The experiences, perceptions and needs of people living with food chemical intolerances and dietitians: A qualitative study

Abstract Aim This study explored the experiences, perceptions and needs of people living with food chemical intolerances and dietitians involved in their dietary management in Australia. Methods Semi‐structured online interviews were conducted with people living with food chemical intolerance and dietitians. Key themes were derived by consensus between researchers using predominantly inductive, reflexive thematic analysis. Transcribed interviews were coded, then collated into candidate themes. Themes were further refined through critical reflection and discussions amongst the research team. Each theme was named and authenticated with exemplar quotes. Results Thirty four interviews (13 people living with food chemical intolerances, 21 dietitians) revealed 13 major themes and 21 subthemes. People living with food chemical intolerance experience ‘ challenges and impacts of living with food chemical intolerance’ , compounded by limited ‘ awareness and perception of food chemical intolerance by health professionals and the public’ . They report a need for ‘ practical and comprehensive resources’, improved ‘ skill levels of healthcare professionals’ and ‘ accessibility and support’. Lived experience and dietitian themes were parallel but distinct. Dietitian themes were underpinned by evidence gaps ‘ current and strong research is limited’. They identified further research as the foundation to support clinical practice including ‘ nutrition assessment considerations’, ‘detailed education and ongoing support’, ‘choosing the least restrictive approach’, and ‘information for continuum of care beyond the diagnostic process is limited’ . Dietitians also emphasised improving ‘ knowledge and awareness of food chemical intolerance amongst health professionals’ and reducing ‘ training and upskilling through experience ’ via the development of training pathways. Conclusion Strengthening research, awareness, resources and support is critical to improving outcomes and ensuring safe, person‐centred management for individuals with food chemical intolerance.