scholarly journals Dietary Behavior and Risk of Orthorexia in Patients with Celiac Disease

2021 ◽  
Author(s):  
Karolina Kujawowicz ◽  
Iwona Mirończuk-Chodakowska ◽  
Anna Maria Witkowska
Keyword(s):  
Risk Factors ◽  
Eating Disorders ◽  
Celiac Disease ◽  
Test Scores ◽  
Eating Habits ◽  
Strong Association ◽  
Holistic Care ◽  
Gluten Free ◽  
Point Scale ◽  
Dietary Choices

Evidence points to a link between gluten-free diet or celiac disease and eating disorders, but not with orthorexia. This study is the first to examine adults with celiac disease in terms of the prevalence of risk of orthorexia. The study included 130 adults diagnosed with celiac disease. The standardized ORTHO-15 questionnaire was used to assess the risk of orthorexia. Cronbach's alpha test was used to determine the reliability of the ORTHO-15 questionnaire. Eating habits of the subjects were assessed using a questionnaire. The effect of celiac disease on diet was assessed on a 5-point scale. A risk of orthorexia was found in 69% of subjects with celiac disease. A statistically significant (p<0.005) positive correlation was observed between age and ORTHO-15 test scores (rho=0.37). In the group with orthorexia risk, meals were more often self-prepared (93.3%) compared to those without orthorexia (80%) (p=0.023). For 80% of those at risk for orthorexia versus 20% without risk, mood was a factor influencing dietary choices (p=0.001). The study observed a strong association between celiac disease and the presence of orthorexia risk. The numerous risk factors for orthorexia suggest the need for holistic care, including nutritional and psychological support among individuals with celiac disease.

The Effect of Gluten-free Diet on Cardiovascular Risk Factors in Newly Diagnosed Pediatric Celiac Disease Patients

2019 ◽  
Vol 68 (5) ◽  
pp. 684-688 ◽  
Author(s):  
Eyal Zifman ◽  
Orith Waisbourd-Zinman ◽  
Luba Marderfeld ◽  
Noam Zevit ◽  
Anat Guz-Mark ◽  
...  
Keyword(s):  
Risk Factors ◽  
Celiac Disease ◽  
Cardiovascular Risk ◽  
Cardiovascular Risk Factors ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Newly Diagnosed

Managing Everyday Health-Related Decisions Among Children and Adolescents With Celiac Disease

2021 ◽  
Vol 75 (Supplement_2) ◽  
pp. 7512505176p1-7512505176p1
Author(s):  
Sonya Meyer ◽  
Elena Lionetti ◽  
Carlo Catassi
Keyword(s):  
Decision Making ◽  
Celiac Disease ◽  
Children And Adolescents ◽  
Young Adulthood ◽  
Chronic Condition ◽  
Self Management ◽  
Decision Making Process ◽  
Gluten Free ◽  
Dietary Choices ◽  
Health Related

Abstract Date Presented Accepted for AOTA INSPIRE 2021 but unable to be presented due to online event limitations. Celiac disease is a chronic condition, treated by a strict lifelong gluten-free diet. Children and adolescents with celiac disease face ongoing challenges of making daily dietary choices. As children grow, they need to become more involved in the decision-making process and take on self-management responsibilities. OTs have an important role in promoting self-management of celiac disease and the decision-making process during the transition years from adolescence to young adulthood. Primary Author and Speaker: Sonya Meyer Contributing Authors: Elena Lionetti, Carlo Catassi

scholarly journals Cardiometabolic risk factors in children with celiac disease on a gluten-free diet

2017 ◽  
Vol 6 (3) ◽  
pp. 143 ◽  
Author(s):  
Caterina Anania ◽  
Lucia Pacifico ◽  
Francesca Olivero ◽  
Francesco Massimo Perla ◽  
Claudio Chiesa
Keyword(s):  
Risk Factors ◽  
Celiac Disease ◽  
Cardiometabolic Risk ◽  
Cardiometabolic Risk Factors ◽  
Gluten Free Diet ◽  
Gluten Free

Effect of Gluten Free Diet (GFD) on Cardiovascular Risk Factors: Results in a Cohort of 765 Celiac Disease (CD) Patients

2011 ◽  
Vol 140 (5) ◽  
pp. S-444-S-445
Author(s):  
Barbara Zanini ◽  
Elisa Mazzoncini ◽  
Francesca Caselani ◽  
Alberto Magni ◽  
Chiara Ricci ◽  
...  
Keyword(s):  
Risk Factors ◽  
Celiac Disease ◽  
Cardiovascular Risk ◽  
Cardiovascular Risk Factors ◽  
Gluten Free Diet ◽  
Gluten Free

scholarly journals Celiac Disease in Patients with Cystic Fibrosis-Related Bone Disease

