Naslov
Nutrition for persons with celiac disease in Croatia

Autori
Panjkota Krbavčić, Ines ; Pollak, Lea

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
2nd Central European Meeting 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Book of abstracts / Damir Karlović - Zagreb : EURO - V.A.L. d.o.o., 2004

Skup
2nd Central European Meeting 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 17.10.2004. - 20.10.2004

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
celiac disease; gluten-free diet

Sažetak
Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate a protein called gluten, which is found in wheat, rye, barley and possibly oats. The smallest amount of gluten in food damages the small intestine of these patients. In Croatia there is no data about nutrition and dietary habits of people with celiac disease. The aim of this work was to establish some statistical data about nutrition of this population in Croatia, especially because gluten-free diet is only cure for this disease. To establish some nutrition facts and dietary habits of this population dietary survey were conducted among 57 examinees with different age and gender. From survey for persons with diagnosed celiac disease and their families, results shows that all patients (100%) used in their gluten-free flour. 86, 96% of examinees are using corn, and 54, 39% examinees are using rice. Data shows that 54, 39% examinees had 4 meals per day and 21, 05% had 5 meals per day. With Elisa- test, 4 samples from Croatian market of gluten-free flour (marked with crossed ear) were tested and results showed that these products contains gluten in amounts from 0 to 90 mg/ kg of sample. Problem rise because patients think those products with crossed ear shouldn’ t contain gluten at all. Codex Alimentarius regulate that these products should contain gluten, depending of category, from 20 mg/kg to 200 mg/kg. So quantity of gluten should be declared if there is any, because patients should be able to count their daily gluten intake. In conclusion, supervision of “ gluten-free” flours is particularly important and necessary.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA