Gluten-free diet in French adults without coeliac disease: sociodemographic characteristics, motives and dietary profile

2019 ◽  
Vol 122 (2) ◽  
pp. 231-239 ◽  
Author(s):  
Laëtitia Perrin ◽  
Benjamin Allès ◽  
Camille Buscail ◽  
Catherine Ravel ◽  
Serge Hercberg ◽  
...  
Keyword(s):  
Dairy Products ◽  
Older Persons ◽  
Principal Component ◽  
Food Group ◽  
Gluten Free Diet ◽  
Sociodemographic Characteristics ◽  
Gluten Free ◽  
Multivariate Logistic Regression ◽  
Future Studies ◽  
Daily Energy

AbstractThe number of people avoiding gluten is growing in many Western countries. However, little information is available on their sociodemographic and dietary profiles. We aimed to describe sociodemographic, behavioural and dietary profiles of participants avoiding gluten in the NutriNet-Santé cohort. Participants of the NutriNet-Santé cohort – excluding coeliac patients – who completed a questionnaire about food exclusions, with complete data on sociodemographic characteristics and dietary intake were included (n 20 456). Food group consumptions and nutrient intakes according to self-reported avoidance of gluten were estimated using ANCOVA adjusted for age, sex and daily energy intake. Based on principal component analysis, three dietary patterns (DP) were identified. Association between DP and avoidance of gluten was investigated using multivariate logistic regression. All data were weighted on the French census. A total of 10·31 (95 % CI 9·90, 10·73) % of the participants declared avoiding gluten, of which 1·65 % totally. They were more likely to be women, older persons, non-smokers, to have a lower educational level and declared more food intolerances. They had higher consumption of fruit, vegetables and lower consumption of dairy products, salty/sweet and fatty foods and alcohol. After adjustments on confounders, a healthy dietary pattern was positively associated with total gluten avoidance (ORQuintile5vsQuintile1 = 14·44, 95 % CI 8·62, 24·19). Our study highlighted that, in this population, individuals who avoid gluten from their diet tend to have a diet more favourable to health. These results can serve as a basis for future studies investigating the potential consequences of a gluten-free diet in non-coeliac population.

Grain Products Are a Top Source of Energy and Nutrients among Nova Scotian Adults Following a Gluten-Free Diet

2020 ◽  
pp. 1-6
Author(s):  
Jennifer A. Jamieson ◽  
Emily Rosta ◽  
Laura Gougeon
Keyword(s):  
Food Group ◽  
Gluten Free Diet ◽  
Food Sources ◽  
Gluten Free ◽  
Dietary Intakes ◽  
Web Based ◽  
Nutrient Density ◽  
Explanatory Mixed Methods ◽  
Grain Products ◽  
Nutritional Sciences

To determine the food sources of energy and 13 core nutrients, 89 diet recalls were analyzed from an explanatory mixed-methods pilot study with adults following a gluten-free diet (GFD) for any reason. Nonconsecutive dietary recalls were collected through a web-based, Automated Self-Administered 24-Hour (ASA24®—Canada-2016) Tool. Mean nutrient intakes were compared with Dietary Reference Intakes. Food items (excluding supplements) were extracted and categorized according to the Bureau of Nutritional Sciences Food Group Codes. Percentages of total dietary intakes from food sources were ranked. Grain products were the highest ranked contributor of energy (21.4%), carbohydrate (30.3%), fibre (29.1%), and iron (35.3%). Breakfast cereals, hot cereals, yeast breads, and mixed grain dishes (mainly rice or pasta-based) were the most important nutrient contributors for grains, despite most (64.3%) commercial cereals and breads being unenriched. Legumes and seeds were not frequently consumed. Nutrient density in the GFD could be improved with more emphasis on gluten-free (GF) whole grains, legumes, seeds, and enriched breads and cereals. More research is needed on the nutrient composition of GF foods to identify food sources of folate, other B vitamins, zinc and magnesium—nutrients of concern for those requiring a GFD.

