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

Kikut, Justyna; Konecka, Nina

doi:10.32394/rpzh.2019.0084

Cited by 10 publications

(1 citation statement)

References 22 publications

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“…Higher content of As, hydrogenated and saturated fatty acids and a higher GI [76] Menu Caloric Deficiency, 36%, Fiber, Ca, Mg, Vitamin D, E, Na, Fe, Zn, Thiamine [69] Gluten free foods contaminated with gluten! [43] Ca, Fe, Mg și Zn [77] GF flours, exempt from British legislation on micronutrient fortification.…”

Section: Risk Of Constipationmentioning

confidence: 99%

Certain Aspects of Nutritional Security of People with Gluten-Related Disorders

Siminiuc¹,

Țurcanu²

2020

FNS

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As a consequence of the production of high-yielding cereal varieties per hectare and the considerable increase in gluten consumption, today, consequently, we face a rising epidemic of disorders related to gluten consumption: celiac disease, gluten allergy gluten sensitivity. Nutritional therapy is the only treatment for celiac disease unanimously accepted by the medical community. The aim of the study is to analyze the food and nutritional security of people with disorders related to gluten consumption from the perspective of assessing the nutritional deficiencies of people diagnosed with celiac disease or gluten intolerance, but also assessing the nutritional deficiencies of gluten-free products. The study on the assessment of nutritional deficiencies of people with disorders related to gluten consumption, but also the nutritional deficiencies of gluten-free products/diets were conducted on the PubMed search engine. 154 free full text papers published in the period 2010-2020 were analyzed, according to the keywords (gluten free, diet, deficiencies). Specialists in the field are unanimous in the opinion that increasing nutritional security and ensuring sustainability can be achieved by: diversifying gluten-free products; extension of legislation to strengthen gluten-free products; developing educational strategies focused on the relationship between nutrients, food and human health; informing the population and optimizing services in order to increase the quality of life and health. However, the design of GF products, both technologically and nutritionally, especially bakery/pastry, pasta is still a challenge, and research in this area, is current and required.

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Section: Risk Of Constipationmentioning

confidence: 99%

Certain Aspects of Nutritional Security of People with Gluten-Related Disorders

Siminiuc¹,

Țurcanu²

2020

FNS

View full text Add to dashboard Cite

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Nutritional status, nutrient imbalances, food-related behaviors and dietary supplements use among patients with celiac disease in Lebanon: a national cross-sectional study

et al. 2022

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Background: Celiac disease (CD) is an autoimmune disorder triggered by gluten, that occurs in susceptible individuals and is associated with dietary restriction and subsequent nutritional deficiencies. This study investigated the diet quality, nutrition imbalances and nutrition status among young children, adolescents and adults with CD who were referred to several hospitals in Lebanon. Methods: A cross-sectional study in 50 individuals (31.74 ± 15.64 years) with CD was conducted, using biochemical parameters, anthropometric measurements, dietary and physical activity assessments. Results: Of the 50 participants, 38% and 16% were presenting low serum levels of iron and vitamin B12, respectively. The majority of participants were physically inactive and around 40% of them had low muscle mass. A weight loss of 10% to 30% indicating mild to moderate malnutrition was shown in 14% of individuals. The assessment of food-related behaviors shows that 80% of participants were reading nutrition labels and 96% of them were following gluten-free diets (GFD). Some barriers including family ignorance (6%), language of the nutrition labels (20%) and expensive GF products (78%) were limiting the adherence to GFD. The inadequacy of the daily energy intake along with insufficient intakes of calcium and vitamin D were remarked among individuals with CD. However, protein and iron intake were exceeding the recommendations among all age groups, except in males aged 4-8 years and 19-30 years. Half the study participants were using dietary supplements where 38%, 10%, 46%, 18%, 16% and 4% used vitamin D, vitamin B12, iron, calcium, folate and probiotics, respectively. Conclusion: GFD is the key treatment for CD. However, it is not without inadequacies and may cause certain deficiencies such as calcium and vitamin D leading to reduced bone density. This underlines the critical role of dietitians in education and maintenance of healthy GFD among individuals with CD.

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Nutritional status, nutrient imbalances, food-related behaviors and dietary supplements use among patients with celiac disease on a gluten free diet in Lebanon: a national cross-sectional study

et al. 2022

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Background: Celiac disease is an autoimmune disorder triggered by gluten, that occurs in susceptible individuals and is associated with dietary restriction and subsequent nutritional deficiencies. This study investigated the diet quality, nutrition imbalances and nutrition status among young children,adolescents and adults with CD who followed a gluten free diet an who were referred to several hospitals in Lebanon. Methods: A cross-sectional study in 50 individuals (31.74 ± 15.64 years) with CD was conducted, using biochemical parameters, anthropometric measurements, dietary and physical activity assessments. Results: Of the 50 participants, 38% and 16% were presenting low serum levels of iron and vitamin B12, respectively. The majority of participants were physically inactive and around 40% of them had low muscle mass. A weight loss of 10% to 30% indicating mild to moderate malnutrition was shown in 14% of individuals. The assessment of food-related behaviors shows that 80% of participants were reading nutrition labels and 96% of them were following gluten-free diets. Some barriers including family ignorance (6%), language of the nutrition labels (20%) and expensive GF products (78%) were limiting the adherence to GFD. The inadequacy of the daily energy intake along with insufficient intakes of calcium and vitamin D were remarked among individuals with CD. However, protein and iron intake were exceeding the recommendations among all age groups, except in males aged 4-8 years and 19-30 years. Half the study participants were using dietary supplements where 38%, 10%, 46%, 18%, 16% and 4% used vitamin D, vitamin B12, iron, calcium, folate and probiotics, respectively. Conclusion: GFD is the key treatment for CD. However, it is not without inadequacies and may cause certain deficiencies such as calcium and vitamin D leading to reduced bone density. This underlines the critical role of dietitians in education and maintenance of healthy GFD among individuals with CD.

show abstract

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

Cited by 10 publications

References 22 publications

Certain Aspects of Nutritional Security of People with Gluten-Related Disorders

Certain Aspects of Nutritional Security of People with Gluten-Related Disorders

Nutritional status, nutrient imbalances, food-related behaviors and dietary supplements use among patients with celiac disease in Lebanon: a national cross-sectional study

Nutritional status, nutrient imbalances, food-related behaviors and dietary supplements use among patients with celiac disease on a gluten free diet in Lebanon: a national cross-sectional study

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