Self-Reported Non-Celiac Gluten Sensitivity in Brazil: Translation, Cultural Adaptation, and Validation of Italian Questionnaire

Mattos, Yanna A. Gadelha de; Zandonadi, Renata Puppin; Gandolfi, Lenora; Pratesi, Riccardo; Nakano, Eduardo Yoshio; Pratesi, C

doi:10.3390/nu11040781

Cited by 13 publications

(15 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In agreement with previously performed studies, females present lower HRQoL than males, in the present study, females’ scores for the CDQ were significantly lower than those in the emotional and gastrointestinal domains as the general HRQoL [ 14 , 33 ]. Some studies showed that lower QoL among women is mainly associated with the distress caused by daily life restrictions and perceive a higher burden than expressed by males [ 34 , 35 , 36 ].…”

Section: Discussionsupporting

confidence: 93%

“…A possible limitation of this study may be that our sample had a higher proportion of female respondents (88.7%). However, other studies with gluten-related disorders from other countries also exhibited this trend, with over 70% of female respondents [ 2 , 14 , 32 , 33 ]. Previous studies on HRQoL of celiac patients performed in the Argentinian population showed as high as 90% of female respondents [ 20 ].…”

Section: Discussionmentioning

confidence: 82%

See 1 more Smart Citation

Evaluation of Quality of Life of Adult Patients with Celiac Disease in Argentina: From Questionnaire Validation to Assessment

Selleski

Zandonadi

Milde

et al. 2020

IJERPH

Self Cite

View full text Add to dashboard Cite

This cross-sectional study aimed to translate, culturally adapt, validate, and apply a Celiac Disease Quality of Life (CD-QoL) questionnaire to a representative sample of Argentina’s celiac population. A previously developed and validated questionnaire (Celiac Disease Questionnaire: CDQ) was chosen as a tool for assessing the health-related quality of Life (HRQoL) of adult celiac patients in Argentina. Therefore, the study was performed in four stages: (a) translation and re-translation of the CDQ to Argentinian-Spanish language; (b) cultural adaptation and semantic evaluation; based on the Delphi method (c) validation of the CDQ by applying it to a representative sample of Argentinian celiac patients; (d) statistical analysis of the data. The result of stages (a) and (b) was a translated and culturally adapted an Argentinian-Spanish version of the CDQ, which was generated after reaching consensus between the corresponding four (phase a) and 10 (phase b) professionals involved in the different phases of this process. Among them, we can cite bilingual healthcare professionals with extensive experience in research and celiac disease, celiac patients, gastroenterologists, general practitioners, dieticians, and psychologists. The resulting CDQ proved to be an appropriate measuring tool to assess the HRQoL of Argentinian celiac patients confirmed by a good fit in the confirmatory factor validity analysis (RMSEA < 0.001 and χ2 = 267.325, df = 313, p = 0.971) and high values of internal consistency (Cronbach’s alpha > 0.7). A total of 191 participants accessed the questionnaire, and 171 individuals from 20 out of 23 Argentinian states completed the questionnaire. There was no correlation between higher educational level nor marital status with QoL. Individuals on a strict gluten-free diet (GFD) and those who do not take antidepressants showed higher QoL. Male gender also presented better HRQoL. There was no correlation between differences in HRQoL and age of the respondent, age at diagnosis, symptoms at diagnosis, or having other chronic diseases. However, a significantly higher score of HRQoL was reported among those individuals who disclosed having knowledge of CD related national regulations and benefits. This study highlights the importance of maintaining current public health regulations that support chronic disease patients, such as celiac patients.

show abstract

Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 82%

Evaluation of Quality of Life of Adult Patients with Celiac Disease in Argentina: From Questionnaire Validation to Assessment

Selleski

Zandonadi

Milde

et al. 2020

IJERPH

Self Cite

View full text Add to dashboard Cite

show abstract

“…Certainly, this is the lowest prevalence rate of GRD ever reported among survey-based studies carried out in Latin American countries and elsewhere [9,10,13,14]. Despite these findings, the main gastrointestinal and extra-intestinal symptoms informed by those who met criteria for SR-GS were the same as those reported in different populations [9,10,13,14] including a Brazilian population suspected of NCGS [27]. Overall, these data highlight the need for further population-based epidemiological studies preferentially including serology tests, HLA-typing (Human Leucocyte Antigen-typing), intestinal biopsies and an in-depth questionnaire.…”

