The Relationship between the Meal Frequency and Functional Dyspepsia in Iranian Adults

Document Type : Original Article (s)

Authors

1 General Practitioner, Integrative Functional Gastroenterology Research Center, Isfahan University of Medical Sciences, Isfahan, Iran

2 PhD Candidate, Food Security Research Center AND Student Research Committee, AND School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran

3 Associate Professor, Integrative Functional Gastroenterology Research Center, Isfahan University of Medical Sciences, Isfahan, Iran

4 Professor, Food Security Research Center AND Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan AND Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran

5 Professor, Integrative Functional Gastroenterology Research Center, Isfahan University of Medical Sciences, Isfahan, Iran

Abstract

Background: Limited data are available linking diet-related practices to functional dyspepsia (FD). We aimed to investigate the Relationship between the meal frequency and prevalence of functional dyspepsia among a large sample of Iranian adults.Methods: In this cross-sectional study, 4763 individuals of general adult population in Isfahan, Iran, were asked to report how many main meals and snacks they consumed each day. Frequency of total meals was defined by summing up the frequency of main meals and snacks and participants were categorized into 4 categories of < 3, 3-5, 6-7 and ≥ 8 meals/day. The symptoms of functional dyspepsia were assessed using a validated Persian version of Rome III questionnaire. Functional dyspepsia was defined as bothersome postprandial fullness, early satiation, and/or epigastric pain or epigastric burning.Findings: Compared to those who had one main meal/day, individuals who had consumed 3 main meals/day had a lower chance for early satiation (Odds Ratio: 0.44; 95% Confidence Interval: 0.21-0.90). In Addition, compared to those that never consumed snacks, individuals who had consumed 3 to 5 snacks/day were 39% less likely to have functional dyspepsia (OR: 0.61; 95% CI: 0.40-0.92), 42% lower odds of postprandial fullness (OR: 0.58; 95% CI: 0.34-0.98) and 43% lower chance of epigastric pain (OR: 0.57; 95% CI: 0.34-0.97). After adjustment for potential confounders, including diet-related behaviors, individuals with 6-7 total meal and snacks/day had lower odds of functional dyspepsia (OR: 0.51; 95% CI: 0.31-0.82) compared with those with less than 3 meal and snacks/day. Such inverse association was also seen between the meal and snack frequency and early satiation (OR: 0.32; 95% CI: 0.16-0.63) and postprandial fullness (OR: 0.54; 95% CI: 0.29-0.98).Conclusion: We found an inverse association between the meal and snack frequency and prevalence of functional dyspepsia and its components. Prospective studies are required to confirm these findings.

Keywords

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Journal of Isfahan Medical School
Volume 33, Issue 358 - Serial Number 358
September and October 2016
Pages 1918-1935

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History

  • Receive Date: 05 July 2015
  • Revise Date: 03 May 2024
  • Accept Date: 06 April 2022

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