A chronic disorder characterized by upper abdominal pain, early satiety, fullness, and nausea without identifiable structural cause. It involves impaired gastric accommodation, delayed gastric emptying, and visceral hypersensitivity.
General information about how people eat, not medical advice. Talk to a clinician before changing your diet to treat a condition.
The Low-FODMAP diet can reduce symptoms in functional dyspepsia patients, particularly those with overlapping IBS symptoms or postprandial distress syndrome. By reducing fermentation and gas production in the upper GI tract, it decreases bloating, early satiety, and abdominal discomfort. Studies show 30-50% of functional dyspepsia patients experience symptom improvement with FODMAP restriction.
How Functional dyspepsia involves impaired gastric accommodation and hypersensitivity to gastric distension. High-FODMAP foods that undergo rapid fermentation can produce gas that distends the stomach and upper small intestine, triggering symptoms in sensitized individuals. By reducing fermentable substrates, the diet minimizes gas production and distension in the upper GI tract, reducing activation of mechanoreceptors and pain pathways that contribute to dyspeptic symptoms.
Key foods Small portions of white rice and gluten-free oats, lactose-free yogurt, bananas and papaya, cooked carrots and zucchini, spinach, lean proteins like chicken and fish, eggs, ginger tea
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