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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...
Autores principales: | , , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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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. |
format | Online Article Text |
id | pubmed-6628309 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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