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Is it gluten-free? Relationship between self-reported gluten-free diet adherence and knowledge of gluten content of foods

Silvester, Jocelyn A.; Weiten, Dayna; Graff, Lesley A.; Walker, John R.; Duerksen, Donald R.

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2016-08

10.1016/j.nut.2016.01.021

PMID: 27131408 PMCID: PMC5457910

Abstract:

OBJECTIVE: To assess the relationship between self-reported adherence to a gluten-free diet (GFD) and the ability to determine correctly the appropriateness of particular foods in a GFD. METHODS: Persons with celiac disease were recruited through clinics and support groups. Participants completed a questionnaire with items related to GFD information sources, gluten content of 17 common foods (food to avoid, food allowed, and food to question), GFD adherence, and demographic characteristics. Diagnosis was self-reported. RESULTS: The 82 respondents (88% female) had a median of 6 y GFD experience. Most (55%) reported strict adherence, 18% reported intentional gluten consumption and 21% acknowledged rare unintentional gluten consumption. Cookbooks, advocacy groups, and print media were the most commonly used GFD information sources (85-92%). No participant identified correctly the gluten content of all 17 foods; only 30% identified at least 14 foods correctly. The median score on the Gluten-Free Diet Knowledge Scale (GFD-KS) was 11.5 (interquartile ratio, 10-13). One in five incorrect responses put the respondent at risk of consuming gluten. GFD-KS scores did not correlate with self-reported adherence or GFD duration. Patient advocacy group members scored significantly higher on the GFD-KS than non-members (12.3 versus 10.6; P 

Automatic Tags

Female; Humans; Male; Adult; Middle Aged; Diet; Patient Compliance; Diet, Gluten-Free; Self Report; Health Knowledge, Attitudes, Practice; Celiac disease; Celiac Disease; Gluten-free; Glutens; Health knowledge; Health literacy; Information-seeking behavior; Patient compliance; Self-assessment

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