THE EFFECT OF FOOD ON CLINICAL SYMPTOMS AND INTRAGASTRIC ACIDITY IN DUODENAL ULCER

Abstract

Objective: to evaluate the effect of food on the clinical symptoms of duodenal ulcer (DU) and postprandial changes in intragastric acidity.Materials and methods. 52 patients with uncomplicated and 56 – with a complicated course of DU in the acute stage were examined. The control group consisted of 50 apparently healthy individuals. All of the subjects completed a questionnaire including questions about food preferences and the effect of food on the clinical symptoms of the disease. Also, all patients conducted 24-hour pH-metry. We calculated basic parameters and postprandial gastric acidity in the stomach.Results. Patients with DU are characterized by night snacks, ignore breakfast, a rare use of the first course, rare use of soup, roughage and fresh fruit, which provoke pain or dyspepsia in patients with DU. The decrease postprandial pH and reducing the time consumtion found in patients with DU, especially pronounced in complicated course of the disease, compared with healthy volunteers.Conclusions. Frequent meals, night snacks, food avoidance “dry rations” and fresh vegetables, fruits typical for patients with DU. Also characteristic of complicated PUD decrease actions alkalizing food, short and low postprandial rise pH.

Keywords

• duodenal ulcer
• eating habits
• diet
• night snacks
• time of consumtion
• intragastric acidity
• the postprandial rise ph
• alkalization
• hyperacidity
• peptic ulcer disease morbidity
• complications of peptic ulcer disease