Risk Factors of Dyspepsia among Final Year University Students
Kurnia Amelia (a*) and Febrianti (a)

a) Department of Public Health, University Islam Negeri Syarif Hidayatullah Jakarta, Tangerang Selatan, Indonesia

Abstract

Dyspepsia is a collection of symptoms that are characterized by discomfort in the upper abdomen and have a negative impact on the productivity of the sufferer. To prevent dyspepsia, we have to control its risk factors. This study aimed to determined the risk factors of dyspepsia among final year university students. A cross-sectional study was conducted in April - June 2022 at a Faculty of Health Science, University Islam Negeri Syarif Hidayatullah Jakarta. A total of 163 students were randomly asked to complete the study questionnaire. The study found that prevalence of dyspepsia is 46.6%. Eating frequently fatty food, sweets, caffeinated drink, unprocessed water and food, dining out, night snacks were not related to dyspepsia. Skipping breakfast nor sex was not associated to dyspepsia either. Dyspepsia was found to be associated with spicy foods (p-value=0.020 - OR=2,252 - CI:1,181-4,293), irregular mealtime (p-value=0.033 - OR=2,331 - CI:1,124-4,833), and stress (p-value=0.017 - OR=4,577 - CI:1,435-14,594). In conclusion, spicy food, irregular mealtime, and stress were dyspepsia risk factors among final year university students. We recommend the students need to pay attention to avoid spicy food, having regular mealtime, and increase the capacity to manage stress well.

Keywords: Dyspepsia- Food habits- Stress

Topic: Public Health and Global Health