scholarly journals Diet, Perceived Intestinal Well-Being and Compositions of Fecal Microbiota and Short Chain Fatty Acids in Oat-Using Subjects with Celiac Disease or Gluten Sensitivity

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2570
Author(s):  
Lotta Nylund ◽  
Salla Hakkola ◽  
Leo Lahti ◽  
Seppo Salminen ◽  
Marko Kalliomäki ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Well Being ◽  
Short Chain Fatty Acids ◽  
Study Groups ◽  
Fecal Microbiota ◽  
Gluten Free Diet ◽  
Control Group ◽  
Gluten Sensitivity ◽  
Gluten Free ◽  
Fiber Intake

A gluten-free diet may result in high fat and low fiber intake and thus lead to unbalanced microbiota. This study characterized fecal microbiota profiles by 16S MiSeq sequencing among oat-using healthy adult subjects (n = 14) or adult subjects with celiac disease (CeD) (n = 19) or non-celiac gluten sensitivity (NCGS) (n = 10). Selected microbial metabolites, self-reported 4d food diaries and perceived gut symptoms were compared. Subjects with NCGS experienced the highest amount of gut symptoms and received more energy from fat and less from carbohydrates than healthy and CeD subjects. Oat consumption resulted in reaching the lower limit of the recommended fiber intake. Frequent consumption of gluten-free pure oats did not result in microbiota dysbiosis in subjects with CeD or NCGS. Thus, the high number of gut symptoms in NCGS subjects was not linked to the microbiota. The proportion of fecal acetate was higher in healthy when compared to NCGS subjects, which may be linked to a higher abundance of Bifidobacterium in the control group compared to NCGS and CeD subjects. Propionate, butyrate and ammonia production and β-glucuronidase activity were comparable among the study groups. The results suggest that pure oats have great potential as the basis of a gluten-free diet and warrant further studies in minor microbiota disorders.

scholarly journals Microbial production of essential and toxic compounds among oat-using CeD and NCGS patients

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Salla Hakkola ◽  
Lotta Nylund ◽  
Baoru Yang ◽  
Marko Kalliomäki ◽  
Kaisa Linderborg
Keyword(s):  
Celiac Disease ◽  
Dietary Fiber ◽  
Well Being ◽  
Short Chain Fatty Acids ◽  
Diagnostic Methods ◽  
Control Group ◽  
Ammoniacal Nitrogen ◽  
Gluten Free ◽  
Nitrogen Levels ◽  
Glucuronidase Activity

AbstractThe recent development of diagnostic methods and current well-being trend have increased the awareness of gluten-related diseases, such as celiac disease (CeD) and non-celiac gluten sensitivity (NCGS), 1% and 6 % of general population, respectively. Currently for both CeD and NCGS, the only effective treatment is a life-long gluten-free diet, which makes adequate intake of fiber challenging. Despite of improving gut function, dietary fibers promote the growth of gut beneficial microbes. They are in charge of production of numerous compounds, which are essential for human health, such as enzymes and short chain fatty acids (SCFA). Moreover, dietary fiber has an effect on ammoniacal nitrogen levels and beta-glucuronidase activity, which are harmful for human in high concentrations. Gluten-free oats are an excellent source of dietary fiber and they have exceptionally good nutritional properties.In this observational study, SCFA production, ammoniacal nitrogen levels and beta-glucuronidase activity of oat-using CeD patients, NCGS patients and healthy controls were compared. SPME-GC-MS method was developed for SCFA analysis and the other biomarkers were analyzed by spectrophotometer.There were no significant differences between groups on propionic acid and butyric acid production, only the percentage of acetic acid of total SCFAs was higher in control group compared to NCGS group, (p = 0,03). Neither was there significant differences between groups in ammonia production or beta-glucuronidase activity.It has been scientifically proven that pure oats are suitable for celiac disease and gluten-sensitive patients, but they are not commonly used outside of Scandinavia. Our results stated that oat-using CeD and NCGS patients, whose disease is in balance, have gut microbiota capable of healthy production of essential SCFAs and normal levels of harmful compounds.

scholarly journals Intestinal microbiota analysis supports inclusion of gluten-free oats to diet of subjects with celiac disease or gluten sensitivity

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Lotta Nylund ◽  
Salla Hakkola ◽  
Leo Lahti ◽  
Seppo Salminen ◽  
Baoru Yang ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Dietary Fiber ◽  
Intestinal Microbiota ◽  
Study Groups ◽  
Healthy Controls ◽  
Gluten Sensitivity ◽  
Microbiota Composition ◽  
Gluten Free ◽  
Fiber Intake ◽  
Dietary Fiber Intake

