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Assessment of Knowledge of Celiac Disease and Associated Conditions Among Dietitians in Jordan

Author

Listed:
  • Hala K. Nawaiseh

    (Department of Nutrition and Food Technology, School of Agriculture, The University of Jordan, Amman 11942, Jordan)

  • Lisako J. McKyer

    (Department of Health Promotion and Community Health Sciences, Texas A&M School of Public Health, College Station, TX 76107, USA)

  • Dana N. Abdelrahim

    (Research Institute for Medical and Health Sciences, Sharjah University, Sharjah 27272, United Arab Emirates)

  • Hayder A. Al-Domi

    (Department of Nutrition and Food Technology, School of Agriculture, The University of Jordan, Amman 11942, Jordan)

  • Furat K. AL-Nawaiseh

    (Jordan Center for Disease Control (JCDC), Amman 11941, Jordan)

  • Mohammad S. AL-Assaf

    (Department of Ears, Nose and Throat, King Hussein Medical Centre (KHMC), Amman 11941, Jordan)

  • Shatha A. Abu AL-Nadi

    (Department of Nutrition and Food Technology, School of Agriculture, The University of Jordan, Amman 11942, Jordan)

Abstract

Background: Celiac disease (CD) is a type of systemic autoimmune condition triggered by gluten consumption among genetically predisposed individuals. Aim: To assess the knowledge, awareness, and practices pertaining to CD and associated conditions among dietitians in Jordan. Method: A cross-sectional web-based survey was carried out between April and October 2023. The survey was an internet-based questionnaire with closed-ended questions. Results: The majority of dietitians answered correctly that CD is caused due to an immunological reaction to gluten, gliadin, and protamine (91.7%); it is an autoimmune disease (71.2%); and the risk of developing an autoimmune disease is higher among CD patients (78.8). The majority of respondents (93.6%) correctly identified that a strict gluten-free diet is the treatment approach for CD patients. However, only (18.9%) of dietitians correctly identified the FDA guidelines for “Gluten Free” food labeling. Approximately 53.4% of respondents identified immunoglobulin (IgA) antibody testing as the most reliable way to diagnose patients with CD. Conclusions: The dietitians have a good understanding of CD topics. The development of credentials in CD would ensure that dietitians practicing in CD are skilled.

Suggested Citation

  • Hala K. Nawaiseh & Lisako J. McKyer & Dana N. Abdelrahim & Hayder A. Al-Domi & Furat K. AL-Nawaiseh & Mohammad S. AL-Assaf & Shatha A. Abu AL-Nadi, 2025. "Assessment of Knowledge of Celiac Disease and Associated Conditions Among Dietitians in Jordan," IJERPH, MDPI, vol. 22(3), pages 1-18, March.
    • Handle: RePEc:gam:jijerp:v:22:y:2025:i:3:p:442-:d:1613880
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