The influence of a gluten-free diet on health-related quality of life in individuals with celiac disease

Al-Sunaid, Fahdah F; Alhomidi, Maha; Al-Qahtani, Rawan M; Al-Ashwal, Reema A; Mudhish, Ghada A; Hanbazaza, Mahitab A.; Alzaben, Abeer Salman

doi:10.1186/s12876-021-01908-0

Cited by 22 publications

(24 citation statements)

References 49 publications

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“…This association also occurred for the feeling that they cannot live a normal life because of GRDs, since individuals who reported that “Always/almost always”, had lower EC scores than those who reported that “never/almost never” feel it. People who cannot feel a normal life with GRD and feel socially disapproved because of GFD may face lower emotional well-being and perception of food insecurity [ 76 ], which could explain our findings.…”

Section: Discussionmentioning

confidence: 98%

Eating Competence and Aspects Related to a Gluten-Free Diet in Brazilian Adults with Gluten-Related Disorders

et al. 2022

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This cross-sectional study aims to assess eating competence (EC—an intra-individual approach to food, behaviors, and attitudes related to food) and aspects related to a gluten-free diet (GFD) in Brazilian adults with gluten-related disorders (GRDs). The research was conducted using an online survey with a self-reported instrument consisting of 40 items, organized into three parts: (I) Socioeconomic and demographic data; (II) the Brazilian version of the Eating Competence Satter Inventory (ec-SI2.0™BR); and (III) questions about adherence and difficulties in following the gluten-free diet. EC was measured by the ecSI2.0™BR instrument, with scores ≥32 were considered competent eaters. The instrument was applied nationwide through the GoogleForms® platform from 14 February 2022 to 30 March 2022. The publicity for the recruitment was supported by Brazilian celiac local and national associations (Acelbras and Fenacelbra), pages of food services or personal pages of tips and posts about gluten-related disorders, and specialized stores that offer gluten-free foods. The recruitment occurred through social networks (emails, Facebook groups, WhatsApp, and Instagram). A total of 1030 Brazilians with GRDs answered the questionnaire. Most participants were female, aged 40 years or older, with an income >R$3000, and a high education level. The main difficulty regarding adherence to GFD was the high cost of gluten-free foods. Individuals younger than 40 years old had lower EC scores, with no differences between men and women. Increasing socioeconomic status, schooling, and culinary practices increased the total score. Participants who “never/almost never” felt socially judged because their diet had higher scores for total EC. Competent eaters GRD individuals (EC ≥ 32) were mostly individuals aged ≥ 40 y/o; with income > R$3000; following a GFD; satisfied with purchased gluten-free products; consuming gluten-free products prepared at home, mainly by themselves; who do not feel judged because of the GRD and who feel that they can live a normal life with GRD. Our study showed that individuals who strictly adhere to the GFD have higher scores on eating competence than those who sometimes follow the treatment.

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Section: Discussionmentioning

confidence: 98%

Eating Competence and Aspects Related to a Gluten-Free Diet in Brazilian Adults with Gluten-Related Disorders

et al. 2022

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“…Following a strict diet is also the only way to prevent the serious effects of the disease in the long run. A gluten free diet (GFD) means strict elimination of all gluten-containing products, such as wheat, barley, rye, but also cereal products (e.g., semolina, durum, spelled, triticale, and malt) ( 13 , 16 , 17 ). Studies in the field have shown that the rate of adherence to a GFD varies from 44 to 90% in patients with CD.…”

Section: Introductionmentioning

confidence: 99%

Food security of people with celiac disease in the Republic of Moldova through prism of public policies

