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Article

Living with Gluten and Other Food Intolerances: Self-Reported Diagnoses and Management

1
Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago 7830490, Chile
2
Department of Nutrition, Faculty of Medicine, University of Chile, Santiago 8380453, Chile
3
Faculty of Nutrition and Gastronomy Sciences, Master of Science Graduate Program in Nutrition and Medicinal Foods, University of Sinaloa, Culiacán, Sinaloa 80019, Mexico
4
Division of Sciences and Engineering, Department of Chemical, Biological and Agricultural Sciences, Clinical and Research Laboratory (LACIUS, URS), University of Sonora, Navojoa, Sonora 85880, Mexico
*
Authors to whom correspondence should be addressed.
Nutrients 2020, 12(6), 1892; https://doi.org/10.3390/nu12061892
Received: 3 June 2020 / Revised: 15 June 2020 / Accepted: 18 June 2020 / Published: 26 June 2020
(This article belongs to the Special Issue Gluten-Related Disorders: Time to Move from Gut to Brain)
People suffering from a food intolerance (FI) tend to initiate restrictive diets such as a gluten-free diet (GFD), to alleviate their symptoms. To learn about how people live with these problems in daily life (independent of their medical diagnoses), 1203 participants answered a previously validated questionnaire and were divided into: G1 (those self-reporting symptoms after gluten consumption) and G2 (those informing no discomfort after gluten consumption). Self-reported clinical characteristics, diagnoses and diets followed were registered. Twenty nine percent referred some FI (8.5% in G1). In G1, self-reported diagnoses were more frequent (p < 0.0001), including a high proportion of eating and mood disorders. Diagnoses were reported to be given by a physician, but GFD was indicated by professional and nonprofessional persons. In G2, despite declaring no symptoms after gluten consumption, 11.1% followed a GFD. The most frequent answer in both groups was that GFD was followed “to care for my health”, suggesting that some celiac patients do not acknowledge it as treatment. Conclusion: close to one third of the population report suffering from some FI. Those perceiving themselves as gluten intolerant report more diseases (p < 0.0001). A GFD is followed by ~11% of those declaring no symptoms after gluten ingestion. This diet is perceived as a healthy eating option. View Full-Text
Keywords: food intolerance; celiac disease; gluten sensitivity; gluten-free diet food intolerance; celiac disease; gluten sensitivity; gluten-free diet
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MDPI and ACS Style

Araya, M.; Bascuñán, K.A.; Alarcón-Sajarópulos, D.; Cabrera-Chávez, F.; Oyarzún, A.; Fernández, A.; Ontiveros, N. Living with Gluten and Other Food Intolerances: Self-Reported Diagnoses and Management. Nutrients 2020, 12, 1892. https://doi.org/10.3390/nu12061892

AMA Style

Araya M, Bascuñán KA, Alarcón-Sajarópulos D, Cabrera-Chávez F, Oyarzún A, Fernández A, Ontiveros N. Living with Gluten and Other Food Intolerances: Self-Reported Diagnoses and Management. Nutrients. 2020; 12(6):1892. https://doi.org/10.3390/nu12061892

Chicago/Turabian Style

Araya, Magdalena, Karla A. Bascuñán, Dana Alarcón-Sajarópulos, Francisco Cabrera-Chávez, Amaya Oyarzún, Alan Fernández, and Noé Ontiveros. 2020. "Living with Gluten and Other Food Intolerances: Self-Reported Diagnoses and Management" Nutrients 12, no. 6: 1892. https://doi.org/10.3390/nu12061892

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