Su1166 Prevalence and Factors Associated With Celiac Disease and a Gluten-Free Diet in the United States Population

Background and Purpose: Historically used as the sole treatment for celiac disease, there has been a substantial rise in popularity of the gluten-free diet (GFD) as both a diet plan and alternative form of medicine in the United States (US). Approximately 1% of the US population suffers from celiac disease, but various reports show 30% to 80% of adults have an interest in, or are currently adhering to, a GFD. This study aimed to understand this disproportion by exploring GFD adherence motivations, in addition to medical diagnoses, within a population of gluten-free followers. Methods. An anonymous, internetbased survey was administered to assess GFD motivations and adherence within the general population (n=99). Results. Of those currently following or who had previously followed a GFD, medical diagnosis was reported by only 28.6% as motivation for GFD adherence, with 60.7% reporting general health motivations, 25.0% reporting weight loss motivations, and 21.4% reporting curiosity. Conclusion. This study supports previous research suggesting that adherence to a GFD may occur for reasons outside of a medical diagnosis. Public health educators should inform individuals about risks and misconceptions associated with GFDs when implementing healthy eating programs for adults without medically diagnosed digestive conditions.

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Obesity, Metabolic Syndrome, and Cardiovascular Risk in Gluten-Free Followers Without Celiac Disease in the United States: Results from the National Health and Nutrition Examination Survey 2009–2014

Digestive Diseases and Sciences ◽

10.1007/s10620-017-4583-1 ◽

2017 ◽

Vol 62 (9) ◽

pp. 2440-2448 ◽

Cited By ~ 22

Author(s):

Hyun-seok Kim ◽

Michael F. Demyen ◽

Justin Mathew ◽

Neil Kothari ◽

Mirela Feurdean ◽

...

Keyword(s):

United States ◽

Metabolic Syndrome ◽

Celiac Disease ◽

Cardiovascular Risk ◽

National Health ◽

The United States ◽

Nutrition Examination Survey ◽

Gluten Free ◽

Health And Nutrition

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Avoidance of gluten in children with non-celiac gluten sensitivity is debatable

10.52768/jjgastro/1014 ◽

2021 ◽

Vol 1 (3) ◽

Author(s):

Chandra Sekhar Devulapalli ◽

Keyword(s):

United States ◽

Significant Proportion ◽

The United States ◽

Healthy People ◽

Gluten Free Diet ◽

Gluten Sensitivity ◽

Gluten Free ◽

Medical Need ◽

Negative Effect ◽

Definition Of

It seems that a significant proportion of people adopt a Gluten-Free Diet (GFD) without a medical need. These individuals have either experienced health benefits or they believe that that gluten intake has had a negative effect on them [1]. By all accounts the large proportion of patients are self-diagnosed and start a gluten-free diet without adequate grounds [1]. In addition, some parents use GFD for their children, as they believe that consuming gluten is detrimental to their health [1]. This is reflected by significant increases in the consumption of gluten-free foods in the United States over the last three decades, disproportionate to the prevalence of gluten-related disorders [2]. Evidence is mounting that medicine is harming healthy people through ever earlier detection and ever wider definition of disease [3]. Widening disease definitions mean people at ever lower risks receive permanent medical labels and lifelong treatments that will fail to benefit many of them [4].

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Gluten Contamination in Foods Labeled as “Gluten Free” in the United States

Journal of Food Protection ◽

10.4315/0362-028x.jfp-14-149 ◽

2014 ◽

Vol 77 (10) ◽

pp. 1830-1833 ◽

Cited By ~ 26

Author(s):

HYUN JUNG LEE ◽

ZACH ANDERSON ◽

DOJIN RYU

Keyword(s):

United States ◽

Celiac Disease ◽

Food Safety ◽

The United States ◽

Enzyme Linked Immunosorbent Assay ◽

Gluten Sensitivity ◽

Gluten Free ◽

Breakfast Cereal ◽

Limit Of Quantification ◽

Cereal Samples

Gluten is the main storage protein in grains and consists of gliadin and glutenin occurring in the same ratio. Persons suffering from intolerances, including celiac disease, must avoid foods containing gluten or products containing wheat, barley, and rye. Accordingly, gluten detection is of high interest for the food safety of celiac patients. This study was designed to determine the concentrations of gluten in foods labeled “gluten free” available in the United States. Seventy-eight samples labeled gluten free were collected and analyzed using a gliadin competitive enzyme-linked immunosorbent assay. The gluten content was calculated based on the assumption of the same ratio between gliadin and glutenin. Forty-eight (61.5%) of the 78 samples contained less than the limit of quantification of 10 mg/kg for gluten. In addition, 14 (17.9%) of the 78 samples labeled gluten free contained less gluten than the guidelines established by the Codex Alimentarius for gluten-free labeling (20 mg/kg). However, 16 samples (20.5%) did contain gluten levels of ≥20 mg/kg, ranging from 20.3 to 60.3 mg/kg. In particular, five of eight breakfast cereal samples showed gluten contents higher than 20 mg/kg. These results may be of concern, as gluten sensitivity is known to vary among celiac disease patients.

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