DIETARY MANAGEMENT IN GASTROINTESTINAL DISEASES AS A HYGIENIC ISSUE

Abstract

The prevalence of gastrointestinal pathologies has increased in recent decades. These diseases are characterized by physiological and morphological abnormalities of the digestive system, including impaired motility, visceral hypersensitivity, altered microbiota, and immune dysfunction. Proper nutrition plays a crucial role in the prevention and rehabilitation of gastrointestinal diseases. Treatment of esophageal, gastric, intestinal, pancreatic, and liver pathologies requires the use of foods and dishes that avoid adverse reactions, exacerbations, and promote the effectiveness of therapy. However, modern diets often exacerbate gastrointestinal conditions. 

Aim. Analysis and updating of existing data on dietary features in gastrointestinal diseases.

Material and methods. Comprehensive search for publications in Russian and English in the academic databases eLibrary.ru, PubMed, and Google Scholar, using keywords from 2010 to 2025.

Result. A review of the literature has established that dietary habits such as fast and irregular meals, snacking, large meals, and eating immediately before bedtime may correlate with the symptoms of many gastrointestinal diseases. According to current understanding, certain foods, particularly spicy, pickled, and high-fat foods, aggravate symptoms in patients with gastrointestinal pathology. Excessive consumption of fatty foods can disrupt energy balance and contribute to the development of overweight and obesity, and obesity is considered an independent risk factor for the development of many gastrointestinal diseases. Numerous studies indicate that fatty, fried, acidic, and spicy foods, chocolate, coffee/tea, carbonated drinks, and alcohol are triggers for gastrointestinal symptoms.

Conclusion. An analysis of publications has revealed that a balanced diet is vital for digestive diseases, as food can prevent, alleviate, and treat symptoms associated with gastrointestinal disorders.