Patterns of food avoidance in chronic fatigue syndrome: is there a case for dietary recommendations?

• Published in: Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral Vol. 27; no. 2; pp. 659 - 662
• Main Authors: Trabal, J, Leyes, P, Fernández-Solá, J, Forga, M, Fernández-Huerta, J
• Format: Journal Article
• Language: English
• Published: Spain Grupo Arán 01.03.2012
• Subjects: Adult; Aged; Anorexia - etiology; Anorexia - psychology; Cross-Sectional Studies; Dairy Products; Diet, Gluten-Free; Fatigue Syndrome, Chronic - complications; Fatigue Syndrome, Chronic - psychology; Fatigue Syndrome, Chronic - therapy; Feeding Behavior; Female; Food Hypersensitivity - prevention & control; Humans; Middle Aged; Nutrition & Dietetics; Patient Education as Topic; Pilot Projects; Referral and Consultation; Surveys and Questionnaires; Young Adult; Dietoterapia; Estado nutricional; Diet therapy; Síndrome de fatiga crónica; Hipersensibilidad a los alimentos; Food habits; Food hypersensitivity; Hábitos alimenticios; Chronic fatigue syndrome; Nutritional status
• ISSN: 1699-5198; 1699-5198
• DOI: 10.1590/S0212-16112012000200046

To assess the dietary habits and food avoidance-behavior in patients with Chronic Fatigue Syndrome (CFS). Cross-sectional pilot study with 28 patients diagnosed with severe CFS. Eating habits were assessed with a food frequency questionnaire and 3-day food records. We analyzed variables related to dietary restrictions induced by symptoms or external information. The most prevalent restrictions were for dairy products and gluten-containing grains, with 22 and 15 restricting patients, respectively. Patients reported different digestive symptoms, which did not improve with the use of exclusion diets. Thirteen patients had received information against the intake of certain foods through different sources. Six cases of grains restriction and 11 of dairy were compatible with a counseling-induced pattern of exclusion. There is not a homogeneous pattern of food avoidance. Dietary restrictions should be based on a proven food allergy or intolerance. Dietary counseling should be based on sound nutritional knowledge.