Świadomość prewencyjnego działania diety oraz nawyki żywieniowe kobiet z chorobami tarczycy w wieku 20-50 lat

2018 ◽  
Vol 21 (2A) ◽  
Author(s):  
Marta Sorbal ◽  
Marta Palacz-Wróbel
Keyword(s):  
Dairy Products ◽  
Eating Habits ◽  
Significant Proportion ◽  
The Elderly ◽  
Thyroid Diseases ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Autoimmune Thyroid Diseases ◽  
Autoimmune Thyroid ◽  
Doctor's Office

Introduction. Thyroid diseases are becoming increasingly common not only among the elderly, but also in young people. In the world of sciences, the number of studies confirming the correlation between lifestyle, diet, use of stimulants, and a milder course or regression of the disease is constantly growing. Aim. The aim of the study was to assess the awareness of women aged 20-50 years who suffer from thyroid diseases of the preventive impact of diet in thyroid diseases, and the eating habits of the respondents. Material and methods. An original questionnaire was used to conduct the research. Results. The results of the study showed that most women do not pay attention to their dietary choices, the level of knowledge on the subject of adequate nutrition is low among the respondents and their eating habits are far from those recommended by the Institute of Food and Nutrition. However, a significant proportion of women – 33% of the respondents – admitted that they use a gluten-free diet or a diet that limits the use of dairy products, which significantly improved their health and diminished the unpleasant symptoms related to the course of the disease. There are more and more studies on gluten-free diet and diet with the restriction of dairy products having a positive effect on the course of autoimmune thyroid diseases. Conclusions. Women’s education in the doctor’s office is low. Only 17% of the respondents admitted that they had received tips regarding the introduction of proper diet or changes in their eating habits. Based on the results of the research, it is concluded that the nutritional education of people suffering from thyroid disease should be enhanced.

scholarly journals Food sources of energy and nutrients among Canadian adults following a gluten-free diet

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e9590
Author(s):  
Jennifer A. Jamieson ◽  
Anna Neufeld
Keyword(s):  
Food Group ◽  
B Vitamins ◽  
Gluten Free Diet ◽  
Food Sources ◽  
Gluten Free ◽  
Dietary Intakes ◽  
Food Groups ◽  
Diet Records ◽  
Pattern Approach ◽  
Nutritional Sciences

Background The gluten-free diet (GFD) involves the elimination of wheat and related grains. Wheat is a key fortification vehicle for nutrients such as iron and B vitamins. While there is growing evidence of low nutrients intake and poor diet quality amongst people following long-term GFD, few studies have used a dietary pattern approach to analyse top food sources of nutrients in today’s complex food environment. Thus, the purpose of this study was to identify food sources of energy and nutrients from previously collected diet records of adults following a GFD. Methods Three, 3-day food records were collected from 35 participants in a lifestyle intervention study (n = 240 records). All food items were categorised according to the Bureau of Nutritional Sciences Food Group Codes. Percentages of total dietary intakes from food groups were ranked. Results Mean intakes of dietary fibre, calcium and iron (females) were lower than recommended, with half the sample consuming below the recommended proportion of energy as carbohydrate. Meat, poultry and fish were the top source of energy (19.5%) in the diet. Gluten-free (GF) grain products were the top source of carbohydrate, fibre and iron and second greatest source of energy. Amongst grains, breakfast/hot cereals, yeast breads, and mixed grain dishes were the greatest nutrient contributors, despite most commercial cereals and breads (65%) being unenriched. Legumes were not frequently consumed. Conclusions GF grains were the top food source of carbohydrate, fibre and iron, despite few brands being enriched or fortified. It is a challenge to assess and monitor nutrient intakes on GFD due to the lack of nutrient composition data for B vitamins and minerals (other than iron). Dietary planning guidance for the appropriate replacement of nutrients provided by wheat is warranted.

scholarly journals Nutritional and functional properties of certain gluten-free raw materials

2010 ◽  
Vol 28 (No. 6) ◽  
pp. 495-505 ◽  
Author(s):  
D. Vitali ◽  
D. Amidžić Klarić ◽  
I.V. Dragojević
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Raw Materials ◽  
Food Group ◽  
Gluten Free Diet ◽  
Raw Material ◽  
Gluten Free ◽  
Total Carbohydrate ◽  
Calcium Iron

Since the adherence to the gluten-free diet in celiac patients affects the consumption from the grain food group, questions have been raised about the effects of such diet on calcium, iron, and fiber intake, as well as total carbohydrate and grain food consumption. Therefore, in the framework of this research, eleven types of nutritionally valuable gluten-free raw materials were proposed for consumption in gluten-free diet. They were investigated considering their macronutritive composition, different starch classes, the contents of essential minerals, dietary fiber, and polyphenols, as well as their antioxidant activity. The results were compared to the values obtained with wheat flour that was used as the reference raw material indicating that, in many aspects, the gluten-free raw materials mentioned can be considered as nutritionally more valuable in comparison to wheat flour. Especially satisfying results were obtained regarding the contents of proteins, dietary fiber, polyphenols, iron, and calcium. Therefore, the raw materials investigated can be recommended as desirable components that may contribute to the diversity, functionality, and nutritional quality of gluten-free diet.

