Fermentative dyspepsia is a disease of the gastrointestinal tract, which, like all other dyspepsia, is a disorder of the digestive system. With dyspepsia, the body suffers from the fact that not all eaten food can be rationally split and absorbed. For this reason, many toxic components accumulate in the intestines and lead to dysbiosis.
Fermentative dyspepsia is caused by malnutrition and quite often following a diet that is rich in carbohydrates, or rather, excessive amounts of coarse fiber. Also an important factor that contributes to the development of fermentative dyspepsia is improper and insufficient chewing of food and rush when eating. As a result of this, the food is not wetted by a sufficient amount of salivary amylase and is not crushed by the chewing apparatus; the process of splitting carbohydrate compounds is incomplete.
Another reason for the occurrence of the disease may be insufficient production of gastric juices due to incomplete digestion and splitting of plant fibers. Consequently, carbohydrates of plant origin cannot be completely digested and accumulate in the gastrointestinal tract. After an excessive amount of carbohydrates accumulates, fermentation processes are intensified in the cecum, which then pass to the ileum. Fermentation microflora is actively developing and spreading to the overlying areas of the small intestine.
Fermentation processes in the intestine can also grow if the patient consumes fermented foods or carbonated drinks. Due to the active fermentation in the intestine, organic acids and gas-forming products are formed, which entails the stimulation of intestinal motility and its severe irritation, which leads to loose stool - diarrhea. Since all fermentation products are absorbed by the intestinal walls, intoxication of the body occurs.
Favorable conditions for the development of fermentative dyspepsia are created by high air temperature, heat. In the stomach, the production of hydrochloric acid is reduced, and pancreatic juice is produced in a smaller amount, since during the hot period the food consumed is diluted with large amounts of water. Thus, cold water only exacerbates the situation, diluting the secreted enzymes.
Symptoms of fermentative dyspepsia.
Feric dyspepsia patients are troubled by severe colic, rumbling, bloating, transfusion. They often have severe, but dull pains in the middle abdomen, which subside after a bowel movement. The stool is liquid and contains a large amount of undigested dietary fiber. In the event that the correct treatment for dyspepsia is carried out, the stool becomes thicker and has a light yellow tint. It will retain undigested food fibers for a long time. The following symptoms will indicate that intoxication is observed:
- Headache.
- Rumbling in the large and thin intestines.
- Irritability.
- Weakness.
- Nausea and vomiting.
If the patient is diagnosed with fermentative dyspepsia, treatment can be prescribed after a coprological study of feces. They should be found: undigested fiber, starch grains, iodophilic flora and organic acids.
Fermentative dyspepsia is characterized by a mild course of the disease. In the event that the disease was detected on time and treatment was prescribed promptly, recovery can occur quickly. However, with improper nutrition and with non-compliance with the diet, a complicated relapse can occur, which can quickly turn into a chronic form.