Table 3.
Dietary Characteristics and Patients’ Preferences for Diet Supervision
| Dietary characteristics | Percentage |
|---|---|
| Patients having followed a diet | 89.3% |
| Type of diet | |
| Lactose free diet | 61.3% |
| Low FODMAP diet | 53.6% |
| Gluten free diet | 44.0% |
| High fiber diet | 21.3% |
| Elimination diet for allergy | 10.7% |
| Vegetarian diet | 9.3% |
| Vegan diet | 4.0% |
| Patients preferences for diet supervision | |
| Dietician | 70.2% |
| Physician | 56.0% |
| Website | 53.6% |
| Mobile application | 52.4% |
| Book | 50.0% |
FODMAP, fermentable, oligosaccharides, disaccharides, monosaccharides, and polyols.