Autor según el artículo: Babio, N.; Alcázar, M.; Castillejo, G.; Recasens, M.; Martínez-Cerezo, F.; Gutiérrez-Pensado, V.; Masip, G.; Vaqué, C.; Vila-Martí, A.; Torres-Moreno, M.; Sánchez, E.; Salas-Salvadó, J.

Departamento: Bioquímica i Biotecnologia

Autor/es de la URV: BABIO SÁNCHEZ, NANCY ELVIRA; Alcázar, M.; Castillejo, G.; Recasens, M.; Martínez-Cerezo, F.; Gutiérrez-Pensado, V.; Masip, G.; Vaqué, C.; Vila-Martí, A.; Torres-Moreno, M.; Sánchez, E.; SALAS SALVADÓ, JORGE

Palabras clave: Adolescents Celiac disease

Resumen: OBJECTIVES: The aim of the study was to compare the dietary pattern between subjects with celiac disease (CD) (cases) and subjects without (healthy controls) CD. METHODS: A case-control design study was conducted. A total of 98 subjects with CD (age 10-23 years) were matched by age, sex, and body mass index with 98 nonceliac participants. A nonconsecutive 3-day food record was completed to assess energy, nutrient, and food intake and evaluate the participant's adherence to recommendations. Differences in energy, nutrients, food consumption, and compliance with general recommendations between cases and control groups were assessed by Student t test. Pearson chi-squared test was used to compare categorical variables. Sociodemographic, personal, and family history data were collected. RESULTS: Compared with the control group, the cases with CD reported a significantly higher consumption of added sugar (P < 0.001) and total fat (P < 0.017). Mean fiber consumption was below the nutritional recommendations in both groups. Participants with CD consumed significantly lower amounts of foods rich in starch (P < 0.001) and higher amounts of foods rich in protein such as meat, fish, and eggs (P = 0.007). Subjects with CD showed a significantly lower percentage of adherence to recommendations for folic acid (53.2 vs 70.5; P < 0.001), calcium (49.0 vs 56.3; P = 0.025), iron (57.4 vs 78.0; P < 0.001), and magnesium (50.0 vs 63.9; P < 0.001). CONCLUSIONS: The subjects with CD showed a more unbalanced diet than controls in terms of added sugars, total fat, and micronutrient consumption.

Grupo de investigación: Alimentació, Nutrició, Creixement i Salut Mental

Áreas temáticas: Health sciences Ciencias de la salud Ciències de la salut

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 0277-2116

Identificador del autor: 0000-0003-3527-5277; ; ; ; ; ; ; ; ; ; ; 0000-0003-2700-7459

Fecha de alta del registro: 2018-06-22

Página final: 69

Volumen de revista: 64

Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion

Enlace a la fuente original: https://journals.lww.com/jpgn/Fulltext/2017/01000/Patients_With_Celiac_Disease_Reported_Higher.12.aspx

DOI del artículo: 10.1097/MPG.0000000000001251

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2017

Página inicial: 63

Tipo de publicación: Article Artículo Article