Please use this identifier to cite or link to this item: http://hdl.handle.net/10637/15037

Nutritional Status in Spanish Adults with Celiac Disease Following a Long-Term Gluten-Free Diet Is Similar to Non-Celiac

Title: Nutritional Status in Spanish Adults with Celiac Disease Following a Long-Term Gluten-Free Diet Is Similar to Non-Celiac
Authors : Ballestero Fernández, Catalina
Varela Moreiras, Gregorio
Úbeda Martín, Natalia
Alonso Aperte, Elena
Keywords: Celiac diseaseGluten-free dietNutritional assessmentAdultsDietary intakeNutrientIntakeAnthropometric measuresBone mineral densityPhysical activity
Publisher: MDPI
Citation: Ballestero-Fernández C, Varela-Moreiras G, Úbeda N, Alonso-Aperte E. Nutritional Status in Spanish Adults with Celiac Disease Following a Long-Term Gluten-Free Diet Is Similar to Non-Celiac. Nutrients. 2021 May 12;13(5):1626. doi: 10.3390/nu13051626
Abstract: The only available treatment for celiac disease is life-long gluten exclusion. We conducted a cross-sectional age- and gender-matched study in 64 celiac adults on a long-term (>1 year) glutenfree diet and 74 non-celiac volunteers from Spain, using dietary, anthropometric, and biochemical parameters, as well as assessing bone mineral density and physical activity. Celiac adults had deficient intake (below 2/3 of the recommended intake) for folates, vitamin E, and iodine and low intake of calcium (below 80% of the recommended intake). Iron intake was also below 2/3 of the recommended intake in celiac women. Vitamin D intake was extremely low, and 34% of celiac patients had moderately deficient plasma levels. According to bone mineral density, celiac women may be more prone to osteopenia and osteoporosis. However, we found a perfectly analogous nutritional status scenario in celiac as compared to healthy volunteers, with the dietary deviations found being similar to those of the Spanish population, i.e., both groups followed a high-lipid, high-protein, and low-carbohydrate diet. Values for biochemical parameters were found within the reference ranges. Celiac disease had no influence on body weight, but body fat in celiac patients tended to be higher. According to our results, vitamin D, calcium, folates, vitamin E, iodine, and iron nutritional status should be specifically assessed and monitored in the celiac population.
URI: http://hdl.handle.net/10637/15037
Rights : http://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
ISSN: 2072-6643
Issue Date: 12-May-2021
Center : Universidad San Pablo-CEU
Appears in Collections:Facultad de Farmacia





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