Quality of Life in Patients with Subjective Food Hypersensitivity: Applicability of the 10-Item Short Form of the Nepean Dyspepsia Index

Arslan, Gülen; Lind, Ragna; Ólafsson, Snorri; Florvaag, Erik; Berstad, Arnold

doi:10.1023/b:ddas.0000026318.81635.3b

Cited by 57 publications

(71 citation statements)

References 101 publications

(119 reference statements)

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“…The condition is associated with a high prevalence of psychiatric symptoms, poor quality of life and several (extraintestinal) subjective health complaints (Arslan et al 2004b;Lind et al 2005). Self-reported FH, which after relevant clinical examinations remains without any recognised organic or immunological explanation, is in this paper denoted subjective FH, as previously described (Arslan et al 2004b).…”

Section: Introductionmentioning

confidence: 79%

“…The diagnosis of FH is based on the patients' self-attribution of their symptoms to adverse reactions to food (Arslan et al 2004b;Zar et al 2002), thus including both allergic (IgE-mediated or non-IgE-mediated food allergy) and non-allergic reactions (non-allergic food hypersensitivity) (Johansson et al 2001). The condition is associated with a high prevalence of psychiatric symptoms, poor quality of life and several (extraintestinal) subjective health complaints (Arslan et al 2004b;Lind et al 2005). Self-reported FH, which after relevant clinical examinations remains without any recognised organic or immunological explanation, is in this paper denoted subjective FH, as previously described (Arslan et al 2004b).…”

Section: Introductionmentioning

confidence: 99%

“…Most patients with FH have symptoms of irritable bowel syndrome (IBS) (Arslan et al 2004b), which are known to be associated with heightened perception of visceral stimuli (visceral hypersensitivity) (Aziz, 2006). Although psychological factors are strongly implicated (Aziz, 2006), the symptoms may be exacerbated and even reproduced by the administration of lipids (Feinle et al 2001;Simren et al 2007), meat soup (Hjelland et al 2004), lactulose (Morken et al 2007) and exogenous prostaglandin (Rask-Madsen and Bukhave, 1979).…”

Section: Introductionmentioning

confidence: 99%

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Effects of Seal Oil on Meal-Induced Symptoms and Gastric Accommodation in Patients with Subjective Food Hypersensitivity: A Pilot Study

Gregersen

Lind

Bjørkkjær

et al. 2008

Clinical Medicine. Gastroenterology

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Background: Food hypersensitivity is a prevalent condition with poorly characterized underlying mechanisms. In the present pilot study we investigated effects of seal oil and soy oil on meal-induced symptoms and gastric accommodation in patients with subjective food hypersensitivity (FH). Single dose experiment: On three consecutive days, 10 mL of seal oil, soy oil, or saline were randomly administered into the duodenum of 10 patients with subjective FH and 10 healthy volunteers through a nasoduodenal feeding tube 10-20 minutes before the ingestion of a test meal. Short-term treatment study: 24 patients with subjective FH were randomly allocated to 10 days' treatment with either 10 mL of seal or soy oil, self-administrated through an indwelling nasoduodenal feeding tube, 3 times daily. In both experiments meal-induced abdominal symptoms and gastric accommodation were measured by visual analogue scales and external ultrasound respectively.

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Section: Introductionmentioning

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of Seal Oil on Meal-Induced Symptoms and Gastric Accommodation in Patients with Subjective Food Hypersensitivity: A Pilot Study

Gregersen

Lind

Bjørkkjær

et al. 2008

Clinical Medicine. Gastroenterology

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“…Later, a Norwegian translation of the form was validated and proved to perform well also in patients with subjective food hypersensitivity, most of them satisfying the Rome II criteria for IBS (36). The form is a 10-item questionnaire examining the effect of dyspepsia on domains of health in patients, i.e., tension/anxiety, interference with daily activities, disruption to regular eating/drinking, knowledge towards/control over disease symptoms and interference with work/study, with each subscale containing two items.…”

Section: Sf-ndimentioning

confidence: 99%

Diet and effects of diet management on quality of life and symptoms in patients with irritable bowel syndrome

