfahan, Iran
3- Associate Professor, Department of Epidemiology and Biostatistics, School of Public Health, Isfahan University of Medical Sciences, Isfahan, Iran
4- MD, Integrative Functional Gastroenterology Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
5- Associate Professor, Food Security Research Center, Department of Community Nutrition, School of Nutrition and Food Science, University of Medical Sciences, Isfahan, Iran
6- Professor, Integrative Functional Gastroenterology Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
2- Ph.D Candidate in Nutrition, Students Research Committee, Food Security Research Center, Department of Community Nutrition, School of Nutrition and Food Science, University of Medical Sciences, Isfahan, Iran
3- Associate Professor, Department of Epidemiology and Biostatistics, School of Public Health, Isfahan University of Medical Sciences, Isfahan, Iran
4- MD, Integrative Functional Gastroenterology Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
5- Associate Professor, Food Security Research Center, Department of Community Nutrition, School of Nutrition and Food Science, University of Medical Sciences, Isfahan, Iran
6- Professor, Integrative Functional Gastroenterology Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
Abstract: (1193 Views)
Background: This cross-sectional study was undertaken to assess the association between spicy foods consumption and functional dyspepsia (FD) in a large population of Iranian adults.Methods: In this cross-sectional study, we assessed spicy foods consumption of 4763 Iranian adults by the use of a dietary habit questionnaire. A modified validated version of the Rome III questionnaire for assessment of gastrointestinal health was applied. Findings: Frequent consumption of spicy foods was associated with greater odds (OR: 1.64; 95% CI: 1.09-2.49) of having FD. This relationship was significant even after adjustment of diet-related practices and BMI (OR: 1.66; 95% CI: 1.00-2.78). There was a significant positive association between spicy foods consumption with postprandial fullness (OR: 1.76; 95% CI: 1.29-2.40) and epigastric pain (OR: 1.78; 95% CI: 1.30-2.44). However, no significant relationship was observed between frequent spicy food consumption and early satiation.Conclusion: High consumption of spicy foods was associated with greater odds of FD, frequent postprandial fullness and epigastric pain. Key Words: Spicy Foods, Functional Dyspepsia, Postprandial Fullness, Early Satiation, Epigastric Pain
Type of Study: Research |
Subject:
education health and promotion
Received: 2020/07/16 | Accepted: 2015/10/15 | Published: 2015/10/15
Received: 2020/07/16 | Accepted: 2015/10/15 | Published: 2015/10/15
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