AbstractGluten-related disorders form the umbrella term for all conditions related to gluten ingestion, such as celiac disease (CeD) and non-celiac gluten sensitivity (NCGS). A life-long exclusion of gluten from diet is currently the only effective treatment in remitting the symptoms of these diseases. However, a life-long, strict GFD is challenging to maintain due to social and economic burdens. In addition, it may lead to restricted and nutritionally suboptimal diet. Thus, the possibility of using nutritious and fiber-rich oats would diversify the GFD, improving general palatability, sensory properties such as texture and fiber-content of the diet. Pure oats are being grown and produced following strict agricultural practices to minimize any contamination with other cereals. Indeed, consumption of pure, uncontaminated oats would allow a wider selection of foods for individuals with gluten related disorders. However, the inclusion of oats into GFD is not globally applied yet. The aim of this study was to evaluate the effect of daily consumption of oat products on intestinal microbiota composition and activity in subjects with gluten-related disorders. Subjects with CeD (n = 19) or NCGS (n = 10) and healthy volunteers (n = 14) were recruited to the study. Study subjects completed food diaries for four days preceding fecal sample collection. Intestinal microbiota composition was characterized using 16S MiSeq sequencing. The total energy intake was comparable between the study groups. However, NCGS subjects consumed more energy (E %) from protein and less from carbohydrates when compared to healthy controls (p = 0.025 and p = 0.045, respectively). Dietary fiber intake was relatively high in all subjects and no differences were observed between the study groups (p = 0.79). Total microbiota profiles were comparable between CeD, NCGS and healthy controls. In addition, no differences were observed in microbiota richness or diversity between the study groups. Phylum-level microbial abundances exhibited high inter-individual variation, but did not differ between the study groups. To conclude, microbiota markers demonstrated that oat consumption was safe and beneficial for subjects with CeD or NCGS. Oat consumption was shown to enrich available gluten-free diets and to increase dietary fiber intake to the recommended levels.

scholarly journals Su1162 - Duodenal and Fecal Microbiota before and after a Gluten-Free Diet (GFD) in Patients with Celiac Disease, Non-Celiac Gluten Sensitivity and Controls

2018 ◽  
Vol 154 (6) ◽  
pp. S-490
Author(s):  
Xaira J. Rivera Gutierrez ◽  
Jose F. García-Mazcorro ◽  
Orestes Cobos-Quevedo ◽  
Francisco Javier Cabrera Jorge ◽  
Arturo Meixueiro ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Fecal Microbiota ◽  
Gluten Free Diet ◽  
Gluten Sensitivity ◽  
Gluten Free ◽  
Before And After

scholarly journals The Relationship of Perceived Health Benefits and Information Sources to Following a Gluten-Free Diet Among People Without Celiac Disease or Non-Celiac Gluten Sensitivity

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 704-704
Author(s):  
Kristina Arslain ◽  
Pratiksha Baishya ◽  
Christopher Gustafson ◽  
Devin Rose
Keyword(s):  
Celiac Disease ◽  
Information Sources ◽  
Agricultural Research ◽  
Health Benefits ◽  
Perceived Health ◽  
Gluten Free Diet ◽  
Gluten Sensitivity ◽  
Gluten Free ◽  
Relationship Of ◽  
The Relationship

Abstract Objectives The gluten-free diet (GFD) has been adopted by many people who do not have Celiac disease or non-Celiac gluten sensitivity, but no studies examine the relationship of perceived health benefits of, and the sources that recommend trying, the GFD to the decision to follow the diet. Methods We surveyed a large, nationally representative sample of 3051 US residents about their attitudes, perceptions, and experiences with the GFD. Logistic regression was used to compare respondents who had no diagnosed need for a GFD but were currently avoiding or had avoided gluten previously (GF-Consumer) to the consumers that had never tried a GFD. Results Over one-fifth of our respondents were GF-Consumers. Beliefs that “a gluten-reduced diet is healthier for people than a full-gluten containing diet” (OR 1.55; P < 0.01), that “gluten-free products are generally more nutritious than their gluten-containing variant” (OR 1.53; P < 0.01) and that a GFD can help clear acne (OR 1.44; P < 0.01) were all positively associated with trying a GFD. The most influential source that suggested the diet was oneself who learned about a GFD through personal research (OR 3.35; P < 0.01). This was followed by “family member or friend” (OR 2.68; P < 0.01) and “healthcare center or health professional (doctor, dietitian, etc.)” (OR 2.10; P < 0.01). Conclusions Positive, but scientifically unsubstantiated, beliefs about the benefits of the GFD were strongly associated with trying a GF diet. Both conventional and unconventional sources of information about the GFD were positively associated with following the diet. These findings about beliefs and information sources highlight potential barriers to the promotion of scientifically based nutritional recommendations to consumers. Funding Sources University of Nebraska Agricultural Research Division Innovation Fund for Wheat/Cereal Crops.

