Awareness of alternative gluten-free grains for individuals with coeliac disease

Purpose Coeliac disease (CD) is a prevalent autoimmune disorder, affecting 1 in 100 of all individuals in the UK. Currently, the only treatment for CD is the complete avoidance of gluten, a protein commonly found in wheat, rye and barley. The use of alternative grains (AG) is highly recommended to individuals with CD to improve and diversify their diet. The purpose of this paper is to determine the current knowledge of the gluten-free diet (GFD), consumption rates of AG and awareness of AG, for individuals diagnosed with CD. Design/methodology/approach A total of 100 participants were recruited via local coeliac support groups as well as an “Allergy and Free From Show”, to participate in a survey. Consent was obtained from all organisations and all individual participants, prior to collecting data. The questionnaire consists of ten questions, related to participants’ demographic characteristics, knowledge of gluten-free food (GFF) and AG and consumption rate of AG. χ2 analyses were conducted to compare the variables between gender and time of diagnosis. Findings Overall, both genders possessed good knowledge of the GFD. Yogurt, vinegar and oats resulted in the highest incorrect responses. It was found that females possessed better knowledge of both GFF and AG. Rice, quinoa and corn were amongst the most popular AG consumed whilst job’s tears, fonio and sorghum were the least consumed grains. Females reported a higher consumption rate of AG than males. Additionally, those more recently diagnosed had poorer knowledge of the GFD, reduced consumption rates of AG and poor awareness of AG. Originality/value It can be suggested that the incorporation of AG into the diet can prove beneficial for coeliacs and that both knowledge and education play a fundamental role in determining consumption rates amongst individuals.

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Nutritional quality, cost and availability of gluten-free food in England

British Food Journal ◽

10.1108/bfj-09-2018-0607 ◽

2019 ◽

Vol 121 (11) ◽

pp. 2867-2882 ◽

Cited By ~ 2

Author(s):

Sarah Hopkins ◽

Jan Mei Soon

Keyword(s):

Free Food ◽

Nutritional Composition ◽

Food Protein ◽

Gluten Free ◽

Strict Adherence ◽

Content Type ◽

Significant Difference ◽

Wide Availability ◽

Online Stores ◽

Brown Bread

Purpose Coeliac disease (CD) is a life-long condition requiring strict adherence to a gluten-free (GF) diet. Due to wide claims of availability and lower costs of gluten-free food (GFF) and clinical commissioning groups (CCGs) in England needing to save costs, access to prescriptions for patients with CD is being limited in England. The purpose of this paper is to investigate the availability and cost of GFF in an area where patients with CD have restricted access to prescriptions and to assess the nutritional composition of GFFs available in comparison with foods containing gluten (FCG). Design/methodology/approach Eight food categories that were representative of a range of commonly purchased GFFs were selected. Availability and cost of the cheapest and most expensive branded and non-branded GFFs and gluten containing equivalents were surveyed at physical stores (n=19) and online stores (n=8). The nutritional composition of some of the widely available GFFs identified (n=190) and comparable FCGs (n=218) were calculated using MyFitnessPal. Findings None of the budget stores or corner shops surveyed stocked any of the surveyed cereal-based GFFs. Online stores had more availability than physical stores; however, there was no significant difference in cost. GFFs cost, on average, 2.18 times more than FCG. When making nutritional comparisons with gluten-containing food, protein content was lower across 55 per cent of GFF categories. There was significantly less sugar in GF brown bread, crackers, and wholegrain pasta compared with those containing gluten (CG). Another main finding was GF ready-meals contained significantly less salt than ready-meals CG. Originality/value Limited resources and perceived wide availability of GF products resulted in reduced GF prescriptions to patients in England. The findings in this study revealed that there is no availability of cereal-based GFFs in budget stores, high cost and limited access to prescriptions can influence adherence to a GF diet and is most likely to affect patients from deprived groups. This study recommends that the prescription of GFF to patients with CD should be continued.

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NHS gluten-free food controversy does no favours for patients with coeliac disease

The Pharmaceutical Journal ◽

10.1211/pj.2015.20069451 ◽

2015 ◽

Keyword(s):

Coeliac Disease ◽

Free Food ◽

Gluten Free

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Gluten contamination in gluten-free bakery products: a risk for coeliac disease patients

Public Health Nutrition ◽

10.1017/s1368980016002433 ◽

2016 ◽

Vol 20 (3) ◽

pp. 413-416 ◽

Cited By ~ 25

Author(s):

Priscila Farage ◽

Yanna Karla de Medeiros Nóbrega ◽

Riccardo Pratesi ◽

Lenora Gandolfi ◽

Pedro Assunção ◽

...

