临床医师对食物不耐受的认知调查

A Study of the Awareness of Food Intolerance Among Clinicians in China

目的调查临床医师对于食物不耐受的认知情况,探讨其影响因素,为进一步普及食物不耐受相关知识、提高临床医师对食物不耐受诊疗水平提供依据。方法采用横断面研究方法,以自行编制的问卷,于2022年11月至12月对来自20个省、4个直辖市的临床医师随机展开线上调查,采用描述性分析、卡方检验和回归分析方法,分析食物不耐受知识认知情况及其影响因素。结果本研究共纳入有效问卷181份,以来自三甲医院的医师为主(占79.0%),近半数人群从业年限在20年以上(41.4%),被调查人群的基础知识总掌握率为71.36%,及格率53.6%;了解食物不耐受的医生对于食物不耐受基础知识掌握程度更佳(χ^(2)=3.930,P<0.05),在实际临床工作中对食物不耐受检测(χ^(2)=23.782,P<0.001)的应用更多;医疗单位等级(χ^(2)=11.889,P<0.05)以及从业年限(χ^(2)=13.960,P<0.05)对临床医师食物不耐受的了解程度影响有差异;回归分析显示医院等级因素可以显著影响临床医师对食物不耐受了解情况(P<0.05),三甲医院临床医师对于食物不耐受的了解情况是非三甲医院的9.259倍。结论临床医师对于食物不耐受有一定程度的了解,但被调查人群总体认知仍显不足。建议医疗机构针对性指导临床医师,提高其对食物不耐受的临床诊疗水平,促进食物不耐受患者的身体健康。

Objective Food intolerance(FI)is very common among people.We conducted this survey to investigate clinicians’cognition on food intolerance and identify its influencing factors to raise awareness and improve diagnosis and treatment levels among clinicians for food intolerance.Methods We conducted a cross-sectional study in November 2022 including clinicians from 20 provinces and four municipalities using a pretested self-administered questionnaire.Data were analyzed using descriptive methods including Chi-square test and logistic regression model.Results A total of 181 valid questionnaires were used for the study.This survey showed that most clinicians worked in Grade III-A General Hospital,near half(41.4%)of respondents had more than 20 years of working experience.The total mastery rate of basic knowledge was 71.36%,and the pass rate was 53.6%.Overall,those who knew better about FI had a better grasp of basic knowledge of FI(χ^(2)=3.930,P<0.05)and practiced more in actual work(χ^(2)=23.782,P<0.001).Hospital grade(χ^(2)=11.889,P<0.05)and working years(χ^(2)=13.960,P<0.05)are the risk factors to affect respondents’FI knowledge.Logistic regression analysis showed that hospital grade could significantly affect clinicians’understanding of food intolerance(Waldχ^(2)=9.259,P<0.05).Conclusion The overall knowledge of FI among clinicians still needs to be improved.These highlighted gaps warrant the intensification of targeted educational programs in medical institutions to improve clinical diagnosis and treatment levels,which benefits the overall healthcare quality of patients with food intolerance.