Food ingestion is a major symptom trigger in functional esophageal and gastroduodenal disorders and gastroparesis. This review summarizes current knowledge and identifies areas of research on the role of food factors and the opportunities for dietary intervention in these disorders. While many patients experiencing functional esophageal and gastroduodenal disorders identify specific food items as symptom triggers, available data do not allow the identification of specific nutrient groups that are more likely to induce symptoms. In functional dyspepsia (FD), recent studies have shown the potential efficacy of a diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols, although the underlying mechanism of action is unclear. Reports of favorable responses to gluten elimination in patients with FD are confounded by the concomitant benefit of reduced intake of fructans, fermentable oligosaccharides, disaccharides, monosaccharides, and polyols present in wheat. Emerging data based on a 6-food elimination diet and confocal laser endomicroscopic evaluation of mucosal responses to food proteins suggest a role for duodenal allergic reactions in FD symptom generation. In patients with gastroparesis, a low-residue diet has been shown to improve symptoms. Novel dietary approaches under evaluation are the Mediterranean diet and the heating/cooling diet approach.

中文翻译：

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针对肠-脑相互作用高级疾病的循证和新兴饮食方法。


食物摄入是功能性食管和胃十二指肠疾病以及胃轻瘫的主要症状触发因素。这篇综述总结了当前的知识，并确定了食物因素作用的研究领域以及饮食干预这些疾病的机会。虽然许多患有功能性食管和胃十二指肠疾病的患者将特定食物确定为症状触发因素，但现有数据无法识别更可能诱发症状的特定营养成分。对于功能性消化不良 (FD)，最近的研究表明，低发酵寡糖、二糖、单糖和多元醇含量低的饮食具有潜在功效，但其潜在作用机制尚不清楚。 FD 患者对麸质消除的良好反应的报告与减少小麦中存在的果聚糖、可发酵低聚糖、二糖、单糖和多元醇的摄入量相伴随的益处相混淆。基于 6 种食物消除饮食和共聚焦激光内窥镜对食物蛋白粘膜反应评估的新数据表明，十二指肠过敏反应在 FD 症状的产生中发挥着作用。对于胃轻瘫患者，低渣饮食已被证明可以改善症状。正在评估的新型饮食方法是地中海饮食和加热/冷却饮食方法。