2017 ◽  
Vol 2017 ◽  
pp. 1-3
Author(s):  
Melissa S. Putman ◽  
Alexandra Haagensen ◽  
Isabel Neuringer ◽  
Leonard Sicilian
Keyword(s):  
Risk Factors ◽  
Bone Mineral Density ◽  
Cystic Fibrosis ◽  
Vitamin D ◽  
Celiac Disease ◽  
General Population ◽  
Bone Disease ◽  
Gluten Free ◽  
Mineral Density ◽  
The Past

Both cystic fibrosis (CF) and celiac disease can cause low bone mineral density (BMD) and fractures. Celiac disease may occur at a higher frequency in patients with CF than the general population, and symptoms of these conditions may overlap. We report on two patients presenting with CF-related bone disease in the past year who were subsequently found to have concurrent celiac disease. Because adherence to a gluten-free diet may improve BMD in patients with celiac disease, this could have important implications for treatment. Clinicians should consider screening for celiac disease in patients with CF who have low BMD, worsening BMD in the absence of other risk factors, and/or difficult to treat vitamin D deficiency.

scholarly journals Gluten-Free Diet: Nutritional Strategies to Improve Eating Habits in Children with Celiac Disease: A Prospective, Single-arm Intervention Study

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1108
Author(s):  
Marta Suárez-González ◽  
Carlos Bousoño-García ◽  
Santiago Jiménez-Treviño ◽  
Juan José Díaz-Martín
Keyword(s):  
Celiac Disease ◽  
Nutrition Education ◽  
Fruits And Vegetables ◽  
Eating Habits ◽  
Pediatric Population ◽  
Pearson Correlation ◽  
Saturated Fat ◽  
Bowel Habit ◽  
Gluten Free ◽  
Lipid Panel

Background: Elimination of gluten-containing cereals and consumption of ultra-processed gluten-free foods might cause an unbalanced diet, deficient in fiber and rich in sugar and fat, circumstances that may predispose celiac children to chronic constipation. Aim: to evaluate if counseling with a registered dietitian (RD) was capable of improving eating and bowel habits in a celiac pediatric population. Methods: Dietetic, lipid profile and stool modifications were analyzed, comparing baseline assessments with those twelve months after receiving heathy eating and nutrition education sessions. At both time points, 3-day food records, a bowel habit record and a lipid panel were conducted. Calculated relative intake of macro- and micro-nutrients were compared with current recommendations by the European Food Safety Authority (EFSA). Student’s paired t-test, McNemar test, Mandasky test and Pearson correlation tests were used. Results: Seventy-two subjects (58.3% girls) with a mean (standard deviation (SD)) age of 10.2 (3.4) years were included. Baseline diets were imbalanced in macronutrient composition. Significant improvements were observed in their compliance with dietary reference values (DRVs), where 50% of the subjects met fat requirements after the education and 67% and 49% with those of carbohydrates and fiber, respectively (p < 0.001). Celiac children decreased red meat and ultra-processed foods consumption (p < 0.001) and increased fruits and vegetables intake (p < 0.001), leading to a reduction in saturated fat (p < 0.001) and sugar intake (p < 0.001). Furthermore, 92% of the patients achieved a normal bowel habit, including absence of hard stools in 80% of children constipated at baseline (p < 0.001). Conclusions: RD-led nutrition education is able to improve eating patterns in children with celiac disease (CD).

scholarly journals Barriers to Long-Term Maintenance of a Gluten-Free Diet in People With Celiac Disease

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 958-958
Author(s):  
Hannah Amos ◽  
BeiLi Chng ◽  
Alexandra Kazaks ◽  
Terri Stilson ◽  
Maribeth Evezich
Keyword(s):  
Social Support ◽  
Celiac Disease ◽  
Online Survey ◽  
Eating Habits ◽  
Grocery Stores ◽  
Gluten Free ◽  
Food Accessibility ◽  
Research Survey ◽  
Food Knowledge ◽  
Knowledge Barriers

Abstract Objectives Currently the only treatment for celiac disease (CD), an autoimmune disease triggered by ingestion of the protein gluten, is a gluten-free (GF) diet. This study aimed to examine some barriers (GF food accessibility, social support, GF food knowledge) to maintaining a GF diet. Methods A deidentified online survey with REDCap was shared with people with celiac disease via social media (celiac disease group and research survey exchange group via Reddit, research survey exchange groups via Facebook, celiac disease Discord server). The survey included questions about diagnosis, symptoms, social support, eating habits, GF food access, disease impact, gluten-free knowledge, and demographics. Analysis included descriptive statistics and qualitative measures were used to determine themes. Results Of the 123 responses, 54.5% were diagnosed with CD by small intestine biopsy, 85.1% maintained a GF diet, and 35.2% had CD symptoms for 1–4 years before receiving a diagnosis. Concerning accessibility, 47.9% reported having some difficulty affording GF foods and 49.2% that local grocery stores had limited selection of GF foods. An analysis of GF bread cost in one Washington State county showed a mean cost per loaf of $6.52 which was $4.98 higher than the average cost of all bread in the U.S. When it came to checking food labels for gluten, 59% reported feeling very confident and most participants were able to correctly identify foods that may contain gluten; however, less than half (47.5%) identified kamut (a type of wheat) as a gluten containing grain. 46.7% reported feeling that having CD impacts their life daily. The majority (64.2%) of participants stated that family and friends are supportive of needs, and 62.3% also shared that they did not live in a home that was free of gluten. Conclusions The results from this study suggest that there may be several types of barriers to maintaining a GF diet in people with CD. This study aims to bring better awareness of the prevalence of food accessibility, social support, and GF food knowledge barriers to those living with CD, and to the nutrition professionals who provide their healthcare. Funding Sources Bastyr University Faculty Student Research Grant

scholarly journals Risk Factors for Eating Disorders and Perception of Body in Young Adults Associated with Sex

