Research output: Contribution to journal › Article › peer-review
W. Czuber-Dochan, M. Morgan, L. D. Hughes, M. C.E. Lomer, J. O. Lindsay, K. Whelan
Original language | English |
---|---|
Pages (from-to) | 115-127 |
Number of pages | 13 |
Journal | Journal of Human Nutrition and Dietetics |
Volume | 33 |
Issue number | 1 |
Early online date | 26 May 2019 |
DOIs | |
Accepted/In press | 16 Apr 2019 |
E-pub ahead of print | 26 May 2019 |
Additional links |
Perceptions and psychosocial impact_CZUBER-DOCHAN_Published Online 26 May 2019_GREEN AAM
Perceptions_and_psychosocial_impact_CZUBER_DOCHAN_Published_Online_26_May_2019_GREEN_AAM.pdf, 367 KB, application/pdf
Uploaded date:20 Jun 2019
Version:Accepted author manuscript
Introduction: Extensive research has provided an important understanding of the impact of inflammatory bowel disease (IBD) on nutrient intake, requirements and metabolism. By contrast, there has been limited research examining the psychosocial aspects of food, eating and drinking in IBD. The present study aimed to address this unmet need. Methods: Qualitative semi-structured interviews regarding the perceptions and psychosocial impact of food, eating and drinking were undertaken with 28 purposively selected people with IBD. Interviews were audio-recorded and transcribed verbatim. Colaizzi's framework was used to structure the data analysis. Results: Five major themes were identified. IBD symptoms and both surgical and medical treatments were described as having a direct impact on eating and drinking, with participants also using different food-related strategies to control IBD symptoms. These included a process of experimentation to identify trigger foods, following a severely restricted and limited diet, eating small portions, and eating more frequently. However, their limited knowledge about if, and how, food affected their symptoms, often resulted in negative coping strategies that impacted on psychosocial functioning, including a lack of enjoyment of eating, being afraid to eat and finding social occasions stressful. Managing food and drinking also made food shopping and preparation more burdensome, creating problems with families, at work and for social life, as well as the need for careful preparation and advanced planning of activities. Conclusions: Inflammatory bowel disease has a profound impact on psychosocial aspects of food and nutrition, which impacts on ‘food-related quality of life’ (FRQoL). Further research is required to identify interventions that will improve FRQoL in patients with IBD.
King's College London - Homepage
© 2020 King's College London | Strand | London WC2R 2LS | England | United Kingdom | Tel +44 (0)20 7836 5454