一个由营养学家领导的低FODMAP饮食网络研讨会:一项前后研究评估其对刺激性肠综合征症状的影响
Aisling Colgan1,2, Katie Digby1,3,4, Tanefa Apekey5
1School of Health, Leeds Beckett University, Leeds, UK.
概括
一个关于低发酵性橄糖,二糖,单糖和多 (FODMAP) 饮食的网络研讨会显著改善了易怒肠综合征 (IBS) 的症状. 这种具有成本效益的方法可以作为IBS饮食建议的饮食师预约的替代方案.
科学领域:
- 胃肠病学 胃肠病学
- 营养学 营养学 营养学
- 公共卫生 公共卫生
背景情况:
- 低发酵性橄糖,二糖,单糖和多醇 (FODMAP) 饮食对控制易怒肠综合征 (IBS) 症状有效.
- 低FODMAP饮食的营养学家主导的交付受到预约可用性的限制.
- 网络研讨会提供了一种可扩展和具有成本效益的方法来提供饮食建议.
研究的目的:
- 评估预先录制的关于低FODMAP饮食限制阶段的网络研讨会对改善IBS症状的有效性.
- 为了评估症状严重程度的变化,便的一致性,频率和药物使用后的网络研讨会.
主要方法:
- 采用了前后研究设计.
- 参与者 (n=228) 填写了在线问卷,在网络研讨会之前和8周后评估IBS症状.
- 经过验证的工具和一个全球症状问题捕获了症状的存在和严重程度.
主要成果:
- 在网络研讨会8周后,所有IBS症状均显著改善 (p < 0.05).
- 中度至严重的整体症状减少了50.9% (p < 0.001),便的常态一致性和频率显著增加.
- 令人满意的症状缓解率从16.7%上升到53.1% (p < 0.001).
结论:
- 通过网络研讨会提供的低FODMAP饮食教育在有效性上与面对面的营养学家提供相似.
- 营养学家可以利用这个网络研讨会作为IBS患者的补充或替代资源.
- 这种方法解决了IBS管理的饮食服务的供需差距.
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