Dr. Schär Institute

A gluten-free diet eliminating all foods con-taining gluten and replacing them with products made using gluten-free grains is considered the only way to treat celiac dis-ease. Adhering to a gluten-free diet allows for remission of symptoms and enables the pa-tient to return to good health. The scientific community has questioned the nutritional adequacy of the diet. A number of studies carried out over the past ten years have shown – albeit with sometimes contradictory results – that individuals with celiac disease do not consume the recommended amounts of certain nutrients. Most studies indicate that individuals with celiac disease consume less than the recommended amount of complex carbohydrates, fiber, folate, calcium and iron, but more than the recommended amount of proteins and energy from total fats and satu-rated fats. Therefore, it can be speculated that in the long term a gluten-free diet is not a bal-anced diet. To investigate this further a study is being conducted in collaboration with the Center for Prevention and Diagnosis of Celiac Disease at the University of Milan. The population group consists of 300 individuals (150 individuals with celiac and 150 non-celiac). These volunteers were selected according to a series of inclusion criteria, including age (be-tween 18 and 70 years), a routine dietary pattern (for those with celiac disease dietary ad-herence for the past two years was required), as well as the absence of metabolic diseases, chronic diseases, certain psychological conditions and other special diets. Two research methods were chosen to determine the par-ticipants’ eating habits: a diary in which each participant lists all the food and beverages consumed during one week and a food frequency questionnaire. The diary provides detailed in-formation about eating habits, but it is limited to the food and beverage consumed during just one week. Therefore, it is not a comprehensive description of a person’s general eating habits. The food frequency questionnaire, on the other hand, gives a more general insight into the person’s eating habits throughout the previous year, albeit in a less detailed manner. Using both methods makes it possible to gather fuller complementary information. The preliminary results of the study suggest that patients with celiac disease consume a higher proportion of calories through fats, in particular saturated fats. They also consume a higher proportion of sodium compared to the control group. These increases can be contributed to the reported higher consumption of sweets. Only a small proportion of individuals with celiac disease consume appropriate amounts of calcium, iron, folate and fiber.

The food frequency questionnaire that was developed was analysed with the intent to expand our study to further test centers in Italy and gather information about a broader group of individuals with celiac disease. At the conclusion of the study more detailed information on the study groups’ intake, the nutritional content, and dietary patterns will be revealed and this information can then be used to improve the eating habits of individu-als with celiac disease.