Keyword(s):

Coeliac Disease ◽

Quantitative Study ◽

Free Food ◽

Bakery Products ◽

Gluten Free ◽

Cross Sectional ◽

Codex Alimentarius ◽

Upper Limit

AbstractObjectiveThe present study aimed to assess the safety of gluten-free bakery products for consumption by coeliac patients.Design/settingIn the current exploratory cross-sectional quantitative study, a total of 130 samples were collected from twenty-five bakeries in Brasilia (Brazil). For the quantification of gluten, an ELISA was used. The threshold of 20 ppm gluten was considered as the safe upper limit for gluten-free food, as proposed in the Codex Alimentarius.ResultsThe results revealed a total of 21·5 % of contamination among the bakery products sampled. Sixty-four per cent of the bakeries sold at least one contaminated product in our sample.ConclusionsThese findings represent a risk for coeliac patients since the ingestion of gluten traces may be sufficient to adversely impact on their health.

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Folate content of gluten-free food purchases and dietary intake are low in children with coeliac disease

International Journal of Food Sciences and Nutrition ◽

10.1080/09637486.2020.1734545 ◽

2020 ◽

Vol 71 (7) ◽

pp. 863-874 ◽

Cited By ~ 1

Author(s):

Samantha Cyrkot ◽

Sven Anders ◽

Chelsea Kamprath ◽

Amanda Liu ◽

Heather Mileski ◽

...

Keyword(s):

Dietary Intake ◽

Coeliac Disease ◽

Free Food ◽

Gluten Free ◽

Food Purchases

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Examining prospective buyer attitudes toward four food product traits

British Food Journal ◽

10.1108/bfj-10-2018-0654 ◽

2019 ◽

Vol 121 (8) ◽

pp. 1936-1950

Author(s):

Ronald B. Larson

Keyword(s):

Consumer Preferences ◽

Food Preferences ◽

Food Product ◽

Free Food ◽

Internet Survey ◽

Limited Attention ◽

Gluten Free ◽

Environmental Preferences ◽

Content Type ◽

Privacy Concerns

Purpose Socio-demographic control variables are added to food attitude analyses to improve the understanding of consumer preferences. However, socio-demographics can provide an incomplete picture of prospective buyers. Including other variables in a food analysis may offer businesses, researchers and policymakers more insights into consumer food preferences. The paper aims to discuss these issues. Design/methodology/approach An internet survey of 725 adults in the USA was used to examine interest in four food traits that may be included in marketing claims: antibiotic-free meat, Humanely-raised meat, produce that could be traced back to the farm and gluten-free food. Besides standard socio-demographics, environmental preferences, impulsive buying, religiosity, spirituality, privacy concerns and social desirability bias (SDB) measures were used to predict buyer interest. Findings Some standard socio-demographics (e.g. gender, age and income), green attitudes, impulsive traits and concern for information privacy were associated with preferences for three of the food attributes. These linkages can help define useful segments. The results for the fourth food trait, gluten-free, should generate additional medical research. In addition, the SDB measure was significant, suggesting that social norms may favour these traits. Originality/value The four food traits studied in this research appear to be growing in the market and have had limited attention in prior research. Many of the independent variables (e.g. green attitudes, impulsive traits, privacy concerns) included in the models provided more information about consumer preferences and may be helpful in other food studies. The findings on gluten-free products should receive further study.

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Are gluten-free food staples accessible to all patients with coeliac disease?

Frontline Gastroenterology ◽

10.1136/flgastro-2018-101088 ◽

2018 ◽

Vol 10 (3) ◽

pp. 222-228 ◽

Cited By ~ 6

Author(s):

Ozan Hanci ◽

Yvonne M Jeanes

Keyword(s):

Coeliac Disease ◽

Food Availability ◽

The Elderly ◽

Free Food ◽

Dietary Adherence ◽

Gluten Free ◽

Food Category ◽

Adults And Children ◽

The Cost ◽

Food Staples

IntroductionWithin England the removal of prescribed gluten-free (GF) foods from many Clinical Commissioning Groups has resulted in a greater reliance on commercially available GF food by adults and children with coeliac disease (CD). High cost and limited availability of GF foods are associated with poorer dietary adherence in people with CD.AimTo assess if the rise in popularity of GF diets globally has improved the cost or availability of cereal-based GF foods over the past 6 years.DesignObservational study where data were collected on cereal-based GF foods from 50 stores and 10 internet retailers. The number of GF foods within each food category and the cost per 100 g of GF and gluten-containing (GC) foods were compared by store type.ResultsGF food availability has increased in premium stores and online. The majority (82%) of GF food categories were significantly more expensive online compared with regular supermarkets. On average, GF breads were 400% more expensive compared with GC breads (p<0.001); no narrowing in cost difference over time observed. Convenience stores did not stock any GF bread nor GF pasta and only one of the budget supermarkets stocked them, similar to data reported 6 years ago.ConclusionsGF food availability has increased, predominately in premium markets. The GF food desert within convenience and budget stores will continue to disproportionately impact poor socioeconomic cohorts, the elderly and physically disabled. A lack of accessibility to GF foods impacts GF dietary adherence, increasing related comorbidities and healthcare costs.

