Titre
The Patientʼs Perception of Eosinophilic Esophagitis Related Symptoms: a Qualitative Content Analysis
Type
poster de conférence/colloque
Institution
UNIL/CHUV/Unisanté + institutions partenaires
Série
Swiss Medical Weekly
Auteur(s)
Maurer, E.
Auteure/Auteur
Schoepfer, A.M.
Auteure/Auteur
Kuehni, C.
Auteure/Auteur
Zwahlen, M.
Auteure/Auteur
Schibli, S.
Auteure/Auteur
Müller, P.
Auteure/Auteur
Bussmann, C.
Auteure/Auteur
Straumann, A.
Auteure/Auteur
Liens vers les personnes
Liens vers les unités
Titre du livre ou conférence/colloque
Annual meeting of the Swiss Society of Gastroenterology, Swiss Society for Visceral Surgery, Swiss Association for the Study of the Liver, Swiss Association of Clinical Nutrition
Adresse
Interlaken, Switzerland, September 23-24, 2010
ISBN
1424-7860
Statut éditorial
Publié
Date de publication
2010
Volume
140
Première page
16S
Langue
anglais
Résumé
Background and Aims: The international EEsAI study group is
currently developing an activity index for Eosinophilic
Esophagitis (EoE). A potential discrepancy between patient and
physician reported EoE symptoms has not been assessed yet.
Therefore, we aimed to evaluate patient reported items
describing their EoE activity and to compare these with the
physicianʼs perception.
Methods: A questionnaire was sent to 100 EoE patients in
Switzerland. EoE-related symptoms dependent and
independent of food intake were reported by patients. Results
were analyzed using a qualitative content analysis and
compared with symptoms reported by international EoE experts
in Delphi rounds.
Results: The questionnaire response rate was 64/100. The
following items were developed by combining categories based
on patients answers: food-consistency related dysphagia,
frequency and severity of dysphagia, food impaction, strategies
to avoid food impaction, food allergy, drinking-related
retrosternal pain. The following food categories associated with
dysphagia were identified: meat, rice, dry bread, French fries,
raw, fibrous foods, others. Sports and psychological stress were
identified as triggers for non-food intake related EoE symptoms.
A good correlation was found between patient and physicianʼs
reported EoE related symptoms.
Conclusions: There is a good correlation between patient
reported symptoms and the physicianʼs perception of clinical
items as reported by international EoE experts. These patient
reported outcomes will now be incorporated into the EEsAI
questionnaire that measures EoE activity.
currently developing an activity index for Eosinophilic
Esophagitis (EoE). A potential discrepancy between patient and
physician reported EoE symptoms has not been assessed yet.
Therefore, we aimed to evaluate patient reported items
describing their EoE activity and to compare these with the
physicianʼs perception.
Methods: A questionnaire was sent to 100 EoE patients in
Switzerland. EoE-related symptoms dependent and
independent of food intake were reported by patients. Results
were analyzed using a qualitative content analysis and
compared with symptoms reported by international EoE experts
in Delphi rounds.
Results: The questionnaire response rate was 64/100. The
following items were developed by combining categories based
on patients answers: food-consistency related dysphagia,
frequency and severity of dysphagia, food impaction, strategies
to avoid food impaction, food allergy, drinking-related
retrosternal pain. The following food categories associated with
dysphagia were identified: meat, rice, dry bread, French fries,
raw, fibrous foods, others. Sports and psychological stress were
identified as triggers for non-food intake related EoE symptoms.
A good correlation was found between patient and physicianʼs
reported EoE related symptoms.
Conclusions: There is a good correlation between patient
reported symptoms and the physicianʼs perception of clinical
items as reported by international EoE experts. These patient
reported outcomes will now be incorporated into the EEsAI
questionnaire that measures EoE activity.
PID Serval
serval:BIB_9CE5BA6812B5
Date de création
2011-02-02T09:11:31.087Z
Date de création dans IRIS
2025-05-21T02:15:40Z