A Survey of Canadian Dietitians on Identification of Infants at High Risk of Food Allergy and Frequency of Allergenic Food Consumption
Conclusions: Dietitians demonstrated they are up to date regarding the timing of introduction of allergenic solids, but not the frequency of consumption once introduced, for infants at high risk of food allergy. They also expressed low comfort level identifying risk factors for peanut allergy. There are opportunities for further education of dietitians, as well as potential to further utilize dietitian services for the benefit of patients with food allergy or who are at risk for food allergy.PMID:37379474 | DOI:10.3148/cjdpr-2022-041
Source: Canadian Journal of Dietetic Practice and Research - Category: Nutrition Authors: Kirstin E Wingate Jennifer Gerdts Lianne Soller Edmond S Chan Source Type: research
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