Abstract
The purpose of the present work was both to analyze composition of Spanish celiac women and to study the food habits and gluten-free diet of these celiac patients, in order to determine whether they achieve a balanced and healthy diet as well as to highlight nutritional qualitative and/or quantitative differences. 54 adult celiac women (34 ± 13 years) took part in the six-month study. Height, weight and body composition were measured. An analysis of energy consumption and of the macronutrient distribution of their diet was carried out. Their fulfillment of micronutrient intake recommendations was verified. Participants showed a Body Mass Index of 21.6 ± 2.4 kg/m2. Energy Intake was slightly lower than the Dietary Reference Intakes. Excessive protein apart from over-consumption of fat was observed. More than three quarters of participants consumed meat in excess. Carbohydrate consumption along with that of fiber was below recommended levels. Vitamin D, iron, and iodine had a low percentage of recommendation compliance. In general, participants followed the recommendations of dairy products and fruit intake whereas vegetable consumption was not enough for the vast majority. We conclude that although the diet of celiac women does not differ much from the diet of general population, some considerations, such as reducing fat and protein consumption and increasing fiber intake, must be taken into account.
Highlights
Celiac disease (CD) is one of the most common chronic intestinal diseases in Europe and is defined as a permanent intolerance to gluten proteins
24 h food recall (24HR) of three days and a food frequency questionnaire (FFQ), previously described [12], were kept for each patient with food portions and amounts determined by using photographs of rations and sizes described in Photo Album food [13]
Dietary reference intakes (DRI) for Spanish population issued by the Spanish Societies of Nutrition, Feeding and Dietetics (FESNAD) in 2010 were taken as references for the interpretation of the 24HR [14]
Summary
Celiac disease (CD) is one of the most common chronic intestinal diseases in Europe and is defined as a permanent intolerance to gluten proteins. The only effective treatment for celiac disease is a strict lifelong gluten-free diet (GFD) To meet this challenge, it is essential to control the production of foods and dishes for celiac people, in order to guarantee the absence of these proteins in them. In this context, the main aim of the present work was to evaluate body composition and the nutritional composition of the GFD followed by adult celiac women, as well as to compare it with the international recommendations, in order to highlight qualitative and quantitative nutritional differences. We found it relevant to describe the food intake and habits of celiac women in comparison with Spanish women in the general population
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