Dyspepsia risk factors

Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]

Overview[edit | edit source]

Common risk factors for the development of dyspepsia include, Helicobacter pylori infection, chronic use of NSAIDs, family history of peptic ulcer disease, emotional stress, increased intake of high-fiber diet, overconsumption of caffeine, high-fat and greasy foods. Less common risk factors for the development of dyspepsia include tobacco, alcohol consumption, psychological stress and Zollinger-Ellison syndrome.

Risk Factors[edit | edit source]

Risk factors for the development of dyspepsia can be divided into common and less common risk factors, which include the following:^{[1][2][3][4][5][6][7][8]}

Common risk factors[edit | edit source]

Common risk factors in the development of dyspepsia include:

• Helicobacter pylori infection
• Chronic use of NSAIDs
• Family history of peptic ulcer
• Eating meals too quickly
• Emotional stress while eating
• Overabundance of high-fiber foods
• Overconsumption of caffeine
• Spicy, high-fat, and greasy foods
• Too much food at meals

Less common risk factors[edit | edit source]

Less common risk factors in the development of dyspepsia include:

• Tobacco
• Alcohol
• Psychological stress
• Nosocomial stress ulcers due the to the use of mechanical ventilation for more than 48 hours, and coagulopathy
• Rare conditions associated with gastric acid hypersecretion such as:
  • Zollinger-Ellison syndrome, mastocytosis, or a retained antrum following partial gastrectomy
  • Gastrinoma or multiple endocrine neoplasia type I (MEN-I), antral G cell hyperplasia, basophilic leukemias, short bowel syndrome

References[edit | edit source]

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