scholarly journals Metabolic effects in patients with celiac disease, patients with nonceliac gluten sensitivity, and asymptomatic controls, after six months of a gluten-free diet

2020 ◽  
Vol 85 (2) ◽  
pp. 109-117 ◽  
Author(s):  
J.M. Remes-Troche ◽  
O. De J. Cobos-Quevedo ◽  
X. Rivera-Gutiérrez ◽  
G. Hernández ◽  
E. de la Cruz-Patiño ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Gluten Free Diet ◽  
Metabolic Effects ◽  
Gluten Sensitivity ◽  
Gluten Free

scholarly journals Anthropometric Parameters in Celiac Disease: A Review on the Different Evaluation Methods and Disease Effects

2019 ◽  
Vol 2019 ◽  
pp. 1-9
Author(s):  
Allysson Costa ◽  
Gleisson A. P. Brito
Keyword(s):  
Body Mass Index ◽  
Celiac Disease ◽  
Body Mass ◽  
Bone Mineral ◽  
Fat Free Mass ◽  
Gluten Free Diet ◽  
Control Group ◽  
Gluten Free ◽  
Mineral Density ◽  
Anthropometric Parameters

This review compiled anthropometric data from 29 original articles, published between 1995 and 2015, corresponding to a total sample of 6368 celiac disease subjects. Body mass index was the main parameter for measuring anthropometry (82.1%), followed by body mass (78.6%), body fat (51.7%), bone mineral density and bone mineral content (46.4%), and fat-free mass (44.8%). The main evaluation method was dual x-ray absorptiometry (83.3%), followed by bioimpedance (16.6%), skinfold thickness (16.6%), and isotope dilution (5.5%). This compilation suggests that celiac disease patients without a gluten-free diet (WGFD) and celiac disease patients with a gluten-free diet (GFD) show a lower body mass than the control group, with inconclusive data about WGFD versus GFD. Body mass index is lower in WGFD and GFD compared to control group, and is lower in WGFD compared to GFD. We observed lower values of FM and FFM in WGFD and GFD versus the control group. No difference was found between WGFD versus GFD. BMD and BMC are lower in WGFD versus GFD and GFD versus the control group, with inconclusive data about WGFD versus GFD. The findings of this review suggest that celiac disease patients must be periodically evaluated through anthropometric parameters, since the pathology has the potential to modulate such values even in a gluten-free diet, with these variables reflecting their healthy status. In parallel, the screening of different anthropometric assessment methodologies can provide support for more accurate evaluations by scientists and clinical professionals who work with celiac disease patients.

scholarly journals NUTRITIONAL STATUS AND MICRONUTRIENT LEVELS OF CHILDREN WITH CELIAC DISEASE BEFORE AND AFTER GLUTEN FREE DIET

2006 ◽  
Vol 13 (01) ◽  
pp. 145-150
Author(s):  
HINA AYESHA ◽  
Muhammed Asghar Butt ◽  
MUHAMMED SHAMOON ◽  
Maqbool Ahmed ◽  
BUSHRA NAZIR ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Nutritional Status ◽  
Serum Zinc ◽  
Gluten Free Diet ◽  
Control Group ◽  
Inflammatory Disorder ◽  
Healthy Children ◽  
Gluten Free ◽  
Trace Mineral ◽  
Before And After

