ÖYKÜ PEREN TÜRK, ZEHRA BÜYÜKTUNCER DEMİREL

Dispepsi Semptomlarının Yönetiminde Beslenmenin Rolü

Dispepsi karın bölgesindeki "rahatsızlık hissi" olarak tanımlanır ve dolgunluk hissi, erken doyma, bulantı, geğirti, şişkinlik gibi semptomları vardır. Organik dispepside yakınmaların anatomik ya da patofizyolojik nedeni saptanabilirken, fonksiyonel dispepside herhangi bir organik, sistemik ve metabolik neden bulunamamaktadır. Dispepsi patogenezinde fizyolojik, genetik, çevresel ve psikolojik etmenler etkili iken diyet ve yaşam tarzı etmenleri de semptomları etkileyebilmektedir. Dispepsili hastalar birçok besinin tüketimi ile hastalık şikayetlerini ilişkilendirmektedir. Tüketilen besinlerin içerikleri kadar, öğün sayısı, sıklığı, yemek yeme hızı da semptomları etkileyebilmektedir. Dispepsinin beslenme tedavisinde diyetin yağ içeriğinin azaltılması, besinlerin iyi pişirilmesi ve baharatlı olmaması, yemekle birlikte fazla sıvı alınmaması, öğünlerde tüketilen miktarın az ve enerji yoğunluğunun düşük olması önem taşımaktadır. Beslenme tedavisinde FODMAP diyeti gibi alternatif yollar da izlenebilmektedir. Sonuç olarak, dispepsinin hem patofizyolojisinde hem de tedavisinde beslenme önemli rol oynamaktadır

The Role of Nutrition in the Management of Dyspepsia Symptoms

Dyspepsia is defined as “feeling of discomfort” in the abdomen and has symptoms such as fullness, early satiety, nausea, fatigue, bloating. Although the anatomical or pathophysiological cause of organic dyspepside complaints can be detected, organic, systemic and metabolic causes of functional dyspepsia can not been found. While physiological, genetic, environmental and psychological factors are effective in the pathogenesis of dyspepsia, dietary and lifestyle factors can also affect symptoms. Patients with dyspepsia associates consumption of many foods with disease complaints. As well as the content of consumed foods, the number and frequency of meals, speed of eating can affect symptoms. In the nutritional therapy of dyspepsia, reducing the fat content of diet, consuming well cooked and unseasoned foods, not taking too much liquid with meals, small and low energy density meals are important. Alternative ways such as FODMAP diet can be followed in nutritional therapy. It can be concluded that nutrition plays an important role both in pathophysiology and treatment of dyspepsia

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