Abstract：
Purpose: To assess knowledge of Canadian dietitians on the topics of food allergy and food allergy prevention guidelines, including introduction of allergenic solids to infants at risk of food allergy.Methods: An online survey was distributed via email listservs targeting Canadian dietitians.Results: In total, 144 of 261 dietitians completed the survey (60.5%). Respondents recommend introduction of peanut (89.5%) and allergenic solids (91.2%) within the recommended age of 4-6 months for infants at high risk of food allergy, but only 26.2% recommend offering peanut three times per week once it has been introduced. In identifying what constitutes an infant at high risk of developing peanut allergy, dietitians expressed lower comfort levels and lower number of correct responses.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.
摘要：
目的：评估加拿大营养师对食物过敏和食物过敏预防指南的知识，包括向有食物过敏风险的婴儿引入过敏性固体。方法：通过针对加拿大营养师的电子邮件列表服务器分发了一项在线调查。结果：总的来说，261名营养师中有144人完成了调查（60.5%）。受访者建议在建议的4-6个月年龄内引入花生（89.5％）和过敏性固体（91.2％），用于食物过敏高风险的婴儿，但是，只有26.2％的人建议在花生被引入后每周提供三次。在确定什么构成了花生过敏高风险的婴儿时，营养师表示较低的舒适度和较低的正确反应。结论：营养师证明了他们是最新的关于引入过敏性固体的时间，但不是一旦引入消费的频率，适用于食物过敏高风险的婴儿。他们还表达了低舒适度，可识别花生过敏的危险因素。营养师有进一步教育的机会，以及进一步利用营养师服务的潜力，以使食物过敏或有食物过敏风险的患者受益。
