You searched for subject:(gluten free diet).
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Mississippi State University
1.
Ensor, Kristen R.
Efficacy of a gluten free diet to help relieve migraines in chronic migraine patients: a case series.
Degree: MS, Food Science, Nutrition, and Health Promotion, 2019, Mississippi State University
URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03202019-192122/ 
;
► When examining the world population, approximately 11% of people experience migraines. A chronic migraine is classified as a headache that occurs on a frequent…
(more)
▼ When examining the world population, approximately 11% of people experience migraines. A chronic migraine is classified as a headache that occurs on a frequent basis in which the pain is quick to occur unilaterally, and is a throb that is considered a moderate to intense level of pain. It is believed that a migraine brain is intensely sensitive to deviations from homeostasis. This case series research investigated the effect of a
gluten-
free diet on individuals with chronic migraines. Participants completed a five-month study consisting of dietary and physical measurements, recording migraines, and a
gluten-
free diet with a re-introduction period. In conclusion, the results were difficult to determine due to various limitations. This study appeared to have the most effect on one participant by reducing his migraines from 10 to 3 per month. More research is necessary to determine the efficacy of a
gluten-
free diet to help alleviate migraines.
Advisors/Committee Members: Terezie T. Mosby (committee member), Diane K. Tidwell (committee member), Brent J. Fountain (committee member).
Subjects/Keywords: migraines; gluten-free diet
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APA (6th Edition):
Ensor, K. R. (2019). Efficacy of a gluten free diet to help relieve migraines in chronic migraine patients: a case series. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-03202019-192122/ ;
Chicago Manual of Style (16th Edition):
Ensor, Kristen R. “Efficacy of a gluten free diet to help relieve migraines in chronic migraine patients: a case series.” 2019. Masters Thesis, Mississippi State University. Accessed March 05, 2021.
http://sun.library.msstate.edu/ETD-db/theses/available/etd-03202019-192122/ ;.
MLA Handbook (7th Edition):
Ensor, Kristen R. “Efficacy of a gluten free diet to help relieve migraines in chronic migraine patients: a case series.” 2019. Web. 05 Mar 2021.
Vancouver:
Ensor KR. Efficacy of a gluten free diet to help relieve migraines in chronic migraine patients: a case series. [Internet] [Masters thesis]. Mississippi State University; 2019. [cited 2021 Mar 05].
Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03202019-192122/ ;.
Council of Science Editors:
Ensor KR. Efficacy of a gluten free diet to help relieve migraines in chronic migraine patients: a case series. [Masters Thesis]. Mississippi State University; 2019. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03202019-192122/ ;
Eastern Michigan University
2.
Devlin, Julie.
Nutrient intakes of healthy adults on a gluten-free diet.
Degree: MS, Health Sciences, 2013, Eastern Michigan University
URL: https://commons.emich.edu/theses/626
► Gluten-free diets have gained popularity in recent years among healthy individuals. However, gluten-free foods are typically lower in essential nutrients. It was hypothesized that…
(more)
▼ Gluten-
free diets have gained popularity in recent years among healthy individuals. However,
gluten-
free foods are typically lower in essential nutrients. It was hypothesized that the average intakes of fiber and the selected B vitamins and minerals would be lower in the
gluten-
free group than in the regular
diet group. Fifty-eight adults, aged 25-35, participated in the study. Participants completed a five-day food record and questionnaire. FoodWorks℗ʼ nutrient analysis software was used to evaluate intake of macronutrients and selected micronutrients.
Gluten-
free males consumed significantly lower amounts of carbohydrates, fiber, niacin, folate, and calcium but significantly higher amounts of fat and sodium than regular
diet males.
Gluten-
free females consumed significantly lower amounts of carbohydrates, fiber, folate, iron, and calcium but significantly more fat, saturated fat, and cholesterol than regular
diet females. Overall,
gluten-
free adults did not consume enough nutrient dense foods to meet all nutrient recommendations.
Advisors/Committee Members: Anahita Mistry, Ph.D, Chair, Rubina Haque, Ph.D, RD.
Subjects/Keywords: Gluten-free diet; health; ingestion; Nutrition
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APA (6th Edition):
Devlin, J. (2013). Nutrient intakes of healthy adults on a gluten-free diet. (Masters Thesis). Eastern Michigan University. Retrieved from https://commons.emich.edu/theses/626
Chicago Manual of Style (16th Edition):
Devlin, Julie. “Nutrient intakes of healthy adults on a gluten-free diet.” 2013. Masters Thesis, Eastern Michigan University. Accessed March 05, 2021.
https://commons.emich.edu/theses/626.
MLA Handbook (7th Edition):
Devlin, Julie. “Nutrient intakes of healthy adults on a gluten-free diet.” 2013. Web. 05 Mar 2021.
Vancouver:
Devlin J. Nutrient intakes of healthy adults on a gluten-free diet. [Internet] [Masters thesis]. Eastern Michigan University; 2013. [cited 2021 Mar 05].
Available from: https://commons.emich.edu/theses/626.
Council of Science Editors:
Devlin J. Nutrient intakes of healthy adults on a gluten-free diet. [Masters Thesis]. Eastern Michigan University; 2013. Available from: https://commons.emich.edu/theses/626
3.
Lu, Zhenxing; Zhang, Haoyang; Luoto, Sanna.
Gluten-free living in China: The characteristics, food choices and difficulties in following a gluten-free diet – an online survey.
Degree: 2018, Elsevier
URL: http://www.theseus.fi/handle/10024/158558
► Background Individuals adhering to a gluten-free diet (GFD) have been scarcely researched within a Chinese population. This present study was conducted to assess the characteristics,…
(more)
▼ Background
Individuals adhering to a
gluten-
free diet (GFD) have been scarcely researched within a Chinese population. This present study was conducted to assess the characteristics, food choices, shopping preferences, and emotions and attitudes of individuals following a GFD.
Methods
Individuals following a GFD were invited to complete an online questionnaire about their demography and geography characteristics,
gluten-
free food choices, shopping preferences, GFD management and subjective difficulty towards the
diet. Distribution of the characteristics was described, and univariate and multivariate logistic regressions performed to explore the relationship between the above-mentioned variables and subjective difficulty in following a GFD.
Result
209 individuals following a GFD completed the questionnaire, most of whom were young, single and well-educated females from developed provinces or municipalities in China. Multiple regression showed that age, education level, advice on starting a GFD, duration before discovering a
gluten intolerance, food choices and ways of GFD management were significantly associated with the subjective difficulty in following a GFD.
Conclusion
Our findings offer a basic characteristics pattern of the population on a GFD in mainland China. Nearly one-third of GFD followers found the
diet challenging to be followed. We suggest that sufficient celiac disease and
gluten-induced disorder education be conducted among healthcare practitioners. Early diagnosis of
gluten-induced disorders and defining an Asian-adapted GFD, as well as an increase in public awareness, may help adherence to a strict GFD in China.
Advisors/Committee Members: Jyväskylän ammattikorkeakoulu.
Subjects/Keywords: celiac disease; gluten-free diet; China
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APA (6th Edition):
Lu, Zhenxing; Zhang, Haoyang; Luoto, S. (2018). Gluten-free living in China: The characteristics, food choices and difficulties in following a gluten-free diet – an online survey. (Thesis). Elsevier. Retrieved from http://www.theseus.fi/handle/10024/158558
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Lu, Zhenxing; Zhang, Haoyang; Luoto, Sanna. “Gluten-free living in China: The characteristics, food choices and difficulties in following a gluten-free diet – an online survey.” 2018. Thesis, Elsevier. Accessed March 05, 2021.
http://www.theseus.fi/handle/10024/158558.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Lu, Zhenxing; Zhang, Haoyang; Luoto, Sanna. “Gluten-free living in China: The characteristics, food choices and difficulties in following a gluten-free diet – an online survey.” 2018. Web. 05 Mar 2021.
Vancouver:
Lu, Zhenxing; Zhang, Haoyang; Luoto S. Gluten-free living in China: The characteristics, food choices and difficulties in following a gluten-free diet – an online survey. [Internet] [Thesis]. Elsevier; 2018. [cited 2021 Mar 05].
Available from: http://www.theseus.fi/handle/10024/158558.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Lu, Zhenxing; Zhang, Haoyang; Luoto S. Gluten-free living in China: The characteristics, food choices and difficulties in following a gluten-free diet – an online survey. [Thesis]. Elsevier; 2018. Available from: http://www.theseus.fi/handle/10024/158558
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
4.
Muhammad, Humayun.
The design and delivery of a patient informed intervention to improve adherence to a gluten free diet in adults with coeliac disease.
Degree: PhD, 2019, University of Roehampton
URL: https://pure.roehampton.ac.uk/portal/en/studentTheses/the-design-and-delivery-of-a-patient-informed-intervention-to-imp
;
https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.800426
► Coeliac Disease (CD) affects 1% of the UK population, with no cure, the only available treatment is strict adherence to a Gluten Free diet (GFD).…
(more)
▼ Coeliac Disease (CD) affects 1% of the UK population, with no cure, the only available treatment is strict adherence to a Gluten Free diet (GFD). It is estimated that 53% to 76% of patients are not adherent to a GFD and this may lead to variety of health related complications. The PhD comprised of three studies; 1, a quantitative exploration of dietary adherence and demographics of CD followed by 2, qualitative interviews to explore patients view in the design of an intervention to increase adherence to a GFD and 3, the design, delivery and evaluation of the intervention. PhD Aims To collect information about adherence to a GFD, causes behind low adherence in a mixed cohort of adults diagnosed with CD. Explore patient preference for a healthcare professional led intervention to promote gluten free dietary adherence in patients with coeliac disease. Evaluate telephonic clinic intervention in increasing adherence to a gluten free diet in patients with CD, not adhering to the GFD. Methods Patients diagnosed with histology confirmed CD were invited to participate. Study I, 375 adults with CD provided cross sectional data collected using validated CDAT and Butterworth questionnaires. Study II, patients with coeliac disease engaged in individual qualitative telephone interview to explore the acceptability interventions to promote GF dietary adherence. Study III, 125 patients (non-adherent intervention group =30) with CD completed baseline CDAT, DASS, CDQoL, GF knowledge questionnaires. The non-adherent group took part in a 1 hour telephonic clinic inclusive of CD and GFD knowledge and behaviour change. Both groups were followed up at three and six months. Results: In Study I Gluten free dietary adherence, CDAT score ranged from 7 to 30 with 61% of patients adhering to a GFD. There were no significant differences between GFD adherence based on ethnicity, age, nor gender. Membership of Coeliac UK, affordability of gluten free foods and understanding food labelling were significant factors in GFD adherence. In study II, Caucasians (n=28) and South Asians (n=9) (M=8, F=29) were interviewed, 30 were considered non-adherent to the GFD. Participants perceived telephone clinics as easy, flexible and convenient, it was the most favoured intervention. Thereafter, in study III, there was a significant improvement in GFD adherence, evidenced by change in CDAT score in non-adherent intervention group (n=30) at three (13.20±1.6) and six months (13.23±1.6) post intervention compared with baseline values (15.7± 0.83, p < 0.01). Significant increase in knowledge score at three month post intervention (15.07±1.17) was also observed as compared to baseline (13.27±1.48, p < 0.01), whereas health related QoL remained similar. Discussion and conclusion: Patient dietary adherence was 60% in study I as defined by no gluten (except inadvertent intake), is close to the reported value (62%) by Butterworth et al (2004). The study was graded as one of the strongest evidence by the government of UK in relation to consultation prescription of gluten…
Subjects/Keywords: Coeliac disease; Gluten free diet; Adherence; Intervention
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APA (6th Edition):
Muhammad, H. (2019). The design and delivery of a patient informed intervention to improve adherence to a gluten free diet in adults with coeliac disease. (Doctoral Dissertation). University of Roehampton. Retrieved from https://pure.roehampton.ac.uk/portal/en/studentTheses/the-design-and-delivery-of-a-patient-informed-intervention-to-imp ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.800426
Chicago Manual of Style (16th Edition):
Muhammad, Humayun. “The design and delivery of a patient informed intervention to improve adherence to a gluten free diet in adults with coeliac disease.” 2019. Doctoral Dissertation, University of Roehampton. Accessed March 05, 2021.
https://pure.roehampton.ac.uk/portal/en/studentTheses/the-design-and-delivery-of-a-patient-informed-intervention-to-imp ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.800426.
MLA Handbook (7th Edition):
Muhammad, Humayun. “The design and delivery of a patient informed intervention to improve adherence to a gluten free diet in adults with coeliac disease.” 2019. Web. 05 Mar 2021.
Vancouver:
Muhammad H. The design and delivery of a patient informed intervention to improve adherence to a gluten free diet in adults with coeliac disease. [Internet] [Doctoral dissertation]. University of Roehampton; 2019. [cited 2021 Mar 05].
Available from: https://pure.roehampton.ac.uk/portal/en/studentTheses/the-design-and-delivery-of-a-patient-informed-intervention-to-imp ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.800426.
Council of Science Editors:
Muhammad H. The design and delivery of a patient informed intervention to improve adherence to a gluten free diet in adults with coeliac disease. [Doctoral Dissertation]. University of Roehampton; 2019. Available from: https://pure.roehampton.ac.uk/portal/en/studentTheses/the-design-and-delivery-of-a-patient-informed-intervention-to-imp ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.800426
University of Lund
5.
Cridland, Meghan.
'May contain traces of' : An ethnographic study of eating
communities and the gluten free diet.
