The Colonoscopy Cookbook: Analysis of effect of a recipe resource on quality and experience of bowel preparation in colonoscopy

Abstract

Background High quality bowel preparation for a colonoscopy improves identification of early lesions in the large bowel, decreases procedure time and increases intervals between colonoscopies. Current recommendations advise a low residue diet in the days leading up to colonoscopy to improve quality of preparation. This study prepared and provided a recipe resource to patients undergoing colonoscopy and assessed the quality of bowel preparation and patient experience. Methods A ‘Colonoscopy Cookbook’ resource of recipes that comply with the pre-operative diet recommendations was created and added to routine pre-operative information given to patients undergoing elective colonoscopies at a regional Australian hospital over a 12-month period. Endoscopic reports were reviewed for each case and quality of bowel preparation was classified as ‘adequate’ or ‘inadequate’. Data collected was compared to a representative local cohort from 2019. Results Procedure reports from 96 patients who were provided with the resource were compared with 96 patients who were not. Adequate bowel preparation was nine times as likely when the resource was available (OR 8.54, 95%CI: 2.85 to 25.60, p<0.001) compared to when it was not. The patient experience was assessed using a post-procedure survey which demonstrated a positive experience in recipe preparation. Most patients would use the resource prior to future colonoscopies. Conclusion Further randomised controlled trials are required to validate this scoping review. Pre-procedure recipe resources may improve quality of bowel preparation in patients undergoing colonoscopy.