A scoping review of the dietary information needs of people with Inflammatory Bowel Disease

This review will attempt to understand the information needs of people with IBD, with a focus on diet and the role of the Dietitian as an information source, by assessing scientific literature, (journal articles) and grey literature (reports, position statements, guidelines) and any other relevant literature on the matter

Design Plan

Scoping review No randomizatio

Inclusion criteria

Studies must discuss/invesitgate the specific dietary information needs of people with IBD and not merely assessing knowledge levels through surveys. Studies discussing barriers and enablers to meeting such needs in this cohort, as well as information sources are of interest. Grey literature search will apply the same inclusion criteria

What do people with Inflammatory Bowel Disease want to know about diet? Dietary information needs of people with Inflammatory Bowel Disease perceptions of healthcare providers

Inflammatory Bowel Disease (IBD) is an incurable illness of the gastrointestinal tract. Its relapsing-remitting nature negatively impacts physical health and Quality of Life (QoL). Food and eating are key concerns for people with this illness. To provide holistic person-centred care healthcare providers (HCPs) need to meet patients’ dietary information needs. In addition to negatively impacting the individual’s physical health, it has a direct negative impact on QoL, including the relationship with food and eating. Person-centred care includes effective communication between the person with IBD and the HCP. Maintaining remission and improving gastrointestinal symptoms via medical management are important goals for the treatment and management of IBD. However, individuals can continue to experience symptoms negatively impacting their QoL. To provide holistic person-centred care it is essential for HCPs to meet patients’ information needs, including addressing diet related queries. Therefore, the aims of this study were to explore the i) perceived dietary information needs of individuals with IBD and ii) describe the diet-related perceptions of HCP providing care to this cohort. We were also interested in any differences in information needs between IBD types, and enablers and barriers to communication between people with IBD and HCPs

What do people with inflammatory bowel disease want to know about diet? The dietary information needs of people with inflammatory bowel disease and perceptions of healthcare providers

Background: Inflammatory bowel disease (IBD) is an incurable illness of the gastrointestinal tract. Its relapsing–remitting nature negatively impacts physical health and quality of life. Food and eating are key concerns for people with this illness. To provide holistic person-centred care, healthcare providers (HCPs) need to meet patients’ dietary information needs. However, there is a paucity of literature describing these in any meaningful detail. The present study aimed to explore the perceived dietary information needs of individuals with IBD, the perceptions of HCPs and enablers and barriers to communication. Methods: Online and face-to-face semi-structured interviews with 13 HCPs and 29 people with IBD were conducted. The framework method aided thematic analysis of de-identified interview recordings. Results: The cyclical nature of IBD contextualised the five themes. Both individuals with IBD and HCPs articulated similar ideas viewed from different perspectives: (1) living with IBD is exasperating and unique to the individual; (2) individuals with IBD desire dietary information; (3) diet manipulation is used to exert control on a disease with unpredictable nature; (4) people with IBD and HCPs have different views on the role of diet; and (5) doctors are perceived as gatekeepers to accessing dietetics care. Conclusions: A lack of dietary guidance at diagnosis negatively impacts the patient\u27s journey with food and eating. The present study supports a paradigm shift towards holistic person-centred care for consistent access to dietetics services to meet the needs of people with IBD

A scoping review of the dietary information needs of people with inflammatory bowel disease

Aims: This review aimed to explore and describe the dietary information needs of individuals with inflammatory bowel disease and sources of information. Methods: A scoping review of English language articles and grey literature, using electronic databases with a predefined search strategy was undertaken. Data were synthesised based on the identified variables (e.g. dietary information needs and sources of dietary information) corresponding to the aims of this review. Results: Forty-six studies were included, reporting data from 7557 people with inflammatory bowel disease, of which 58.6% had Crohn\u27s disease and 60.1% were males. Dietary information was rated very important and appeared to be influenced by the disease course. The need to discuss it is heightened at important stages, namely diagnosis and relapse. Dietary information was described broadly and included advice about foods to avoid and dietary advice for symptoms management. No major differences were noted in the dietary information needs of people with Crohn\u27s disease compared to ulcerative colitis. The main sources of dietary information were the gastroenterologist (36%–98%), the internet (9%–60%) and non-dietetic professionals (84.7%). Conclusion: This review highlights limited literature describing the dietary information needs of people with inflammatory bowel disease. Importantly, the limited access to specialised dietary advice for this cohort is concerning. Future studies are required to explore not only the nuances in the needs of those with active disease and in remission, but to further understand issues of access to specialised dietary advice to provide holistic person-centred care desired by this cohort

