SPICY FOOD AS A TRIGGERING FACTOR FOR DYSPEPSIA IN FEMALE ADOLESCENTS AT SMP NEGERI 3 TUBAN

Background: Dyspepsia syndrome is a common digestive disorder among adolescents, particularly females, and is influenced by dietary habits, including spicy food consumption. Spicy foods contain capsaicin, which can increase stomach acid production and irritate the gastric mucosa, potentially triggering dyspepsia symptoms. This study aims to examine the relationship between spicy food consumption and dyspepsia syndrome among female students at SMP Negeri 3 Tuban. Method: This study employed a descriptive correlational design with a cross-sectional approach. A total of 105 female students were selected using cluster sampling. Spicy food consumption was assessed using a Likert-scale questionnaire, while dyspepsia symptoms were measured using the Postprandial Distress Syndrome (PDS) scale. Data analysis was conducted using Spearman’s correlation test. Results: The study found that 60% of respondents had a moderate level of spicy food consumption, while 65.7% experienced moderate dyspepsia symptoms. Statistical analysis showed a significant positive correlation between spicy food consumption and dyspepsia syndrome (p = 0.000, r = 0.410), indicating that higher spicy food consumption increases the likelihood of dyspepsia symptoms. Conclusion: There is a significant relationship between spicy food consumption and dyspepsia syndrome among female students. It is recommended that adolescents regulate their spicy food intake and adopt a balanced diet to prevent digestive issues. Schools and families should provide education on healthy eating habits to reduce the risk of dyspepsia. Keywords: spicy food, dyspepsia syndrome, adolescents, dietary habits