Epidemiology of Celiac Disease and Non-Celiac Gluten-Related Disorders

Peña, Amado Salvador; Rodrigo, Luı́s

doi:10.3926/oms.248

Cited by 11 publications

(10 citation statements)

References 153 publications

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“…Celiac disease (CD) is described as a permanent intolerance to gluten and is the most common chronic intestinal disease in Europe. Its estimated prevalence in Europe is around 1%, and this only refers to those that are diagnosed, since a significant number of patients have not been diagnosed yet [ 1 , 2 ].…”

Section: Introductionmentioning

confidence: 99%

Celiac Male’s Gluten-Free Diet Profile: Comparison to that of the Control Population and Celiac Women

et al. 2018

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The aim of the present work was to analyze the body composition and dietary profile of Spanish celiac men and to compare them to control men and celiac women from our previous studies. Forty-two celiac men (31.5 ± 11.9 years) were recruited and anthropometric measurements were taken. Analysis of energy consumption, macro- and micronutrient intake and food frequency consumption was carried out. Celiac men were more overweight and obese than celiac women, but less than the control population, reporting the same energy intake and macronutrient distribution. Most micronutrient deficiencies in celiac men were not directly related to a gluten free diet; these were also observed for the entire population. The least adherence to Dietary Reference Intakes in women was reported for iron, iodine, potassium and selenium, whereas magnesium intake was higher than in men. Among celiac participants (both genders), cereal, vegetable and legume consumption was poor and meat intake was contrastingly excessive. In conclusion, the dietary profile of celiac men is as unbalanced as that of control men but slightly more than that of celiac women. General nutritional education should be given to both general and celiac populations, and specific advices to celiac men, in order to decrease the risk of celiac disease-related pathologies.

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Section: Introductionmentioning

confidence: 99%

Celiac Male’s Gluten-Free Diet Profile: Comparison to that of the Control Population and Celiac Women

et al. 2018

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“…In Asian-Pacific countries, wheat consumption also varies from as high as more than 100 kg per year per person in most of the central Asian countries such as Turkey, Iran, Saudi Arabia and Pakistan, to 50-100 kg per year per person in India, China, Australia and New Zealand and under 50 kg per year per person was estimated in Japan, Korea, Indonesia, Israel and Malaysia [96,97]. Due to the low consumption of products containing wheat, along with a low frequency of HLA-DQ2/HLA-DQ8 in South East Asian countries, including Korea, Taiwan, Philippines and the smaller islands of the pacific, CD is still uncommon in these countries [98]. Dermatitis herpetiformis is a relatively rare disease in Asia-Pacific region, and more prevalent in Scandinavian countries and UK.…”

Section: Discussionmentioning

confidence: 99%

Prevalence of gluten-related disorders in Asia-Pacific region: a systematic review

Ashtari

Pourhoseingholi

Rostami

et al. 2019

JGLD

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Background & Aims: The epidemiology of gluten-related disorders (GRDs) is still an open field to be explored. We conducted this systematic review based on the current epidemiology knowledge of GRDs, focusing on the changing prevalence of GRDs reported in the Asia-Pacific region.Methods: We searched Medline, PubMed, Scopus, Web of Science and Cochrane database with the following MeSH terms and keywords: celiac disease (CD), wheat allergy (WA), non-celiac gluten sensitivity (NCGS), dermatitis herpetiformis (DH) and gluten ataxia (GA) and the prevalence studies published from January 1991 to January 2018. Each article was cross-referenced with “Asia-Pacific region” and countries in this regionsuch as Australia, New Zealand, India, Pakistan, Turkey, Iran and others.Results: We included 66 studies, which reported the prevalence of GRDs in the Asia-Pacific region. Prevalence of celiac disease was 0.32%-1.41% in healthy children and 0.05%-1.22% in the adult population, while the prevalence in the high risk population was higher (0.6%-11.8%). Previous studies have shown a very low incidence of dermatitis herpetiformis (DH) (<0.001%) and gluten ataxia (GA) in this area. Few studies on NCGS outbreaks have been found in this area due to the lack of specific diagnostic biomarkers. Wheat allergy (WA), although uncommon in most Asian-Pacific countries, is the most common cause of anaphylaxis in this region.Conclusion: The results of this systematic review suggest the need to plan further proper epidemiological studies in order to understand the natural history of GRDs and to assess its burden on health systems.

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“…The calculation of gluten content is normally performed based on the assumption of a 50:50 ratio between prolamins and glutelins. Nonetheless, a few studies have reported some differences in the ratio between prolamins and glutelins, indicating a factor around 65:35 mainly for rye and barley and depending on the species of the cereal and variety, meaning that when calculating the gluten content, it would be more accurate to use a correlation factor of 1.6 (Mena & Sousa, 2015;Thompson & Méndez, 2008). Besides the ELISA R5 method being the current Type I Codex method for gluten assessment, it only measures the prolamin fraction using a correlation factor of 2 to obtain the total gluten content.…”

Section: General Limitationsmentioning

confidence: 99%

“…Still, the standard of the Working Group on Prolamin Analysis and Toxicity (WGPAT) for gluten analysis has been the most widely used. Nevertheless, cereals contain a more significant number of proteins than those present in the WGPAT standard (Haraszi et al, 2011;Mena & Sousa, 2015;Slot et al, 2016;Wieser, 2008). Overall, these problems limit the reproducibility of this widely used technique.…”

Section: General Limitationsmentioning

confidence: 99%

Advances in quantification and analysis of the celiac‐related immunogenic potential of gluten

Ribeiro

Sousa

Sabença

et al. 2021

Comp Rev Food Sci Food Safe

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Gluten-free products have emerged in response to the increasing prevalence of gluten-related disorders, namely celiac disease. Therefore, the quantification of gluten in products intended for consumption by individuals who may suffer from these pathologies must be accurate and reproducible, in a way that allows their proper labeling and protects the health of consumers. Immunochemical methods have been the methods of choice for quantifying gluten, and several kits are commercially available. Nevertheless, they still face problems such as the initial extraction of gluten in complex matrices or the use of a standardized reference material to validate the results. Lately, other methodologies relying mostly on mass spectrometry-based techniques have been explored, and that may allow, in addition to quantitative analysis, the characterizationof gluten proteins. On the other hand, although the level of 20 mg/kg of gluten detected by these methods is sufficient for a product to be considered gluten-free, its immunogenic potential for celiac patients has not been clinically validated. In this sense, in vitro and in vivo models, such as the organoid technology applied in gut-on-chip devices and the transgenic humanized mouse models, respectively, are being developed for investigating both the gluten-induced pathogenesis and the treatment of celiac disease. Due to the ubiquitous nature of gluten in the food industry, as well as the increased prevalence of gluten-related disorders, here we intend to summarize the available methods for gluten quantification in food matrices and for the evaluation of its immunogenic potential concerning the development of novel therapies for celiac disease to highlight active research and discuss knowledge gaps and current challenges in this field.

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Epidemiology of Celiac Disease and Non-Celiac Gluten-Related Disorders

Cited by 11 publications

References 153 publications

Celiac Male’s Gluten-Free Diet Profile: Comparison to that of the Control Population and Celiac Women

Celiac Male’s Gluten-Free Diet Profile: Comparison to that of the Control Population and Celiac Women

Prevalence of gluten-related disorders in Asia-Pacific region: a systematic review

Advances in quantification and analysis of the celiac‐related immunogenic potential of gluten

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