Effects of a gluten-reduced or gluten-free diet for the primary prevention of cardiovascular disease

Schmucker, Christine; Eisele, Angelika; Meerpohl, Joerg J; Lehane, Cornelius; Gaudry, Daniela Kuellenberg de; Lohner, Szimonetta; Schwingshackl, Lukas

doi:10.1002/14651858.cd013556.pub2

Cited by 8 publications

(2 citation statements)

References 141 publications

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“…However, any downstream effect of diet is unlikely to be reflected in the cardiovascular risk factors we investigated in the current study; a Cochrane review found no association between gluten-free diet and cardiovascular disease risk. 45 Another potential mechanism for the increased risk noted is through micronutrient deficiencies. Micronutrient deficiencies (such as vitamins A, B, D, and E) have been associated with cardiovascular disease outcomes, although evidence is conflicting.…”

Section: Comparison With Other Studiesmentioning

confidence: 99%

Association between coeliac disease and cardiovascular disease: prospective analysis of UK Biobank data

Conroy

Allen

Lacey

et al. 2023

bmjmed

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ObjectivesTo investigate whether people with coeliac disease are at increased risk of cardiovascular disease, including ischaemic heart disease, myocardial infarction, and stroke.DesignProspective analysis of a large cohort study.SettingUK Biobank database.Participants469 095 adults, of which 2083 had coeliac disease, aged 40-69 years from England, Scotland, and Wales between 2006 and 2010 without cardiovascular disease at baseline.Main outcome measureA composite primary outcome was relative risk of cardiovascular disease, ischaemic heart disease, myocardial infarction, and stroke in people with coeliac disease compared with people who do not have coeliac disease, assessed using Cox proportional hazard models.Results40 687 incident cardiovascular disease events occurred over a median follow-up of 12.4 years (interquartile range 11.5-13.1), with 218 events among people with coeliac disease. Participants with coeliac disease were more likely to have a lower body mass index and systolic blood pressure, less likely to smoke, and more likely to have an ideal cardiovascular risk score than people who do not have coeliac disease. Despite this, participants with coeliac disease had an incidence rate of 9.0 cardiovascular disease cases per 1000 person years (95% confidence interval 7.9 to 10.3) compared with 7.4 per 1000 person years (7.3 to 7.4) in people with no coeliac disease. Coeliac disease was associated with an increased risk of cardiovascular disease (hazard ratio 1.27 (95% confidence interval 1.11 to 1.45)), which was not influenced by adjusting for lifestyle factors (1.27 (1.11 to 1.45)), but was strengthened by further adjusting for other cardiovascular risk factors (1.44 (1.26 to 1.65)). Similar associations were identified for ischaemic heart disease and myocardial infarction but fewer stroke events were reported and no evidence of an association between coeliac disease and risk of stroke.ConclusionsIndividuals with coeliac disease had a lower prevalence of traditional cardiovascular risk factors but had a higher risk of developing cardiovascular disease than did people with no coeliac disease. Cardiovascular risk scores used in clinical practice might therefore not adequately capture the excess risk of cardiovascular disease in people with coeliac disease, and clinicians should be aware of the need to optimise cardiovascular health in this population.

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Section: Comparison With Other Studiesmentioning

confidence: 99%

Association between coeliac disease and cardiovascular disease: prospective analysis of UK Biobank data

Conroy

Allen

Lacey

et al. 2023

bmjmed

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“…Безглютеновое печенье становится «модным трендом» среди потребителей, которые считают, что оно более полезное, хотя в настоящее время отсутствуют исследования, подтверждающих этот факт [16,17]. Более того, высокое содержание крахмала в безглютеновом печенье может вызвать всплеск уровня глюкозы в крови, увеличивая риск возникновения диабета II типа и ожирения, а для потребителей с чувствительностью к глютену требует поддержания гликемического контроля при строгой безглютеновой диете [1].…”

Section: Introductionunclassified

The effect of stevia powder on the quality of gluten-free cookies

Nilova,

Malyutenkova,

Shmakova

2023

Vestn. Voronež. gos. univ. inž. tehnol.

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The paper presents the results of studies of the effect of stevia powder on the quality of gluten-free cookies with a complete replacement of sugar in the recipe. The cookies were made from a mixture of rice and corn flour (40/60). Margarine or vegetable oil were used as fat components. Stevia powder was used in different amounts: 1.0; 2.0; 3.0%. Cookies quality were assessed by organoleptic indicators, physical characteristics (diameter, thickness), moisture, swelling, strength on the structure analyzer "Structurometer ST-2". When completely replacing sugar with stevia powder in various amounts, margarine cookies were comparable in size to sugar cookies, while increasing moisture, but reducing swelling and strength values. Replacing the fat component with vegetable oil resulted in the formation of a flatter, more brittle cookie, with pronounced brittleness, which was reflected in its strength, both in cookies with sugar and with stevia. The use of guar or xanthan gum in the formulation of gluten-free cookies with stevia and vegetable oil made it possible to obtain softer cookies, increased their thickness, as well as moisture and swelling, stabilized the strength, which became comparable before the addition of stevia powder. An increase in the amount of gum over 1% led to large changes in cookie quality indicators, and depended on the type of gum, which was more pronounced when using xanthan gum. The main criterion for the quality of gluten-free cookies with stevia powder in the amount of 1.0% was the minimum specific sweetness

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