Siminiuc

Țurcanu

2022

Front. Public Health

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Food security is an important lever for the implementation of rights-based legislation, policies, and programs, while being a public health and socio-economic priority. Foodborne illnesses have a major impact on public health, and nutritional interventions are essential therapeutic strategies to combat them. Gluten ingestion has been linked to several clinical disorders, collectively called gluten-related disorders. The most serious of these is celiac disease. The only way to treat celiac disease is to stick to a gluten-free diet for life. Following a strict diet is also the only way to prevent the long-term consequences of the disease. Public policies are essential to ensure the food security of people with gluten-related disorders. The aim of the research is to assess the level of care for people with celiac disease in the Republic of Moldova, in terms of public policies, to ensure a sustainable sector that effectively satisfies the food security of people with disorders associated with gluten consumption. To assess the level of care for people with gluten-related disorders, the working algorithm was taken, with reference to global public policies in support of people with celiac disease, developed and validated by Falcomer et al., Focused on 6 items. The results of the study showed that the Republic of Moldova does not have adequate policy support to ensure food security for people with gluten-related disorders, which poses major challenges and, as a result, may increase the complications of these problems.

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“…Celiac is one of the autoimmune and genetic disorders which influences the small intestine system due to the extremely high gluten sensitivity. The prevalence of this disease is nearly 1.5% in the world, but nowadays the intolerance to that protein by humans has been increasing (Al‑sunaid et al, 2021; Wójcik et al, 2021). Besides celiac, gluten intake is also associated with nonceliac gluten illness and wheat allergy.…”

Section: Introductionmentioning

confidence: 99%

“…Besides celiac, gluten intake is also associated with nonceliac gluten illness and wheat allergy. Wheat, barley, rye, and their derivatives must be replaced by other cereals and/or legumes as well as buckwheat and carob flours in patients, for eliminating symptoms such as asthma, skin problems, and anaphylactic shock (Aleman et al, 2021; Al‑sunaid et al, 2021; Filipčev et al, 2021). Rice ( Oryza sativa ) is one of the favorite grains in gluten‐free (GF) foods and has unique abilities.…”

Section: Introductionmentioning

confidence: 99%

“…The prevalence of this disease is nearly 1.5% in the world, but nowadays the intolerance to that protein by humans has been increasing (Al-sunaid et al, 2021;Wójcik et al, 2021).Besides celiac, gluten intake is also associated with nonceliac gluten illness and wheat allergy. Wheat, barley, rye, and their derivatives must be replaced by other cereals and/or legumes as well as buckwheat and carob flours in patients, for eliminating symptoms such as asthma, skin problems, and anaphylactic shock (Aleman et al, 2021;Al-sunaid et al, 2021;Filipčev et al, 2021). Rice (Oryza sativa) is one of the favorite grains in…”

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confidence: 99%

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Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics

Süfer

2022

Cereal Chem

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Background and Objectives The powder of dried Macrolepiota procera was used in gluten‐free (GF) Turkish noodle production by substituting rice flour (RF), in the ratios of 0%, 5%, 10%, and 15% for the fortification of traditional egg pasta (erişte). Findings Cooking was responsible for decreasing brightness, redness‐blueness, and hardness in all samples when compared to unboiled ones. Declines in the amount of RF in formulation enhanced ash (from 0.749% to 1.247%), protein (from 12.688% to 18.063%), mineral, total phenolics (from 322.368 to 692.982 mg gallic acid equivalent) and antioxidant activity by DPPH (from 2.390 to 20.049 μmol Trolox equivalent [TE]) and FRAP (from 0.713 to 16.350 μmol TE); however, moisture (from 10.831% to 10.208%), crude fat (from 4.515% to 3.231%) and total carbohydrate amounts (from 71.217% to 67.251%) lowered. The starch gelatinization enthalpies of GF erişte specimens including 0%, 5%, 10%, and 15% M. procera powder were 297.840, 293.670, 254.520, and 230.560 J/g, respectively. Conclusions Enriched noodles gave very similar overall acceptability scores compared to control. Significance and Novelty This research offers an innovative and alternative food product for celiac patients and gluten intolerant individuals as well as people who have begun to consume foods involving no gluten.

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The influence of a gluten-free diet on health-related quality of life in individuals with celiac disease

Cited by 22 publications

References 49 publications

Eating Competence and Aspects Related to a Gluten-Free Diet in Brazilian Adults with Gluten-Related Disorders

Eating Competence and Aspects Related to a Gluten-Free Diet in Brazilian Adults with Gluten-Related Disorders

Food security of people with celiac disease in the Republic of Moldova through prism of public policies

Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics

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