Østgaard

Hausken

Gundersen³

et al. 2012

Mol Med Report

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Abstract. The present study investigated the diet and quality of life of irritable bowel syndrome (IBS) patients in comparison to the background population. Furthermore, it studied the effects of guidance on diet management on changes in food intake, quality of life and symptoms. A total of 35 healthy controls, 36 IBS patients and 43 IBS patients who had received guidance on diet management 2 years earlier were included. The controls and patients were asked to complete an FFQ questionnaire, an SF-NDI questionnaire, an IBS-QoL questionnaire and a Birmingham IBS symptom score questionnaire. There were no statistical differences in the intake of calories, carbohydrates, proteins and fat between the controls and IBS patients, with or without guidance on diet management. IBS patients made a conscious choice to avoid certain food items, some of which belong to fermentable oligosaccharides, disaccharides, monosacharides and polyols (FODMAPs). They had a higher consumption, however, of other food items that are rich in FODMAPs. They also avoided other food sources which are crucial for their health. Two years after receiving guidance on diet management, IBS patients had a different diet profile. They avoided all FODMAP-rich food, consumed more food with probiotic supplements and did not avoid food sources that were crucial to their health. In addition, they had improved quality of life and reduced symptoms. Although at first sight the diet of IBS patients did not differ from that of the background population, detailed examination showed avoidance of certain food items. Guidance on the management of diet improved their choice of a healthier diet, improved quality of life and reduced IBS symptoms. IntroductionIrritable bowel syndrome (IBS) is a chronic gastrointestinal disorder in absence of any structural, physiological or biochemical abnormalities in the gastrointestinal tract (1). The condition is classified as a functional disorder for which the diagnosis is based on the presentation of symptoms. These symptoms are abdominal discomfort or pain, bloating and abdominal distension, and changes in bowel habit between diarrhoea and constipation (1). The degree of symptoms varies in different patients from tolerable to severe, where the experience of pain may vary from a nagging, colicky, sharp or dull feeling of pain. Also, the time pattern and discomfort varies immensely from patient to patient (2-14). Some complain of daily symptoms, while others report intermittent pain at intervals of weeks/months. The supportive symptoms mentioned above may also be used to subclassify IBS patients into three subtypes: diarrhoea-predominant (IBS-D), constipationpredominant (IBS-C) and alternating constipation/diarrhea (IBS-M) (2-4).The estimated prevalence of IBS varies from 12 to 30%; this large variation is explained by the use of different definitions in different studies (15). A cross-sectional population-based survey conducted in Oppland and Hedmark County in Norway using recent diagnostic criteria estimated the prevalence to affe...

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“…However, many of the patients seen in gastro-enterological practises do not fit into these categories. We have also experienced that many patients, who assume they have abdominal discomfort because of food allergy (i.e., subjective food hypersensitivity), suffer from high morbidity, impaired quality of life [4], and several subjective health complaints [5]. Eager for help, they repeatedly consult both doctors and alternative practitioners.…”

Section: Introductionmentioning

confidence: 99%

Patients with Subjective Food Hypersensitivity: The Value of Analyzing Intestinal Permeability and Inflammation Markers in Gut Lavage Fluid

Arslan

Kahrs²,

Lind³

et al. 2004

Digestion

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Background/Aim: Subjective food hypersensitivity is prevalent in the general population. The aim of this study was to seek objective evidence of food hypersensitivity by analyzing intestinal permeability and inflammation markers in gut lavage fluid. Methods: Fifty-two patients with abdominal complaints self-attributed to food hypersensitivity were examined by skin prick test, serum IgE analysis, double-blind, placebo-controlled food challenge (DBPCFC), and intestinal lavage. The results were compared with those of 44 patients without food hypersensitivity. Neither the patients nor the controls had organic diseases that could explain their symptoms. Intestinal lavage was performed by administering 2 liters of isotonic polyethylene glycol (molecular weight 3,350 daltons) solution containing 50 µCi of [⁵¹Cr]EDTA through a nasoduodenal tube. The first clear fluid passed per rectum was collected and analyzed for histamine, eosinophilic cationic protein (ECP), tryptase, and calprotectin. The intestinal permeability was assessed by determining the 5-hour urinary excretion of [⁵¹Cr]EDTA. Calprotectin was also analyzed in native faecal samples. Results: The ECP concentration in gut lavage fluid was significantly higher in the patients than in the controls (p = 0.007), but the overlap between groups was large. Food hypersensitivity was confirmed by positive DBPCFC in only 4 patients. On average, histamine and ECP concentrations were high in these patients. Tryptase, intestinal permeability, and faecal and lavage calprotectin levels were normal. Conclusions: Very few patients had objective evidence of food hypersensitivity. Analyzing intestinal permeability and inflammation markers in gut lavage fluid did not contribute to the diagnosis, but further studies on histamine and ECP are warranted.

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Quality of Life in Patients with Subjective Food Hypersensitivity: Applicability of the 10-Item Short Form of the Nepean Dyspepsia Index

Cited by 57 publications

References 101 publications

Effects of Seal Oil on Meal-Induced Symptoms and Gastric Accommodation in Patients with Subjective Food Hypersensitivity: A Pilot Study

Effects of Seal Oil on Meal-Induced Symptoms and Gastric Accommodation in Patients with Subjective Food Hypersensitivity: A Pilot Study

Diet and effects of diet management on quality of life and symptoms in patients with irritable bowel syndrome

Patients with Subjective Food Hypersensitivity: The Value of Analyzing Intestinal Permeability and Inflammation Markers in Gut Lavage Fluid

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