Assessing Nutritional Quality and Adherence to the Gluten-free Diet in Children and Adolescents with Celiac Disease

Alzaben, Abeer Salman; Turner, Justine; Shirton, Leanne; Samuel, Tarah M; Persad, Rabin; Mager, Diana R.

doi:10.3148/cjdpr-2014-040

Cited by 53 publications

(77 citation statements)

References 31 publications

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“…The results of these tests correspond to the results obtained by other authors [20]. Insufficient intake of calcium reported in the present study, confirmed the results of Zuccotti et al [41] and Alzaben et al [1], also be carried out in pediatric patients. Ohlund et al [27] also observed low intake of this ingredient in the diet of patients, however, despite this, the intake was higher than in the healthy control group.…”

Section: Discussionsupporting

confidence: 93%

“…The only form of treatment is the strict use of a gluten-free diet [1,41]. Alzaben et al [1] in study showed that the challenge for patients using a gluten-free diet is both its cost, which can be up to 50% higher than the costs of a traditional diet containing gluten and ensuring adequate nutritional value. Also, meals outside the home is a big problem for patients.…”

Section: Discussionmentioning

confidence: 99%

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Quantitative assessment of nutrition and nutritional status of patients with celiac disease aged 13–18

Kikut

Konecka

2019

Rocz Panstw Zakl Hig

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Background. Celiac disease is an autoimmune disease that affects about 1% of the European population and 0.3–1.3% of the world’s population. The only method of treatment is introduction of a gluten-free diet. Objective. The aim of the study was to assess the nutrition of adolescents with celiac disease and to assess their nutritional status. Materials and methods. The study group comprised 24 patients with diagnosed celiac disease. The diagnosis was based on biopsy, serological tests and, in some cases, genetic tests. Anthropometric measurements included height, which was respectively 161.9 ±12.43 cm in boys and 163.6 ±9.03 cm in girls, and body weight oscillating between 56.55 ±16.24 kg for boys and 52.62 ±10.92 kg for girls. To assess the way of nutrition used an individually prepared questionnaire including an interview from the last 24 h. The menus were analyzed using the Dieta 5d program. The statistical analysis of the data was made using Statistica 12 program. Results. Gluten-free diet contributes to the occurrence of caloric deficiencies up to 36%. It was found inadequate intake of dietary fiber, for girls 15.45 ±9.84 g and 14.41 ±4.73 g for boys. It has been observed too low intake of ingredients such as calcium (565.65 ±347.41 mg), magnesium (223.41 ±73.84 mg), vitamin D (1.34 ±1.28 μg) and E (5.05 ±2.32 mg) as well as potassium (2848.67 ±1132.07 mg), iron (7.62 ±2.05 mg), zinc (7.11 ±2.41 mg) and thiamine (0.87 ±0.38 mg). The ingredients such as riboflavin, niacin, pyridoxine, cobalamin, and vitamins C and A were consumed in the right amount. Conclusions. Incorrectly used gluten-free diet may contribute to the recurrence of the disease. Chronic inadequate intake of fiber can lead to constipation. A deficiency of many nutrients can result in impaired development of the young organism such as anemia, growth retardation or osteoporosis.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Quantitative assessment of nutrition and nutritional status of patients with celiac disease aged 13–18

Kikut

Konecka

2019

Rocz Panstw Zakl Hig

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“…In our study, children with CD who followed a GFD for more than 6 months had a lower intake of folic acid, magnesium and selenium than the control group. These data are consistent with those reported in other studies [30][31][32] that described a lower intake of folic acid, magnesium and selenium, among other micronutrients. Folate intake in children with CD has been poorly investigated, and there are data that indicate lower folate intake with a GFD [33].…”

Section: Discussionsupporting

confidence: 93%

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

et al. 2020

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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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“…Children with CD and gluten sensitivity may have difficulty getting adequate nutrition from the packaged foods available in the marketplace. Consuming a nutritionally adequate GF diet has been deemed a major challenge for children, 20 particularly because of the higher glycemic index of processed GF food. 20 More importantly, this research reveals that 88% of the packaged GF foods aimed at children can be classified as unhealthy because of their high levels of sugar, sodium, and/or fat, which means that the options for purchasing healthy packaged foods are limited.…”

Section: Discussionmentioning

confidence: 99%

“…However, although eating less might be considered a positive step in our "eat more" environment, 23 smaller serving sizes do not compensate for products that are of poor nutritional quality in the first place. Given children's lower daily caloric intake and the challenges associated with consuming a nutrient-rich GF diet for children with CD in particular, 20 it is important that the products designed for children are held to a higher nutritional standard.…”

Section: Discussionmentioning

confidence: 99%

The Nutritional Quality of Gluten-Free Products for Children

Elliott

2018

Pediatrics

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GF supermarket foods that are targeted at children are not nutritionally superior to regular child-targeted foods and may be of greater potential concern because of their sugar content. The health halo often attributed to the GF label is not warranted, and parents who substitute GF products for their product equivalents (assuming GF products to be healthier) are mistaken. Parents of children with gluten intolerance and/or sensitivity, along with parents who purchase GF products for other health reasons, need to carefully assess product labels when making purchases.

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Assessing Nutritional Quality and Adherence to the Gluten-free Diet in Children and Adolescents with Celiac Disease

Abstract: Children with CD had high intakes of fibre, GI, and GL and lower intakes of folate. This has implications for dietary counselling in this population.

Cited by 53 publications

References 31 publications

Quantitative assessment of nutrition and nutritional status of patients with celiac disease aged 13–18

Quantitative assessment of nutrition and nutritional status of patients with celiac disease aged 13–18

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

The Nutritional Quality of Gluten-Free Products for Children

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