Degree: 2017, University of Lund
URL: https://lup.lub.lu.se/record/e8ace63f-f58e-4dbc-94fc-bf91f67eac3e
;
https://portal.research.lu.se/ws/files/31753252/196624_3_E5_Meghan_C.pdf
► Changes to the contemporary food system, including meals and eating patterns, have occurred quickly. One such change over the past 30 years has been the…
(more)
▼ Changes to the contemporary food system, including
meals and eating patterns, have occurred quickly. One such change
over the past 30 years has been the increase of commercially
produced foods aimed at food allergies and intolerances and ‘free
from’ dieting. The gluten free diet has recently emerged as a
popular diet trend in Western countries, outpacing its origins as a
treatment for celiac disease. This thesis uses material from the
U.S. and Sweden where the prevalence of celiac disease hovers
around 1-2% respectively, but where the consumer demand for gluten
free products has resulted in a multi-billion dollar boon to the
food industry. But why? How has this restrictive, medicalized diet
entered the everyday eating patterns and practices of celiac and
non-celiac persons alike? What is the appeal to consumers and to
the food industry? And what does the increasing awareness of, and
catering to, food intolerances mean for interactions around the
dinner table? This thesis uses ethnographic data collected at a
summer camp in the US for children with celiac disease, combined
with material collected from an open-ended questionnaire
distributed through the Folk Life Archive at Lund. The aim of this
thesis is to study the emergence of an eating community by looking
at the social, emotional, material, and practical aspects of the
gluten free diet. It explores how the consumption of gluten free
foods illustrate the transformation of an eating community—not only
the eating community of those following the diet, but that of
‘everyone else’ who increasingly interact with the diet’s
materiality and its social consequences.Due to the gluten free
diet, the increasing numbers and awareness of food allergies and
intolerances, and people without allergies or intolerances
following ‘free-from’ diets, I also discuss the emergence of new
practices, strategies, and norms around commensality, produced by
the social friction of negotiations taking place around the table.
The emergence of a new eating community means the emergence of
distinctions that differentiate the gluten free eating community
from others. This thesis also aims to explore how these
distinctions play out as people and food products cross between
eating communities and the subsequent effects on the relationships
between eating communities as a result.
Subjects/Keywords: Humanities; Ethnology; eating community; gluten-free diet; Celiac; diet trend; gluten free; food allergy; ethnology
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APA (6th Edition):
Cridland, M. (2017). 'May contain traces of' : An ethnographic study of eating
communities and the gluten free diet. (Doctoral Dissertation). University of Lund. Retrieved from https://lup.lub.lu.se/record/e8ace63f-f58e-4dbc-94fc-bf91f67eac3e ; https://portal.research.lu.se/ws/files/31753252/196624_3_E5_Meghan_C.pdf
Chicago Manual of Style (16th Edition):
Cridland, Meghan. “'May contain traces of' : An ethnographic study of eating
communities and the gluten free diet.” 2017. Doctoral Dissertation, University of Lund. Accessed March 05, 2021.
https://lup.lub.lu.se/record/e8ace63f-f58e-4dbc-94fc-bf91f67eac3e ; https://portal.research.lu.se/ws/files/31753252/196624_3_E5_Meghan_C.pdf.
MLA Handbook (7th Edition):
Cridland, Meghan. “'May contain traces of' : An ethnographic study of eating
communities and the gluten free diet.” 2017. Web. 05 Mar 2021.
Vancouver:
Cridland M. 'May contain traces of' : An ethnographic study of eating
communities and the gluten free diet. [Internet] [Doctoral dissertation]. University of Lund; 2017. [cited 2021 Mar 05].
Available from: https://lup.lub.lu.se/record/e8ace63f-f58e-4dbc-94fc-bf91f67eac3e ; https://portal.research.lu.se/ws/files/31753252/196624_3_E5_Meghan_C.pdf.
Council of Science Editors:
Cridland M. 'May contain traces of' : An ethnographic study of eating
communities and the gluten free diet. [Doctoral Dissertation]. University of Lund; 2017. Available from: https://lup.lub.lu.se/record/e8ace63f-f58e-4dbc-94fc-bf91f67eac3e ; https://portal.research.lu.se/ws/files/31753252/196624_3_E5_Meghan_C.pdf
6.
Trifonova, Lili / Трифонова, Лили.
Optimization of Clinical Approach and Dietotherapy in Gluten Enteropathy /// Оптимизиране на клиничния подход и диетолечението при глутенова ентеропатия.
Degree: 2018, Medical University of Varna
URL: http://repository.mu-varna.bg/handle/nls/377
► [EN] Gluten enteropathy is one of the most common autoimmune gastrointestinal disorders. The disease is a chronic, autoimmune form of enteropathy - with the target…
(more)
▼ [EN] Gluten enteropathy is one of the most common autoimmune gastrointestinal disorders. The disease is a chronic, autoimmune form of enteropathy - with the target organ of the small intestine, genetically predisposed children and adults, slightly more frequent in women than in men, leading to maldigestion and malabsorption. Gluten enteropathy is characterized by immune-mediated damage to the hepatic mucosa in genetically susceptible individuals by intake of gluten. Gluten is a protein found in wheat, rye, barley and partly in oats. Some of the patients tolerate oats without consequences but individual judgment and strict control are needed. Patients with gluten enteropathy do not tolerate the alcohol-soluble gluten-gliadin fraction. Wheat-containing products are an important part of the daily menu around the world. Hexaploid and tetraploid are the most common types of wheat grown for food production. The differences in nutritional qualities between the two species are determined technologically to a significant extent by the composition of the gluten grains. Gluten is the water insoluble fraction of wheat protein beans and consists of high and low molecular subunits - glutenins (HMW - GS and HMM - GS) and monomeric gliadins (Alpha, beta, gamma - gliadins). The exposure of the human body to gluten action in the administration of various food and non-food substances causes multisystems with a wide range of clinical manifestations - the most infamous of which is Gluten enteropathy. ////////// ////////// [BG] Глутеновата ентеропатия е едно от най-разпространените автоимунни стомашно чревни разстройства. Заболяването е хронична, автоимунна форма на ентеропатия – с прицелен орган тънкото черво, в генетично предразположени деца и възрастни, малко по-често при жени отколкото при мъже и води до поява на малдигестия и малабсорция. Глутеновата ентеропатия се характеризира с имунно-медиирано увреждане на йеюеналната лигавица при генетично възприемчиви лица от прием на глутен. Глутенът представлява белтък, който се среща в пшеница, ръж, ечемик и отчасти в овес. Част от болните понасят овес без последствия, но е необходима индивидуална преценка и строг контрол. Болните с глутенова ентеропатия не понасят алкохол разтворимата фракция на глутена - глиадин. Излагането на човешкият организъм на глутеновото въздействие при прием на различни хранителни и нехранителни вещества предизвиква мултисистемно разстройство с широка гама от клинични прояви – най-известната, от които е ГЛУТЕНОВАТА ЕНТЕРОПАТИЯ.
Subjects/Keywords: gluten enteropathy; gluten-free diet; HLA typing; Marsh classification; Гастроентерология / Gastroenterology
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APA ·
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APA (6th Edition):
Trifonova, Lili / Трифонова, . (2018). Optimization of Clinical Approach and Dietotherapy in Gluten Enteropathy /// Оптимизиране на клиничния подход и диетолечението при глутенова ентеропатия. (Thesis). Medical University of Varna. Retrieved from http://repository.mu-varna.bg/handle/nls/377
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Trifonova, Lili / Трифонова, Лили. “Optimization of Clinical Approach and Dietotherapy in Gluten Enteropathy /// Оптимизиране на клиничния подход и диетолечението при глутенова ентеропатия.” 2018. Thesis, Medical University of Varna. Accessed March 05, 2021.
http://repository.mu-varna.bg/handle/nls/377.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Trifonova, Lili / Трифонова, Лили. “Optimization of Clinical Approach and Dietotherapy in Gluten Enteropathy /// Оптимизиране на клиничния подход и диетолечението при глутенова ентеропатия.” 2018. Web. 05 Mar 2021.
Vancouver:
Trifonova, Lili / Трифонова . Optimization of Clinical Approach and Dietotherapy in Gluten Enteropathy /// Оптимизиране на клиничния подход и диетолечението при глутенова ентеропатия. [Internet] [Thesis]. Medical University of Varna; 2018. [cited 2021 Mar 05].
Available from: http://repository.mu-varna.bg/handle/nls/377.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Trifonova, Lili / Трифонова . Optimization of Clinical Approach and Dietotherapy in Gluten Enteropathy /// Оптимизиране на клиничния подход и диетолечението при глутенова ентеропатия. [Thesis]. Medical University of Varna; 2018. Available from: http://repository.mu-varna.bg/handle/nls/377
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
7.
Bissinger, Jessica Grace.
Knowledge and understanding of gluten and the gluten-free diet by students at James Madison University.
Degree: 2012, James Madison University
URL: https://commons.lib.jmu.edu/master201019/151
► Purpose: The purpose of this study was to explore public awareness and knowledge of gluten and the Gluten-Free Diet (GFD) with the intent to discover…
(more)
▼ Purpose: The purpose of this study was to explore public awareness and knowledge of gluten and the Gluten-Free Diet (GFD) with the intent to discover a difference between knowledge of gluten and related topics, and willingness to engage in the GFD fad. Methods: A Qualtrics survey was distributed to students at James Madison University. Answers to an educational quiz were used to calculate an overall score, which were divided into tertiles identified as Low Knowledge (LK), Moderate Knowledge (MK), and High Knowledge (HK). Tertiles were compared against the question, “Have you considered using a gluten-free diet?” Results: Data was analyzed using IBM SPSS version 19. There were 501 respondents and a response rate of 2.3%. Most respondents were female (n=408, 81.4%), mean age 20.3±1.7. The mean overall score on the quiz portion of the survey was 11.2±2.2 out of 19 points (M=11, range 4-17). The LK group was 36.1% of the sample (n=181, 8.9±1.3, M=9, range 4-10). The MK group was 36.7% of the sample (n=184, 11.5±0.5, M=11, range 11-12). The HK group was 27.1% of the sample (n=136, 13.8±2.2, M=14, range 13-17). Overall, most respondents indicated that they have not considered using a GFD (65.5%). Of the people who said “no”, 43.5% were in the LK group. Of the people who said “yes”, 40.9% of people were in the HK group. In the LK group, 20.8% responded that they would try a GFD while 79.2% responded that they would not try a GFD. For the MK group, 35% responded that they would try a GFD while 65% responded that they would not try a GFD. For the HK group, 52.2% responded that they would try a GFD while 47.8% responded that they would not try a GFD. Conclusion: The more knowledgeable a respondent had, the more likely they considered trying a GFD. The opposite was also found for less-knowledgeable respondents. The current diet fad has important implications for the willingness of the population to engage in such fads when there may be limited knowledge concerning the risk for nutrient deficiencies and impaired performance. Individuals should consult with their physician before adopting a diet without including the proper substitutions to achieve nutrient balance.
Subjects/Keywords: gluten; gluten-free diet; celiac disease; nutrition; knowledge; Kinesiology
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APA (6th Edition):
Bissinger, J. G. (2012). Knowledge and understanding of gluten and the gluten-free diet by students at James Madison University. (Masters Thesis). James Madison University. Retrieved from https://commons.lib.jmu.edu/master201019/151
Chicago Manual of Style (16th Edition):
Bissinger, Jessica Grace. “Knowledge and understanding of gluten and the gluten-free diet by students at James Madison University.” 2012. Masters Thesis, James Madison University. Accessed March 05, 2021.
https://commons.lib.jmu.edu/master201019/151.
MLA Handbook (7th Edition):
Bissinger, Jessica Grace. “Knowledge and understanding of gluten and the gluten-free diet by students at James Madison University.” 2012. Web. 05 Mar 2021.
Vancouver:
Bissinger JG. Knowledge and understanding of gluten and the gluten-free diet by students at James Madison University. [Internet] [Masters thesis]. James Madison University; 2012. [cited 2021 Mar 05].
Available from: https://commons.lib.jmu.edu/master201019/151.
Council of Science Editors:
Bissinger JG. Knowledge and understanding of gluten and the gluten-free diet by students at James Madison University. [Masters Thesis]. James Madison University; 2012. Available from: https://commons.lib.jmu.edu/master201019/151
University College Cork
8.
Hager, Anna-Sophie.
Cereal products for specific dietary requirements. Evaluation and improvement of technological and nutritional properties of gluten free raw materials and end products.
Degree: 2013, University College Cork
URL: http://hdl.handle.net/10468/1274
► Coeliac disease is one of the most common food intolerances worldwide and at present the gluten free diet remains the only suitable treatment. A market…
(more)
▼ Coeliac disease is one of the most common food intolerances worldwide and at present the
gluten free diet remains the only suitable treatment. A market overview conducted as part of this thesis on nutritional and sensory quality of commercially available
gluten free breads and pasta showed that improvements are necessary. Many products show strong off-flavors, poor mouthfeel and reduced shelf-life. Since the life-long avoidance of the cereal protein
gluten means a major change to the
diet, it is important to also consider the nutritional value of products intending to replace staple foods such as bread or pasta. This thesis addresses this issue by characterising available
gluten free cereal and pseudocereal flours to facilitate a better raw material choice. It was observed that especially quinoa, buckwheat and teff are high in essential nutrients, such as protein, minerals and folate. In addition the potential of functional ingredients such as inulin, β-glucan, HPMC and xanthan to improve loaf quality were evaluated. Results show that these ingredients can increase loaf volume and reduce crumb hardness as well as rate of staling but that the effect diverges strongly depending on the bread formulation used. Furthermore, fresh egg pasta formulations based on teff and oat flour were developed. The resulting products were characterised regarding sensory and textural properties as well as in vitro digestibility. Scanning electron and confocal laser scanning microscopy was used throughout the thesis to visualise structural changes occurring during baking and pasta making
Advisors/Committee Members: Arendt, Elke K..