Section: Discussionmentioning

confidence: 62%

Prevalence of Adverse Reactions to Glutenand People Going on a Gluten-Free Diet:A Survey Study Conducted in Brazil

et al. 2020

View full text Add to dashboard Cite

Background: The prevalence of gluten-related disorders (GRD) and adherence to a gluten-free diet (GFD) remains unknown in Brazilian population and there is no published information on the scientific literature about the proportion of Brazilians that were diagnosed with a gluten-related disorder. Thus, the aim of this work was to estimate the prevalence of GRDs and adherence to a GFD by self-report in adult Brazilian population. Materials and Methods: A questionnaire-based cross-sectional study was conducted in two Brazilian cities. Results: The response rate was 93.2% (1630/1749). The self-reported prevalence rates were (95% CI): adverse reactions to gluten 10.06% (8.64–11.62); gluten sensitivity 2.33% (1.65–3.18); physician-diagnosed celiac disease 0.3% (0.09–0.71); non-celiac gluten sensitivity 1.71% (1.14–2.47); wheat allergy 0.79% (0.42–1.36); adherence to gluten-free diet 7.48% (6.25–8.87); gluten avoiders 15.21% (13.5–17.05). Among those who were following a GFD (n = 122), 65.6% (n = 80) of them reported that they did not develop symptoms after wheat/gluten ingestion and 50% (n = 61) were following the diet without medical/dietitian advice. The main motivation for following a GFD in the self-reported and non-self-reported gluten sensitivity groups were the symptoms triggered after wheat/gluten ingestion (86.8%) and weight control (57.1%), respectively. Conclusions: Implementation of programs to increase awareness about GRDs among healthcare professionals and giving scientifically sound information to the general population about the risks and benefits for following a GFD are desirable actions in Brazil. The results also add to the growing body of evidence for highlighting the under-diagnosis of GRD and the trend for following a GFD in Latin America.

show abstract

“…Unspecified modified starch was used in 33.3% (n = 4) of the samples, two samples of GFB (2, 3), and two of WGFB (2,3). All of the gluten-free bread samples combined a minimum of two starch sources, with the combination of cassava and corn starches the most frequent one, and rice flour being the third most used ingredient.…”

Section: Resultsmentioning

confidence: 99%

“…They believe in the potential health benefits of GFDs, despite the lack of scientific evidence related to such practice [6][7][8][9][10]. Therefore, the estimation is that about 10% of the world population (with or without GRD) has adopted a GFD [2,3,11,12].…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil

et al. 2020

View full text Add to dashboard Cite

Nowadays, the world is experiencing an increased demand for gluten-free products associated with the high prevalence of gluten-related disorders (GRD). As this market thrives, bread stands out as the most demanded and consumed product, highlighting the need to evaluate its nutritional quality. In this sense, this cross-sectional study aimed to assess the ingredients, chemical composition, and glycemic index of gluten-free bread (GFB) commercialized nationwide in Brazil. The labels were analyzed according to their ingredients and composition. In addition, centesimal composition analysis (moisture, carbohydrates, protein, ash, lipid, and fiber) was performed using the official methods, as well as the in vivo glycemic index. Significant differences between manufacturing lots of each brand and between different gluten-free bread samples were found. There is a mismatch from what is stipulated by the Brazilian legislation between analytical data and the data described on sample labels. Samples showed predominantly refined starch and high glycemic index profile. Most samples (75%, n = 6) of the non-whole gluten-free bread (n = 8) presented high glycemic index (GI). From four whole food/multigrain gluten-free bread samples, three of them (75%) presented medium GI. However, two samples presented GI near the value to be considered high. The results suggest a lack of production control, impairing the gluten-free nutritional label as a reliable information source and tool for dietary control. Therefore, it is necessary to standardize the process of gluten-free bread production and labeling, as well as to improve the nutritional characteristics of these products, aiming the give accurate information to consumers and provide a healthier product beyond the sensory characteristics.

show abstract

Self-Reported Non-Celiac Gluten Sensitivity in Brazil: Translation, Cultural Adaptation, and Validation of Italian Questionnaire

Cited by 13 publications

References 42 publications

Evaluation of Quality of Life of Adult Patients with Celiac Disease in Argentina: From Questionnaire Validation to Assessment

Evaluation of Quality of Life of Adult Patients with Celiac Disease in Argentina: From Questionnaire Validation to Assessment

Prevalence of Adverse Reactions to Glutenand People Going on a Gluten-Free Diet:A Survey Study Conducted in Brazil

Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil

Contact Info

Product

Resources

About