High Serum Vitamin B12 Levels Are Significantly Associated With Worsened Gastric Transit Times in Patients With Diabetic Gastroparesis, but Not in Patients With Idiopathic Gastroparesis

Abstract

G A A b st ra ct s symptoms and vitamin deficiencies may be eliminated, allowing the gluten-sensitive athlete to perform at their best. In this study SDS in the US market have been reviewed for their suitability for a gluten-free diet. Methods: In this study “SDS” is defined to include Sport Bars (SB), Sport Drinks (SD), and Sport Beans/Chews/Gels (SBCG). Proteins, Amino Acids, and SDS exclusively available online, have been excluded from this study. The term “glutenfree” in this context refers to products that do not contain any wheat, rye or barley. In many cases, however, manufacturers caution that one or more of their ingredients may have been exposed to a production line that previously processed nuts, wheat or dairy. Nutrition Fact Labels were the main source for indicating the presence of gluten in this study. If these labels did not specify the presence of gluten, the information was obtained through direct communication with the manufacturer. Results: Between January 2010 and November 2010, 1292 SDS were found to be available in the US market: SB=780 (60.37% of SDS), SD=394 (30.50% of SDS), SBCG=118 (9.13% of SDS). The study concluded that 855 (66.18%) of these products are gluten-free: SB=345 (40.35% of gluten-free SDS), SD=394 (46.08% of gluten-free SDS), SBCG=116 (13.57% of gluten-free SDS). 437 (33.82%) of these products contain gluten: SB=435 (99.54% of gluten-containing SDS), SD=000 (0% of gluten-containing SDS), SBCG=002 (0.6% of gluten-containing SDS). Conclusion: Given the high prevalence of Celiac Disease throughout the world, this disease inevitably impacts many athletes, further exacerbating exercise-induced diarrhea and impairing athletic performance. To mitigate these detrimental effects, this study concludes that a wide variety of gluten-free SDS are available for athletes with Celiac Disease. Encouragingly, 66.18% of SDS (44.23% of SB, 100% of SD, and 98.3% of SBCG) available in the US market are gluten-free, a stark contrast to the percentage of gluten free products available in the rest of the food industry. The accessibility of these products enhances the ability of a gluten-sensitive athlete to easily maintain a glutenfree diet during sport activities. However, barriers to maintaining a gluten-free diet remain, including difficult-to-interpret food labels, poor palatability of gluten free foods, and glutencontamination in the production of gluten-free foods from shared machinery.