Subjects/Keywords: HPMC; Gluten free; Bread; Pasta; Xanthan; Glycemic index; Celiac disease; Gluten-free diet
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APA ·
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Manager
APA (6th Edition):
Hager, A. (2013). Cereal products for specific dietary requirements. Evaluation and improvement of technological and nutritional properties of gluten free raw materials and end products. (Thesis). University College Cork. Retrieved from http://hdl.handle.net/10468/1274
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Hager, Anna-Sophie. “Cereal products for specific dietary requirements. Evaluation and improvement of technological and nutritional properties of gluten free raw materials and end products.” 2013. Thesis, University College Cork. Accessed March 05, 2021.
http://hdl.handle.net/10468/1274.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Hager, Anna-Sophie. “Cereal products for specific dietary requirements. Evaluation and improvement of technological and nutritional properties of gluten free raw materials and end products.” 2013. Web. 05 Mar 2021.
Vancouver:
Hager A. Cereal products for specific dietary requirements. Evaluation and improvement of technological and nutritional properties of gluten free raw materials and end products. [Internet] [Thesis]. University College Cork; 2013. [cited 2021 Mar 05].
Available from: http://hdl.handle.net/10468/1274.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Hager A. Cereal products for specific dietary requirements. Evaluation and improvement of technological and nutritional properties of gluten free raw materials and end products. [Thesis]. University College Cork; 2013. Available from: http://hdl.handle.net/10468/1274
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
University of Otago
9.
Sharp, Kiri Patrice Hamilton.
The New Zealand Coeliac Health Survey
.
Degree: 2013, University of Otago
URL: http://hdl.handle.net/10523/3873
► Coeliac disease (CD) is a multi-system autoimmune enteropathy caused by an inappropriate immune response to certain storage plant proteins known as gluten. Gluten is found…
(more)
▼ Coeliac disease (CD) is a multi-system autoimmune enteropathy caused by an inappropriate immune response to certain storage plant proteins known as
gluten.
Gluten is found in wheat, barley, rye and triticale. The autoimmune response causes damage to the gut resulting in gastrointestinal and non-gastrointestinal symptoms. Untreated CD leads to malabsorption resulting in nutritional deficiencies and long term damage including an increased risk of intestinal lymphomas. The only treatment is removal of
gluten from the
diet, which in most cases, allows a full mucosal recovery and return to full functionality. In New Zealand the prevalence of CD is about 1%. However, there is little information on the health of people with CD in New Zealand. This study aims to fill that gap.
Methods: The eligible study population was members of Coeliac New Zealand Incorporated who had an email or postal address. 2,200 members were invited by email and 500 members by postal letter to complete a questionnaire online or a paper copy. The questionnaire was adapted from the Canadian Celiac Health Survey and consisted of 10 sections investigating demographics, health, diagnosis,
diet, quality of life issues, associated medical conditions, CD and associated medical conditions among relatives and recommendations. Data from completed postal surveys were entered, and all results collated in Excel. The results were analysed using STATA. Proportions and means were calculated as appropriate.
Results: The response rate was 46.5%. Responses from 936 biopsy positive adults aged 16 years and over were analysed. 94% were New Zealanders of European descent. The ratio of males to females was 1:4.7. The mean age was 57 years for males and 53 years for females.
The mean age at diagnosis of CD was 43.5 years and the mean time between the reported onset of symptoms and a diagnosis of CD was 11.6 (SD -3.6 -26.8) years. At the time of diagnosis the most common symptoms were bloating, gas and abdominal pain (76%), extreme weakness or tiredness (67%), diarrhoea (64%) and anaemia (57%)., When diagnosed with CD, 82% had been referred to a nutritionist or dietitian. 96% found their health improved to some extent after commencing a
gluten free diet (GFD). A large number of respondents continued to have ongoing symptoms despite 92% always following a GFD. The most common, and highly rated source of information about CD and its treatment was Coeliac New Zealand Incorporated. Three-quarters had received information from dietitians/nutritionist, but 19% considered the information to be fair or poor quality.
The two factors which participants believed would contribute the most to improving the lives of individuals with CD were earlier diagnosis of CD (55%) and better labelling of
gluten-containing ingredients in foods.
Conclusions: CD is a common condition in New Zealand, but the disease is often misdiagnosed with the diagnosis being delayed for up to 12 years. Despite best efforts, accidental ingestion of
gluten appears to be a problem with most people having…
Advisors/Committee Members: Coppell, Kirsten (advisor).
Subjects/Keywords: New Zealand;
Coeliac Disease;
Gluten free diet;
diet;
diagnosis
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Manager
APA (6th Edition):
Sharp, K. P. H. (2013). The New Zealand Coeliac Health Survey
. (Masters Thesis). University of Otago. Retrieved from http://hdl.handle.net/10523/3873
Chicago Manual of Style (16th Edition):
Sharp, Kiri Patrice Hamilton. “The New Zealand Coeliac Health Survey
.” 2013. Masters Thesis, University of Otago. Accessed March 05, 2021.
http://hdl.handle.net/10523/3873.
MLA Handbook (7th Edition):
Sharp, Kiri Patrice Hamilton. “The New Zealand Coeliac Health Survey
.” 2013. Web. 05 Mar 2021.
Vancouver:
Sharp KPH. The New Zealand Coeliac Health Survey
. [Internet] [Masters thesis]. University of Otago; 2013. [cited 2021 Mar 05].
Available from: http://hdl.handle.net/10523/3873.
Council of Science Editors:
Sharp KPH. The New Zealand Coeliac Health Survey
. [Masters Thesis]. University of Otago; 2013. Available from: http://hdl.handle.net/10523/3873
10.
Yorba, Nancy.
North County San Diego's Guide to a Gluten-Free, Casein-Free Diet
.
Degree: 2013, California State University – San Marcos
URL: http://hdl.handle.net/10211.8/477
► Many individuals with Autism Spectrum Disorder are given multiple supports from all the individuals in their lives. Supports could range from learning strategies, support groups…
(more)
▼ Many individuals with Autism Spectrum Disorder are given multiple supports from all the individuals in their lives. Supports could range from learning strategies, support groups and even
diet. The purpose of this project is to give local support to individuals that are on a
Gluten-
Free, Casein-
Free diet.
The focus of this project was to create a handbook that was not only user-friendly but provided a practical way to implement this
diet without having a large lifestyle change. This handbook provides information on why the
diet is beneficial, what the
diet is, substitutions for items that are eliminated within the
diet, how to implement the
diet, recipes, a guide to local restaurants within the North County San Diego area with itemized lists of acceptable items to consume and a listing of local resources of support groups and clubs.
Many individuals that want to start the
diet do not know where to start. With this handbook, one would be able to implement the
diet and still keep everyone in the family feeling supported and happy with the changes that come with it.
Advisors/Committee Members: Vargas, Manuel (advisor).
Subjects/Keywords: Autism;
behavior;
students;
special education;
resource;
handbook;
Gluten-Free;
GFCF Diet;
GFGF;
diet;
Casein-Free
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APA ·
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Manager
APA (6th Edition):
Yorba, N. (2013). North County San Diego's Guide to a Gluten-Free, Casein-Free Diet
. (Thesis). California State University – San Marcos. Retrieved from http://hdl.handle.net/10211.8/477
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Yorba, Nancy. “North County San Diego's Guide to a Gluten-Free, Casein-Free Diet
.” 2013. Thesis, California State University – San Marcos. Accessed March 05, 2021.
http://hdl.handle.net/10211.8/477.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Yorba, Nancy. “North County San Diego's Guide to a Gluten-Free, Casein-Free Diet
.” 2013. Web. 05 Mar 2021.
Vancouver:
Yorba N. North County San Diego's Guide to a Gluten-Free, Casein-Free Diet
. [Internet] [Thesis]. California State University – San Marcos; 2013. [cited 2021 Mar 05].
Available from: http://hdl.handle.net/10211.8/477.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Yorba N. North County San Diego's Guide to a Gluten-Free, Casein-Free Diet
. [Thesis]. California State University – San Marcos; 2013. Available from: http://hdl.handle.net/10211.8/477
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Brno University of Technology
11.
Svobodová, Dominika.
Enzýmová hydrolýza gluténu pre aplikačné účely v bezlepkovej diéte: Enzyme hydrolyses of wheat gluten for the gluten free application.
Degree: 2019, Brno University of Technology
URL: http://hdl.handle.net/11012/38257
► Celiac disease is attributable to autoimmune diseases, where treatment is based on absolute respect for gluten-free diet. As the gluten used widely in all areas…
(more)
▼ Celiac disease is attributable to autoimmune diseases, where treatment is based on absolute respect for
gluten-
free diet. As the
gluten used widely in all areas of food production, strict adherence to a
gluten-
free diet really can be difficult for people with celiac disease. Products suitable also for those suffering from the disease are usually expensive. Finally, patients that undergo exclusively on a
gluten-
free diet are robbing the important nutritional components. Therefore, interest in this type of products innovation enhance as to the nutritional, technological, as well as organoleptic properties. The aim of this final thesis was to draw up literature review of the celiac disease and
gluten allergen, or his particular part of gliadin. In the experimental part, attention was focused on the first hydrolytic cleavage of starch, the substrate was sterilized wheat flour and water, where is incorporated spiral just
gluten. The best ability of degrading the starch grains, the combination of enzymes and MT3K and GLUAMK concentration of 0, 1% over 4 hours of action, as indicated by a reduction in the starch content of the original amount of 72,65 % at a concentration of 29,00 %. The next item of work distribution used different proteases, to reduce the amount of gliadin to below 20 ppm per kilogram of final product. Low levels investigated allergen (10,79 ppm/kg) recorded by the enzyme combination exoprotease Flavourzyme (0,1 %) and endoprotease Neutral Protease (0,1 %) at 7 hours hydrolytic action. The conclusion of the thesis was prepared several alternatives
gluten-
free breads and through sensory evaluation assessed the characteristics of color, aroma and taste to predict the location of the products on the commercial market.
Advisors/Committee Members: Ing.Silvia Mošovská,Ph.D. (advisor), Vránová, Dana (referee).
Subjects/Keywords: celiakia; bezlepková diéta; glutén; gliadín; enzým; celiac disease; gluten free diet; gluten; gliadin; enzymes
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APA (6th Edition):
Svobodová, D. (2019). Enzýmová hydrolýza gluténu pre aplikačné účely v bezlepkovej diéte: Enzyme hydrolyses of wheat gluten for the gluten free application. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/38257
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Svobodová, Dominika. “Enzýmová hydrolýza gluténu pre aplikačné účely v bezlepkovej diéte: Enzyme hydrolyses of wheat gluten for the gluten free application.” 2019. Thesis, Brno University of Technology. Accessed March 05, 2021.
http://hdl.handle.net/11012/38257.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Svobodová, Dominika. “Enzýmová hydrolýza gluténu pre aplikačné účely v bezlepkovej diéte: Enzyme hydrolyses of wheat gluten for the gluten free application.” 2019. Web. 05 Mar 2021.
Vancouver:
Svobodová D. Enzýmová hydrolýza gluténu pre aplikačné účely v bezlepkovej diéte: Enzyme hydrolyses of wheat gluten for the gluten free application. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2021 Mar 05].
Available from: http://hdl.handle.net/11012/38257.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Svobodová D. Enzýmová hydrolýza gluténu pre aplikačné účely v bezlepkovej diéte: Enzyme hydrolyses of wheat gluten for the gluten free application. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/38257
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Tampere University
12.
Vilppula, Anitta.
Coeliac disease in the elderly population
.
Degree: 2014, Tampere University
URL: https://trepo.tuni.fi/handle/10024/96255
► Tämä tutkimus "Keliakia ikääntyvässä väestössä" selvitti keliakian esiintyvyyttä ja ilmaantuvuutta, kliinisiä oireita ja gluteenittoman dieetin hyötyä yli 50 -vuotiailla. Tutkimusaineisto koostui Päijät-Hämeen maakunnassa asuvasta 2815…
(more)
▼ Tämä tutkimus "Keliakia ikääntyvässä väestössä" selvitti keliakian esiintyvyyttä ja ilmaantuvuutta, kliinisiä oireita ja gluteenittoman dieetin hyötyä yli 50 -vuotiailla. Tutkimusaineisto koostui Päijät-Hämeen maakunnassa asuvasta 2815 satunnaisesti valitusta 52-74 -vuotiaasta henkilöstä, jotka osallistuivat ikääntymistä, hyvinvointia, terveyttä ja palvelutarpeita koskevaan tutkimukseen (Ikihyvä Päijät-Häme). Aineistosta selvitettiin ensin osallistujien oman ilmoituksen perusteella keliakiaa sairastavat henkilöt, joiden keliakiaa oli diagnostisoitu ennen tutkimuksen aloittamista, ns. kliinisin oirein löydetyt -keliaakikot. Kaikilta tutkimukseen osallistuneilta seulottiin verestä immunoglobuliini A-luokan kudostransglutaminaasi vasta-aineet (tTGA). Henkilöille, joilla oli vasta-aineita (tTGA positiiviset), tarjottiin mahdollisuus ohutsuolen näytepalan ottoon keliakian toteamiseksi. Samanlainen seulonta tehtiin uudelleen kolmen vuoden kuluttua. Henkilöitä, jotka osallistuvat molempiin seulontoihin, oli 2216. Serokonvertoituneille henkilöille tarjottiin mahdollisuus ohutsuolen koepalan ottoon. Gluteenitonta dieettiä suositeltiin kaikille uusille keliaakikoille. Sekä aiemmin että seulonnalla todetuilta keliakiaa sairastavilta potilailta selvitettiin sairaudet, suolistovaivat ja oireet ennen keliakian toteamista, sukuhistoria, elämänlaatu sekä gluteenittoman dieetin noudattaminen. Ensimmäisestä seulonnasta löytyneitä keliakiaa sairastavia pyydettiin seurantaan. Dieetin tehoa arvioitiin ottamalla uusi koepala ohutsuolesta noin vuoden kuluttua. Gluteenittoman ruokavaliohoidon hyötyä arvioitiin myös laboratoriotutkimuksilla ja luuntiheysmittauksella ennen dieettiä ja 2-3 vuoden kuluttua dieetin aloituksen jälkeen sekä henkilökohtaisella haastattelulla. Potilaat täyttivät lisäksi vatsaoireita ja elämänlaatua selvittävät kyselylomakkeet.
