ArticleFrontiers in public health2024
Knowledge, attitudes, and practices of dietary management among patients with rheumatoid arthritis in China.
Article in Frontiers in public health, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Rheumatoid arthritis in the public eye: a study on awareness and knowledge levels in the United Arab Emirates.Frontiers in public health · 2026Article
- Knowledge attitude and practice of older adults rheumatoid arthritis patients regarding disease management in a cross-sectional study.Frontiers in public health · 2026Article
- Disparities in Knowledge, Attitudes, and Practices Regarding Rheumatoid Arthritis Between Han and She Ethnic Groups in Ningde City, Eastern Fujian, China: A Cross-Sectional Study.Patient preference and adherence · 2026Article
- Knowledge, Attitude and Practice on Recurrence Prevention Among Patients with Rheumatoid Arthritis: A Cross-Sectional Study.International journal of general medicine · 2025Article
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Authors and funding
4 authors.
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Abstract
Background: This study aims to assess the knowledge, attitudes, and practices (KAP) regarding dietary management among patients with rheumatoid arthritis (RA). Methods: A cross-sectional survey was conducted at JiuJiang NO.1 People's Hospital from November 2023 to May 2024. Data were gathered using structured questionnaires that solicited demographic information and measured KAP scores related to dietary management in RA patients. Results: The survey yielded 504 valid questionnaires. Of the respondents, 306 (60.71%) had a Body Mass Index (BMI) within the optimal range of 18.5-23.9 kg/m Conclusion: This study indicates that patients with RA generally demonstrate inadequate knowledge but hold positive attitudes toward dietary management, despite relatively inactive practices in implementing such dietary changes. Healthcare providers should prioritize educational interventions that not only enhance patient understanding but also actively support the implementation of dietary management strategies in clinical settings.
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