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Organic food consumption and gluten-free diet, is there a link? Results in French adults without coeliac disease

British Journal Of Nutrition ◽

10.1017/s0007114520003323 ◽

2020 ◽

pp. 1-12

Author(s):

Laëtitia Perrin ◽

Benjamin Allès ◽

Chantal Julia ◽

Serge Hercberg ◽

Mathilde Touvier ◽

...

Keyword(s):

Coeliac Disease ◽

Food Consumption ◽

Organic Food ◽

Free Food ◽

Gluten Free ◽

Organic Foods ◽

Food Purchase ◽

Dietary Behaviours ◽

Study Population ◽

Organic Food Consumption

Abstract The rising popular belief that gluten is unhealthy has led to growth in gluten avoidance in people without coeliac disease. Little information is available on their dietary profiles and their dietary behaviours. Our aim was to compare the consumption of organic foods between gluten avoiders and non-avoiders, and their places of food purchase. We described their sociodemographic and dietary profiles. The study population included participants of the NutriNet-Santé cohort who completed both a food exclusion questionnaire and an organic semi-quantitative FFQ (n 23 468). Food intake and organic food consumption ratios were compared using multivariable adjusted ANCOVA models. Associations between gluten avoidance and organic food consumption as well as places of food purchase were investigated with multivariable logistic regression. Participants avoiding gluten were more likely to be women and had a healthier dietary profile. Organic food consumption was higher among gluten avoiders (48·50 % of total diet for total avoiders, 17·38 % for non-avoiders). After adjustments for confounders, organic food consumption and purchase in organic stores were positively associated with gluten avoidance: adjusted OR (aOR)Q5 v.Q1 organic food = 4·95; 95 % CI 3·70, 6·63 and aORorganic stores v.supermarkets = 1·82; 95 % CI 1·42, 2·33 for total avoiders. Our study highlights that individuals avoiding gluten are high organic consumers and frequently purchase their foods in organic stores which propose an extended offer of gluten-free food. Further research is needed to determine the underlying common motivations and the temporality of the dietary behaviours of healthy people avoiding gluten.

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Awareness of coeliac disease and the gluten status of ‘gluten-free’ food obtained on request in catering outlets in Ireland

International Journal of Food Science & Technology ◽

10.1111/j.1365-2621.2011.02656.x ◽

2011 ◽

Vol 46 (8) ◽

pp. 1569-1574 ◽

Cited By ~ 13

Author(s):

James McIntosh ◽

Andrew Flanagan ◽

Nora Madden ◽

Maurice Mulcahy ◽

Lawrence Dargan ◽

...

Keyword(s):

Coeliac Disease ◽

Free Food ◽

Gluten Free

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Patient Perspectives of Living with Coeliac Disease and Accessing Dietetic Services in Rural Australia: A Qualitative Study

Nutrients ◽

10.3390/nu13062074 ◽

2021 ◽

Vol 13 (6) ◽

pp. 2074

Author(s):

Rachelle Lee ◽

Elesa T. Crowley ◽

Surinder K. Baines ◽

Susan Heaney ◽

Leanne J. Brown

Keyword(s):

Coeliac Disease ◽

Interpersonal Relationships ◽

Free Food ◽

Outpatient Setting ◽

Gluten Free Diet ◽

Gluten Free ◽

Structured Interviews ◽

Specialist Services ◽

Key Issues ◽

Rural Context

Adapting to living with coeliac disease requires individuals to learn about and follow a strict gluten-free diet. Utilising a qualitative inductive approach, this study aimed to explore the perspectives of adults diagnosed with coeliac disease who have accessed dietetic services in a rural outpatient setting. A purposive sample of adults with coeliac disease who had accessed dietetic services from two rural dietetic outpatient clinics were recruited. Semi-structured interviews were conducted by telephone. Data were thematically analysed. Six participants were recruited and interviewed. Three key themes emerged: (i) optimising individualised support and services, (ii) adapting to a gluten-free diet in a rural context, and (iii) managing a gluten-free diet within the context of interpersonal relationships. Key issues identified in the rural context were access to specialist services and the increased cost of gluten-free food in more remote areas. The findings of this study have highlighted the difficulties associated with coeliac disease management and how dietetic consultation has the potential to influence confidence in management and improve lifestyle outcomes. Further qualitative research is required to expand on the findings of this study and inform future dietetic practice that meets the expectations and individual needs of people with coeliac disease in rural settings.

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