Current nut recommendation practices differ between health professionals in New Zealand. Issue 6 (4th December 2017)

• Record Type: Journal Article
• Authors: Brown, Rachel C; Gray, Andrew R; Yong, Lee Ching; Chisholm, Alex; Leong, Sook Ling; Tey, Siew Ling
• Is Part Of: Public health nutrition. Volume 21:Issue 6(2018)
• Page Start: 1065
• Page End: 1074
• Publication Date: 2017-12-04
• Subjects: Nut consumption recommendations, -- Health professionals, -- Dietitians, -- Practice nurses, -- Doctors; Nutrition -- Periodicals; Nutrition policy -- Periodicals; Public health -- Periodicals; 613.2
• DOI: 10.1017/S1368980017003469
• Languages: English
• ISSNs: 1368-9800

Abstract

Abstract: Objective: Despite evidence linking regular nut consumption with reduced chronic disease risk, population-level intakes remain low. Research suggests nut-promoting advice from doctors facilitates regular nut consumption. However, there is no information on current nut recommendation practices of health professionals. The aim of the present study was to examine the advice provided by health professionals regarding nut consumption. Design: In this cross-sectional study, participants were invited to complete a survey including questions about their nut recommendation practices. Setting: New Zealand (NZ). Subjects: The NZ Electoral Roll was used to identify dietitians, general practitioners and practice nurses. Results: In total 318 dietitians, 292 general practitioners and 149 practice nurses responded. Dietitians were more likely (82·7 %) to recommend patients increase consumption of nuts than general practitioners (55·5 %) and practice nurses (63·1 %; both P <0·001). The most popular nuts recommended were almonds, Brazil nuts and walnuts, with most health professionals recommending raw nuts. The most common recommendation for frequency of consumption by dietitians and practice nurses was to eat nuts every day, while general practitioners most frequently recommended 2–4 times weekly, although not statistically significantly different between professions. Dietitians recommended a significantly greater amount of nuts (median 30 g/d) than both general practitioners and practice nurses (20 g/d; both P <0·001). Conclusions: Dietitians were most likely to recommend consumption of nuts in accordance with current guidelines, but there are opportunities to improve the adoption of nut consumption recommendations for all professions. This may be a viable strategy for increasing population-level nut intakes to reduce chronic disease.