Background The role of diet in inflammatory bowel disease (IBD) remains incompletely understood. Knowledge around the actual dietary advice healthcare professionals provide to individuals with IBD is scarce. Our objective was to describe the dietary beliefs of healthcare professionals and dietary recommendations made to people with IBD. Methodology An online survey regarding IBD-related dietary beliefs and advice provided to patients was distributed to gastroenterologists, dietitians and IBD nurses in the UK. Results Two-hundred and twenty-three eligible healthcare professionals participated: 107 (48%) believed that diet was involved in IBD development. The most frequently implicated dietary components were processed foods (78%), additives/preservatives (71%), sweet/sugary foods (36%), red meat (36%) and fatty foods (31%). Views were broadly consistent across professions, however, gastroenterologists were significantly more likely to believe red meat and additives/preservatives initiated IBD. One hundred and thirteen participants (53%) believed that diet could trigger disease relapse and 128 (61%) recommended limiting specific foodstuffs to reduce this risk, most commonly high fibre foods. Forty-six (23%) considered recommending a low Fermentable Oligo-, Di- and Monosaccharides and Polyols diet to reduce relapse risk. IBD nurses and healthcare professionals with <5 years experience were most likely to recommend this. Dietitians felt most comfortable providing dietary advice for functional gastrointestinal symptoms in quiescent IBD. Conclusion Dietary advice in IBD is inconsistent reflecting uncertainty among healthcare professionals. While some consensus exists regarding dietary components implicated in IBD development and relapse, dietary recommendations varied. Future research is required to disentangle these complex relationships, alongside better training and education. Data are available on reasonable request from the corresponding author.

中文翻译：

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炎症性肠病的饮食信念和建议：英国医疗保健专业人员的全国调查


背景 饮食在炎症性肠病 (IBD) 中的作用仍不完全清楚。关于医疗保健专业人员向 IBD 患者提供的实际饮食建议的知识很少。我们的目标是描述医疗保健专业人员的饮食信念以及向 IBD 患者提出的饮食建议。方法 我们向英国的胃肠病学家、营养师和 IBD 护士分发了一项关于 IBD 相关饮食信念和向患者提供的建议的在线调查。结果 223 名符合条件的医疗保健专业人员参与其中：107 名 (48%) 认为饮食与 IBD 的发展有关。最常见的饮食成分是加工食品（78%）、添加剂/防腐剂（71%）、甜味/含糖食品（36%）、红肉（36%）和脂肪食品（31%）。各专业的观点基本一致，但胃肠病学家更有可能相信红肉和添加剂/防腐剂引发了 IBD。 113 名参与者 (53%) 认为饮食可能会引发疾病复发，128 名参与者 (61%) 建议限制特定食物的摄入量以降低这种风险，最常见的是高纤维食物。四十六人 (23%) 考虑推荐低发酵寡糖、二糖、单糖和多元醇饮食，以降低复发风险。具有 <5 年经验的 IBD 护士和医疗保健专业人员最有可能推荐此方法。营养师对针对静止性 IBD 功能性胃肠道症状提供饮食建议感到最舒服。结论 IBD 的饮食建议不一致，反映出医疗保健专业人员的不确定性。虽然对于与 IBD 发展和复发有关的饮食成分存在一些共识，但饮食建议各不相同。 未来的研究需要理清这些复杂的关系，同时需要更好的培训和教育。数据可根据相应作者的合理要求提供。