impact of a gluten-free diet on adults with coeliac disease: results of a national survey

• Published in: Journal of human nutrition and dietetics 2006-02, Vol.19 (1), p.41-49
• Main Authors: Zarkadas, M, Cranney, A, Case, S, Molloy, M, Switzer, C, Graham, I.D, Butzner, J.D, Rashid, M, Warren, R.E, Burrows, V
• Format: Article
• Language: English
• Subjects: adults; Biological and medical sciences; Canada; Canadian Celiac Association; celiac disease; Celiac Disease - diagnosis; Celiac Disease - diet therapy; Celiac Disease - psychology; coeliac disease; dietary survey; dietary surveys; dietitians; disease diagnosis; Female; food labeling; Food Labeling - standards; Gastroenterology. Liver. Pancreas. Abdomen; gender differences; gluten-free diet; Glutens - administration & dosage; Glutens - adverse effects; Humans; Male; Medical sciences; men; Middle Aged; Other diseases. Semiology; patient education; Patient Education as Topic; patients; physicians; Quality of Life; Stomach. Duodenum. Small intestine. Colon. Rectum. Anus; symptoms; Treatment Outcome; women
• ISSN: 0952-3871; 1365-277X
• DOI: 10.1111/j.1365-277X.2006.00659.x

We sought to evaluate the impact of the gluten-free diet on the 5,240 members of the Canadian Celiac Association (CCA). Data are presented on 2,681 adults ([>/=]16 years) with biopsy-proven celiac disease (CD). A mail-out survey was used. Quality of life was evaluated using the 'SF12', and celiac-specific questions. Mean age was 56 years, mean age at diagnosis was 45 years, and 75% were female. The 'SF12' summary scores were similar to normative Canadian data, but were significantly lower for females and newly diagnosed patients. Respondents reported: following a gluten-free (GF) diet (90%), improvement on the diet (83%), and difficulties following the diet (44%), which included: determining if foods were GF (85%), finding GF foods in stores (83%), avoiding restaurants (79%), and avoiding travel (38%). Most common reactions to consumed gluten (among 73%) included pain, diarrhea, bloating, fatigue, nausea, and headache. Excellent information on CD and its treatment was provided by the CCA (64%), gastroenterologists (28%), dietitians (26%) and family doctor (12%). Quality of life in those with CD could be increased with early diagnosis, increased availability of gluten-free foods, improved food labelling, and better dietary instruction. Education of physicians and dietitians about CD and its treatment is essential.