Association between dietary habits and risk of functional dyspepsia: a systematic review and meta-analysis of observational data

Abstract

ObjectiveDietary habits may influence functional dyspepsia (FD), but their role remains inconclusive and unclear. These inconsistencies highlight the need for further research to establish evidence-based dietary guidelines. This systematic review and meta-analysis aimed to assess the link between dietary habits and FD, and their potential as modifiable factors in FD management.DesignIn this systematic review and meta-analysis, a comprehensive search was conducted up to December 2025.SettingStudies were identified in PubMed, ISI Web of Science, and Scopus.ParticipantsWe included observational studies involving adults with FD that investigated the association between various dietary habits and FD.ResultsAfter screening 2,640 articles, we identified 11 studies comprising 21,220 participants. The meta-analysis revealed that spicy food consumption significantly increased the risk of FD by 32 (n = 4, OR = 1.32, 95 CI: 1.04-1.67), as well as epigastric pain (n = 4, OR = 1.46, 95 CI: 1.22-1.75) and epigastric burning (n = 4, OR = 1.47, 95 CI: 1.21-1.78). Additionally, higher meal frequency was associated with a reduced risk of FD (n = 2, OR = 0.52, 95 CI: 0.32-0.86). There was no significant association between spicy food consumption and early satiety or postprandial fullness.ConclusionThis study indicated that spicy food consumption might be associated with an increased risk of FD, epigastric pain, and burning. However, higher meal frequency might have protective effect on FD. Further high-quality studies are warranted to confirm these results.