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dc.contributor.advisorAbelsen, Birgit
dc.contributor.advisor
dc.contributor.authorJakobsen, Monika Dybdahl
dc.date.accessioned2020-02-04T14:25:34Z
dc.date.available2020-02-04T14:25:34Z
dc.date.issued2020-01-16
dc.description.abstractFood hypersensitivity (FH) has received increased attention in recent years; however, little attention has been given to the self-management work of FH. The aim of the present thesis was to explore the characteristics of women with FH, the nature of the self-management work of FH, and what makes women with FH do the self-management work of FH. The thesis consists of quantitative and qualitative components. The quantitative component (Paper 1) was carried out to explore the characteristics of women with FH. Paper 1 had a cross-sectional design and was based on questionnaire data from a random sample of 64,316 women aged 41-76 years. Qualitative individual interviews were carried out among women with FH aged 39-67 years in order to explore the nature of the self-management work of FH and what made the women do the self-management work of FH. The theoretical framework of the thesis included perspectives regarding the self-management work of handling long-term conditions. Paper 1 showed an association between reporting FH, poor self-perceived health, and comorbidities. In Paper 2, the interviewees’ descriptions indicated that managing a FH may imply a considerable amount of self-management tasks, in particular for those who had not clarified which food(s) cause symptoms. The interviewees carried out most of these tasks themselves, with little help from others, and some made efforts to conceal their restricted diet and FH. Paper 3 indicated that the wish to avoid uncomfortable symptoms and the negative consequences of these symptoms motivated the interviewees to the self-management work of FH. While the qualitative component of the thesis demonstrated that managing a FH can require a large workload, the quantitative component demonstrated an association between FH, poor self-perceived health, and comorbidities, which may decrease one’s capacity to do the self-management work of FH.en_US
dc.description.doctoraltypeph.d.en_US
dc.description.popularabstractPeople with long-term health conditions have to make efforts, or carry out ‘work’, to tend to their health and ensure that the condition does not worsen. This is also true for adult women with food hypersensitivity (FH), and this thesis is about the work of managing FH. We used questionnaire data from a large group of women to investigate the characteristics of women with FH. In addition, we asked 16 women with FH to describe the tasks they carried out to manage the FH. We found that poor health is more common among women with FH than among those without FH. The interviews revealed that some women concealed their FH from other people, and that managing a FH can imply a considerable amount of work, in particular for those who are unsure what foods cause symptoms. Thus, a clarification of what foods cause symptoms, may not only reduce symptoms, but may also reduce the amount of the work required to manage FH.en_US
dc.description.sponsorshipInstitutt for samfunnsmedisin, UiT Norges arktiske universiteten_US
dc.identifier.isbn978-82-7589-655-9
dc.identifier.urihttps://hdl.handle.net/10037/17322
dc.language.isoengen_US
dc.publisherUiT The Arctic University of Norwayen_US
dc.publisherUiT Norges arktiske universiteten_US
dc.relation.haspart<p>Paper 1: Jakobsen, M.D., Braaten, T., Obstfelder, A. & Abelsen, B. (2016). Self-Reported Food Hypersensitivity: Prevalence, Characteristics, and Comorbidities in the Norwegian Women and Cancer Study. <i>PLoS ONE, 11</i>(12), e0168653. Also available in Munin at <a href=https://hdl.handle.net/10037/10260>https://hdl.handle.net/10037/10260</a>. <p>Paper 2: Jakobsen, M.D., Obstfelder, A., Braaten, T. & Abelsen, B. The self-management work of food hypersensitivity: A qualitative study. (Manuscript). Now published in <i>PLoS ONE 16</i>(3), 2021, e0248181, available at <a href=https://doi.org/10.1371/journal.pone.0248181>https://doi.org/10.1371/journal.pone.0248181</a>. <p>Paper 3: Jakobsen, M.D., Obstfelder, A., Braaten, T. & Abelsen, B. (2019). What makes women with food hypersensitivity do self-management work? <i>BMC Health Services Research, 19</i>(1), 462. Also available in Munin at <a href=https://hdl.handle.net/10037/15902>https://hdl.handle.net/10037/15902</a>.en_US
dc.rights.accessRightsopenAccessen_US
dc.rights.holderCopyright 2020 The Author(s)
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0en_US
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)en_US
dc.subjectVDP::Medisinske Fag: 700::Helsefag: 800en_US
dc.subjectVDP::Medical disciplines: 700::Health sciences: 800en_US
dc.titleThe self-management work of food hypersensitivity. A study using a population-based cross-sectional study design and qualitative interviewsen_US
dc.typeDoctoral thesisen_US
dc.typeDoktorgradsavhandlingen_US


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