Dr. Schär Institute

Die Ernährungsanamnese ist eine zentrale Hilfe bei der Beobachtung des Ernährungsverhaltens Ihrer Patienten und unterstützt Sie dadurch in der Beratung. Sie können dieses Infoblatt als Kopiervorlage verwenden.

Dieses Ernähurngstagebuch unterstützt Sie in der Beratung. Sie können es als Kopiervorlage verwenden und Ihren Patienten mitgeben.

Die Produktliste ist ausgerichtet für Fachkräfte. Hier sind die aktuell erhältlichen Produkte aufgelistet mit detaillierten Nährwerten und Zutatenangaben.

In diesem Modul geht es um die glutenfreie Ernährung bei einer Zöliakie. Hier werden die konkrete Umsetzung einer glutenfreien Diät erläutert, das Modul führt in die 3-Stufen-Beratung ein und gibt wertvolle Tipps für die Praxis.

Die Lerninhalte wurden gemeinsam mit der Diplom Ökotrophologin Ute Körner erstellt.

Dank neuer Befunde und verbesserter analytischer Verfahren stehen immer mehr Informationen zu unserem Darmmikrobiom zur Verfügung. Es wird deutlich, dass die Art und relative Anzahl der Bakterien, die in unserem Darm vorkommen, eine Schlüsselrolle bei Gesundheit und Krankheit spielen.

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Prof. Dr. med. Yurdagül Zopf und PD Dr. rer. nat. Walburga Dieterich berichten in ihrem Artikel über einen möglichen Zusammenhang zwischen Zöliakie und dem Mikrobiom sowie ihre derzeit laufende Studie, in der sie die Veränderungen der intestinalen Mikroflora bei Patienten mit nachgewiesener Gluten-/Weizensensitivität untersuchen.

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Dieser Artikel befasst sich mit dem Zusammenhang zwischen Mikrobiota und Zöliakie sowie dem Einsatz von Probiotika in der Therapie.

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Wie ausgewogen ist die Ernährung von Zöliakiepatienten? In diesem Artikel stellt Nicoletta Pellegrini ihre Studie vor, die sich genau mit diesem Thema auseinandersetzt.

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Das Einhalten der glutenfreien Ernährung ist nicht immer einfach. Es gibt verschiedene Faktoren, die das Ernährungsverhalten von Zöliakiebetroffenen beeinflussen.

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Lorenzo Barbanti
Assistant Professor
DipSA (Department of Agricultural Sciences)
University of Bologna, Italy

Internationales Symposium „10 Jahre Glutenforschung und Zukunftsaussichten“, 30.11.2013, AREA Science Park in Triest (Italien)

Ana Ferrer-Mairal
Associate Professor in Food Technology
University of Zaragoza, Spain

Internationales Symposium „10 Jahre Glutenforschung und Zukunftsaussichten“, 30.11.2013, AREA Science Park in Triest (Italien)

Luud J.W.J. Gilissen
Senior scientist at Plant Research International (PRI) of Wageningen UR, The Netherlands

Internationales Symposium „10 Jahre Glutenforschung und Zukunftsaussichten“, 30.11.2013, AREA Science Park in Triest (Italien)

Peter Koehler
Professor for Food Chemistry
Technical University of Munich, Germany
Vice director of the German Research Centre for Food Chemistry

Internationales Symposium „10 Jahre Glutenforschung und Zukunftsaussichten“, 30.11.2013, AREA Science Park in Triest (Italien)

Markku Mäki
Pediatric gastroenterologist and full Professor of Pediatrics at the University of Tampere, Finland

Internationales Symposium „10 Jahre Glutenforschung und Zukunftsaussichten“, 30.11.2013, AREA Science Park in Triest (Italien)

Nicoletta Pellegrini
Associate Professor
Department of Food Science, University of Parma, Italy

Internationales Symposium „10 Jahre Glutenforschung und Zukunftsaussichten“, 30.11.2013, AREA Science Park in Triest (Italien)

Bianca Pelzer
Association of Cereal Research (AGF)
Detmold, Germany

Internationales Symposium „10 Jahre Glutenforschung und Zukunftsaussichten“, 30.11.2013, AREA Science Park in Triest (Italien)

Hannu Salovaara
Head of Food Technology division
Food and Environmental Sciences, University of Helsinki, Finland

Internationales Symposium „10 Jahre Glutenforschung und Zukunftsaussichten“, 30.11.2013, AREA Science Park in Triest (Italien)

ABSTRACT

Purpose
Gluten-free products present major challenges for the food industry in terms of organoleptic, technological and nutritional characteristics. The absence of gluten has been shown to affect starch digestibility, thus increasing the postprandial glycaemic response. However, in recent years, gluten-free technologies have been improved, thus possibly modifying this quality parameter. We investigated the glycaemic index (GI) of 10 commercial foods aiming to update the GI values of the most common gluten-free products consumed in Italy.

Methods
The in vivo GI was evaluated for six bakery products and four types of pasta. The postprandial glucose response was obtained in two groups with 10 healthy volunteers each.

Results
The overall GI values ranged from 37.5 for breakfast biscuits to 66.7 for puffed multigrain cake. Breads and pasta had GI values consistently lower than those previously reported in the literature.

Conclusion
The present study showed that several commercial GF products exhibited low and medium GI values, not confirming the previous observations on the high GI of GF. However, considering the multiple formulations and processes for preparation of these products, further studies are recommended.

