A dietary survey to determine if patients with coeliac disease are meeting current healthy eating guidelines and how their diet compares to that of the British general population

Abstract

Objectives: To assess the dietary intake of people with coeliac disease (CD) and to determine if they are meeting the current dietary reference values (DRVs). To compare dietary intakes of people with CD to the dietary intake of the general population. The nutritional contribution of gluten-free products (GFPs) and current purchasing trends was also evaluated. Subjects/Methods: 106 patients were invited to participate via post. Three-day food diary to assess intake and a short simple questionnaire that looked at purchasing trends of GFP. Results: Forty-nine patients returned the food diary and 48 returned the questionnaire. Patients were found to have a low intake of energy, non-starch polysaccharides (NSPs), vitamin D and calcium. They were obtaining a significantly lower proportion of energy from fat and a significantly higher proportion of energy from protein than the DRVs (Po0.05). Intake was comparable to the general population for most nutrients, except they had a significantly greater intake of protein, a lower intake of fat and a significantly lower intake of vitamin D (Po0.05). Specialist GFP, especially those obtained on prescription, were an important source of energy, carbohydrate, NSP, calcium and iron. Conclusions: Patients with CD are at risk of having an inadequate intake of calcium, NSP and vitamin D. Specialist GFP, which were obtained on prescription, helped patients get a balanced diet and without these patients would be at an increased risk of many deficiencies.

Dietary Triggers in Irritable Bowel Syndrome: Is There a Role for Gluten?

“…Because gluten-rich grains are important sources of nutrients in the general diet, their exclusion could potentially have major effects on nutritional status. Lower caloric [90][91][92][93] and fiber intake, 90 but a higher intake of total and saturated fat 91,92 was observed in the diet of celiac patients compared to healthy control subjects on a gluten containing diet. Lower levels of folate, niacin, vitamin B12, vitamin E, vitamin A, phosphorus, calcium, zinc, and selenium were described in the diet of celiac individuals compared to control subjects.…”

Nutrient intakes during diets including unkilned and large amounts of oats in celiac disease

“…We have also reported (Kemppainen et al, , 1998) that intakes of fiber and vitamin B 1 decreased when patients started to follow GFD. Patients with CD are at risk of having an inadequate intake of calcium, fiber and vitamin D (Kinsey et al, 2008). On the other hand, oats offer a possibility to increase nutrient intake of GFD in celiac patients (Kemppainen, 1997).…”

“…Gluten withdrawal from the diet generally leads to recovery of duodenal mucosa (Wahab et al, 2002). Conventional GFD has been shown to be deficient in many nutrients in a proportion of patients (Hakala-Lahtinen et al, 1981;Björkman et al, 1985;Collins et al, 1986;Kemppainen et al, 1995;McFarlane et al, 1995;Kemppainen et al, 1998;Thompson et al, 2005;Kinsey et al, 2008). One reason for this may be that some CD patients observe the gluten-free products unpalatable and therefore reduce their intake of cereal products after commencing a GFD (Størstud et al, 2003a).…”

La Dieta Sin Gluten Y Los Alimentos Libres De Gluten

“…En el primero (32) se evaluaron productos frecuentemente consumidos como colaciones escolares. Siguiendo metodologías previamente descritas (33)(34), se eligieron zonas representativas de los niveles socioeconómicos alto, medio y bajo, registrando las "colaciones" con y sin gluten que se ofrecían en los 5 tipos de locales de venta que exige y define el diseño utilizado (33-34): supermercados grandes de alta calidad, intermedios, de distribución, tiendas naturistas y "pequeñas tiendas de la esquina". Se registró información acerca de los productos en que se encontró al menos un equivalente sin gluten.…”