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2819
Author(s):  
Aleksandra Purkiewicz ◽  
Anna Malwina Kamelska-Sadowska ◽  
Joanna Ciborska ◽  
Julia Mikulska ◽  
Renata Pietrzak-Fiećko
Keyword(s):  
Risk Factors ◽  
Eating Disorders ◽  
Health Care Professionals ◽  
Eating Habits ◽  
Integrated Approach ◽  
The Body ◽  
Sex Characteristics ◽  
Validated Questionnaire ◽  
Legume Seeds ◽  
Unhealthy Eating

(1) Background: The integrated approach to the prevention and treatment of eating disorders (EDs) requires knowledge and can be used only when specific risk factors are known. The aim of this study was to examine the differences in food choices and eating behavior between males and females; (2) Methods: This study comprised 148 females and 27 males aged from 18 to 26-years-old (MEAN ± SD = 21.4 ± 1.86 years old). Information about EDs was obtained from four different measures: the body mass index (BMI), the eating disorder screen for primary care (ESP), a standardized and validated questionnaire called “My Eating Habits” and the food frequency questionnaire with 10 answers (FFQ-10); (3) Results: The risk for developing eating disorders was detected in nearly 67% of respondents. It was also shown that EDs were more common in females and how body weight affected the way individuals feel about themselves. Females showed more unhealthy eating habits, which contributed to dietary restrictions and emotional overeating, as they were also afraid of gaining weight. The frequency of eating meat and drinking alcohol was higher in males, whereas eating legume seeds was less frequent in females. (4) Conclusions: This study opens a new field, which will help health care professionals recognize the problems with eating disorders and treat them based on different sex characteristics.

scholarly journals RISK FACTORS OF LOW BONE MINERAL DENSITY IN CHILDREN WITH CELIAC DISEASE

2012 ◽  
Vol 15 (2) ◽  
pp. 18-20
Author(s):  
Yu G Mukhina ◽  
T V Banina ◽  
L A Scheplyagina
Keyword(s):  
Risk Factors ◽  
Bone Mineral Density ◽  
Celiac Disease ◽  
Bone Remodeling ◽  
Bone Mineral ◽  
Growth Retardation ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Mineral Density

The study shows that the long-term non-adherence to glutenfree diet, growth retardation, biological maturation are factors that adversely affect the parameters of BMC and BMD. On gluten-free diet patients with celiac retain physiological principles of accumulation of the mineral and bone remodeling in the skeleton.

scholarly journals Impacts of Celiac Disease and the Gluten-Free Diet on the Eating Habits and Quality of Life of Algerian Celiac Patients

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 431-431
Author(s):  
Batoul Meghzili ◽  
Esma Foufou ◽  
Abdallah Bouasla
Keyword(s):  
Celiac Disease ◽  
Eating Habits ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Negative Effects ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
University Center ◽  
Funding Sources

Abstract Objectives Celiac disease is an autoimmune disease with manifestations at different levels. It is a disease developed in people with genetic susceptibility and intolerance to certain protein fractions of gluten, a protein found in all forms of wheat, rye and barley and causing villus atrophy. In Algeria, more than 500 000 people have celiac disease and the only treatment for celiac disease is to follow a strict, lifelong gluten-free diet, the objective of our work is to study the eating habits and gluten-free diet of 109 celiac patients residing in Algeria. Methods We carried out a cross-sectional survey using a questionnaire that has two sections: a section on eating habits, a section on frequencies of food consumption. Results Overall, we found that 67.9% of patients strictly followed their diet which led to difficulty in eating out of home and the need to take food while traveling. The difficulties in purchasing gluten-free foods were also mentioned by most patients. In addition, the gluten-free diet interfered with the patients' ability to work and with their social activities. Regarding the diet of our patients, the main foods consumed were vegetables, fruits, pulses, rice, pancakes, eggs, chicken meat and milk. Conclusions The negative effects of celiac disease and the gluten-free diet on patients can be minimized by better patient management, especially by joining associations. Funding Sources The Institute of Nutrition, Food and Agri-Food Technologies, Hospital-University Center CONSTANTINE Benbadis polyclinic el arbi ben mhidi, Polyclinic Filali, Constantine SIDI MABROUK PIDIATRIC EHS Constantine Hospitals.

Sign in / Sign up

Export Citation Format

Share Document