Aineistosta löytyi 26 kliinisin oirein löydettyä keliaakikkoa ja seulomalla löydettiin 35. Kolmen vuoden kuluttua uusitussa seulonnassa tutkimusaineistosta löytyi viisi serokonvertoitunutta keliakiaa sairastavaa henkilöä, joten keliakian vuosittainen ilmaantuvuus (insidenssi) oli 75/100 000. Keliakian koepalalla varmistettu esiintyvyys (prevalenssi) lisääntyi kolmen vuoden seurantajakson aikana 2.13%:sta 2.34%:iin, ja keliakiaa sairastavien ja tTGA seropositiivisten yhteenlaskettu esiintyvyys 2.45%:stä 2.70%:iin.
Aineiston keliaakikoista kolmasosalla (28%) oli toteamishetkellä keliakiaan liitetyt klassiset oireet, 35%:lla vähäisiä oireita, ja täysin oireettomia oli 38%. Viidellä potilaalla (8%) oli pahanlaatuinen tauti, ja heistä kahdella ohutsuolilymfooma. Neljällätoista (20%) oli keliakiaan liitetty autoimmuunitauti, 27:llä (39%) alentunut luustontiheys.
Myöntyvyys dieettihoitoon oli hyvä: vain kolme potilasta ei aloittanut gluteiinitonta ruokavaliota. Heillä, jotka suostuivat seurantaryhmään, oli ennen ruokavaliohoitoa subkliininen raudanpuute, sillä seerumin keskimääräinen ferritiinitaso oli matala. Gluteeniton dieetti korjasi ferritiiniarvot normaalitasolle ja nosti merkittävästi…
Subjects/Keywords: keliakia
;
ikääntyminen
;
keliakiavasta-aineet
;
gluteeniton ruokavalio
;
coeliac disease
;
aging
;
gluten
;
tissue trasglutaminase
;
gluten-free diet
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APA ·
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Export
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APA (6th Edition):
Vilppula, A. (2014). Coeliac disease in the elderly population
. (Doctoral Dissertation). Tampere University. Retrieved from https://trepo.tuni.fi/handle/10024/96255
Chicago Manual of Style (16th Edition):
Vilppula, Anitta. “Coeliac disease in the elderly population
.” 2014. Doctoral Dissertation, Tampere University. Accessed March 05, 2021.
https://trepo.tuni.fi/handle/10024/96255.
MLA Handbook (7th Edition):
Vilppula, Anitta. “Coeliac disease in the elderly population
.” 2014. Web. 05 Mar 2021.
Vancouver:
Vilppula A. Coeliac disease in the elderly population
. [Internet] [Doctoral dissertation]. Tampere University; 2014. [cited 2021 Mar 05].
Available from: https://trepo.tuni.fi/handle/10024/96255.
Council of Science Editors:
Vilppula A. Coeliac disease in the elderly population
. [Doctoral Dissertation]. Tampere University; 2014. Available from: https://trepo.tuni.fi/handle/10024/96255
Tampere University
13.
Laurikka, Pilvi.
Persistent Symptoms in Treated Coeliac Disease
.
Degree: 2017, Tampere University
URL: https://trepo.tuni.fi/handle/10024/102438
► Keliakia on pitkäaikainen immuunivälitteinen sairaus, joka johtaa ohutsuolen limakalvovaurioon geneettisesti alttiilla henkilöillä. Sairaus voi ilmentyä monipuolisina vatsaoireina tai suoliston ulkopuolisina oireina. Toistaiseksi ainoa hoito on…
(more)
▼ Keliakia on pitkäaikainen immuunivälitteinen sairaus, joka johtaa ohutsuolen limakalvovaurioon geneettisesti alttiilla henkilöillä. Sairaus voi ilmentyä monipuolisina vatsaoireina tai suoliston ulkopuolisina oireina. Toistaiseksi ainoa hoito on elinikäinen ja tiukka gluteeniton ruokavalio. Tämä tarkoittaa vehnän, rukiin ja ohran sekä lisättyä gluteenia sisältävien tuotteiden poistamista ruokavaliosta.
Tavallisesti gluteenittoman ruokavaliohoidon aloittaminen lievittää keliakian oireita nopeasti, ohutsuolen limakalvovaurion korjaantuessa hitaammin. Gluteenittoman ruokavalion pitkäaikaisvaste on kuitenkin huonosti tunnettu. Kliininen kokemus antaa viitteitä siitä, että merkittävä osa hoidetuista keliaakikoista saattaa kärsiä pitkittyneistä vatsaoireista. Maailmalla yleisin syy huonoon hoitovasteeseen on gluteenin saannin jatkuminen. Muita syitä oireisiin voivat olla samanaikainen muu sairaus, kuten mikroskooppinen koliitti, toiminnalliset vatsavaivat sekä harvoin refraktaarikeliakia tai syöpäsairaus. Kuitenkin monilla potilailla syy vatsaoireisiin jää tunnistamatta. Epiteelin stressitekijöillä sekä suoliston mikrobiston, synnynnäisen immuniteetin ja epiteelin yhteneväisyyden muutoksilla tiedetään olevan osuutta aktiivisessa, hoitamattomassa keliakiassa. Näiden tekijöiden vaikutusta hoidetuilla keliaakikoilla ei kuitenkaan ole vielä tutkittu.
Tämän väitöskirjatyön tavoitteena oli tutkia pitkittyneiden vatsaoireiden yleisyyttä ja vakavuutta hyvin määritellyillä, hoitamattomista ja hoidetuista keliaakikoista koostuvilla aineistoilla sekä verrata keliaakikkojen oireita muihin ruoansulatuskanavan sairauksiin. Lisäksi tavoitteena oli valottaa pitkittyneiden vastaoireiden mekanismeja hoidetuilla keliaakikoilla. Tämä tehtiin vertailemalla kliinistä taustaa, ohutsuolen mikrobiston ja ruokavalion koostumusta, ohutsuolen limakalvon immuniteetin aktivoitumista sekä epiteelimuutosten esiintymistä oireisilla ja oireettomilla hoidolla olevilla keliaakikoilla. Lisäksi tutkittiin huonontuneen elämänlaadun ennustetekijöitä.
Väitöskirjatyö koostuu neljästä erillisestä osatyöstä. Osatyössä I tutkittiin oireiden esiintyvyyttä ja vakavuutta 856 eri hoidon vaiheessa olevalla keliaakikolla sekä terveillä verrokeilla. Osatyössä II tutkittiin pitkittyneisiin oireisiin ja huonontuneeseen elämänlaatuun liittyviä tekijöitä 596 pitkään hoidetuilla keliaakikoilla sekä terveillä verrokeilla. Osatyössä III verrattiin pohjukaissuolen mikrobiston koostumusta 34 oireisella ja oireettomalla, hoidolla olevalla keliaakikolla. Lisäksi osatyössä IV verrattiin päivittäistä kuidun saantia sekä epiteelistressiin, synnynnäiseen immuniteettiin ja epiteelin yhteneväisyyteen liittyviä merkkiaineita 47 oireisella ja oireettomalla, hoidetulla keliaakikolla.
Osatyössä I oireet helpottivat ruokavaliohoidon aloittamisen jälkeen, joskin lyhyen aikaa hoidetut potilaat kärsivät vielä ripulista. Liki neljänneksellä pitkään hoidetuista keliaakikoista oli pitkittyneitä vatsaoireita, ja refluksi oli oireista yleisin. Keliaakikoiden oireet olivat monimuotoisia…
Subjects/Keywords: keliakia
;
gluteeniton ruokavalio
;
vatsaoireet
;
coeliac disease
;
gluten-free diet
;
gastrointestinal symptoms
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APA (6th Edition):
Laurikka, P. (2017). Persistent Symptoms in Treated Coeliac Disease
. (Doctoral Dissertation). Tampere University. Retrieved from https://trepo.tuni.fi/handle/10024/102438
Chicago Manual of Style (16th Edition):
Laurikka, Pilvi. “Persistent Symptoms in Treated Coeliac Disease
.” 2017. Doctoral Dissertation, Tampere University. Accessed March 05, 2021.
https://trepo.tuni.fi/handle/10024/102438.
MLA Handbook (7th Edition):
Laurikka, Pilvi. “Persistent Symptoms in Treated Coeliac Disease
.” 2017. Web. 05 Mar 2021.
Vancouver:
Laurikka P. Persistent Symptoms in Treated Coeliac Disease
. [Internet] [Doctoral dissertation]. Tampere University; 2017. [cited 2021 Mar 05].
Available from: https://trepo.tuni.fi/handle/10024/102438.
Council of Science Editors:
Laurikka P. Persistent Symptoms in Treated Coeliac Disease
. [Doctoral Dissertation]. Tampere University; 2017. Available from: https://trepo.tuni.fi/handle/10024/102438
Columbia University
14.
Russo, Carrie.
Navigating Celiac Disease and the Gluten-Free Diet in a Family Setting: A Mixed Methods Study of Families with Children with Celiac Disease.
Degree: 2019, Columbia University
URL: https://doi.org/10.7916/d8-sg92-5w43
► Celiac disease is an autoimmune disorder triggered by the ingestion of gluten, which is found in wheat, barley, and rye. The only treatment for celiac…
(more)
▼ Celiac disease is an autoimmune disorder triggered by the ingestion of gluten, which is found in wheat, barley, and rye. The only treatment for celiac disease is a strict gluten-free diet (GFD), which eliminates common gluten-containing foods found in many cultures and cuisines.
This research examined how families experienced celiac disease and the GFD in their households, focusing on the ripple effect of celiac disease for all members of the family and how families promoted adherence and quality of life (QOL). A mixed-methods approach used questionnaires, photographs, and semi-structured interviews with families recruited from the Celiac Disease Center at Columbia University Medical Center. Participants were 16 families with children ages 8-18 living at home who had physician-confirmed diagnoses of celiac disease. A total of 71 in-depth semi-structured interviews were conducted (n =16 reference children with celiac disease, 16 mothers, 15 fathers, 24 siblings).
Results showed that the reference children with celiac disease had high GFD adherence (mean CDAT = 9) and QOL (mean CDPQOL 81 of 100). Mothers’ and fathers’ ratings of how their child’s celiac disease diagnosis affected their lifestyle, social life, and level of burden in caring for child’s dietary needs differed significantly (all p-values < 0.05), with mothers reporting more change and burden. Emerging themes related to a negative ripple effect included the burden of assuming the majority of food tasks related to GFD (mothers), the limited restaurant choices for the family (fathers), and feeling annoyed by having to limit certain foods at home (siblings). Emerging themes related to a positive ripple effect, included becoming more creative cooks (mothers), incorporating new family traditions (fathers), and developing empathy for others (siblings).
Overall, there was substantial evidence of a ripple-effect of a child’s celiac disease diagnosis on other family members, including how mothers and fathers may experience the change in lifestyle and added responsibilities of maintaining the GFD differently. Including parents and siblings in research provides insight into the entire family experience and can help inform family-centered interventions on how to maximize QOL for everyone impacted by a child’s celiac disease diagnosis.
Subjects/Keywords: Nutrition; Celiac disease in children; Gluten-free diet; Families – Nutrition
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APA (6th Edition):
Russo, C. (2019). Navigating Celiac Disease and the Gluten-Free Diet in a Family Setting: A Mixed Methods Study of Families with Children with Celiac Disease. (Doctoral Dissertation). Columbia University. Retrieved from https://doi.org/10.7916/d8-sg92-5w43
Chicago Manual of Style (16th Edition):
Russo, Carrie. “Navigating Celiac Disease and the Gluten-Free Diet in a Family Setting: A Mixed Methods Study of Families with Children with Celiac Disease.” 2019. Doctoral Dissertation, Columbia University. Accessed March 05, 2021.
https://doi.org/10.7916/d8-sg92-5w43.
MLA Handbook (7th Edition):
Russo, Carrie. “Navigating Celiac Disease and the Gluten-Free Diet in a Family Setting: A Mixed Methods Study of Families with Children with Celiac Disease.” 2019. Web. 05 Mar 2021.
Vancouver:
Russo C. Navigating Celiac Disease and the Gluten-Free Diet in a Family Setting: A Mixed Methods Study of Families with Children with Celiac Disease. [Internet] [Doctoral dissertation]. Columbia University; 2019. [cited 2021 Mar 05].
Available from: https://doi.org/10.7916/d8-sg92-5w43.
Council of Science Editors:
Russo C. Navigating Celiac Disease and the Gluten-Free Diet in a Family Setting: A Mixed Methods Study of Families with Children with Celiac Disease. [Doctoral Dissertation]. Columbia University; 2019. Available from: https://doi.org/10.7916/d8-sg92-5w43
California State University – Northridge
15.
Smith, Janelle.
Gluten-free Diet Adherence in Celiac Versus Non-Celiac American Adults.
