Barriers to Long-Term Maintenance of a Gluten-Free Diet in People With Celiac Disease
| Autor: | Hannah Amos, Alexandra Kazaks, Maribeth Evezich, BeiLi Chng, Terri Stilson |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Gerontology
chemistry.chemical_classification Nutrition and Dietetics Descriptive statistics business.industry Medicine (miscellaneous) Long term maintenance Nutrition Education and Behavioral Science Disease Gluten Food labeling Social support chemistry Medicine Social media Gluten free business Food Science |
| Zdroj: | Curr Dev Nutr |
| ISSN: | 2475-2991 |
| Popis: | OBJECTIVES: Currently the only treatment for celiac disease (CD), an autoimmune disease triggered by ingestion of the protein gluten, is a gluten-free (GF) diet. This study aimed to examine some barriers (GF food accessibility, social support, GF food knowledge) to maintaining a GF diet. METHODS: A deidentified online survey with REDCap was shared with people with celiac disease via social media (celiac disease group and research survey exchange group via Reddit, research survey exchange groups via Facebook, celiac disease Discord server). The survey included questions about diagnosis, symptoms, social support, eating habits, GF food access, disease impact, gluten-free knowledge, and demographics. Analysis included descriptive statistics and qualitative measures were used to determine themes. RESULTS: Of the 123 responses, 54.5% were diagnosed with CD by small intestine biopsy, 85.1% maintained a GF diet, and 35.2% had CD symptoms for 1–4 years before receiving a diagnosis. Concerning accessibility, 47.9% reported having some difficulty affording GF foods and 49.2% that local grocery stores had limited selection of GF foods. An analysis of GF bread cost in one Washington State county showed a mean cost per loaf of $6.52 which was $4.98 higher than the average cost of all bread in the U.S. When it came to checking food labels for gluten, 59% reported feeling very confident and most participants were able to correctly identify foods that may contain gluten; however, less than half (47.5%) identified kamut (a type of wheat) as a gluten containing grain. 46.7% reported feeling that having CD impacts their life daily. The majority (64.2%) of participants stated that family and friends are supportive of needs, and 62.3% also shared that they did not live in a home that was free of gluten. CONCLUSIONS: The results from this study suggest that there may be several types of barriers to maintaining a GF diet in people with CD. This study aims to bring better awareness of the prevalence of food accessibility, social support, and GF food knowledge barriers to those living with CD, and to the nutrition professionals who provide their healthcare. FUNDING SOURCES: Bastyr University Faculty Student Research Grant |
| Databáze: | OpenAIRE |
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