Macronutrient and micronutrient intake in dietary habits contributed to dyspeptic symptoms in Indonesia

Background: Dyspepsia is a highly prevalent gastrointestinal disorder and assessing the nutrient correlation is important to improve the patient’s dyspepsia. We analyzed the association of the macronutrients and micronutrients with dyspepsia also its correlation to the severity of dyspepsia. Methods: We analyzed 378 questionnaires from individuals with dyspepsia symptoms in 15 centers across Indonesia, including sites located on the three largest islands (Java, Sumatra, and Sulawesi) were collected. This research uses the 24-Hour Recall Questionnaire and Semi-Quantitative Food Frequency Questionnaire (S-FFQ) to determine the foods (nutrients) eaten that become a risk factor for dyspepsia. The symptoms of dyspepsia were assessed using the Gastrointestinal Symptom score (GIS). Results: The result revealed that 90.5 % of respondents (342/378) had dyspeptic symptoms. Dyspepsia was likely associated with the senile age group 50-59 (p=0.022) and GIS score was associated with the region (p=0.001; r=0.173). Macronutrients and micronutrients that correlated with dyspepsia are low consumption of fat (p=0.032) and magnesium (p=0.025). Macro and micronutrients intake were varied in each region and each bivariate analysis showed that almost all micro and macronutrient intakes were significantly different from each dyspepsia symptom. Conclusion: Macronutrients and micronutrients intake were associated with dyspepsia diagnosis and severity, especially consumption of fat and magnesium. The age, culture, and geographical region of the nutrient intake should also be considered in dyspepsia patient management.