Dietary patterns linked to symptoms in patients with a disorder of gut-brain interaction

Sammanfattning: Disorders of gut-brain interaction (DGBI) encompass a range of medical conditions characterized by gastrointestinal (GI) symptoms, in the absence of alarm features or organic diseases that explain the symptoms, after a minimal relevant clinical evaluation. With a global prevalence of approximately 40%, DGBI exert a considerable impact on both patients and society as a whole. The multifactorial pathophysiology of DGBI is only partly understood. During the last decade, research has started focusing on gut luminal factors, including food as pathophysiological factors, as many patients with a DGBI report food intake to be related to symptoms. A few underlying mechanisms for these food-related symptoms have been proposed, including altered nutrient sensing and tasting, physical considerations after food intake, malabsorption, local allergy-like reactions to food, and the interaction between food and microbiota. Nevertheless, how food intake and specific dietary habits may generate GI symptoms currently remains incompletely elucidated. This thesis examines various aspects of food-related symptoms in patients with a DGBI, all aiming to contribute to the overall understanding of the underlying mechanisms of food-related symptoms and optimizing the diagnosis and management of patients with a DGBI.