clinmedКлиническая медицинаClinical Medicine (Russian Journal)0023-21492412-1339ООО «Медицинское информационное агентство»10.30629/0023-2149-2021-99-1-49-52clinmed-179Research ArticleВ ПОМОЩЬ ПРАКТИЧЕСКОМУ ВРАЧУGUIDELINES FOR PRACTITIONERSСпорные и нерешенные вопросы диетотерапии при функциональной диспепсииControversial and unsettled issues on diet therapy in functional dyspepsiaШептулинА. А.SheptulinA. A.

Шептулин Аркадий Александрович — доктор медицинских наук, профессор кафедры пропедевтики внутренних болезней Института клинической медицины

119991, Москва

Arkady A. Sheptulin — MD, PhD, DSc, Professor Departament of Internal Diseases Propedeutics, Gastroenterology and Hepatology, Institute of Clinical Medicine named after N.V. Sklifosovsky

119991, Moscow

arkalshep@gmail.comКардашеваС. С.KardashevaS. S.

119991, Москва

119991, Moscow

КурбатоваА. А.KurbatovaA. A.

119991, Москва

119991, Moscow

ФГАОУ ВО «Первый Московский государственный медицинский университет имени И.М. Сеченова» Минздрава России (Сеченовский Университет)РоссияFirst Moscow State Medical University named after Sechenov I.M. (Sechenov University)Russian Federation2021040620219914952Copyright © Шептулин А.А., Кардашева С.С., Курбатова А.А., 20212021Шептулин А.А., Кардашева С.С., Курбатова А.А.Sheptulin A.A., Kardasheva S.S., Kurbatova A.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.clinmedjournal.com/jour/article/view/179

В представленном обзоре обсуждается значение употребления различных пищевых продуктов в возникновении клинических симптомов функциональной диспепсии (ФД). В настоящее время доказана способность жиров вызывать у этих пациентов ощущение переполнения в подложечной области и тошноту. Значение других пищевых продуктов в возникновении диспепсических симптомов оценивается противоречиво. Проведенные немногочисленные исследования не подтвердили эффективности аглютеновой диеты и диеты с низким содержанием олигосахаридов, дисахаридов, моносахаридов и полиолов в лечении таких больных. Роль питания в развитии ФД и возможности диетотерапии данного заболевания требуют дальнейших исследований.

This review discusses the role of various foods in the onset of functional dyspepsia (FD) clinical symptoms. Currently, the ability of fats to cause a feeling of fulness in the epigastric area and nausea in these patients has been proven. The significance of other food products in the development of dyspeptic symptoms is evaluated inconsistently. A few conducted studies have not confirmed the effectiveness of the gluten-free diet and. the diet with low content of oligosaccharides, disaccharides, monosaccharides and polyols in the treatment of patients. The role of nutrition in the development of FD and the possibility of dietary therapy for this disease require further research.

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The authors declare that there are no conflicts of interest present.