DIETARY INTAKE OF GRAINS IN CELIAC PATIENTS ON A GLUTEN-FREE DIET

Celiac disease is a lifelong disorder caused by gluten intolerance. A lifelong gluten-free diet is the only effective treatment of the disorder. The gluten-free diet requires strict avoidance of the prolamins of wheat, barley, rye and oats. The cereal group provides important amounts of most nutrients and they are an important part of a balanced diet. The aim of this study was to determine intake of grain products from 3-day food records in 30 patients with celiac disease adhering to a strict gluten-free diet. A questionnaire was used to determine intake of gluten-free flour and other cereals that are allowed in gluten-free diet. According to the this survey, people with celiac disease consumed an average of 5.1 servings of grain products per day and more then 80% met the recommendation for grain intake according to their energy intake. Foods reported by respondents were quantified in servings as defined by the Food Guide Pyramid. People with celiac disease use average of 8 kg of gluten-free flour per month. The most abounded cereals were cornmeal and rice, whereas millet and buckwheat consume only 20% of examinees.