For millions of people, recurring stomach pain, bloating, or burning after meals has become an accepted part of daily life rather than a reason to seek help. New research suggests that what people eat, and how often they eat it, may be a stronger driver of these symptoms than previously assumed.
A recent study examining eating habits and digestive complaints in adults across Colombia found a clear association between frequent consumption of fatty and fried foods and higher levels of dyspeptic symptoms. These symptoms include discomfort such as fullness, nausea, and burning sensations that can interfere with work, study, and general well-being. The findings were published in Nutrients.
Researchers surveyed 102 adults aged 18–65 using a detailed questionnaire that explored diet, lifestyle, medical history, and digestive symptoms over recent months. Participants were grouped according to whether they reported higher or lower levels of ongoing stomach discomfort.
One of the most striking findings was the link between occupation and digestive health. Students were far more likely to report frequent symptoms than professionals or employed adults, a pattern the researchers suggest may reflect irregular eating habits, stress, and higher reliance on fast food.
Dietary patterns showed an even clearer divide. People reporting more severe symptoms consumed fast food, fried items, and fatty foods far more often than those with fewer complaints. Foods such as fried snacks, cakes, and processed meals appeared particularly associated with stomach irritation and discomfort.
In contrast, the study found no meaningful differences between groups in overall fruit, vegetable, or dairy intake. Body weight and age also did not explain the variation in symptoms, suggesting that digestive discomfort is not simply a byproduct of weight or general health status.
The analysis went further by identifying foods linked to better digestive outcomes. Regular consumption of a specific probiotic, Saccharomyces boulardii, was associated with fewer symptoms, as was the intake of white onion. These foods may support gut barrier function and reduce inflammation, although the researchers emphasised that more research is needed to confirm cause and effect.
The study also highlighted sesame as a potential contributor to symptoms when consumed frequently, possibly due to how it is processed or prepared. High temperature cooking may alter fats and compounds in foods in ways that irritate the stomach lining in sensitive individuals.
Functional dyspepsia affects an estimated 8% of people worldwide and is often underdiagnosed, particularly in lower and middle income countries. In Colombia, digestive discomfort is frequently normalised, with many people self managing symptoms rather than seeking medical advice.
The researchers note that diet based approaches may offer a practical first step for managing ongoing stomach discomfort, especially in settings where access to specialist care is limited. Reducing fatty and fried foods while supporting gut health through balanced eating could ease symptoms for many people.
But the study was observational and relied on self reported data, meaning it cannot prove that specific foods directly cause symptoms. The authors caution that psychological stress, sleep, and eating behaviours were not fully assessed and may also play a role.
Even so, the findings reinforce growing evidence that everyday food choices shape digestive health in ways that are often underestimated. For people living with persistent stomach discomfort, small dietary changes may offer meaningful relief.