What do people with inflammatory bowel disease want to know about diet? The dietary information needs of people with inflammatory bowel disease and perceptions of healthcare providers.

Background: Inflammatory bowel disease (IBD) is an incurable illness of the gastrointestinal tract. Its relapsing-remitting nature negatively impacts physical health and quality of life. Food and eating are key concerns for people with this illness.

A scoping review of the dietary information needs of people with inflammatory bowel disease.

Aims: This review aimed to explore and describe the dietary information needs of individuals with inflammatory bowel disease and sources of information.

Methods: A scoping review of English language articles and grey literature, using electronic databases with a predefined search strategy was undertaken. Data were synthesised based on the identified variables (e.

Update on the Quality and Health Literacy Demand of Diet-Related Videos on YouTube for People With Polycystic Kidney Disease.

Objective: To describe the quality and health literacy demand of publicly available diet-related videos on YouTube for people with polycystic kidney disease (PKD).

Design And Methods: This desk-based content analyzed involved a comprehensive search of YouTube using key words relating to the dietary management of people with PKD. The health literacy demand was evaluated using the Patient Education Material Assessment Tool (PEMAT) for audio-visual materials.

Systematic review with meta-analysis: dietary intake in adults with inflammatory bowel disease.

Background: Poor dietary intake is associated with the development of malnutrition, micronutrient deficiencies, anaemia and osteoporosis in individuals with inflammatory bowel disease. While trials are underway to manipulate the diet of people with IBD, there has been no comprehensive systematic review of the dietary intake of adults with IBD.

Aims: To conduct a systematic evaluation and meta-analysis of the dietary intake of adults with IBD, including macronutrients, micronutrients and food group data.

Review of the Sensory and Physico-Chemical Properties of Red and White Wheat: Which Makes the Best Whole Grain?

Establishing sensory and physico-chemical differences between products made from red and white wheat may guide the choice of wheat for use in whole grain and high fibre products. As sensory acceptance is key to consumption, this scoping review aimed to document sensory and physico-chemical research demonstrating quantitative differences in red and white wheat and the associated bran. The following databases were systematically searched following the PRISMA protocol: PubMed, Medline, Scopus, CINHAL and ScienceDirect (1990-2019).