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A Population Survey of Dietary Attitudes towards Gluten

It is unclear how the prevalence of people who believe the gluten-free diet (GFD) to be generally healthy (“Lifestylers”) is impacting the overall rates of self-reported gluten sensitivity (GS). We repeated a population survey from 2012 in order to examine how attitudes towards GS have changed over...

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Autores principales: Croall, Iain D, Trott, Nick, Rej, Anupam, Aziz, Imran, O’Brien, David J, George, Harvey A, Hossain, Mohammed Y, Marks, Lauren J S, Richardson, Jessica I, Rigby, Rebecca, Hadjivassiliou, Marios, Hoggard, Nigel, Sanders, David S
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6628309/
https://www.ncbi.nlm.nih.gov/pubmed/31195638
http://dx.doi.org/10.3390/nu11061276
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author Croall, Iain D
Trott, Nick
Rej, Anupam
Aziz, Imran
O’Brien, David J
George, Harvey A
Hossain, Mohammed Y
Marks, Lauren J S
Richardson, Jessica I
Rigby, Rebecca
Hadjivassiliou, Marios
Hoggard, Nigel
Sanders, David S
author_facet Croall, Iain D
Trott, Nick
Rej, Anupam
Aziz, Imran
O’Brien, David J
George, Harvey A
Hossain, Mohammed Y
Marks, Lauren J S
Richardson, Jessica I
Rigby, Rebecca
Hadjivassiliou, Marios
Hoggard, Nigel
Sanders, David S
author_sort Croall, Iain D
collection PubMed
description It is unclear how the prevalence of people who believe the gluten-free diet (GFD) to be generally healthy (“Lifestylers”) is impacting the overall rates of self-reported gluten sensitivity (GS). We repeated a population survey from 2012 in order to examine how attitudes towards GS have changed over time. Our survey (N = 1004) was administered in Sheffield (UK) in 2015, replicating the 2012 experiment. The questionnaire included a food frequency survey and assessed self-reported GS as well as associated variables (prevalence, current diet, pre-existing conditions, etc.). The overall rates of key variables and chi-squared analysis in comparison to the previous survey were as follows: self-reported GS was 32.8% (previously 12.9%, p < 0.001), pre-existing coeliac disease (CD) was 1.2% (previously 0.8%, p = 0.370), following a GFD was 3.7% (previously 3.7%, p = 0.997). Self-reported GS was positively associated with some pre-existing conditions, including anxiety, depression, chronic fatigue, headaches, and other food allergies/intolerances (including irritable bowel syndrome (IBS); chi-squared analyses, all p < 0.001). Over a 3-year period, the fraction of people who self-reported GS increased by over 250%. Despite this, arguably more meaningful indications of underlying physiological GS remained comparable. This research suggests that the public perception of gluten is causing a marked increase in the number of people who erroneously believe they are sensitive to it.
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spelling pubmed-66283092019-07-23 A Population Survey of Dietary Attitudes towards Gluten Croall, Iain D Trott, Nick Rej, Anupam Aziz, Imran O’Brien, David J George, Harvey A Hossain, Mohammed Y Marks, Lauren J S Richardson, Jessica I Rigby, Rebecca Hadjivassiliou, Marios Hoggard, Nigel Sanders, David S Nutrients Article It is unclear how the prevalence of people who believe the gluten-free diet (GFD) to be generally healthy (“Lifestylers”) is impacting the overall rates of self-reported gluten sensitivity (GS). We repeated a population survey from 2012 in order to examine how attitudes towards GS have changed over time. Our survey (N = 1004) was administered in Sheffield (UK) in 2015, replicating the 2012 experiment. The questionnaire included a food frequency survey and assessed self-reported GS as well as associated variables (prevalence, current diet, pre-existing conditions, etc.). The overall rates of key variables and chi-squared analysis in comparison to the previous survey were as follows: self-reported GS was 32.8% (previously 12.9%, p < 0.001), pre-existing coeliac disease (CD) was 1.2% (previously 0.8%, p = 0.370), following a GFD was 3.7% (previously 3.7%, p = 0.997). Self-reported GS was positively associated with some pre-existing conditions, including anxiety, depression, chronic fatigue, headaches, and other food allergies/intolerances (including irritable bowel syndrome (IBS); chi-squared analyses, all p < 0.001). Over a 3-year period, the fraction of people who self-reported GS increased by over 250%. Despite this, arguably more meaningful indications of underlying physiological GS remained comparable. This research suggests that the public perception of gluten is causing a marked increase in the number of people who erroneously believe they are sensitive to it. MDPI 2019-06-05 /pmc/articles/PMC6628309/ /pubmed/31195638 http://dx.doi.org/10.3390/nu11061276 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Croall, Iain D
Trott, Nick
Rej, Anupam
Aziz, Imran
O’Brien, David J
George, Harvey A
Hossain, Mohammed Y
Marks, Lauren J S
Richardson, Jessica I
Rigby, Rebecca
Hadjivassiliou, Marios
Hoggard, Nigel
Sanders, David S
A Population Survey of Dietary Attitudes towards Gluten
title A Population Survey of Dietary Attitudes towards Gluten
title_full A Population Survey of Dietary Attitudes towards Gluten
title_fullStr A Population Survey of Dietary Attitudes towards Gluten
title_full_unstemmed A Population Survey of Dietary Attitudes towards Gluten
title_short A Population Survey of Dietary Attitudes towards Gluten
title_sort population survey of dietary attitudes towards gluten
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6628309/
https://www.ncbi.nlm.nih.gov/pubmed/31195638
http://dx.doi.org/10.3390/nu11061276
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