Interactions Between Nutrition Professionals and Industry: A Scoping Review

Area of Science:

• Nutrition Science
• Public Health Policy
• Professional Ethics

Background:

• Concerns exist regarding the impact of nutrition professional (NP) and food industry interactions on the credibility of the nutrition profession.
• These interactions, including sponsorship, may compromise professional integrity and public trust.
• A comprehensive understanding of these dynamics is crucial for maintaining ethical standards in nutrition.

Purpose of the Study:

• To systematically map existing literature on interactions between nutrition professionals and industry.
• To identify knowledge gaps concerning the nature, perspectives, risks, and solutions related to these interactions.
• To inform future research and policy development in this area.

Main Methods:

• A scoping review was conducted following a pre-registered protocol.
• Searches were performed across eight electronic databases and grey literature sources in March 2021.
• Data extraction and quantitative/qualitative syntheses were performed by two independent reviewers.

Main Results:

• 115 documents (1980-2021) were analyzed, with most originating from the US (51%).
• Empirical studies constituted only 32% of the literature; the food industry was the most frequently discussed industry (79%).
• Identified interactions included continuing education and sponsorships, with cited benefits like financial support and risks like undermined public trust; ethical codes were proposed solutions.

Conclusions:

• Despite growing attention, empirical research on nutrition professional-industry interactions remains limited.
• Further systematic research is essential to document these interactions and their impacts.
• Developing and evaluating effective management strategies for industry-NPs relationships requires more investigation.