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Advanced Assessment and Treatment Techniques for Dietitians: Addressing CoOccurring Medical Conditions in Eating Disorder Treatment Stephanie Collins, RDN Lead Nutrition Specialist Huron Oaks Eating Disorder Recovery Program Center for Eating Disorders Lee McDonagh, RDN Consultant Nutritionist, Center for Eating Disorders Objectives • Discuss the guidelines for Diabetes, IBS and Celiac Disease that can contribute to an eating disorder. • Describe the unique physiological and psychological challenges in treating an eating disorder and chronic disease. • Summarize best practices while working with eating disorders and chronic illness. Assessment for ED-DMT1 • Women with diabetes are at a 2.5 times greater risk of developing an eating disorder. • Overlapping factors that can contribute to an eating disorder. – Weight gain due to less glycosuria – Higher BMI – Decreased confidence and increased body dissatisfaction – Depression – Perfectionism in self-management Warning Signs for Anorexia Nervosa and Diabetes often missed!! • Multiple episodes of DKA (Diabetic Ketoacidosis) • Decreased glucose monitoring • Weight gain/loss • Missed clinic appointments • Heightened concerns about planning meals and food choices • Physical appearance High Alert for Providers DKA – raises the red flag!! Lack of insulin, exercising more, restricted food choices Hemoglobin A1C – average of previous 3 months glucose readings – high 9+ Goal 6 -8% Insulin – omission OTC medications ER/Hospital visits – Insurance Diabetes Management Insulin – pen/pump Food – meal planning, timing Exercise – avoid DKA Hypoglycemia Social anxiety Glucose monitoring 4-6 times daily Insulin – the dreaded medication Types of insulin -Long acting -Fast acting, regular e.g. Lispro, Aspart, glulisine (Apidra) Administration of insulin needle/syringe, pen or pump Assess OTC medications, such as herbal weight loss aids, laxatives. MNT Medical Nutrition Therapy Food: Carbs, protein, fat – Carb counting 15 grams/ carb choice – Carb to Insulin ratio Heart Healthy eating?? Meal planning Meal/snack timing UGH!! Physical Exam • • • • • • • Dehydration Diarrhea Dry skin Peripheral edema Nausea, vomiting (gastroparesis) Neuropathy – sensory or motor Vision changes (non-proliferative to proliferative retinopathy) Retinopathy Common ED symptoms • Amenorrhea • Hypothermia • Perfectionism – perfect glucose numbers, rituals, “rules” etc. • Food restriction – especially carbs • Self-harm • Social interactions • Depression LISTEN!! • Number 1 complaint of all patients • Use Motivational Interviewing, CBT skills • Negotiate a starting point for treatment. – Diabetes and eating disorder management • Referral to an Eating Disorder psychotherapist. • Dr. Ann Goebel-Fabbri – “No studies have evaluated the effectiveness of treatment.” Goals for Team • Safety of the client • Stop the DKA – A1C <7% (gradual decrease to avoid worsening retinopathy) • Simplify the insulin regimen • Lessen the complications – e.g. retinopathy and neuropathy. • Restore the nutritional status - > 19 BMI • Psychotropic medication if necessary AGE (Advanced Glycosylation) Diabetes and Bulimia Nervosa “Diabulimia” • • • • Binging and purging main concern Insulin needs are under or over-estimated Hypoglycemia common First step: 3 meals/3 snacks – Avoid long periods without eating – Administer insulin prior to meal/snack Best Practices for Treating Eating Disorders and Diabetes • Stop the DKA! • Use basal dose of insulin. • Minimum 3 meals/3 snacks daily (snacks negotiable and dependent on insulin dosing) • Avoid food labels. • All foods fit. Diet drinks, in moderation. • Portions – guestimate! Hand Jive. • Realistic glucose self-monitoring • Consistent clinic/therapy attendance Best Practices for Treating Eating Disorders and Diabetes • Address exercise and food requirements. • Hypoglycemia – use glucose tabs/gel • Gradually decrease glucose levels and HbA1c 1-2% per year. Tricor (fenofibrate) • Type of insulin used depending on injection or pump. 70/30 insulin maybe useful. • Set small realistic goals with client, family, and support team. The Ultimate Goal: Honoring Hunger/Fullness Intuitive Eating • Starts with recognizing hunger – Using scale of 1 to 10 with 1 being ravenous and 10 being uncomfortably stuffed – Goal: 4 to 6 • But with caveat to eat more or less as desired Confidence that you CAN do it! Eating Disorders & Irritable Bowel Syndrome • IBS is strongly correlated to disordered eating and psychological issues such as anxiety and obsessive compulsive tendencies. What is IBS? Irritable Bowel Syndrome • A complex digestive condition that occurs in episodes characterized by symptoms of abdominal pain, cramping, constipation or diarrhea, bloating and gassiness. • People with IBS have a sensitive digestive tract in which diet and stress can play a role. • Diet doesn’t cause IBS, but