Resource: Eur J Nutr. 2014 Oct 17.

Francesca Scazzina • Margherita Dall’Asta • Nicoletta Pellegrini • Furio Brighenti

Abstract

OBJECTIVE:
A low FODMAP (Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols) diet reduces symptoms of IBS, but reduction of potential prebiotic and fermentative effects might adversely affect the colonic microenvironment. The effects of a low FODMAP diet with a typical Australian diet on biomarkers of colonic health were compared in a single-blinded, randomised, cross-over trial.

DESIGN:
Twenty-seven IBS and six healthy subjects were randomly allocated one of two 21-day provided diets, differing only in FODMAP content (mean (95% CI) low 3.05 (1.86 to 4.25) g/day vs Australian 23.7 (16.9 to 30.6) g/day), and then crossed over to the other diet with ≥21-day washout period. Faeces passed over a 5-day run-in on their habitual diet and from day 17 to day 21 of the interventional diets were pooled, and pH, short-chain fatty acid concentrations and bacterial abundance and diversity were assessed.

RESULTS:
Faecal indices were similar in IBS and healthy subjects during habitual diets. The low FODMAP diet was associated with higher faecal pH (7.37 (7.23 to 7.51) vs 7.16 (7.02 to 7.30); p=0.001), similar short-chain fatty acid concentrations, greater microbial diversity and reduced total bacterial abundance (9.63 (9.53 to 9.73) vs 9.83 (9.72 to 9.93) log10 copies/g; p<0.001) compared with the Australian diet. To indicate direction of change, in comparison with the habitual diet the low FODMAP diet reduced total bacterial abundance and the typical Australian diet increased relative abundance for butyrate-producing Clostridium cluster XIVa (median ratio 6.62; p<0.001) and mucus-associated Akkermansia muciniphila (19.3; p<0.001), and reduced Ruminococcus torques.

CONCLUSIONS:
Diets differing in FODMAP content have marked effects on gut microbiota composition. The implications of long-term reduction of intake of FODMAPs require elucidation.

Resource: Gut. 2014 Jul 12. pii: gutjnl-2014-307264. doi: 10.1136/gutjnl-2014-307264. [Epub ahead of print]

Halmos EP, Christophersen CT, Bird AR, Shepherd SJ, Gibson PR, Muir JG.

Abstract

The aim of the present study was to evaluate the effect of replacing gluten in favor of psyllium in pasta’s characteristics. This study takes an exploratory and quantitative approach and was sub-divided into four steps: selection and development of recipes and chemical and sensorial analysis. Modified samples of the pasta presented 100.0% of acceptance for individuals with celiac disease and up to 94.0% for individuals without celiac disease. The most affected characteristics were odor and texture. In terms of chemical composition, reduction of energy value was 26.5% and of proportional fat was 85.4% before being cooked. Substituting wheat flour for a mixture of gluten-free flours with psyllium did not alter preference or acceptability of modified products in relation to standardized ones and amplified feeding options for celiac disease patients. Thus, there were no damages in sensorial characteristics of these products.

Resource: Journal of Culinary Science & Technology Volume 12, Issue 2, 2014

Renata Puppin Zandonadi, Raquel Braz Assunção Botelho and Wilma Maria Coelho Araújo

Abstract

Background & Aims: A diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) often is used to manage functional gastrointestinal symptoms in patients with irritable bowel syndrome (IBS), yet there is limited evidence of its efficacy, compared with a normal Western diet. We investigated the effects of a diet low in FODMAPs compared with an Australian diet, in a randomized, controlled, single-blind, cross-over trial of patients with IBS.

Methods: In a study of 30 patients with IBS and 8 healthy individuals (controls, matched for demographics and diet), we collected dietary data from subjects for 1 habitual week. Participants then randomly were assigned to groups that received 21 days of either a diet low in FODMAPs or a typical Australian diet, followed by a washout period of at least 21 days, before crossing over to the alternate diet. Daily symptoms were rated using a 0- to 100-mm visual analogue scale. Almost all food was provided during the interventional diet periods, with a goal of less than 0.5 g intake of FODMAPs per meal for the low-FODMAP diet. All stools were collected from days 17–21 and assessed for frequency, weight, water content, and King's Stool Chart rating.

Results: Subjects with IBS had lower overall gastrointestinal symptom scores (22.8; 95% confidence interval, 16.7–28.8 mm) while on a diet low in FODMAPs, compared with the Australian diet (44.9; 95% confidence interval, 36.6–53.1 mm; P < .001) and the subjects' habitual diet. Bloating, pain, and passage of wind also were reduced while IBS patients were on the low-FODMAP diet. Symptoms were minimal and unaltered by either diet among controls. Patients of all IBS subtypes had greater satisfaction with stool consistency while on the low-FODMAP diet, but diarrhea-predominant IBS was the only subtype with altered fecal frequency and King's Stool Chart scores.

Conclusions: In a controlled, cross-over study of patients with IBS, a diet low in FODMAPs effectively reduced functional gastrointestinal symptoms. This high-quality evidence supports its use as a first-line therapy.

Resource: Gastroenterology Volume 146, Issue 1 , Pages 67-75.e5, January 2014

Emma P. Halmos, Victoria A. Power, Susan J. Shepherd, Peter R. Gibson, Jane G. Muir