What happens to food choices when a gluten-free diet is required? A prospective longitudinal population-based study among Swedish adolescent with coeliac disease and their peers

Abstract

A dietary survey was performed during a large screening study in Sweden among 13-year-old adolescents. The aim was to study how the intake of food groups was affected by a screening-detected diagnosis of coeliac disease (CD) and its gluten-free (GF) treatment. Food intake was reported using a FFQ, and intake reported by the adolescents who were diagnosed with CD was compared with the intake of two same-aged referent groups: (i) adolescents diagnosed with CD prior to screening; and (ii) adolescents without CD. The food intake groups were measured at baseline before the screening-detected cases were aware of their CD, and 12–18 months later. The results showed that food intakes were affected by screen-detected CD and its dietary treatment. Many flour-based foods were reduced such as pizza, fish fingers and pastries. The results also indicated that bread intake was lower before the screened diagnosis compared with the other studied groups, but increased afterwards. Specially manufactured GF products (for example, pasta and bread) were frequently used in the screened CD group after changing to a GF diet. The present results suggest that changing to a GF diet reduces the intake of some popular foods, and the ingredients on the plate are altered, but this do not necessarily include a change of food groups. The availability of manufactured GF replacement products makes it possible for adolescents to keep many of their old food habits when diagnosed with CD in Sweden.

Are Gluten-Free Diets More Nutritious? An Evaluation of Self-Selected and Recommended Gluten-Free and Gluten-Containing Dietary Patterns

“…The considerably lower dietary fiber intake consumed by individuals medically-selecting a GF diet is likely due to the lower consumption of grain products [19], particularly as our separate analysis of MyPlate dietary patterns indicated similar fiber intake when GF dietary grains are substituted for equivalent GC grains including oats, which were historically excluded from gluten free-diets. These findings are consistent with studies in celiac patients that report low fiber intake [16,18,20].…”

“…Although this analysis contributes to the limited body of literature related to the healthfulness of GF eating patterns, additional research is still needed because there is a lack of information on this topic generally, especially considering the widespread use of GF foods and the common public perception of them representing healthier food options. Our analysis of self-reported intake relied on data from individuals with celiac disease and, to our knowledge, there have been no studies on the nutrient composition of GF diets in individuals without a diagnosis of either celiac disease or gluten intolerance, which may influence the relative intake of different food groups [19]. In addition, analyses of GF menus are primarily conducted through assessment of nutrient databases and are limited by the lack of nutritional information for the most commonly consumed GF products.…”

Social and Emotional Fears and Worries Influencing the Quality of Life of Female Celiac Disease Patients Following a Gluten-Free Diet

“…CD duration since diagnosis was declared by respondents in months/years. GFD adherence was assessed on a 4-point scale, as had been applied for GFD adherence in CD patients by inter alia Häuser et al [ 2 ], van Hess et al [ 23 ], or Kautto et al [ 24 ]. In order to facilitate assessment, the four categories were translated into the following descriptions of adherence to GFD: (1) very poor; (2) good, but occasionally eat dishes containing gluten (at home or outside home); (3) very good, but occasionally eat dishes containing gluten (only outside home); (4) excellent.…”

The Availability of Prebiotics, Probiotics and Other Gluten Free Natural Sources such as Millet in the Saudi Market to Enhance Celiac Patients’ Quality of Life – A Descriptive Study in Jeddah, Saudi Arabia, 2017

“…Availability of certain food products have a high impact on the dietary intakes of celiac patients. A prospective longitudinal population study assessed Sweden populations and how available food products can solve problems associated with popular food products, such as bread, where the existence of gluten free bread covers the carbohydrate food group [22]. Furthermore, availabity of prebiotics and probiotics redce severity of symptoms.…”