The relationship between spicy food intake and functional dyspepsia among Iranian adults

This cross-sectional study was undertaken to assess the association between spicy foods consumption and functional dyspepsia (FD) in a large population of Iranian adults.
In this cross-sectional study, we assessed spicy foods consumption of 4763 Iranian adults by the use of a dietary habit questionnaire. A modified validated version of the Rome III questionnaire for assessment of gastrointestinal health was applied.
Findings: Frequent consumption of spicy foods was associated with greater odds (OR: 1.64; 95% CI: 1.09-2.49) of having FD. This relationship was significant even after adjustment of diet-related practices and BMI (OR: 1.66; 95% CI: 1.00-2.78). There was a significant positive association between spicy foods consumption with postprandial fullness (OR: 1.76; 95% CI: 1.29-2.40) and epigastric pain (OR: 1.78; 95% CI: 1.30-2.44). However, no significant relationship was observed between frequent spicy food consumption and early satiation.
High consumption of spicy foods was associated with greater odds of FD, frequent postprandial fullness and epigastric pain.