Introduction: Celiac disease is an autoimmune inflammatory disorder ofsmall intestine precipitated by ingestion of gluten. Clinical and histological improvement occurs on withdrawal of glutenfrom the diet. Objectives: The present study were to identify the trace mineral deficiency in newly diagnosed celiacchildren and to assess how far these deficiencies are corrected after strict gluten free diet. The study also assessedthe nutritional status of celiac children compared to the healthy controls before and after Gluten Free Diet. Setting:Department of Pediatrics Punjab Medical College Faisalabad. Duration: January 2004 to March 2005. Study Design:Interventional case control study. Patients and Methods: 22 children aged 2 to 14 years diagnosed as Celiac diseaseon the basis of typical intestinal biopsy findings were included. 15 healthy children served as controls. Anthropometricmeasurements and serum Zinc Copper Magnesium and Iron along with albumin were done for both patients andcontrols initially and repeated after 6 months while patients were receiving strict GFD and controls receiving normaldiet. The general linear model was used for the analysis of variance using SPSS (2004). Results: Serum Zinc wasbelow the reference range in 68%. Serum copper and Magnesium in 31%, Iron in 95%and albumin in 59% of thepatients. There was a statistically significant increase in serum zinc, iron and magnesium levels (p value, < 0 05) whileserum copper and albumin did not show any significant rise after Gluten free diet. Control group did not show any significant change in their trace mineral levels .Celiac patients gained more weight (mean 4.47 versus 2.91 cm) andheight (3.34cm versus 1.022 cm) as compared to the control group. Conclusion: Celiac children receiving strict Glutenfree diet and showing good clinical response probably do not need mineral supplementation.

scholarly journals CELIAC DISEASE

2016 ◽  
Vol 23 (07) ◽  
pp. 807-811
Author(s):  
Nagina Shahzadi ◽  
Muhammad Almas Hashmi ◽  
Sadida Bahawal
Keyword(s):  
Celiac Disease ◽  
Health Benefit ◽  
Gluten Free Diet ◽  
Control Group ◽  
P Value ◽  
Gluten Free ◽  
Newly Diagnosed ◽  
And Gender ◽  
Disease Study ◽  
Trial Setting

Objectives: Probiotics are alive organisms which confer health benefit whentaken at an appropriate dosage. This study was done to determine the efficacy of probiotics indecreasing the frequency of diarrhea in children with celiac disease. Study Design: Randomizedcontrolled trial. Setting: Department of Pediatrics/DHQ Allied Hospital, Faisalabad. Period:November 2011 to October 2012. Methods: Newly diagnosed patients with CD having diarrheawere included by consecutive non-probability sampling. Patients were randomized in twogroups using computer generated numbers. One group was given probiotic along with glutenfree diet while other was only prescribed gluten free diet. Reduction in frequency of diarrhea intwo groups was compared after a period of 28 days. Results: A total of 116 cases (58 in eachgroup) were enrolled. Mean age was 9.11 years. The groups were similar in age and gender ofpatients. Comparison of efficacy of probiotics in children with CD was done with control groupwhich revealed reduction in stools frequency to less than half in 86.21% (n=50) in probioticgroup but only 62.07% (n=36) in control group. P-value was 0.00015 which shows a highlysignificant difference in both groups. Conclusion: Probiotics in addition to gluten free diet arehighly effective in reducing the frequency of diarrhea in newly diagnosed patients with CD, incomparison with gluten free diet alone.

scholarly journals Is a Gluten-Free Diet Enough to Maintain Correct Micronutrients Status in Young Patients with Celiac Disease?

Nutrients ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 844 ◽  
Author(s):  
Teresa Nestares ◽  
Rafael Martín-Masot ◽  
Ana Labella ◽  
Virginia A. Aparicio ◽  
Marta Flor-Alemany ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Iron Status ◽  
Dietary Assessment ◽  
Young Patients ◽  
Gluten Free Diet ◽  
Control Group ◽  
Healthy Children ◽  
Gluten Free ◽  
Iron Intake ◽  
Food Record

The current study assesses whether the use of a gluten-free diet (GFD) is sufficient for maintaining correct iron status in children with celiac disease (CD). The study included 101 children. The celiac group (n = 68) included children with CD, with long (> 6 months) (n = 47) or recent (< 6 months) (n = 21) adherence to a GFD. The control group (n = 43) included healthy children. Dietary assessment was performed by a food frequency questionnaire and a 3-day food record. Celiac children had lower iron intake than controls, especially at the beginning of GFD (p < 0.01). The group CD-GFD >6 months showed a higher intake of cobalamin, meat derivatives and fish compared to that of CD-GFD <6 months (all, p < 0.05). The control group showed a higher consumption of folate, iron, magnesium, selenium and meat derivatives than that of children CD-GFD >6 months (all, p < 0.05). Control children also showed a higher consumption of folate and iron compared to that of children CD-GFD <6 months (both, p < 0.05). The diet of celiac children was nutritionally less balanced than that of the control. Participation of dietitians is necessary in the management of CD to guide the GFD as well as assess the inclusion of iron supplementation and other micronutrients that may be deficient.

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