Dietary intakes and adipose tissue levels of linoleic acid in peptic ulcer disease

Kearney, J. M.; Kennedy, N. P.; Keeling, P. W. N.; Keating, J.; Grubb, Louise; Kennedy, Margaret; Gibney, Michael J.

doi:10.1079/bjn19890070

Cited by 29 publications

(18 citation statements)

References 22 publications

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“…We found a significant positive association between spicy food consumption and CUD. In line with our findings, Kearney et al 20 reported that patients with non-ulcer dyspepsia consumed more spicy foods than those with a duodenal ulcer or the control group. In a case-control study, the consumption of spicy foods was more common in CUD patients than in healthy participants.…”

Section: Discussionsupporting

confidence: 93%

Relationship between spicy food intake and chronic uninvestigated dyspepsia in Iranian adults

Saneei¹,

Sadeghi²,

Feizi

et al. 2016

J of Digest Diseases

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Section: Discussionsupporting

confidence: 93%

Relationship between spicy food intake and chronic uninvestigated dyspepsia in Iranian adults

Saneei¹,

Sadeghi²,

Feizi

et al. 2016

J of Digest Diseases

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“…It is interesting to notice that many of these dietary items have been associated to the generation of gastrointestinal symptoms in previous studies assessing patients with FD, irritable bowel syndrome, or other motility disorders [5,7,8]. The mechanisms by which dietary factors induce dyspeptic symptoms still need clarification.…”

Section: Discussionmentioning

confidence: 99%

Food Intolerance, Diet Composition, and Eating Patterns in Functional Dyspepsia Patients

et al. 2009

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The aims of this study are to investigate dietary factors, food intolerance, and the body mass index data, as an indicator of nutritional status, in functional dyspepsia patients. Forty-one functional dyspepsia patients and 30 healthy volunteers answered a standardized questionnaire to identify eating habits and food intolerance, and then completed a 7-day alimentary diary. There was no significant difference in daily total caloric intake between patients and controls. Patients associated their symptoms with the ingestion of several foods, but in general maintained their regular intake, with the exception of a small reduction in the proportion of fat in comparison with controls (median 28 vs. 34%; P = 0.001). No patient was underweight. In conclusion, our results suggest that food intolerance has no remarkable influence on food pattern and nutritional status in most functional dyspepsia patients. Further studies are necessary to clarify the role of fat in the generation of dyspeptic symptoms.

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“…A reduced amount of linoleic acid in fat biopsies was found in patients with peptic ulcer (Kearney et al, 1989). Other studies have not been able to reproduce this from analyses of the content of linoleic acid in subcutaneous biopsies (Seidelin et al, 1993).…”

Section: Discussionmentioning

confidence: 98%

Fermented milk products are associated to ulcer disease. Results from a cross-sectional population study

Elmståhl¹,

Svensson²,

Berglund³

1998

Eur J Clin Nutr

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Background: Prevalence of peptic ulcer disease has been associated to diet. Some dietary factors seem to have bactericidal effect which may modify the risk of peptic ulcer disease. The objective was to analyze associations between dietary habits and peptic ulcers. Design: A cross sectional population study. Subjects: One thousand, one hundred and thirty-®ve subjects out of 11 700 randomly invited men and women, aged 46±67 y, participating in a diet and disease study during 1991±1993. The study population comprised of 764 cases with reported peptic ulcer, 142 with dyspeptic symptoms and 229 randomly selected controls. Methods: X-ray examinations and endoscopies were reviewed and 332 out of 764 peptic ulcer cases were veri®ed. Mean daily intake of foods and nutrients were assessed with a combined 7 d menu book and a quantitative food frequency questionnaire, including dietary supplements. Results: Subjects with veri®ed ulcer had lower intake of fermented milk products and vegetables and higher intake of milk, meat and bread than controls. Intake of total fat, saturated and monounsaturated fatty acids and linolenic acid were higher in the ulcer group. Higher intake of fermented milk products, by quintiles showed a decreased ulcer risk; odds ratio 0.82 (0.71±0.95), adjusted for covariates below. Higher intake of milk, by quintiles, was associated with an increased risk of ulcer; odds ratio 1.17 (1.03±1.32). Smoking, foreign ethnicity and being unmarried or divorced were covariates associated to ulcer. Conclusion: This study indicates the multifactorial etiology of peptic ulcer including dietary factors. High intake of fermented milk products was associated with decreased risk for ulcer, whereas increased risk was noted for high milk intake. Sponsorship: The study was supported by the Swedish Cancer Society.

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Dietary intakes and adipose tissue levels of linoleic acid in peptic ulcer disease

Cited by 29 publications

References 22 publications

Relationship between spicy food intake and chronic uninvestigated dyspepsia in Iranian adults

Relationship between spicy food intake and chronic uninvestigated dyspepsia in Iranian adults

Food Intolerance, Diet Composition, and Eating Patterns in Functional Dyspepsia Patients

Fermented milk products are associated to ulcer disease. Results from a cross-sectional population study

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