Update on the Quality and Health Literacy Demand of Diet-Related Videos on YouTube for People With Polycystic Kidney Disease

Objective: To describe the quality and health literacy demand of publicly available diet-related videos on YouTube for people with polycystic kidney disease (PKD). Design and Methods: This desk-based content analyzed involved a comprehensive search of YouTube using key words relating to the dietary management of people with PKD. The health literacy demand was evaluated using the Patient Education Material Assessment Tool (PEMAT) for audio-visual materials. A PEMAT score of \u3e70% is indicative of videos that are understandable and actionable. Results: A total of 15 videos were evaluated (median 1.28 minutes duration (range: 55 seconds-81 minutes). The majority were produced by reputable sources (such as a PKD-related charity (n = 12) or a nephrologist (n = 2). The quality of the videos was high with the majority (14/15) providing evidence-based advice. The understandability and actionability of the videos were considered low (median PEMAT score 67% (interquartile range: 51.4-81.7) and 66.83% (interquartile range: 50-67), respectively. Conclusion: There has been a small increase in the number of diet-related videos for people with PKD in the past 5 years. The majority provide evidence-based information, which is also a substantial improvement since the last analysis in 2015. Unfortunately, the health literacy demand of these resources remains suboptimal, and future work should be directed to improving the understandability and actionability of videos

Review of the Sensory and Physico-Chemical Properties of Red and White Wheat: Which Makes the Best Whole Grain?

Establishing sensory and physico-chemical differences between products made from red and white wheat may guide the choice of wheat for use in whole grain and high fibre products. As sensory acceptance is key to consumption, this scoping review aimed to document sensory and physico-chemical research demonstrating quantitative differences in red and white wheat and the associated bran. The following databases were systematically searched following the PRISMA protocol: PubMed, Medline, Scopus, CINHAL and ScienceDirect (1990–2019). Of 16 studies, 13 were sensory studies with 529 participants (six of which included quantitative analysis) and three additional quantitative studies. Overall, 10 studies were in favour of white wheat (seven sensory studies, two focused on quantitative analysis and two with additional quantitative studies). Whole grain (wholemeal) bread, pita bread, crackers, noodles, tortillas, flour, intact grains and bran were examined. Aside from the seed coat colour, levels of bound versus free phenolic compounds and polyphenol oxidase activity appeared most responsible for the differences in red and white wheat. Ensuring the sample size for sensory studies are large enough to detect between-group preferences and linking to physico-chemical analysis are recommended. Attention to blinding techniques in sensory testing and use of food products realistically and consistently prepared with commercial potential are also suggested. This scoping review provides confidence in preference for white wheat for whole grain products, particularly for breads, tortillas and in the choice of white wheat for products suitable for the Asian market

Review of the sensory and physico-chemical properties of red and white wheat: Which makes the best whole grain?

Establishing sensory and physico-chemical differences between products made from red and white wheat may guide the choice of wheat for use in whole grain and high fibre products. As sensory acceptance is key to consumption, this scoping review aimed to document sensory and physico-chemical research demonstrating quantitative differences in red and white wheat and the associated bran. The following databases were systematically searched following the PRISMA protocol: PubMed, Medline, Scopus, CINHAL and ScienceDirect (1990-2019). Of 16 studies, 13 were sensory studies with 529 participants (six of which included quantitative analysis) and three additional quantitative studies. Overall, 10 studies were in favour of white wheat (seven sensory studies, two focused on quantitative analysis and two with additional quantitative studies). Whole grain (wholemeal) bread, pita bread, crackers, noodles, tortillas, flour, intact grains and bran were examined. Aside from the seed coat colour, levels of bound versus free phenolic compounds and polyphenol oxidase activity appeared most responsible for the differences in red and white wheat. Ensuring the sample size for sensory studies are large enough to detect between-group preferences and linking to physico-chemical analysis are recommended. Attention to blinding techniques in sensory testing and use of food products realistically and consistently prepared with commercial potential are also suggested. This scoping review provides confidence in preference for white wheat for whole grain products, particularly for breads, tortillas and in the choice of white wheat for products suitable for the Asian market