nutrition therapy can reduce the symptoms. How do we treat IBS? • In the last 10 years we have learned that fermentable, oligosaccharides, disaccharides, monosaccharides and polys (FODMAPs) have been identified as a group of short chain carbohydrates that are rapidly digested and poorly absorbed in the gut. They cause excess fluid and gas in the bowels of many people with IBS What are FODMAPS? • Naturally occurring carbohydrates • High amounts of FODMAP = increase in IBS symptoms • Low FODMAP diet isn’t a cure but can provide relief • FODMAP diet NOT RECOMMENDED for people with eating disorders • Can exacerbate restrictive eating patterns ED behaviors that may interrupt normal digestion Severe chronic restriction Self induced purging Laxative use Excessive intake of caffeinated or carbonated beverages • Intake of artificial sweeteners • • • • Other factors that affect GI function • • • • Gut microbata – digestive enzymes Gut bacteria – probiotics Stress Anxiety Managing Stress & Anxiety with meals • Healthy digestion, we need “rest and digest state” • Parasympathetic state - relaxed state, heart rate and breathing slow down • Parasympathetic state – promotes salivation, stomach acid production, pancreatic enzymes = digestion • Helps balance flora in the intestines Reduce anxiety before meals • • • • Plan meals ahead Eat in a relaxing and comfortable setting Avoid the television, computer & phone Take a moment to express gratitude The RDN’s role with IBS management • Bridging the gap between GI symptom control and eating disorder nutrition therapy. • Identifying and modifying dietary triggers when the ED is stable. • Review family and personal history of GI concerns. • Identify specific GI symptoms. The RDN’s role with IBS management cont. • Screen for ED behaviors like eating patterns, laxatives, carbonated beverages, etc. • Consider additional causes of GI symptoms such as: anxiety and/or meds, visiting the therapist? • Refer to gastroenterologist with any alarming features. Medical Nutrition Therapy Provide structured meal plan Small frequent meals Prevent triggering ED behavior Encourage clients to limit artificial sweeteners • Monitor lactose and symptoms • Adjust fiber and fluid • • • • Medical Nutrition Therapy • Low FODMAP fiber sources • Fluid choices • Suggest adjunctive therapies Celiac Disease and Eating Disorders • Celiac disease is an autoimmune disease characterized by inflammation of the intestinal lining in response to ingestion of gluten, a protein found in the grain family. • Affects 1% of the population but remains largely undiagnosed and can have long term morbidity. Celiac Disease • Symptoms include: gastrointestinal complaints and weight loss • Over 300 different symptoms documented • Symptoms vary from person to person • Chronic diarrhea, steatorrhea, abdominal distension, vomiting, growth retardation and fatigue • Life-long autoimmune disease with no cure Celiac Disease Treatment • • • • Strict adherence to gluten free diet Avoid: wheat, barley and spelt More foods available recently Many restaurants have gluten free options Risks with Celiac Disease • Required focus on food avoidance and preoccupation with ingredients, increased risk for ED • Increased risk for depression • Link between mental/behavioral disorders with CD unclear • Folic Acid, vitamin B6 and tryptophan may not be absorbed. Helping Clients with Celiac Disease • Encourage eliminating gluten with meals • Discourage counting calories/fat grams • Avoid frequent weighing or numbers on the scale • Avoid eating patterns that include dieting, ritualized behavior or secretive eating/binge eating. Resources • Academy of Nutrition and Dietetics: Irritable Bowel Syndrome. January 2014. • Catsos, Patsy. Low FODMAP Diet. Food & Nutrition Magazine. September/October 2016. • Colton, Patricia. Eating Disorders in Girls and Women with Type I Diabetes: A longitudinal Study of Prevalence, Onset, Remission and Recurrence. Diabetes Cares 2015 Jul:38(7)1212-1217. • Custal, Nuria. Treatment Outcomes of Patients with Comorbid Type I Diabetes and Eating Disorders. BMC Psychiatry 2014 14:140-145. Resources • DCE Practice Group: Academy of Nutrition and Dietetics. • Practice Paper of the Academy of Nutrition and Dietetics: Nutrition Intervention in the Treatment of Eating Disorders. JADA August 2011. • Perspectives. Renfrew Center Foundation. • Pocket Guide to Eating Disorders: Setnick, Jessica, MS,RD,CSSD. 2011. American Dietetic Association. Resources • Scarlata, Kate. Eating Disorders and GI Symptoms, Understanding the Link between them and how to treat patients. Today’s Dietitian 2014 October Vol. 16 No. 10 P.14 • Satter, Ellyn, MS, RD, LCSW, BCD. The Joy of Eating. Weight Management Matters. Fall 2011. • SCAN Practice Group: Academy of Nutrition and Dietetics. • The Gluten Intolerance Group of North America. Is Celiac Disease Putting You at Risk for Disordered Eating?