Studies of Celiac Sprue. IV. The Response of the Whole Length of the Small Bowel to a Gluten-Free Diet

1964 ◽  
Vol 47 (6) ◽  
pp. 573-589 ◽  
Author(s):  
W.C. MacDonald ◽  
L.L. Brandborg ◽  
A.L. Flick ◽  
J.S. Trier ◽  
C.E. Rubin
Keyword(s):  
Small Bowel ◽  
Gluten Free Diet ◽  
Celiac Sprue ◽  
Gluten Free

A Clinical and Histochemical Study of Celiac Disease Before and During a Gluten-Free Diet

1965 ◽  
Vol 48 (2) ◽  
pp. 155-172 ◽  
Author(s):  
I. Michael Samloff ◽  
John S. Davis ◽  
Eric A. Schenk
Keyword(s):  
Celiac Disease ◽  
Histochemical Study ◽  
Gluten Free Diet ◽  
Gluten Free

Gluten-Free Diet Response Flagged

2007 ◽  
Vol 37 (15) ◽  
pp. 34
Author(s):  
DIANA MAHONEY
Keyword(s):  
Gluten Free Diet ◽  
Gluten Free

Severe Alveolar Hemorrhage – What’s in it for the Gastroenterologist?

2016 ◽  
Vol 25 (4) ◽  
pp. 555-558
Author(s):  
Alina Popp
Keyword(s):  
Celiac Disease ◽  
International Normalized Ratio ◽  
Gluten Free Diet ◽  
Alveolar Hemorrhage ◽  
Severe Anemia ◽  
Gluten Free ◽  
Pulmonary Infiltrates ◽  
Pulmonary Hemosiderosis ◽  
Threatening Condition ◽  
Life Threatening

Background: Alveolar hemorrhage is a potentially life-threatening condition which is usually managed by the pulmonologist. When considering its etiology, there is a rare association that sets the disease into the hands of the gastroenterologist. Case presentation: We report the case of a 48 year-old female who was admitted to the intensive care unit for severe anemia and hemoptysis. On imaging, diffuse pulmonary infiltrates suggestive of alveolar hemorrhage were detected and a diagnosis of pulmonary hemosiderosis was made. She received cortisone therapy and hematologic correction of anemia, with slow recovery. In search of an etiology for the pulmonary hemosiderosis, an extensive workup was done, and celiac disease specific serology was found positive. After confirmation of celiac disease by biopsy, a diagnosis of Lane-Hamilton syndrome was established. The patient was recommended a gluten-free diet and at 6 months follow-up, resolution of anemia and pulmonary infiltrates were observed. Conclusion: Although the association is rare, celiac disease should be considered in a patient with idiopathic pulmonary hemosiderosis. In our case, severe anemia and alveolar infiltrates markedly improved with glucocorticoids and gluten-free diet. Abbreviations: APTT: activated partial thromboplastin time; BAL: bronchoalveolar lavage; CD: celiac disease; Cd: crypt depth; GFD: gluten-free diet; GI: gastrointestinal; IEL: intraepithelial lymphocyte; INR: international normalized ratio; IPH: idiopathic pu

Pilot study on non-celiac gluten sensitivity: effects of Bifidobacterium longum ES1 co-administered with a gluten-free diet

2020 ◽  
Vol 66 (3) ◽  
Author(s):  
Francesco Di Pierro ◽  
Francesca Bergomas ◽  
Paolo Marraccini ◽  
Maria R. Ingenito ◽  
Lorena Ferrari ◽  
...  
Keyword(s):  
Pilot Study ◽  
Bifidobacterium Longum ◽  
Gluten Free Diet ◽  
Gluten Sensitivity ◽  
Gluten Free
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