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When dealing with stomach pain, diet is a key factor, but the best approach depends on the underlying cause (e.g., gastritis, GERD, functional dyspepsia, food intolerance). General recommendations include eating light, low-fat meals that are gentle on the stomach: cooked vegetables, oatmeal, rice, potatoes, lean meat or fish. Spicy, fried, or highly acidic foods (citrus, tomatoes), as well as coffee, alcohol, and nicotine, can worsen symptoms. Large portions and late meals may also trigger discomfort. Some people benefit from smaller, more frequent meals. If pain is persistent, severe, or accompanied by blood in stool or weight loss, medical evaluation is essential. Evidence for general dietary advice in stomach pain is mostly based on clinical practice and guidelines; individual triggers vary widely. MyBody-X tests (e.g., DNA metabolism, food intolerance panels) may offer clues but do not replace a medical diagnosis.