Ephrem Chloe, Rizk Rana, Saadeh Danielle, Hallit Souheil, Obeid Sahar, Martijn Carolien
Clinical Psychological Science-Faculty of Psychology and Neuroscience, Maastricht University, Maastricht, The Netherlands.
Nutrition Program, Department of Natural Sciences, Lebanese American University, Byblos, Lebanon.
Nutr Rev. 2025 Feb 1;83(2):382-396. doi: 10.1093/nutrit/nuae009.
Orthorexia nervosa (ON) is characterized by compulsive behaviors and increased concerns about healthful eating. Dietitians appear to be especially vulnerable to ON, and it is still debatable whether the disordered eating behaviors motivate individuals to enroll in nutrition programs, or whether these behaviors result from an exaggerated preoccupation with healthy eating triggered during their nutrition studies.
The aim was to provide an overview of the present state of knowledge about the prevalence, risk factors, and interventions addressing ON among dietitians and dietetics students. More specifically, it was examined whether dietitians and dietetics students differ from students attending different education programs or other health professionals with regard to the severity and risk factors of ON, and whether the extent of ON changes during the progression in the nutrition education years of study.
MEDLINE (Ovid), PubMed, EMBASE (Ovid), PsycInfo (EBSCO), CINAHL (EBSCO), Cochrane, ProQuest Central, CABI, ProQuest Dissertations, Google Scholar, ScienceDirect, and SpringerLink were searched on May 8, 2021, and updated on November 12, 2022.
Records were screened for eligibility; study characteristics, methodology, and findings of included articles were extracted; and the methodological quality assessed using the AXIS tool. Each step was preceded by a calibration exercise and conducted independently and in duplicate by pairs of 2 reviewers. Any disagreements were resolved through discussions.
A narrative synthesis was performed, whereby the characteristics, methodologies, and results of included studies were compared.
Results were inconclusive; yet, a general status of the relatively "high" prevalence of ON among dietitians and dietetics students was established, stressing the need for systematic research to understand and mitigate orthorexic tendencies in this group. It is still too early to answer questions pertaining to prevalence, risk factors, interventions, and differences between dietetics students and other majors when it comes to severity and progress of ON throughout the continuing years of study, or between dietitians and other professional groups.
Open Science Framework Identifier: DOI 10.17605/OSF.IO/BY5KF.
正食癖（ON）的特征是强迫行为以及对健康饮食的关注度增加。营养师似乎特别容易患上正食癖，而且饮食失调行为是促使个人参加营养课程，还是这些行为源于在营养学习期间引发的对健康饮食的过度关注，目前仍存在争议。
旨在概述营养师和营养学学生中正食癖的患病率、风险因素及干预措施的现有知识状况。更具体地说，研究了营养师和营养学学生在正食癖的严重程度和风险因素方面是否与参加不同教育课程的学生或其他卫生专业人员存在差异，以及在营养学学习的进程中，正食癖的程度是否会发生变化。
于2021年5月8日检索了MEDLINE（Ovid）、PubMed、EMBASE（Ovid）、PsycInfo（EBSCO）、CINAHL（EBSCO）、Cochrane、ProQuest Central、CABI、ProQuest Dissertations、谷歌学术、ScienceDirect和SpringerLink，并于2022年11月12日进行了更新。
筛选记录以确定其是否符合条件；提取纳入文章的研究特征、方法和结果；并使用AXIS工具评估方法学质量。每一步之前都进行了校准练习，由两对2名评审员独立且重复进行。任何分歧都通过讨论解决。
进行了叙述性综合分析，比较了纳入研究的特征、方法和结果。
结果尚无定论；然而，已确定营养师和营养学学生中正食癖相对“高”患病率的总体状况，强调需要进行系统研究以了解并减轻该群体的正食癖倾向。在正食癖在整个持续学习年限中的严重程度和进展方面，或者在营养师与其他专业群体之间，关于患病率、风险因素、干预措施以及营养学学生与其他专业之间的差异等问题，现在回答还为时过早。
开放科学框架标识符：DOI 10.17605/OSF.IO/BY5KF。
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