**Diet in the Etiology and Management of Functional Dyspepsia**

Jan Pen

Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/57138

### **1. Introduction**

Functional dyspepsia (FD) is a highly prevalent disorder, characterized by persistent or recurrent pain or discomfort centered in the upper abdomen without evidence of organic disease that might explain the symptoms [1]. Epidemiologic surveys suggest that 15 – 20 % of the general population in Western countries experience dyspepsia over the course of one year.

The options for managing functional dyspepsia are limited and far from ideal [2]. Limit‐ ed information concerning the underlying pathophysiologic mechanisms has hampered the development of effective management strategies and specific therapeutic agents.

Several factors have been proposed to play a role in functional dyspepsia: delayed gastric emptying, *Helicobacter pylori* infection, hypersensitivity to gastric distention, impaired gastric accommodation to a meal, altered duodenal sensitivity to lipids or acids, abnormal duodenojejunal motility, and central nervous dysfunction. None of these abnormalities are able to completely account for the dyspepsia symptom complex [3].

Abnormal gastric motility and visceral hypersensitivity are generally thought to be directly linked to FD symptoms. Other factors that directly affect physiologic function include lifestyle, diet and genetics. [4,5]

The purpose of this chapter is to provide more specific dietary patterns and avoidances of certain food items in managing functional dyspepsia
