{
  "abstract": "Functional dyspepsia (FD) is a common disorder of gut-brain interaction (DGBI) characterised by symptoms of epigastric pain or burning, referred to as epigastric pain syndrome, and bothersome postprandial fullness or early satiation, referred to as postprandial distress syndrome (PDS).1 Colloquially, of course, such symptoms are described by patients as ‘indigestion’ and, given their meal-related nature, it is perhaps unsurprising that symptoms are often attributed to food. Indeed, patients with dyspepsia often prioritise identifying dietary triggers for their symptoms. Advice to avoid alcohol, as well as spicy or fatty foods, for example, is common. However, this is based on little evidence, and there are few studies of exclusion diets in FD. Conversely, in irritable bowel syndrome (IBS), another DGBI that frequently overlaps with FD, a diet low in fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) is widely used.2 FODMAPs are short-chain carbohydrates that are poorly digested or absorbed in the small intestine, leading to osmotic effects. FODMAPs also undergo fermentation by colonic bacteria. Hence, restricting FODMAP intake can improve abdominal pain, diarrhoea and bloating in IBS.",
  "authors": [
    {
      "affiliations": [
        "Leeds Gastroenterology Institute, Leeds Teaching Hospitals NHS Trust, Leeds, UK",
        "Leeds Institute of Medical Research at St James’s, University of Leeds, Leeds, UK"
      ],
      "name": "Christopher Black"
    },
    {
      "affiliations": [
        "Department of Medicine, School of Translational Medicine, Monash University, Melbourne, Victoria, Australia"
      ],
      "name": "Heidi Staudacher"
    }
  ],
  "title": "FODMAPs and functional dyspepsia: emerging evidence but unanswered questions",
  "uid": "6dc5e95c-732d-57d7-a27d-dad7e296a819"
}