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dc.contributor.authorKinsey, L.
dc.contributor.authorBurden, S. T.
dc.contributor.authorBannerman, Elaine
dc.date.accessioned2018-06-29T21:33:40Z
dc.date.available2018-06-29T21:33:40Z
dc.date.issued2008
dc.identifierER1728
dc.identifier.citationKinsey, L., Burden, S. & Bannerman, E. (2008) A dietary survey to determine if patients with coeliac disease are meeting current healthy eating guidelines and how their diet compares to that of the British general population, European Journal of Clinical Nutrition, vol. 62, , pp. 1333-1342,
dc.identifier.issn0954-3007
dc.identifier.urihttp://dx.doi.org/10.1038/sj.ejcn.1602856
dc.identifier.urihttps://eresearch.qmu.ac.uk/handle/20.500.12289/1728
dc.description.abstractObjectives: To assess the dietary intake of people with coeliac disease (CD) and to determine if they are meeting the current dietary reference values (DRVs). To compare dietary intakes of people with CD to the dietary intake of the general population. The nutritional contribution of gluten-free products (GFPs) and current purchasing trends was also evaluated. Subjects/Methods: 106 patients were invited to participate via post. Three-day food diary to assess intake and a short simple questionnaire that looked at purchasing trends of GFP. Results: Forty-nine patients returned the food diary and 48 returned the questionnaire. Patients were found to have a low intake of energy, non-starch polysaccharides (NSPs), vitamin D and calcium. They were obtaining a significantly lower proportion of energy from fat and a significantly higher proportion of energy from protein than the DRVs (P<0.05). Intake was comparable to the general population for most nutrients, except they had a significantly greater intake of protein, a lower intake of fat and a significantly lower intake of vitamin D (P<0.05). Specialist GFP, especially those obtained on prescription, were an important source of energy, carbohydrate, NSP, calcium and iron. Conclusions: Patients with CD are at risk of having an inadequate intake of calcium, NSP and vitamin D. Specialist GFP, which were obtained on prescription, helped patients get a balanced diet and without these patients would be at an increased risk of many deficiencies.
dc.description.abstractOur Research Report for 2000-2002 reflects an outstanding level of achievement throughout the institution and demonstrates once again our high level of commitment to strategic and applied research particularly in areas that enhance the quality of life.
dc.format.extent1333-1342
dc.relation.ispartofEuropean Journal of Clinical Nutrition
dc.titleA dietary survey to determine if patients with coeliac disease are meeting current healthy eating guidelines and how their diet compares to that of the British general population
dc.typearticle
dcterms.accessRightsnone
dc.description.facultysch_die
dc.description.volume62
dc.identifier.doihttp://doi:10.1038/sj.ejcn.1602856
dc.description.ispublishedpub
dc.description.eprintid1728
rioxxterms.typearticle
qmu.authorBannerman, Elaine
dc.description.statuspub
dc.description.number11


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