Greaney Cian, Bohan Katie, Tecklenborg Sarah, Casserly Brian, Green James, Van de Ven Pepijn, Robinson Katie, Tierney Audrey
School of Allied Health, University of Limerick, Limerick, V94 T9PX, Ireland.
Cystic Fibrosis Ireland, 24 Lower Rathmines Rd, Rathmines, Dublin, Ireland.
HRB Open Res. 2022 May 5;5:33. doi: 10.12688/hrbopenres.13533.1. eCollection 2022.
People with cystic fibrosis (PWCF) have increased energy requirements. However, in recent years concerns have emerged regarding the 'cystic fibrosis (CF) diet' in terms of reliance on energy-dense, nutrient poor foods, which tend to be higher in saturated fat, sugar, and salt. These foods lack essential nutrients and are aetiologically linked with diet-related chronic diseases. The aim is to explore habitual dietary intakes in PWCF and assess adherence to CF dietary guidelines and population specific healthy eating guidelines; derive a diet quality score and the inflammatory potential for the average diet consumed by PWCF and assess associations with patient reported outcome measures; assess drivers for current consumption patterns and enablers and barriers to eating a healthy diet. The aim is to recruit between 100-180 PWCF. A mixed methods study will be performed. Using three-day food diaries and food frequency questionnaires, aims and will be addressed. The Dietary Approaches to Stop Hypertension (DASH) score and Healthy Eating Index-International (HEI-I) will derive diet quality scores. The Dietary Inflammatory Index (DII®) will ascertain inflammatory potential of the diet. Validated questionnaires will be used to report health related quality of life measures. Online focus groups and semi-structured interview with PWCF will address aim . It is timely to revise dietary priorities and targets for CF. However, a greater understanding of what adults with CF currently consume and what they require in terms of nutrition and dietary guidance into the future is needed. In doing so, this research will help to clarify nutrition priorities and simplify the dietary aspects of CF treatment, thereby supporting adherence.
患有囊性纤维化的人（PWCF）能量需求增加。然而，近年来，人们对“囊性纤维化（CF）饮食”产生了担忧，因为其依赖高能量、营养匮乏的食物，这些食物往往饱和脂肪、糖和盐含量较高。这些食物缺乏必需营养素，并且在病因上与饮食相关的慢性病有关。目的是探索PWCF的习惯性饮食摄入量，评估对CF饮食指南和特定人群健康饮食指南的遵守情况；得出PWCF所食用的平均饮食的饮食质量得分和炎症潜力，并评估其与患者报告的结局指标之间的关联；评估当前消费模式的驱动因素以及健康饮食的促进因素和障碍。目标是招募100至180名PWCF患者。将进行一项混合方法研究。使用三天食物日记和食物频率问卷，将解决目标 和 。采用停止高血压饮食方法（DASH）得分和国际健康饮食指数（HEI-I）得出饮食质量得分。饮食炎症指数（DII®）将确定饮食的炎症潜力。将使用经过验证的问卷来报告与健康相关的生活质量指标。针对目标 将通过在线焦点小组和对PWCF的半结构化访谈来解决。现在是时候修订CF的饮食重点和目标了。然而，需要更深入地了解目前CF成年人的饮食情况以及他们未来在营养和饮食指导方面的需求。通过这样做，这项研究将有助于明确营养重点并简化CF治疗的饮食方面，从而支持患者坚持饮食。
