Share of dietary supplements in nutrition of coeliac disease patients

Abstract

Introduction. The aim of the study was to assess the intake of vitamins and minerals from the food ration and levels recorded after synthetic supplementation in patients following a gluten-free diet. Material and methods. The study included a cohort of 25 individuals aged 20-54. Nutrient intakes were assessed based on a 24-hour diet recall interview and an original questionnaire prepared by the authors specifi cally for this study. Anthropometric measurements were recorded in order to assess the nutritional status of the patients. Results and discussion. A low energy intake and an excessive share of fat were observed in daily food rations of coeliac disease patients. Uptake of most minerals with the diet was too low, while that of vitamins too high. Most participants declared the administration of supplements, which greatly contributed to the coverage of requirements for these nutrients. Conclusions. It was observed that the administered supplementation was frequently unjustifi ed, which led to the allowances being considerably exceeded for many vitamins and minerals.

Elimination diets – necessity or individual choice?

“…Despite the prevailing conviction that the elimination of gluten from the diet leads to many health benefits, present studies show that this type of diet can lead to an increase in caloric content -fat and monosaccharide content -and low dietary fibre intake, mainly due to selection of highly processed gluten-free products [20,21]. Furthermore, the authors of the prospective cohort study from 2017 conducted on 100 thousand individuals over 26 years old did not show a relationship between long-term consumption of food containing gluten and increased risk of ischaemic heart disease [22].…”

“…Despite the fact that a qualitatively and quantitatively balanced gluten-free diet does not promote the occurrence of nutritional deficiencies, observations show that in the case of coeliac patients this diet is characterised by high fat content and higher energy density in comparison with a standard diet [20]. The literature also describes the relationship between a gluten-free diet and the development of overweight and obesity in coeliac patients [21,50].…”

Nutritional Status and Health-Related Quality of Life in Adult Patients With Celiac Disease

“…In this study, daily median fiber consumption for both men and women was 12.1 (13.6), 11.1 (7.7) respectively (Table 2). Various studies support the view that celiac patients' daily fiber intake is lower than general nutrition recommendations (Barone et al, 2015;Kupper, 2005;Reguła & Śmidowicz, 2014). This may be because many gluten-free products are obtained from refined flour resulting in the loss of many nutrients, as well as the inability to enrich gluten-free products in nutrients, unbalanced dietary habits, and inappropriate food choices (Barone et al, 2015;Valente et al, 2015).…”

Safeness of Diets Based on Gluten-Free Buckwheat Bread Enriched with Seeds and Nuts—Effect on Oxidative and Biochemical Parameters in Rat Serum

“…This trend results from two main reasons. In populations, there is a group of people for whom consumption of prolamins, protein fraction commonly present in wheat, rye, barley, and oats, causes some disorders e.g., coeliac disease, allergy, and non-celiac sensitivity to gluten [2]. On the other hand, Nutrients 2020, 12, 41 2 of 10 in modern communities, there is a kind of trend toward adopting a gluten-free diet, which is pointed out as promoting well-being and improving consumers' health [1,3].…”