Degree: MS, Department of Family and Consumer Sciences, 2015, California State University – Northridge
URL: http://hdl.handle.net/10211.3/143821
► Approximately 2.5 million Americans are currently suffering from celiac disease but undiagnosed. The rising number of individuals in the US following a gluten-free diet (GFD)…
(more)
▼ Approximately 2.5 million Americans are currently suffering from celiac disease but undiagnosed. The rising number of individuals in the US following a
gluten-
free diet (GFD) prior to undergoing testing for celiac disease precludes them from obtaining an accurate diagnosis. It is unknown if dietary compliance in these individuals is adequate to avoid the health-related outcomes of untreated celiac disease. This study examined the degree of dietary adherence in various populations following the GFD. Adults age 18 and older living in the US were recruited via social media platforms and were included if they agreed that
gluten means ???the protein component of wheat, barley and rye??? (n = 336). They completed an online self-questionnaire regarding the frequency of GFD behaviors. Dietary adherence score was calculated based on answers to questions previously validated by Biagi et al (2012) to be consistent with negative serum antibodies for those with celiac disease following a GFD. Participants were divided into cohorts based on their reason for initiating the
diet: diagnosis of celiac disease (n = 139);
gluten sensitivity (n = 141); weight loss (n = 4); other health-related reason (n = 46); other non-health-related reason (n = 9). Chi-square analysis was conducted for categorical data, and one-way ANOVA means tests with Tukey post hoc analysis was used to determine if there was a significant differences between groups for continuous data. Men were significantly more likely to follow a GFD due to celiac disease, whereas women were significantly more likely to follow a GFD because of
gluten sensitivity or another health reason (p = 0.000). Those following the
diet for five years or longer were most often diagnosed with celiac disease; those following it for 6 months to 4 years were sensitive to
gluten, and those following it for less than 6 months were doing so for another health reason (p = 0.000). Individuals in all groups who reported more severe symptoms from ingesting
gluten had higher dietary compliance (p = 0.045). Individuals with celiac disease were significantly more adherent to the GFD than those following it because of
gluten sensitivity or other health reason (p = 0.000). The most non-adherent individuals based on the Biagi dietary adherence score reported being sensitive to
gluten (47.4%). Degree of dietary adherence was found to be highly correlated with the individual???s perception that accidental
gluten exposures are important to his/her health (p = 0.000). When dining in restaurants, individuals with celiac disease were significantly more likely than other groups to order from a designated
gluten-
free menu (p = 0.019), notify their server or cashier of their needs (p = 0.000), and speak with a manager or chef (p = 0.023). The were also significantly more likely than the other health reason group to discuss their dietary needs with friends and acquaintances when dining away from home (p = 0.001). Those with celiac disease were significantly more likely to avoid oats when not labeled
gluten-
free (p =…
Advisors/Committee Members: Lisagor, Terri E (advisor), Herman-mendes, Dena R (committee member).
Subjects/Keywords: gluten free diet; Dissertations, Academic – CSUN – Family & Consumer Sciences.
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APA (6th Edition):
Smith, J. (2015). Gluten-free Diet Adherence in Celiac Versus Non-Celiac American Adults. (Masters Thesis). California State University – Northridge. Retrieved from http://hdl.handle.net/10211.3/143821
Chicago Manual of Style (16th Edition):
Smith, Janelle. “Gluten-free Diet Adherence in Celiac Versus Non-Celiac American Adults.” 2015. Masters Thesis, California State University – Northridge. Accessed March 05, 2021.
http://hdl.handle.net/10211.3/143821.
MLA Handbook (7th Edition):
Smith, Janelle. “Gluten-free Diet Adherence in Celiac Versus Non-Celiac American Adults.” 2015. Web. 05 Mar 2021.
Vancouver:
Smith J. Gluten-free Diet Adherence in Celiac Versus Non-Celiac American Adults. [Internet] [Masters thesis]. California State University – Northridge; 2015. [cited 2021 Mar 05].
Available from: http://hdl.handle.net/10211.3/143821.
Council of Science Editors:
Smith J. Gluten-free Diet Adherence in Celiac Versus Non-Celiac American Adults. [Masters Thesis]. California State University – Northridge; 2015. Available from: http://hdl.handle.net/10211.3/143821
Columbia University
16.
Cadenhead, Jennifer Woodard.
Evaluating Eating Patterns and the Relationship of Diet Quality and Level of Processing to Quality of Life Among Adults and Teenagers With Celiac Disease.
Degree: 2021, Columbia University
URL: https://doi.org/10.7916/d8-07w3-kx57
► Celiac disease, a common autoimmune disease, affects ~1% of Americans. Treatment requires strict elimination of gluten, proteins found in wheat, rye, and barley. Individuals with…
(more)
▼ Celiac disease, a common autoimmune disease, affects ~1% of Americans. Treatment requires strict elimination of gluten, proteins found in wheat, rye, and barley. Individuals with celiac disease have been shown to have a lower quality of life than others without it. However, their quality of life has been known to improve with adherence to the gluten-free diet. Other than gluten-free diet adherence, little research has been completed on how specific eating patterns may impact the lives of individuals with celiac disease. In the general population, diet quality has been associated with health-related quality of life, where quality of life has been predictive of other outcomes, like mortality. Research in the general population has also shown an association between increased consumption of ultra-processed foods and adverse health outcomes, including obesity, cancer, and premature mortality, but none have explored its relation to quality of life. Among individuals with celiac disease, no studies have explored the relationship between diet quality or ultra-processing resulting from strictly adhering to a gluten-free diet and celiac disease-specific quality of life.
This dissertation describes the eating patterns of a sample of 50 adults and 30 teens with celiac disease (the “sample”) to understand what they were eating, as well as the relationship between their diet quality and level of food processing to quality of life. Results were compared to a representative sampling of the population in the United States from the National Health and Nutrition Examination Survey (“NHANES”).
The sample had room for improvement in their diet quality and levels of ultra-processing but performed favorably compared with NHANES. Using the Healthy Eating Index, the majority had scores considered suboptimal (mostly moderate scoring). However, using the Alternate Mediterranean Diet score, fewer had suboptimal scores (mostly moderate to high scoring). Differences between the measures’ scores reflected: (1) variations in measurement criteria, and (2) separate weights applied to those criteria. The sample had ultra-processed food consumption within the range associated with adverse health outcomes in some studies. With the exception of low folate and high lipids, most of the sample’s nutrient concerns reflected those in NHANES. The sample’s diet patterns were most similar to those in NHANES who had reported prior celiac disease diagnosis and were adhering to a gluten-free diet, with patterns significantly more favorable to other NHANES groups. In the general population, there was a consistent relationship with both higher Alternate Mediterranean Diet score and lower levels of ultra-processed food consumption as a percent of energy to better quality of life. Similar but less robust trends were found with the sample.
Overall, results suggested that both higher adherence to healthier diet patterns (for example, more produce, legumes, nuts, whole grains, and less saturated fat) and lower levels of ultra-processing were…
Subjects/Keywords: Nutrition; Celiac disease; Food habits; Older people; Teenagers; Gluten-free diet
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Manager
APA (6th Edition):
Cadenhead, J. W. (2021). Evaluating Eating Patterns and the Relationship of Diet Quality and Level of Processing to Quality of Life Among Adults and Teenagers With Celiac Disease. (Doctoral Dissertation). Columbia University. Retrieved from https://doi.org/10.7916/d8-07w3-kx57
Chicago Manual of Style (16th Edition):
Cadenhead, Jennifer Woodard. “Evaluating Eating Patterns and the Relationship of Diet Quality and Level of Processing to Quality of Life Among Adults and Teenagers With Celiac Disease.” 2021. Doctoral Dissertation, Columbia University. Accessed March 05, 2021.
https://doi.org/10.7916/d8-07w3-kx57.
MLA Handbook (7th Edition):
Cadenhead, Jennifer Woodard. “Evaluating Eating Patterns and the Relationship of Diet Quality and Level of Processing to Quality of Life Among Adults and Teenagers With Celiac Disease.” 2021. Web. 05 Mar 2021.
Vancouver:
Cadenhead JW. Evaluating Eating Patterns and the Relationship of Diet Quality and Level of Processing to Quality of Life Among Adults and Teenagers With Celiac Disease. [Internet] [Doctoral dissertation]. Columbia University; 2021. [cited 2021 Mar 05].
Available from: https://doi.org/10.7916/d8-07w3-kx57.
Council of Science Editors:
Cadenhead JW. Evaluating Eating Patterns and the Relationship of Diet Quality and Level of Processing to Quality of Life Among Adults and Teenagers With Celiac Disease. [Doctoral Dissertation]. Columbia University; 2021. Available from: https://doi.org/10.7916/d8-07w3-kx57
University of Washington
17.
McDonnell, Erin.
Diet Quality and Food Additive Exposure in Children with and without Celiac Disease.
Degree: 2020, University of Washington
URL: http://hdl.handle.net/1773/46527
► Treatment of celiac disease (CeD) requires adherence to a gluten-free (GF) diet, a restriction that affects food choices and impacts dietary patterns. Pre-clinical research suggests…
(more)
▼ Treatment of celiac disease (CeD) requires adherence to a
gluten-
free (GF)
diet, a restriction that affects food choices and impacts dietary patterns. Pre-clinical research suggests that certain food additives may contribute to ongoing mucosal damage, including increased intestinal permeability and inflammation. The purpose of this study was to quantify the frequency of food additive exposure and assess
diet quality in children with and without CeD. Twenty-eight children with (n=15) and without (n=13) CeD between the ages of 6-18 years (mean: 11.29 ± 3.2) were recruited as study participants from Seattle Children’s Hospital. Three-day food records and anthropometric data were obtained for all participants. The intake frequency of 9 common food additives (polysorbate 80, carboxymethyl cellulose, xanthan gum, guar gum, soy lecithin, carrageenan, maltodextrin, titanium dioxide, and aluminosilicates) and macro- and micronutrient intake relative to individualized DRI/AI values were analyzed. Results show that children in the celiac group had a higher number of exposures to xanthan gum and fewer met recommendations for thiamin, folate, magnesium, manganese, and potassium compared to their non-celiac counterparts. Secondary analyses revealed that both groups had similar intake of processed foods, however
gluten-
free products (GFPs) contributed 29% of total energy in the GF
diet and a higher proportion of GFPs contained food additives compared to other processed foods. In the celiac group, those with higher consumption of GFPs had s higher frequency of exposure to food additives. This research provides insight into the nuances of the GF
diet and the contribution of GPFs. Such an understanding may inform dietary recommendations for children with CeD and highlights a need for additional research to explore the health implications of food additive intake in this population.
Advisors/Committee Members: Lampe, Johanna (advisor).
Subjects/Keywords: Celiac Disease; Children; Food Additives; Gluten-Free Diet; Gluten-Free Products; Nutritional Status; Nutrition; Food science; Public health; Nutritional sciences
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APA (6th Edition):
McDonnell, E. (2020). Diet Quality and Food Additive Exposure in Children with and without Celiac Disease. (Thesis). University of Washington. Retrieved from http://hdl.handle.net/1773/46527
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
McDonnell, Erin. “Diet Quality and Food Additive Exposure in Children with and without Celiac Disease.” 2020. Thesis, University of Washington. Accessed March 05, 2021.
http://hdl.handle.net/1773/46527.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
McDonnell, Erin. “Diet Quality and Food Additive Exposure in Children with and without Celiac Disease.” 2020. Web. 05 Mar 2021.
Vancouver:
McDonnell E. Diet Quality and Food Additive Exposure in Children with and without Celiac Disease. [Internet] [Thesis]. University of Washington; 2020. [cited 2021 Mar 05].
Available from: http://hdl.handle.net/1773/46527.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
McDonnell E. Diet Quality and Food Additive Exposure in Children with and without Celiac Disease. [Thesis]. University of Washington; 2020. Available from: http://hdl.handle.net/1773/46527
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Michigan State University
18.
Pauwels, Derrick Jozef.
Baking properties and resistant starch contents of gluten-free buckwheat-rice bread formulations.
Degree: 2013, Michigan State University
URL: http://etd.lib.msu.edu/islandora/object/etd:89
► Thesis M.S. Michigan State University. Food Science 2013.
"Celiac disease drastically limits the dietary options available to those afflicted and eliminates a major food staple,…
(more)
▼ Thesis M.S. Michigan State University. Food Science 2013.
"Celiac disease drastically limits the dietary options available to those afflicted and eliminates a major food staple, bread. Buckwheat offers an alternative that can provide additional health benefits compared to rice flour alone. The aims of this study were (1) to develop a base buckwheat-rice flour containing bread formulation, and (2) to determine effects on baked properties and resistant starch contents of breads made with varying levels of canola oil, egg white solids, batter consistency, and mixing time." – Edited excerpt from abstract.
Description based on online resource; title from PDF t.p. (viewed on Aug. 29, 2014)
Advisors/Committee Members: Ng, Perry, Strasburg, Gale, Freed, Russell.
Subjects/Keywords: Bread; Gluten-free diet – Research; Gluten-free foods – Research; Buckwheat; Rice; Food – Composition – Research; Celiac disease – Patients – Nutrition – Research; Food science
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APA ·
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APA (6th Edition):
Pauwels, D. J. (2013). Baking properties and resistant starch contents of gluten-free buckwheat-rice bread formulations. (Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:89
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Pauwels, Derrick Jozef. “Baking properties and resistant starch contents of gluten-free buckwheat-rice bread formulations.” 2013. Thesis, Michigan State University. Accessed March 05, 2021.
http://etd.lib.msu.edu/islandora/object/etd:89.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Pauwels, Derrick Jozef. “Baking properties and resistant starch contents of gluten-free buckwheat-rice bread formulations.” 2013. Web. 05 Mar 2021.
Vancouver:
Pauwels DJ. Baking properties and resistant starch contents of gluten-free buckwheat-rice bread formulations. [Internet] [Thesis]. Michigan State University; 2013. [cited 2021 Mar 05].
Available from: http://etd.lib.msu.edu/islandora/object/etd:89.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Pauwels DJ. Baking properties and resistant starch contents of gluten-free buckwheat-rice bread formulations. [Thesis]. Michigan State University; 2013. Available from: http://etd.lib.msu.edu/islandora/object/etd:89
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
University of Alberta
19.
Ylimaki, Gladys Lorraine.
The application of response surface methodology to the
development of rice flour yeast breads.
Degree: MS, Faculty of Home Economics, 1987, University of Alberta
URL: https://era.library.ualberta.ca/files/0r9675510
Subjects/Keywords: Rice.; Flour.; Gluten-free diet.; Bread.
