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1.
Article in Spanish | LILACS, BDNPAR | ID: biblio-1337825

ABSTRACT

La enfermedad celíaca (EC) es una enfermedad inflamatoria autoinmune que afecta la mucosa del intestino delgado que lleva a un estado de mal absorción en pacientes genéticamente susceptibles desencadenada por la ingesta de gluten. Tiene síntomas inespecíficos, complicaciones asociadas y no existe a nivel nacional una ley de apoyo económico para las personas con dificultad para seguir una dieta libre de gluten. El objetivo de este estudio observacional, descriptivo, de corte transversal fue describir las características clínicas, demográficas y acceso a productos sin gluten de 237 pacientes con enfermedad celíaca registrados en la Fundación Paraguaya de Celiacos (FUPACEL) en el 2020 y que aceptaron responder una encuesta en línea publicada en la página oficial de la FUPACEL. El 70,4% de los participantes era del sexo femenino, la edad de diagnóstico fue en el 34,5% entre 20-30 años, 48 % tenía algún familiar con EC, el 69,1% presentó distensión abdominal como sintomatología inicial, 16,8% presentó hipotiroidismo como patología asociada, y 42% fue hospitalizado al menos una vez. El 82,7% de los encuestados respondió que la dieta era suficiente como tratamiento, 48% tenía un trabajo y podía solventar los gastos, sin embargo, el 79,3% opinó tener acceso limitado a los productos sin gluten, el 92% que los alimentos sin gluten eran costosos y que se necesitaba una ley de apoyo económico para solventar los gastos. La mayoría reconoció que la dieta sin gluten como tratamiento era suficiente, sin embargo, por su alto costo se necesita una ley de apoyo económico para las personas con enfermedad celiaca


Celiac disease (CD) is an autoimmune inflammatory disease that affects the mucosa of the small intestine that leads to a state of malabsorption in genetically susceptible patients triggered by the ingestion of gluten. It has nonspecific symptoms, associated complications, and there is no national financial support law for people with difficulty following a gluten-free diet. The objective of this observational, descriptive, cross-sectional study was to describe the clinical, demographic characteristics and access to gluten-free products of 237 patients with celiac disease registered in the FUPACEL in 2020 who accepted to answer a online survey published in the official FUPACEL webpage. Seventy-point four percent of the patients were female, their age of diagnosis was between 20-30 years in 34.5%, 48% had relatives with CD, 69.1% presented abdominal distension as initial symptoms, hypothyroidism was present in 16.8% as associated pathology, and 42% were hospitalized at least once. Eighty-two-point seven percent of those surveyed answered that diet was sufficient as a treatment, 48% had a job and could afford expenses, however, 79.3% said they had limited access to gluten-free products, 92% that gluten-free foods were expensive and a financial support law was needed to cover the costs. Most recognized that a gluten-free diet as a treatment was sufficient, however, due to its high cost, a law of financial support is needed for people with celiac disease


Subject(s)
Humans , Male , Female , Adult , Celiac Disease , Public Health , Diet, Gluten-Free , Quality of Life
2.
Arq. gastroenterol ; 58(2): 214-216, Apr.-June 2021. tab
Article in English | LILACS | ID: biblio-1285320

ABSTRACT

ABSTRACT BACKGROUND: Celiac disease (CD) is an autoimmune disease characterized by immune reaction mostly to wheat gluten. The diagnosis is based on clinical, serological and histological findings in patients ingesting gluten. Cases that the clinical profile indicates CD and the autoantibodies are negative bring so a dilemma for the professional, as the risk of missed the diagnosis or a delay at the same. OBJECTIVE: To show the importance of correct diagnosis of cases with seronegative celiac disease (SNCD). METHODS: Ten cases of SNCD Brazilian patients were retrospectively studied (2013 to 2019). Data of clinical complaints, autoantibodies, IgA serum levels, histological findings and HLA-DQ2/DQ-8 were compiled. Dual-X densitometry, delay at diagnosis, previous autoimmune diseases and family history of CD were also checked. RESULTS: All SNCD patients presented clinical symptoms of CD, with confirmed diagnosis by histological findings of the duodenal mucosa and HLA-DQ2 and/or HLA-DQ8 positivity. All patients had normal IgA levels and negative autoantibodies (IgA-anti-transglutaminase and anti-endomysial). Dual-X densitometry detected osteopenia in two women and osteoporosis in two males, all with low levels of vitamin D. Delay diagnostic ranged from 1 to 19 years. Familiar occurrence of CD was reported in 40% of the cases. After one year of gluten-free diet, eight patients refer improve of symptoms, while duodenal biopsies, done in five cases, showed histological improvement. CONCLUSION: Patients who demonstrate the clinical profile of celiac disease with negative serology and normal levels of IgA, especially those who have family members with celiac disease, should be submitted to duodenal biopsies to look for histological findings.


