Interactions between registered dietitians and the food industry in Canada: results from a cross-sectional survey

In recent years, relationships between nutrition professionals and the food industry have raised concerns over the risks they may pose to the profession's credibility and integrity. However, empirical research on the nature and frequency of these interactions, as well as how professionals manage them, is limited. An online cross-sectional survey was conducted among 167 Registered Dietitians (RDs) from Quebec, Canada, regarding (i) the nature and frequency of their interactions with the industry, (ii) their perceptions of existing risks and benefits of those interactions, (iii) the strategies they employed to manage these interactions, and (iv) their confidence levels in managing those interactions. RDs in Quebec have experienced, on average, 1.7 interactions per month with the industry over the past year (May 2022-May 2023). The three most frequently reported interactions were (i) receiving targeted communications from the industry, (ii) participating in continuing education provided by the industry, and (iii) receiving educational materials for professionals and consumers created by the industry. Overall, RDs acknowledged benefits associated with interacting with the industry (e.g. improving the food quality of products on the market) but also identified risks (e.g. compromising professional independence) and discussed strategies to mitigate these risks, including referring to their Code of Ethics (56.9%). In conclusion, RDs in Quebec engage with the food industry in various ways. Perceptions of risks and benefits related to these interactions vary considerably, highlighting the need for training and standardized strategies to minimize conflicts of interest and manage these interactions effectively.