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. 2017 Apr 18;9(4):396.
doi: 10.3390/nu9040396.

Cereal Consumption among Subjects with Celiac Disease: A Snapshot for Nutritional Considerations

Francesco Valitutti  1 , Donatella Iorfida  2 , Caterina Anania  3 , Chiara Maria Trovato  4 , Monica Montuori  5 , Salvatore Cucchiara  6 , Carlo Catassi  7
Affiliations

Cereal Consumption among Subjects with Celiac Disease: A Snapshot for Nutritional Considerations

Francesco Valitutti et al. Nutrients. .

Abstract

Background: To our knowledge no study has focused on the pattern of cereal-based products (CBP) consumption among people with celiac disease (CD). Our study aimed at evaluating the dietary intake of CBP among patients with CD and comparing it with a control population.

Methods: Eighty-two volunteers with CD and 77 non-CD volunteers enrolled throughout Italy were asked to register their consumption of CBP on specific diaries for three days.

Results: CD patients' median three-day intake of biscuits and crackers was higher compared to controls (65.8 g vs. 22.7 g and 44.7 g vs. 10.6 g, p < 0.05 respectively, Mann-Whitney test). A significant difference was observed also comparing the two groups for median three-day bread consumption, with the CD group consuming less bread than controls (109.5 g vs. 150.7 g, p < 0.05, Mann-Whitney test). When assessing regional and gender-related CBP consumption patterns, significantly higher rice consumption was found among CD women from Northern Italy compared to CD women from Central and Southern Italy (p = 0.006 and p = 0.002 respectively, Fisher's exact test). No other significant differences were observed.

Conclusions: Our results provide a snapshot of the overall consumption of CBP among Italian subjects with CD. Altogether, these data show that, despite minor differences, dietary consumption of CBP among CD patients is similar to the general population.

Keywords: celiac disease; cereal-based products; dietary survey; gluten-free diet; nutrition.

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Conflict of interest statement

C.C. received consultancy honorarium from Schär and Menarini Diagnostics. F.V. received a fellowship grant from the Italian Celiac Society (June 2011–December 2012). All others author disclose no conflict of interest. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results. All other authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Median three-day consumption of cereal-based products in 82 celiac patients and 77 healthy controls. Data are expressed in grams.
Figure 2
Figure 2
Daily cereal-based product consumption pattern in CD patients and controls according to food processing: raw cereals (rice, polenta, other cereals) vs. processed cereal-based products (sweet pastries, bread, pasta, homemade cakes, biscuits, crackers, breakfast cereals, and breadcrumbs).
Figure 3
Figure 3
Raw cereal consumption of CD patients.
Figure 4
Figure 4
Raw cereal consumption of the control group.
See this image and copyright information in PMC

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