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APA (6th Edition):
Ylimaki, G. L. (1987). The application of response surface methodology to the
development of rice flour yeast breads. (Masters Thesis). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/0r9675510
Chicago Manual of Style (16th Edition):
Ylimaki, Gladys Lorraine. “The application of response surface methodology to the
development of rice flour yeast breads.” 1987. Masters Thesis, University of Alberta. Accessed March 05, 2021.
https://era.library.ualberta.ca/files/0r9675510.
MLA Handbook (7th Edition):
Ylimaki, Gladys Lorraine. “The application of response surface methodology to the
development of rice flour yeast breads.” 1987. Web. 05 Mar 2021.
Vancouver:
Ylimaki GL. The application of response surface methodology to the
development of rice flour yeast breads. [Internet] [Masters thesis]. University of Alberta; 1987. [cited 2021 Mar 05].
Available from: https://era.library.ualberta.ca/files/0r9675510.
Council of Science Editors:
Ylimaki GL. The application of response surface methodology to the
development of rice flour yeast breads. [Masters Thesis]. University of Alberta; 1987. Available from: https://era.library.ualberta.ca/files/0r9675510
Cornell University
20.
Wang, Xinyang.
Finding Salvation in Food: Social and Information Influences on the Perception of Food Fads.
Degree: M.S., Applied Economics and Management, Applied Economics and Management, 2017, Cornell University
URL: http://hdl.handle.net/1813/51606
► This paper studies consumers' preferences towards gluten-free products. We aim at investigating what are the factors that potentially motivate a healthy individual who is free…
(more)
▼ This paper studies consumers' preferences towards
gluten-
free products. We aim at investigating what are the factors that potentially motivate a healthy individual who is
free from CD (celiac disease) and NCGS (non-celiac
gluten sensitivity) to follow a
gluten-
free diet. The empirical analysis of our experiment suggests that the provision of additional information regarding to
gluten-
free products has an impact on consumers' preferences of following a
gluten-
free diet. Additionally, the analysis indicates that consumers' preferences of following a
gluten-
free diet can be influenced by their personal characteristics (reading habits, family background, etc) and any cognitive distortions (overgeneralization bias, herd behavior, etc) they might have. Lastly, the paper discusses how following a
gluten-
free diet is correlated with consumers' future food consuming behaviors. The results imply that consumers are more willing to try and accept a brand-new food
diet if they already followed a
gluten-
free diet.
Advisors/Committee Members: Just, David (chair), Frank, Robert (committee member).
Subjects/Keywords: Behavioral sciences; Agriculture economics; Celiac disease; Consumer behavior; Food fads; Gluten-free diet
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APA (6th Edition):
Wang, X. (2017). Finding Salvation in Food: Social and Information Influences on the Perception of Food Fads. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/51606
Chicago Manual of Style (16th Edition):
Wang, Xinyang. “Finding Salvation in Food: Social and Information Influences on the Perception of Food Fads.” 2017. Masters Thesis, Cornell University. Accessed March 05, 2021.
http://hdl.handle.net/1813/51606.
MLA Handbook (7th Edition):
Wang, Xinyang. “Finding Salvation in Food: Social and Information Influences on the Perception of Food Fads.” 2017. Web. 05 Mar 2021.
Vancouver:
Wang X. Finding Salvation in Food: Social and Information Influences on the Perception of Food Fads. [Internet] [Masters thesis]. Cornell University; 2017. [cited 2021 Mar 05].
Available from: http://hdl.handle.net/1813/51606.
Council of Science Editors:
Wang X. Finding Salvation in Food: Social and Information Influences on the Perception of Food Fads. [Masters Thesis]. Cornell University; 2017. Available from: http://hdl.handle.net/1813/51606
University of Lund
21.
Webb, Charlotta.
Screening Detected Celiac Disease in Children.
Degree: 2014, University of Lund
URL: https://lup.lub.lu.se/record/4728935
;
https://portal.research.lu.se/ws/files/3163963/4728998.pdf
► Background: The prevalence of celiac disease (CD) is estimated to be around 1%, but most CD cases are undiagnosed. Sweden experienced an epidemic of clinically…
(more)
▼ Background: The prevalence of celiac disease (CD)
is estimated to be around 1%, but most CD cases are undiagnosed.
Sweden experienced an epidemic of clinically detected celiac
disease in children younger than 2 years of age, partly due to
changes in infant feeding practices, were the amount of gluten and
age at introduction was changed. However, it was not clear if the
increase in clinically detected children was due to more CD cases
being detected due to symptoms and thus previously undiagnosed, or
if it was a true change in CD prevalence. In the revised 2012
ESPGHAN criteria for CD diagnosis, a small intestinal biopsy is no
longer mandatory in symptomatic patients when the tTG-IgA levels
exceeding ten times the upper limit of normal (> 10xULN) in
combination with positivity for EMA and HLA- DQ2 and/or DQ8. Biopsy
is still recommended in asymptomatic screening detected cases, were
symptoms suggestive of CD is the main difference of the approach to
the diagnostic process. Recent studies have shown that screening
also detects symptomatic cases, whereas many are unaware of
symptoms until after starting on the GFD. Furthermore, there are
many pitfalls in the diagnostic process, were the choice of biopsy
method and the histopathological evaluation have a significant
impact on the diagnostic outcome. To use a capsule device to obtain
mucosal specimens was previously considered to be gold standard,
but the lesions may be patchy and missed if only one mucosal
specimen is obtained. In a clinical setting there can be an
advantage of using endoscopy due to the ability to take multiple
biopsies. The treatment with a gluten-free diet is a life-long
challenge and entails social sacrifices, which may effect the
adherence. To be a teenager at the time of diagnosis can be a
negative factor, alongside with being screening detected.
Objectives: To study the total prevalence of clinical and screening
detected celiac disease in children born during the Swedish
epidemic, and to investigate the effect and accuracy in each step
of the diagnostic process to obtain CD diagnosis. Furthermore, to
investigate the correlation between the level of the serological
markers (tTG-IgA) and the degree of gluten induced enteropathy and
applying the revised 2012 ESPGHAN guidelines on screened CD cases.
Additionally, to evaluate the adherence to the GFD in adolescents
with screening detected CD. Method: We performed a two-phased
screening study, ETICS (Exploring the Iceberg of Celiacs In
Sweden). A total of 13 279 twelve year old children were
investigated, belonging to two different birth cohorts. The first
birth cohort was born during the epidemic period in 1993 and the
second cohort was born in the post-epidemic period in 1997. The
prevalence of clinically detected CD was gathered from the National
Swedish Childhood Celiac Disease Register and the total prevalence
was estimated together with the ETICS screening study. Screening
for CD was conducted by using a serological marker, anti-tissue
transglutaminase antibodies (tTG-IgA). The CD diagnosis was…
Subjects/Keywords: Pediatrics; Celiac disease; screening; prevalence; small-bowel biopsy; enteropathy; transglutaminase; gluten-free diet; adherence
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APA (6th Edition):
Webb, C. (2014). Screening Detected Celiac Disease in Children. (Doctoral Dissertation). University of Lund. Retrieved from https://lup.lub.lu.se/record/4728935 ; https://portal.research.lu.se/ws/files/3163963/4728998.pdf
Chicago Manual of Style (16th Edition):
Webb, Charlotta. “Screening Detected Celiac Disease in Children.” 2014. Doctoral Dissertation, University of Lund. Accessed March 05, 2021.
https://lup.lub.lu.se/record/4728935 ; https://portal.research.lu.se/ws/files/3163963/4728998.pdf.
MLA Handbook (7th Edition):
Webb, Charlotta. “Screening Detected Celiac Disease in Children.” 2014. Web. 05 Mar 2021.
Vancouver:
Webb C. Screening Detected Celiac Disease in Children. [Internet] [Doctoral dissertation]. University of Lund; 2014. [cited 2021 Mar 05].
Available from: https://lup.lub.lu.se/record/4728935 ; https://portal.research.lu.se/ws/files/3163963/4728998.pdf.
Council of Science Editors:
Webb C. Screening Detected Celiac Disease in Children. [Doctoral Dissertation]. University of Lund; 2014. Available from: https://lup.lub.lu.se/record/4728935 ; https://portal.research.lu.se/ws/files/3163963/4728998.pdf
University of Kentucky
22.
Stauble, Taylor M.
Celiac Disease: a Gluten Free Diet and Diet Quality.
Degree: 2013, University of Kentucky
URL: https://uknowledge.uky.edu/foodsci_etds/13
► The media has highlighted a proposed link between a gluten free diet (GFD) and weight loss. However, research related to weight gain and a GFD…
(more)
▼ The media has highlighted a proposed link between a gluten free diet (GFD) and weight loss. However, research related to weight gain and a GFD for persons with celiac disease (CD) has shown the opposite effect. A GFD is the only known treatment for persons with CD. If a patient with CD consumes a diet high in GF processed foods, weight management may be difficult to achieve.
Participants with self-reported CD completed a modified GF food frequency questionnaire (FFQ) to assess typical dietary consumption of whole grains, sweets, fruits, vegetables and regular soda. Additionally, body mass index (BMI) and exercise were assessed. The results of this study found that whole grain, fruit and vegetable intakes were low among celiac patients. Additionally, BMI was on the high end of the normal weight range.
The results of this study indicate that a greater emphasis should be placed on nutritional quality when counseling patients with CD. Registered dietitians should focus their diet counseling sessions with CD patients on a nutritious naturally GF diet in order to better manage weight.
Subjects/Keywords: gluten free diet; celiac disease; dietary intake; BMI; registered dietitian; Dietetics and Clinical Nutrition
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APA (6th Edition):
Stauble, T. M. (2013). Celiac Disease: a Gluten Free Diet and Diet Quality. (Masters Thesis). University of Kentucky. Retrieved from https://uknowledge.uky.edu/foodsci_etds/13
Chicago Manual of Style (16th Edition):
Stauble, Taylor M. “Celiac Disease: a Gluten Free Diet and Diet Quality.” 2013. Masters Thesis, University of Kentucky. Accessed March 05, 2021.
https://uknowledge.uky.edu/foodsci_etds/13.
MLA Handbook (7th Edition):
Stauble, Taylor M. “Celiac Disease: a Gluten Free Diet and Diet Quality.” 2013. Web. 05 Mar 2021.
Vancouver:
Stauble TM. Celiac Disease: a Gluten Free Diet and Diet Quality. [Internet] [Masters thesis]. University of Kentucky; 2013. [cited 2021 Mar 05].
Available from: https://uknowledge.uky.edu/foodsci_etds/13.
Council of Science Editors:
Stauble TM. Celiac Disease: a Gluten Free Diet and Diet Quality. [Masters Thesis]. University of Kentucky; 2013. Available from: https://uknowledge.uky.edu/foodsci_etds/13
23.
Silva, Rafael Plaza da.
Detecção e quantificação de glúten em alimentos industrializados por técnica de ELISA.
Degree: Mestrado, Gastroenterologia Clínica, 2010, University of São Paulo
URL: http://www.teses.usp.br/teses/disponiveis/5/5147/tde-24112010-164837/
;
► A doença celíaca (DC) é uma doença inflamatória induzida pela ingestão de glúten em indivíduos geneticamente predispostos e seu tratamento é baseado em uma dieta…
(more)
▼ A doença celíaca (DC) é uma doença inflamatória induzida pela ingestão de glúten em indivíduos geneticamente predispostos e seu tratamento é baseado em uma dieta sem glúten por toda a vida. A doença celíaca refratária é um problema comum que afeta de 10% a 19% dos pacientes célicos tratados. Provavelmente, a contaminação da dieta por glúten é uma das razões principais para a persistência de sintomas em pacientes celíacos tratados, assim como a ingestão inadvertida de glúten, devido a rotulagem incorreta. Assim, o objetivo deste estudo foi avaliar a confiabilidade dos rótulos dos alimentos brasileiros processados, através de testes de contaminação de glúten nos seguintes grupos (a) produtos \"livres de glúten-̈ preparados especificamente para a população celíaca; (b) produtos \"naturalmente sem glútenf̈eitos com arroz, milho, soja e mandioca, utilizados por toda a população e (c) produtos rotulados com \"contém glúten\", mas que não apresentam glúten em sua composição no rótulo. Foram analisados 213 produtos alimentícios agrupados em: 115 produtos do grupo \"sem glúten\"; 86 produtos do grupo \"naturalmente sem glútenë 12 produtos do grupo rotulados com \"contém glúten\". O teor de glúten foi detectado e quantificado por ELISA-R5 (Ridascreen®gliadin) e os resultados foram expressos em ppm e mg/100 g de alimento. A linha de corte foi estabelecida em 20 ppm para a contaminação de glúten. Todas as contaminações por glúten foram confirmadas por Western-blotting. Resultados: (a) alimentos livres de glúten 15 das 115 (13%) apresentaram contaminação por glúten (20 ppm), (b) grupo de alimentos naturalmente sem glúten - 8 de 86 (9,3%) apresentaram contaminação por glúten (20 ppm); (c) grupo de alimentos rotulados com contem glúten - somente 2 de 12 (16,7%) apresentaram contaminação por glúten (20 ppm). A análise de Western-blotting confirmou 36 das 38 (95%) contaminações encontradas no ELISA-R5. CONCLUSÕES: Ambos os grupos de alimentos \"sem glútenë \"naturalmente sem glútenc̈omercializados no Brasil apresentaram razoável porcentagem de contaminação por glúten, o que dificulta a realização de uma dieta adequada ao paciente celíaco. O grupo de alimentos rotulado \"com glútenn̈ão apresentou 100% de contaminação, o que revela que a rotulagem desses produtos deve ser feita como uma medida preventiva. Uma maior chance de contaminação pelo glúten foi observada para os produtos a base de arroz (13,6x), soja (13,3x) e milho (9,3x), mas não naqueles à base de mandioca. Em média, encontramos 10,8% (23 de 213) de contaminação de glúten para os alimentos analisados, um panorama positivo para a população brasileira celíaca, principalmente devido ao uso da mandioca, uma alternativa para a farinha de trigo. No entanto, a contaminação de glúten encontrada mostra a importância da quantificação de glúten em todos os alimentos industrializados.
