Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Diatase (also spelled "diastase") is a group of enzymes that catalyze the breakdown of starch into maltose and other sugars. The use of diastase for dyspepsia (indigestion) has roots in traditional and historical medicine, particularly during the late 19th and early 20th centuries. At that time, diastase preparations were included in some digestive aids, with the rationale that they could help individuals who had difficulty digesting starchy foods.

The justification for its use was largely based on the enzyme’s ability to break down starch, which was thought to relieve symptoms of dyspepsia related to impaired carbohydrate digestion. However, clinical trials or robust scientific studies specifically validating diastase for general dyspepsia are lacking. Most of the evidence is anecdotal or based on early pharmacopoeias, with little to no modern research supporting its efficacy for dyspepsia as a whole (versus rare conditions like pancreatic insufficiency, where digestive enzyme supplements may be medically indicated).

Today, diastase is still included in some over-the-counter digestive enzyme formulations, but its use is based more on tradition than on contemporary scientific validation. Therefore, the evidence supporting diastase for dyspepsia is limited and historical rather than evidence-based.

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Other ingredients used for Dyspepsia

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