DOI: https://doi.org/10.36347/sjams.2026.v14i04.032

Pages: 626-631

Peptic ulcer disease (PUD), characterized by sores in the lining of the stomach or duodenum, is primarily caused by Helicobacter pylori infection and the use of NSAIDs. Dietary choices play a pivotal role in its prevention and management, alongside conventional therapies. To evaluate the role of diet in the prevention and management of peptic ulcer disease. This cross-sectional study was conducted in Department of Medicine, Medical College for Women and Hospital and Ibn Sina Diagnostic and Consultation Centre, Uttara, Dhaka, Bangladesh, during the period from January 2021 to June 2023. Total 60 patients with peptic ulcer disease were included in this study. The study involved 60 subjects, with a mean age of 45.2 ± 12.3 years. Most participants were male (58.3%), and urban residents predominated (66.7%, p = 0.042). Spicy foods (75%) were the most consumed, followed by caffeinated beverages (50%) and acidic foods (41.7%). Protective foods like fiber-rich diets (33.3%), bananas (30%), honey (20%), and fermented foods (16.7%) were less common. Spicy foods were strongly linked to severe PUD (100%, p = 0.002), while bananas and honey were more frequent in mild cases (50% and 25%, respectively, p < 0.05). Protective foods significantly reduced healing time (e.g., bananas: 12.6 ± 2.4 days), while spicy foods delayed it (18.2 ± 2.4 days). Duodenal ulcers were most prevalent (50%). This current study demonstrates significant associations between dietary habits and the severity, type, and healing outcomes of peptic ulcer disease.