Celiac disease (CD) is an inflammatory disorder induced by ingestion of gluten in genetically predisposed individuals and its treatment is based on a life-time gluten-free diet.…
Advisors/Committee Members: Sipahi, Aytan Miranda.
Subjects/Keywords: Celiac disease; Determinação; Determination; Diet gluten-free; Dieta livre de glúten; Doença celíaca; ELISA; ELISA; Gliadin; Gliadina; Glúten; Glutens; Quantificação; Quantification
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APA ·
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APA (6th Edition):
Silva, R. P. d. (2010). Detecção e quantificação de glúten em alimentos industrializados por técnica de ELISA. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/5/5147/tde-24112010-164837/ ;
Chicago Manual of Style (16th Edition):
Silva, Rafael Plaza da. “Detecção e quantificação de glúten em alimentos industrializados por técnica de ELISA.” 2010. Masters Thesis, University of São Paulo. Accessed March 05, 2021.
http://www.teses.usp.br/teses/disponiveis/5/5147/tde-24112010-164837/ ;.
MLA Handbook (7th Edition):
Silva, Rafael Plaza da. “Detecção e quantificação de glúten em alimentos industrializados por técnica de ELISA.” 2010. Web. 05 Mar 2021.
Vancouver:
Silva RPd. Detecção e quantificação de glúten em alimentos industrializados por técnica de ELISA. [Internet] [Masters thesis]. University of São Paulo; 2010. [cited 2021 Mar 05].
Available from: http://www.teses.usp.br/teses/disponiveis/5/5147/tde-24112010-164837/ ;.
Council of Science Editors:
Silva RPd. Detecção e quantificação de glúten em alimentos industrializados por técnica de ELISA. [Masters Thesis]. University of São Paulo; 2010. Available from: http://www.teses.usp.br/teses/disponiveis/5/5147/tde-24112010-164837/ ;
Universidade Federal de Viçosa
24.
Tatiana do Nascimento Campos.
Avaliação da Adequação Dietética e Nutricional de Adultos com Doença Celíaca.
Degree: 2012, Universidade Federal de Viçosa
URL: http://www.tede.ufv.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=4535
► A doença celíaca (DC) é uma enteropatia auto-imune desencadeada pela exposição ao glúten em indivíduos predispostos geneticamente. A atrofia das vilosidades intestinais é um dos…
(more)
▼ A doença celíaca (DC) é uma enteropatia auto-imune desencadeada pela exposição ao glúten em indivíduos predispostos geneticamente. A atrofia das vilosidades intestinais é um dos achados fisiopatológicos da doença, comprometendo a absorção de nutrientes. Outros sinais extra-intestinais como distúrbios neurológicos, hepáticos, artrites, infertilidade, anemia, dermatites e osteoporose podem estar presentes. O único tratamento instituído para a DC é uma dieta livre de glúten (DLG) por toda a vida. A exclusão do glúten contribui para recuperar a mucosa danificada e com isso evitar deficiências nutricionais, e ainda proteger de várias complicações da doença. Entretanto, a DLG é considerada bastante restritiva por eliminar alguns cereais e seus derivados da alimentação (trigo, centeio, cevada, aveia, malte), o que pode dificultar uma ingestão nutricional adequada. O objetivo desse estudo foi investigar a adequação do estado nutricional de adultos com DC sob consumo de uma dieta livre de glúten, residentes na cidade de Viçosa. Vinte três adultos com DC, diagnosticados por biópsia, e quarenta e cinco indivíduos controle (sem DC) participaram do estudo para avaliar o consumo alimentar tendo como referência as recomendações nutricionais (DRI). Foram realizadas medidas antropométricas, de composição corporal, por meio do DEXA, e coleta de sangue para exames bioquímicos. O consumo de lipídeos e colesterol acima dos níveis recomendados foi observado no grupo dos celíacos. Uma maior proporção de pacientes celíacos em relação aos indivíduos saudáveis não atingiu as recomendações da maioria das vitaminas (vitamina A, E, B1, B2, B3, B6) e cálcio. Ainda, a grande maioria (>65%) dos celíacos não alcançou a recomendação média estimada para vitamina A, D, E, riboflavina, ácido fólico, cálcio, magnésio, cobre, selênio e potássio. A densidade mineral óssea foi significante menor neste grupo. Dessa forma, a adesão a DLG pode contribuir para o surgimento de deficiências nutricionais específicas e excessos desfavoráveis como elevados consumo de lipídios, os quais se associam ao maior risco de desenvolver doenças crônicas, tais como osteoporose e doença cardiovascular.
Celiac disease (CD) is an autoimmune enteropathy triggered by exposure to gluten in genetically predisposed individuals. The atrophy of intestinal villous is one of the initial manifestations of the disease, compromising the absorption of nutrients. Other extra-intestinal signs may be present such as neurological and liver disorders, arthritis, infertility, anemia, dermatitis, and osteoporosis. The only treatment established for CD is a gluten-free diet (DLG) for the whole life. The exclusion of gluten helps to recover the damaged mucosa and thus avoid nutritional deficiencies, and to protect against the occurrence of various complications of the disease. However, DLG is considered quite restrictive, eliminating some cereals and derived food (wheat, rye, barley, oats, malt), which can hamper a proper nutritional intake. The aim of this study was to investigate the adequacy of…
Advisors/Committee Members: Maria do Carmo Gouveia Peluzio, Sílvia Eloiza Priore, Andréia Queiroz Ribeiro, Angela Aparecida Barra.
Subjects/Keywords: NUTRICAO; Dieta livre de glúten; Ingestão dietética; Estado nutricional; Gluten-free diet; Dietary intake; Nutritional status
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APA (6th Edition):
Campos, T. d. N. (2012). Avaliação da Adequação Dietética e Nutricional de Adultos com Doença Celíaca. (Thesis). Universidade Federal de Viçosa. Retrieved from http://www.tede.ufv.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=4535
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Campos, Tatiana do Nascimento. “Avaliação da Adequação Dietética e Nutricional de Adultos com Doença Celíaca.” 2012. Thesis, Universidade Federal de Viçosa. Accessed March 05, 2021.
http://www.tede.ufv.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=4535.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Campos, Tatiana do Nascimento. “Avaliação da Adequação Dietética e Nutricional de Adultos com Doença Celíaca.” 2012. Web. 05 Mar 2021.
Vancouver:
Campos TdN. Avaliação da Adequação Dietética e Nutricional de Adultos com Doença Celíaca. [Internet] [Thesis]. Universidade Federal de Viçosa; 2012. [cited 2021 Mar 05].
Available from: http://www.tede.ufv.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=4535.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Campos TdN. Avaliação da Adequação Dietética e Nutricional de Adultos com Doença Celíaca. [Thesis]. Universidade Federal de Viçosa; 2012. Available from: http://www.tede.ufv.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=4535
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Universidade de Brasília
25.
Jaciara Machado Casemiro.
Adesão à dieta sem glúten por pacientes celíacos em acompanhamento no hospital universitário de Brasília.
Degree: 2007, Universidade de Brasília
URL: http://bdtd.bce.unb.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=1010
► Introdução - A doença celíaca (DC) é uma desordem crônica do sistema imune induzida pelas proteínas do glúten ingerido, levando à lesão da mucosa do…
(more)
▼ Introdução - A doença celíaca (DC) é uma desordem crônica do sistema imune induzida pelas proteínas do glúten ingerido, levando à lesão da mucosa do intestino delgado. A DC é uma doença que ocorre em pessoas geneticamente susceptíveis e possui severidade variável, apresentando amplo espectro clínico. O glúten está presente no trigo, centeio, cevada e aveia e deve ser excluído da alimentação pelo resto da vida. O cumprimento da dieta sem glúten não é tarefa fácil, pois depende de diversos aspectos, como: culturais, psicológicos, níveis intelectuais e acesso a alimentos alternativos. Objetivo - Analisar a adesão à dieta sem glúten pelos pacientes portadores de doença celíaca em acompanhamento no ambulatório especializado em doença celíaca do HUB. Pacientes e Métodos - Foram realizadas entrevistas estruturadas, entre janeiro e dezembro de 2005, com 46 pacientes celíacos consecutivos, sendo suas respostas comparadas aos resultados dos testes sorológicos IgA-tTG que avaliou o grau de adesão à dieta sem glúten. Resultados - Vinte seis pacientes (56,5%) apresentaram os resultados do teste IgA-tTG positivo. Encontramos associação significante entre a compra de produtos sem glúten em lojas especializadas com a renda per capita familiar mensal e o resultado do teste IgA-tTG. A presença de outras doenças concomitante à doença celíaca foi encontrada em 18 pacientes e 14 (77,8%) desses apresentaram IgA-tTG positivo. Dos vinte pacientes (43,5%) que apresentaram IgA-tTG negativo, 90% compareceram às consultas de controle. Constatava-se um crescimento na porcentagem de testes IgA-tTG negativos à medida que melhorava o nível de conhecimento. Não encontra-se associação, nesse grupo, entre os resultados do IgA-tTG e a faixa etária, o sexo, a escolaridade e a renda. Conclusão - O grau de adesão à dieta sem glúten por este grupo de pacientes celíacos é baixo, embora a maioria deles relate sempre seguir a dieta. A prática de comprar alimentos especiais sem glúten, o comparecimento às consultas de controle e a presença de outras doenças influenciaram na adesão à dieta. Faz-se necessário que os profissionais de saúde, envolvidos no cuidado com o paciente celíaco, conheçam o seu grau de adesão à dieta sem glúten e os principais fatores envolvidos nessa inclusão. Ajudar os celíacos a enfrentar sua doença por meio de educação para auto-gestão parece ser uma ferramenta promissora. O impacto dessa adesão no estado psicológico e na vida social dos celíacos justificam mais investigações incluindo abordagens qualitativas.
Advisors/Committee Members: Riccardo Pratesi, Lenora Gandolfi.
Subjects/Keywords: celiac disease; doença celíaca - pacientes; MEDICINA; dieta; glúten; dietary adherence; gluten-free diet; serological test IgA-tTG
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APA (6th Edition):
Casemiro, J. M. (2007). Adesão à dieta sem glúten por pacientes celíacos em acompanhamento no hospital universitário de Brasília. (Thesis). Universidade de Brasília. Retrieved from http://bdtd.bce.unb.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=1010
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Casemiro, Jaciara Machado. “Adesão à dieta sem glúten por pacientes celíacos em acompanhamento no hospital universitário de Brasília.” 2007. Thesis, Universidade de Brasília. Accessed March 05, 2021.
http://bdtd.bce.unb.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=1010.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Casemiro, Jaciara Machado. “Adesão à dieta sem glúten por pacientes celíacos em acompanhamento no hospital universitário de Brasília.” 2007. Web. 05 Mar 2021.
Vancouver:
Casemiro JM. Adesão à dieta sem glúten por pacientes celíacos em acompanhamento no hospital universitário de Brasília. [Internet] [Thesis]. Universidade de Brasília; 2007. [cited 2021 Mar 05].
Available from: http://bdtd.bce.unb.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=1010.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Casemiro JM. Adesão à dieta sem glúten por pacientes celíacos em acompanhamento no hospital universitário de Brasília. [Thesis]. Universidade de Brasília; 2007. Available from: http://bdtd.bce.unb.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=1010
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
26.
D. Ghisleni.
EFFETTO DELLA DIETA PRIVA DI GLUTINE SU ADIPOSITA', PROFILO LIPIDICO E METABOLISMO GLUCIDICO IN BAMBINI AFFETTI DA MALATTIA CELIACA: STUDIO MULTICENTRICO CONDOTTO IN ITALIA E IN ISRAELE.
Degree: 2013, Università degli Studi di Milano
URL: http://hdl.handle.net/2434/217717
► EFFECT OF A GLUTEN FREE DIET ON ADIPOSITY, LIPID PROFILE AND GLUCIDIC METABOLISM IN A COHORT OF CELIAC CHILDREN: MULTICENTRIC STUDY COMPARING ITALY AND ISRAEL…
(more)
▼ EFFECT OF A
GLUTEN FREE DIET ON ADIPOSITY, LIPID PROFILE AND GLUCIDIC METABOLISM IN A COHORT OF CELIAC CHILDREN: MULTICENTRIC STUDY COMPARING ITALY AND ISRAEL
Introduction. The classic symptoms of failure to thrive and diarrhea nowadays are infrequently seen in celiac disease (CD). Many patients present with normal or elevated body mass index (BMI) at diagnosis. Cardiovascular disease (CVD) have their roots in childhood. The evidences of an association between CD,
gluten free diet (GFD) and CVD risk factors in children are limited.
Aims and methods. Our aims were to define the trend of BMI z-scores in pediatric CD adhering to a GFD and to clarify the relationship between CD, GFD and CVD risk factors. We prospectively enrolled 114 CD children on GFD in remission, from Italy and Israel. At enrollment anthropometric measurements, blood lipids and glucose levels were assessed and compared to values at the time of diagnosis. HOMA-IR was calculated as a measure for insulin resistance.
Results. Italian and Israeli patients had comparable anthropometry and lipid profiles. Trends towards the increase in overweight (from 8,8% to 11,5%) and obesity (from 5,3% to 8,8%) were seen in the total population after GFD. Furthermore, there were significant (p=0,013) increase in the percentage of children with borderline (from 11,3% to 29,8%) and elevated blood cholesterol (from 4,2% to 7%). At enrollment fasting insulin and HOMA-IR were significantly higher in the Italian cohort and 4 children fulfilled criteria for insulin resistance. Three or more CVD risk factors (BMI, waist circumference, LDL cholesterol, triglycerides, blood pressure and insulin resistance) were found in 14% of CD patients.
