Dietitians are responsible for advising patients on their dietary decisions and are expected to provide well-informed advice based on current research(Reference Clark and Pope1). In recent years, the interest in plant-based diets has surged(Reference Clark and Pope1), with 8% of the Irish population following a vegetarian diet and 2% adhering to a vegan diet(2). A plant-based diet refers to a dietary pattern in which energy and nutrient requirements are predominately met through plant foods(Reference Baldassarre and Panza3).
The growth in consumption of plant-based drinks comes in response to increased consumer demand for cow's milk alternatives(Reference Clark and Pope1). Consumers report choosing plant-based alternatives over their dairy counterparts for various reasons, including ethical or health considerations(Reference Clark and Pope1). Therefore, gaining a better understanding of dietitians' knowledge and understanding of plant-based dairy alternatives is needed.
The objective of this study is to evaluate dietitians’ recommendations surrounding plant- based diets and to examine their level of understanding regarding plant-based dairy alternatives.
The participants were recruited through the Irish Nutrition and Dietetic Institute, and the data was collected using a 13-item online questionnaire. Descriptive statistics were performed using IBM SPSS to determine percentages.
Out of the 29 dietitians who participated in the study, 59% (n = 17) observed a rise in the number of patients following a plant-based diet, particularly among younger patients (31%, n = 9). The knowledge of plant-based dairy alternatives varied, with 17% (n = 5) of the dietitians rating their knowledge as low, 66% (n = 19) as moderate, and the remaining 17% (n = 5) perceiving their knowledge as high. The nutritional profile of plant-based milk raised concerns for most dietitians (97%, n = 28), who highlighted calcium, protein, and iodine as the main nutrients of concern.
Over two-thirds (62%, n = 18) of dietitians cited allergy or intolerance as the primary reason they would recommend a plant-based dairy alternative to a patient, while an additional 21% (n = 6) stated for the management or prevention of chronic diseases.
Participants revealed that they acquire information on plant-based dairy alternatives from various sources. Scientific journals were the most common source used (69%, n = 20), followed by advice from other healthcare professionals (62%, n = 18). Nevertheless, most of the participants (72%, n = 21) believe that there is insufficient information available to dietitians surrounding plant-based dairy alternatives. When asked about the resources they would like access to, over half of the dietitians (59%, n = 17) stated that product comparisons would be a valuable source of information, while an additional 24% (n = 7) suggested that nutritional breakdowns would be helpful.
In conclusion, it can be acknowledged that there is a clear trend toward more people following a plant-based diet, especially among the younger generation. Furthermore, additional educational resources are needed in order to enhance dietitians’ knowledge and understanding of plant-based dairy alternatives.
