Duncanson KR, et al. - The relationship between food and functional dyspepsia (FD) was examined in this systematic review. In the generation of FD symptoms and reduction or withdrawal eased symptoms, wheat and dietary fats could play key roles. Randomised trials investigating the roles of gluten, FODMAPs (fermentable oligosaccharide, disaccharide, monosaccharide and polyols) and high fat ingestion and naturally occurring food chemicals in the generation of functional dyspepsia symptoms were warranted and further investigation of the mechanisms was required.