Conclusion. This is the first study to report a high prevalence of CVD risk factors as well as insulin resistance in CD children on GFD. This study concurs with reports showing increasing percentages of overweight and obesity in patients adhering to GFD. These findings highlight the importance of dietary counseling over time, targeting obesity and CVD risk factors, in addition to monitoring adherence to a GFD.
Advisors/Committee Members: tutor: M. Borzani, A. Gorio, coordinatore: A. Gorio, GORIO, ALFREDO, GORIO, ALFREDO.
Subjects/Keywords: Celiac disease; gluten free diet; obesity; HOMA-IR; cardiovascular disease risk factors; Settore MED/38 - Pediatria Generale e Specialistica
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APA (6th Edition):
Ghisleni, D. (2013). EFFETTO DELLA DIETA PRIVA DI GLUTINE SU ADIPOSITA', PROFILO LIPIDICO E METABOLISMO GLUCIDICO IN BAMBINI AFFETTI DA MALATTIA CELIACA: STUDIO MULTICENTRICO CONDOTTO IN ITALIA E IN ISRAELE. (Thesis). Università degli Studi di Milano. Retrieved from http://hdl.handle.net/2434/217717
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Ghisleni, D.. “EFFETTO DELLA DIETA PRIVA DI GLUTINE SU ADIPOSITA', PROFILO LIPIDICO E METABOLISMO GLUCIDICO IN BAMBINI AFFETTI DA MALATTIA CELIACA: STUDIO MULTICENTRICO CONDOTTO IN ITALIA E IN ISRAELE.” 2013. Thesis, Università degli Studi di Milano. Accessed March 05, 2021.
http://hdl.handle.net/2434/217717.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Ghisleni, D.. “EFFETTO DELLA DIETA PRIVA DI GLUTINE SU ADIPOSITA', PROFILO LIPIDICO E METABOLISMO GLUCIDICO IN BAMBINI AFFETTI DA MALATTIA CELIACA: STUDIO MULTICENTRICO CONDOTTO IN ITALIA E IN ISRAELE.” 2013. Web. 05 Mar 2021.
Vancouver:
Ghisleni D. EFFETTO DELLA DIETA PRIVA DI GLUTINE SU ADIPOSITA', PROFILO LIPIDICO E METABOLISMO GLUCIDICO IN BAMBINI AFFETTI DA MALATTIA CELIACA: STUDIO MULTICENTRICO CONDOTTO IN ITALIA E IN ISRAELE. [Internet] [Thesis]. Università degli Studi di Milano; 2013. [cited 2021 Mar 05].
Available from: http://hdl.handle.net/2434/217717.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Ghisleni D. EFFETTO DELLA DIETA PRIVA DI GLUTINE SU ADIPOSITA', PROFILO LIPIDICO E METABOLISMO GLUCIDICO IN BAMBINI AFFETTI DA MALATTIA CELIACA: STUDIO MULTICENTRICO CONDOTTO IN ITALIA E IN ISRAELE. [Thesis]. Università degli Studi di Milano; 2013. Available from: http://hdl.handle.net/2434/217717
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
University of Wisconsin – Stout
27.
Kennedy Judy.
An analysis of the dietary iron intakes in celiac patients.
Degree: 2008, University of Wisconsin – Stout
URL: http://www.uwstout.edu/lib/thesis/2008/2008kennedyj.pdf
;
http://digital.library.wisc.edu/1793/42719
Subjects/Keywords: Celiac disease – Diet therapy; Gluten-free diet; Food – Mineral content; Iron – Analysis
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APA (6th Edition):
Judy, K. (2008). An analysis of the dietary iron intakes in celiac patients. (Thesis). University of Wisconsin – Stout. Retrieved from http://www.uwstout.edu/lib/thesis/2008/2008kennedyj.pdf ; http://digital.library.wisc.edu/1793/42719
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Judy, Kennedy. “An analysis of the dietary iron intakes in celiac patients.” 2008. Thesis, University of Wisconsin – Stout. Accessed March 05, 2021.
http://www.uwstout.edu/lib/thesis/2008/2008kennedyj.pdf ; http://digital.library.wisc.edu/1793/42719.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Judy, Kennedy. “An analysis of the dietary iron intakes in celiac patients.” 2008. Web. 05 Mar 2021.
Vancouver:
Judy K. An analysis of the dietary iron intakes in celiac patients. [Internet] [Thesis]. University of Wisconsin – Stout; 2008. [cited 2021 Mar 05].
Available from: http://www.uwstout.edu/lib/thesis/2008/2008kennedyj.pdf ; http://digital.library.wisc.edu/1793/42719.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Judy K. An analysis of the dietary iron intakes in celiac patients. [Thesis]. University of Wisconsin – Stout; 2008. Available from: http://www.uwstout.edu/lib/thesis/2008/2008kennedyj.pdf ; http://digital.library.wisc.edu/1793/42719
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Leiden University
28.
Hopman, G.D.
Gluten intake and gluten-free diet in the Netherlands.
Degree: 2008, Leiden University
URL: http://hdl.handle.net/1887/13118
► Celiac disease is an intolerance to dietary gluten in genetically predisposed individuals, leading to alterations of the small bowel mucosa. The treatment consists of a…
(more)
▼ Celiac disease is an intolerance to dietary
gluten in genetically predisposed individuals, leading to alterations of the small bowel mucosa. The treatment consists of a life-long,
gluten-
free diet. The aims of this thesis were to measure some of the environmental factors considered to play a role in the prevention of celiac disease. For that purpose breast milk was studied on the presence of glutenpeptides and a food frequency questionnaire was developed and validated to quantify
gluten intake in young infants. Furthermore, the current treatment at different ages and the ability to develop
gluten tolerance were studied. It became clear that the nutrient intake of adolescents on a
gluten-
free diet can be ameliorated, and that the rather new naturally
gluten-
free cereal tef is frequently used by Dutch celiac patients and a wide majority of them can consume tef without clinical symptoms. Therefore tef can be a valuable addition to their
diet. Although celiac disease is considered to be a permanent condition, we made an attempt to find patients who have become tolerant to
gluten. We found 2 of these exceptional patients and found that one of them had HLA-typing different from HLA-DQ2/DQ8, suggesting that genetic factors may play a role in the development of tolerance. The underlying mechanisms leading to prevention, disease development or tolerance to
gluten are complex and need to be further studied.
Advisors/Committee Members: Wit, J.M., Mearin-Manrique, M.L., Leiden University.
Subjects/Keywords: Adolescents; Celiac disease; Gluten; Gluten tolerance; Gluten-free diet; Nutrient intake; Quality of life
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APA ·
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APA (6th Edition):
Hopman, G. D. (2008). Gluten intake and gluten-free diet in the Netherlands. (Doctoral Dissertation). Leiden University. Retrieved from http://hdl.handle.net/1887/13118
Chicago Manual of Style (16th Edition):
Hopman, G D. “Gluten intake and gluten-free diet in the Netherlands.” 2008. Doctoral Dissertation, Leiden University. Accessed March 05, 2021.
http://hdl.handle.net/1887/13118.
MLA Handbook (7th Edition):
Hopman, G D. “Gluten intake and gluten-free diet in the Netherlands.” 2008. Web. 05 Mar 2021.
Vancouver:
Hopman GD. Gluten intake and gluten-free diet in the Netherlands. [Internet] [Doctoral dissertation]. Leiden University; 2008. [cited 2021 Mar 05].
Available from: http://hdl.handle.net/1887/13118.
Council of Science Editors:
Hopman GD. Gluten intake and gluten-free diet in the Netherlands. [Doctoral Dissertation]. Leiden University; 2008. Available from: http://hdl.handle.net/1887/13118
29.
Alley, Lindsey Marie.
Exploring Dietary Sacrifice in Intimate Relationships for Couples with Celiac Disease.
Degree: MS(M.S.) in Psychology, Psychology, 2015, Portland State University
URL: https://pdxscholar.library.pdx.edu/open_access_etds/2255
► Prior research on eating behaviors has shown that romantic partners actively merge their dietary preferences throughout the course of a relationship and find significant…
(more)
▼ Prior research on eating behaviors has shown that romantic partners actively merge their dietary preferences throughout the course of a relationship and find significant value in cooking and eating the same foods together at the same times. Yet, little is known regarding the impacts of specific dietary support processes involved in maintaining said communal
diet when one partner drastically alters his or her eating patterns. The current study defined
dietary sacrifice as a phenomenon within the context of Celiac Disease (CD): a chronic illness that requires strict adherence to the
gluten-
free diet (GFD). Drawing from existing research on sacrifice within romantic relationships (e.g., Impett & Gordon, 2008), this project examined whether non-Celiac partners' adherence to the GFD during shared mealtimes impacted relationship satisfaction for both couple members. Female Celiacs and their non-Celiac cohabitating partners (
N=152 couples) were recruited for an online survey through various support organizations. Given the dyadic design of this study, the Actor-Partner Interdependence Mediation Model (APIMeM; Ledermann, Macho, & Kenny, 2011) was used to examine the mediating influence of Dietary Approach and Avoidance Motives. Results indicated that partner support in the form of shared GFD adherence bolstered couple happiness to the extent that it was performed for positive gains (e.g., promoting health and well-being) by the non-Celiac. While dietary sacrifice was positively associated with Celiacs' relationship satisfaction above and beyond non-Celiacs' endorsement of Dietary Avoidance Motives, both dyad members experienced significantly lower relationship satisfaction when non-Celiac partners adhered to the
diet to deflect negative outcomes (e.g., rejection, fighting). This study serves as the first application of relationship sacrifice research to a specific health issue, and the first psychological exploration into intimate partners' dietary support processes within the Celiac population.
Advisors/Committee Members: Cynthia D. Mohr.
Subjects/Keywords: Couples – Health and hygiene; Celiac disease – Diet therapy; Gluten-free diet – Social aspects; Gluten-free diet – Psychological aspects; Social Psychology
…80
Table 3. Gluten-free Diet Adherence of Individual Partners… …strict, life-long adherence to the gluten-free diet (GFD), which excludes all… …engage in a strict GF regimen.
Celiac and the Gluten-free Diet
Celiac Disease (CD) is… …gluten-free diet (GFD), and seventy percent of patients report full
DIETARY… …the cost of
gluten-free (GF) food items, time spent preparing meals, and…
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APA ·
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MLA ·
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CSE |
Export
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Manager
APA (6th Edition):
Alley, L. M. (2015). Exploring Dietary Sacrifice in Intimate Relationships for Couples with Celiac Disease. (Masters Thesis). Portland State University. Retrieved from https://pdxscholar.library.pdx.edu/open_access_etds/2255
Chicago Manual of Style (16th Edition):
Alley, Lindsey Marie. “Exploring Dietary Sacrifice in Intimate Relationships for Couples with Celiac Disease.” 2015. Masters Thesis, Portland State University. Accessed March 05, 2021.
https://pdxscholar.library.pdx.edu/open_access_etds/2255.
MLA Handbook (7th Edition):
Alley, Lindsey Marie. “Exploring Dietary Sacrifice in Intimate Relationships for Couples with Celiac Disease.” 2015. Web. 05 Mar 2021.
Vancouver:
Alley LM. Exploring Dietary Sacrifice in Intimate Relationships for Couples with Celiac Disease. [Internet] [Masters thesis]. Portland State University; 2015. [cited 2021 Mar 05].
Available from: https://pdxscholar.library.pdx.edu/open_access_etds/2255.
Council of Science Editors:
Alley LM. Exploring Dietary Sacrifice in Intimate Relationships for Couples with Celiac Disease. [Masters Thesis]. Portland State University; 2015. Available from: https://pdxscholar.library.pdx.edu/open_access_etds/2255
University of Wisconsin – Stout
30.
Washnieski, Gwenda.
Gluten-free and casein-free diets as a form of alternative treatment for autism spectrum disorders.
Degree: 2009, University of Wisconsin – Stout
URL: http://www.uwstout.edu/lib/thesis/2009/2009washnieskig.pdf
;
http://digital.library.wisc.edu/1793/43375
Subjects/Keywords: Gluten-free diet; Casein-free diet; Autism spectrum disorders – Treatment; Autism spectrum disorders – Diet therapy
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Record Details
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❌
APA ·
Chicago ·
MLA ·
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CSE |
Export
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Manager
APA (6th Edition):
Washnieski, G. (2009). Gluten-free and casein-free diets as a form of alternative treatment for autism spectrum disorders. (Thesis). University of Wisconsin – Stout. Retrieved from http://www.uwstout.edu/lib/thesis/2009/2009washnieskig.pdf ; http://digital.library.wisc.edu/1793/43375
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Washnieski, Gwenda. “Gluten-free and casein-free diets as a form of alternative treatment for autism spectrum disorders.” 2009. Thesis, University of Wisconsin – Stout. Accessed March 05, 2021.
http://www.uwstout.edu/lib/thesis/2009/2009washnieskig.pdf ; http://digital.library.wisc.edu/1793/43375.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Washnieski, Gwenda. “Gluten-free and casein-free diets as a form of alternative treatment for autism spectrum disorders.” 2009. Web. 05 Mar 2021.
Vancouver:
Washnieski G. Gluten-free and casein-free diets as a form of alternative treatment for autism spectrum disorders. [Internet] [Thesis]. University of Wisconsin – Stout; 2009. [cited 2021 Mar 05].
Available from: http://www.uwstout.edu/lib/thesis/2009/2009washnieskig.pdf ; http://digital.library.wisc.edu/1793/43375.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Washnieski G. Gluten-free and casein-free diets as a form of alternative treatment for autism spectrum disorders. [Thesis]. University of Wisconsin – Stout; 2009. Available from: http://www.uwstout.edu/lib/thesis/2009/2009washnieskig.pdf ; http://digital.library.wisc.edu/1793/43375
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
◁ [1] [2] ▶
. 
Open Access Theses and Dissertations
