Change in awareness of gluten-related disorders among chefs and the general public in the UK

Aziz, Imran; Karajeh, M; Zilkha, Jossie; Tubman, Euan; Fowles, C; Sanders, David S.

doi:10.1097/meg.0000000000000166

Cited by 39 publications

(32 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Public awareness of CD and other gluten-related disorders has grown markedly over the past decade, with public awareness increasing from 44.2%5 to 74.4%6 between 2003 and 2014. This surge in awareness has helped fuel the recent growth in the GF food market which is now estimated to be worth £0.5 billion in the UK 7.…”

Section: Introductionmentioning

confidence: 99%

Cost and availability of gluten-free food in the UK: in store and online

Burden

Mooney

Blanshard

et al. 2015

Postgraduate Medical Journal

View full text Add to dashboard Cite

show abstract

Section: Introductionmentioning

confidence: 99%

Cost and availability of gluten-free food in the UK: in store and online

Burden

Mooney

Blanshard

et al. 2015

Postgraduate Medical Journal

View full text Add to dashboard Cite

show abstract

“…10 However, the past 5 years have seen a dramatic shift in the availability of gluten-free products in tandem with increased societal awareness. 11 This trend is mainly due to the sudden increase in individuals without a formal diagnosis of coeliac disease self-prescribing a GFD. The media have been at the forefront in recognizing the growing popularity of a GFD, estimating that 15-25% of US consumers want gluten-free foods and that by 2017 the market will be worth US$6.6 billion dollars.…”

Section: Introductionmentioning

confidence: 99%

The spectrum of noncoeliac gluten sensitivity

Aziz

Hadjivassiliou

Sanders

2015

Nat Rev Gastroenterol Hepatol

Self Cite

View full text Add to dashboard Cite

The past 5 years have seen an increase in the use of a gluten-free diet outside a diagnosis of coeliac disease or IgE-mediated wheat allergy. This trend has led to the identification of a new clinical entity termed noncoeliac gluten sensitivity (NCGS). In this Review, we discuss the evidence for NCGS as demonstrated by the results of double-blind, placebo-controlled dietary rechallenge studies. Furthermore, the characteristic phenotype of individuals with NCGS is described as well as the symptom manifestations commonly reported after gluten exposure, which include intestinal symptoms consistent with IBS, and extraintestinal symptoms such as neurological dysfunction, psychological disturbances, fibromyalgia and skin rash. Moreover, emerging evidence suggests that NCGS can be associated with organic gastrointestinal pathologies, such as IBD, in which its presence might be a reflection of severe or stricturing disease. However, NCGS is not without its controversies and uncertainties, in particular pertaining to whether it is gluten or nongluten components of the grain evoking symptoms; evidence suggests that fermentable carbohydrates, amylase trypsin inhibitors and wheat-germ agglutinin can also be responsible culprits. Finally, we discuss the novel techniques that might help diagnose NCGS in the future.

show abstract

“…This inevitably contributed to the social phobia that individuals with CD experienced when dining out (29) . However, over the last decade there has been a paradigm shift with a drastic rise in the availability of gluten-free products paralleled by an increase in awareness among the public (30) . Such findings are not only as a consequence of a rise in the incidence and recognition of CD.…”

Section: Gluten-free Diet In the Absence Of Coeliac Diseasementioning

confidence: 99%

The rise and fall of gluten!

2015

Self Cite

View full text Add to dashboard Cite

Mankind has existed for 2·5 million years but only in the last 10 000 years have we been exposed to wheat. Wheat was first cultivated in the Fertile Crescent (South Western Asia) with a farming expansion that lasted from about 9000BC to 4000BC. Thus it could be considered that wheat (and gluten) is a novel introduction to man's diet! Prior to 1939 the rationing system had already been devised. This led to an imperative to try to increase agricultural production. Thus it was agreed in 1941 that there was a need to establish a Nutrition Society. The very roots of the society were geared towards necessarily increasing the production of wheat. This goal was achieved and by the end of the 20th century, global wheat output had expanded 5-fold. Perhaps as a result the epidemiology of coeliac disease (CD) or gluten sensitive enteropathy has changed. CD is a state of heightened immunological responsiveness to ingested gluten in genetically susceptible individuals. CD now affects 1 % or more of all adults, for which the treatment is a strict lifelong gluten-free diet. However, there is a growing body of evidence to show that a far greater proportion of individuals without coeliac disease are taking a gluten-free diet of their own volition. This clinical entity has been termed non-coeliac gluten sensitivity (NCGS), although the condition is fraught with complexities due to overlap with other gluten-based constituents that can also trigger similar clinical symptoms. This review will explore the relationship between gluten, the rising prevalence of modern coeliac disease, and the new entity of NCGS along with its associated uncertainties.

show abstract

Change in awareness of gluten-related disorders among chefs and the general public in the UK

Abstract: There has been a marked increase in both the public's and chefs' awareness of GRD. Such findings may ease the social phobia that individuals with GRD have traditionally been accustomed to.

Cited by 39 publications

References 27 publications

Cost and availability of gluten-free food in the UK: in store and online

Cost and availability of gluten-free food in the UK: in store and online

The spectrum of noncoeliac gluten sensitivity

The rise and fall of gluten!

Contact Info

Product

Resources

About