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Nutrition and oral health
Published in Jackie Musgrave, Health and Wellbeing for Babies and Children, 2022
Coeliac disease is a chronic autoimmune disease which is managed by the removal of gluten from the child's diet. Gluten is found in wheat, barley and rye, meaning that many staple foods such as bread and pasta cannot be eaten. Nowadays, there are many gluten free products available in all supermarkets. Careful thought and planning needs to be given to the preparation of food in order to avoid contamination, for example, a separate toaster is a sensible precaution to avoid gluten containing crumbs spreading on to gluten free toast.
Gastrointestinal Disease
Published in Praveen S. Goday, Cassandra L. S. Walia, Pediatric Nutrition for Dietitians, 2022
Justine Turner, Sally Schwartz
The gluten-free diet is not without nutrition and non-nutrition risks (Table 16.16). It should be recommended only when necessary for gluten-related disorders and should be supervised by a dietitian. A number of nutrients, notably vitamin D and folate, are at risk for deficiency on a GFD, with lack of nutrient fortification being a contributing factor. In comparison to gluten-containing equivalents, the sugar and fat added into processed gluten-free foods to increases palatability, increases energy content and glycemic load, reduces diet quality, and contributes to the risk of becoming overweight or obese. Processed gluten-free foods have an acceptably low gluten content (<20 ppm) that nevertheless cumulatively, with excess daily intake, can lead to persistent enteropathy. Children may be uniquely at risk given processed foods remain a significant component of their diet. An all-natural GFD is healthiest and may strictly be required, at least in the short term, for patients with refractory celiac disease reporting dietary compliance.
Irritable Bowel Syndrome
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Another argument making avoiding gluten controversial in IBS is that removal of gluten-containing foods also leads to the reduction or elimination of other foods such as those high in FODMAPs and others that are thought to cause IBS-like symptoms (Aziz, Hadjivassiliou, and Sanders 2015). While it is difficult to determine if gluten is the causative element, its elimination is associated with symptom amelioration in many IBS patients. Thus, a significant percentage of patients with an IBS diagnosis (whether a false diagnosis or not) may benefit from a trial of avoiding gluten-containing foods. Whether that benefit is because their IBS diagnosis is false (and in reality, they have hidden celiac disease) or because in avoiding gluten-containing foods the person avoids other troublesome components as well, the fact remains that these patients benefit.
Gluten-free diet attenuates the impact of exogenous vitamin D on thyroid autoimmunity in young women with autoimmune thyroiditis: a pilot study
Published in Scandinavian Journal of Clinical and Laboratory Investigation, 2022
Robert Krysiak, Karolina Kowalcze, Bogusław Okopień
Throughout the study, both groups were treated with exogenous vitamin D, administered at the daily dose of 100 µg [4000 IU] once daily in the morning. Over the entire study period, group A used gluten-free bread and avoided other cereals containing gluten such as cakes, biscuits, macaroni, spaghetti, as well as all other foods containing wheat or barley. Patients were requested to consume gluten-free products manufactured by certified producers of gluten-free food (Incola, Balviten, Bezgluten, Schär and Sano Gluten Free), providing gluten-free labeling on their products. In turn, individuals from group B continued their regular diet. Compliance with vitamin D supplementation was assessed every two months by counting the number of residual tablets. The daily intake of vitamin D contained in food was calculated by analysis of individual dietary questionnaires. During each visit, women were asked to fill in a questionnaire evaluating how often in the past two months they had consumed each of the most commonly used meals of Polish cuisine. The questionnaire included also questions on the use of gluten-free products and their adherence to the diet. Dietary counseling was provided and adherence to the gluten-free diet was assessed by a certified nutritionist cooperating with our research team.
Well-being and dietary adherence in patients with coeliac disease depending on follow-up
Published in Scandinavian Journal of Gastroenterology, 2021
Jesper Lexner, Henrik Hjortswang, Rickard Ekesbo, Klas Sjöberg
It is known that initiation of a gluten-free diet generally improves quality-of-life, though not necessarily to the same levels as the healthy general population [7]. The self-reported mental and physical health in the SF-36 questionnaire in both of our cohorts were slightly below the median scores of the general Swedish population (PCS 53.3 and MCS 53.4) [25], though the study was not primarily designed to compare the two cohorts with the background population. No differences were found between the two studied groups, except that the patients in the GP group felt more limited due to their physical health (p = .02). However, there was no difference in the other physical health subdimensions, and we therefore believe that this could be related to mass significance in the statistical analyses.
Addressing the social needs of individuals with food allergy and celiac disease during COVID-19: A new practice model for sustained social care
Published in Social Work in Health Care, 2021
Lucy A. Bilaver, Rajeshree Das, Erin Martinez, Emily Brown, Ruchi S. Gupta, Marissa Love
Both health conditions affect an increasing number of patients nationwide. Food allergy (FA) is a potentially life-threatening chronic condition (Bock, 2001; Jones et al., 2017; Rudders et al., 2010), that affects approximately 32 million U.S. children and adults including 7.6% of U.S. children and 10.8% of U.S. adults (Gupta, Warren, Smith, Blumenstock, et al., 2019, Gupta, Warren, et al., 2019). Children living with food allergy often experience impaired health-related quality of life, have frequent school absences, and are at an increased risk of emergency department (ED) utilization and hospitalizations for care (Motosue et al., 2017; Warren et al., 2016). Forty percent of children and 51% of adults with food allergy report experiencing a severe life-threatening reaction in their lifetime, and one in five children report at least one food allergy-related ED visit per year. Celiac disease is a chronic autoimmune disorder which occurs in genetically predisposed individuals and is characterized by small intestinal inflammation due to gluten (Green & Jabri, 2003). The prevalence of celiac disease in the United States was found to be around 1% (Rubio-Tapia et al., 2012), but studies have shown an increasing prevalence of the disorder (Ludvigsson et al., 2013).