Wytiaz Victoria, Homko Carol, Duffy Frank, Schey Ron, Parkman Henry P
Gastroenterology Section, Department of Medicine, Temple University School of Medicine, 3401 North Broad Street, Philadelphia, PA, 19140, USA.
Dig Dis Sci. 2015 Apr;60(4):1052-8. doi: 10.1007/s10620-015-3651-7. Epub 2015 Apr 4.
Nutritional counseling for gastroparesis focuses on reduction of meal size, fiber, and fat to control symptoms. The tolerance of gastroparesis patients for particular foods is largely anecdotal. The aim of this study was to identify and characterize foods provoking or alleviating gastroparesis symptoms.
Gastroparesis patients completed: (1) Demographic Questionnaire; (2) Patient Assessment of Upper GI Symptoms; (3) Food Toleration and Aversion survey asking patients about experiences when eating certain foods utilizing a scale from -3 (greatly worsening symptoms) to +3 (greatly improving symptoms). Descriptive qualities (acidic, fatty, spicy, roughage-based, bitter, salty, bland, and sweet) were assigned to foods.
Forty-five gastroparesis patients participated (39 idiopathic gastroparesis). Foods worsening symptoms included: orange juice, fried chicken, cabbage, oranges, sausage, pizza, peppers, onions, tomato juice, lettuce, coffee, salsa, broccoli, bacon, and roast beef. Saltine crackers, jello, and graham crackers moderately improved symptoms. Twelve additional foods were tolerated by patients (not provoking symptoms): ginger ale, gluten-free foods, tea, sweet potatoes, pretzels, white fish, clear soup, salmon, potatoes, white rice, popsicles, and applesauce. Foods provoking symptoms were generally fatty, acidic, spicy, and roughage-based. The foods shown to be tolerable were generally bland, sweet, salty, and starchy.
This study identified specific foods that worsen as well as foods that may help alleviate symptoms of gastroparesis. Foods that provoked symptoms differed in quality from foods that alleviated symptoms or were tolerable. The results of this study illustrate specific examples of foods that aggravate or improve symptoms and provide suggestions for a gastroparesis diet.
胃轻瘫的营养咨询重点在于减少餐量、纤维和脂肪摄入以控制症状。胃轻瘫患者对特定食物的耐受性大多基于个人经验。本研究的目的是识别并描述引发或缓解胃轻瘫症状的食物。
胃轻瘫患者完成了：（1）人口统计学调查问卷；（2）上消化道症状患者评估；（3）食物耐受性和厌恶感调查，询问患者食用某些食物时的体验，采用从-3（症状大幅恶化）到+3（症状大幅改善）的量表。为食物赋予了描述性特征（酸性、油腻、辛辣、含纤维、苦味、咸味、清淡和甜味）。
45名胃轻瘫患者参与研究（39例特发性胃轻瘫）。使症状恶化的食物包括：橙汁、炸鸡、卷心菜、橙子、香肠、披萨、辣椒、洋葱、番茄汁、生菜、咖啡、莎莎酱、西兰花、培根和烤牛肉。梳打饼干、果冻和全麦饼干能适度改善症状。患者还能耐受另外12种食物（未引发症状）：姜汁汽水、无麸质食品、茶、红薯、椒盐脆饼、白鱼、清汤、三文鱼、土豆、白米饭、冰棒和苹果酱。引发症状的食物通常油腻、酸性、辛辣且含纤维。显示可耐受的食物通常清淡、甜味、咸味且富含淀粉。
本研究识别出了会加重胃轻瘫症状的特定食物以及可能有助于缓解症状的食物。引发症状的食物在性质上与缓解症状或可耐受的食物不同。本研究结果举例说明了加重或改善症状的具体食物，并为胃轻瘫饮食提供了建议。