RESUMO CONTEXTO: A doença celíaca (DC) é uma doença autoimune caracterizada por reação imune principalmente ao glúten do trigo. O diagnóstico é baseado em achados clínicos, sorológicos e histológicos em pacientes que ingerem glúten. Casos em que o perfil clínico indica DC e os autoanticorpos são negativos trazem um dilema para o profissional, como o risco de não realizar ou atrasar o diagnóstico da DC. OBJETIVO: Mostrar a importância do diagnóstico correto de casos com doença celíaca soronegativa (DCSN). MÉTODOS: Dez casos de pacientes brasileiros com DCSN foram estudados retrospectivamente (2013 a 2019). Foram compilados dados de queixas clínicas, autoanticorpos, níveis séricos de IgA, achados histológicos e HLA-DQ2 / DQ-8. Densitometria, atraso no diagnóstico, doenças autoimunes prévias e histórico familiar de DC também foram verificados. RESULTADOS: Todos os pacientes com DCSN apresentaram sintomas clínicos de DC, com diagnóstico confirmado por achados histológicos da mucosa duodenal e positividade para HLA-DQ2 e/ou HLA-DQ8. Todos os pacientes apresentavam níveis normais de IgA e autoanticorpos negativos (IgA-anti-transglutaminase e anti-endomisial). A densitometria detectou osteopenia em duas mulheres e osteoporose em dois homens, todos com baixos níveis de vitamina D. O atraso no diagnóstico variou de 1 a 19 anos. A ocorrência familiar de DC foi relatada em 40% dos casos. Após 1 ano de dieta isenta em glúten, oito pacientes referem melhora dos sintomas, enquanto as biópsias duodenais, realizadas em cinco casos, mostraram melhora histológica. CONCLUSÃO: Pacientes que apresentam quadro clínico de doença celíaca com sorologia negativa e níveis normais de IgA, principalmente aqueles que possuem familiares com doença celíaca, devem ser submetidos à biópsia duodenal para pesquisa de achados histológicos.


Subject(s)
Humans , Male , Female , Celiac Disease/diagnosis , Autoantibodies , Transglutaminases , Retrospective Studies , Diet, Gluten-Free , Glutens
3.
Arch. latinoam. nutr ; 71(1): 54-60, mar. 2021. tab
Article in Spanish | LILACS, LIVECS | ID: biblio-1283254

ABSTRACT

La enfermedad por coronavirus (COVID-19) es altamente contagiosa y las medidas de confinamiento dinámico han demostrado que reducen significativamente el número de contagios, sin embargo, pueden alterar la disponibilidad de alimentos afectando la adherencia a la dieta libre de gluten (DLG) y la calidad de vida (CV) en la enfermedad celiaca (EC). El objetivo de este estudio fue evaluar los factores que limitan, la adherencia a la dieta libre de gluten y la calidad de vida en personas con enfermedad celiaca en periodo de pandemia por COVID-19. Métodos Se aplicaron encuestas on-line respecto a adherencia a la DLG, CV y acerca de los factores que han generado dificultad para llevar una DLG en este escenario. Resultados Se analizaron 216 encuestas de enfermos celiacos, mayores de 15 años, de los cuales un 91% eran mujeres con un promedio de edad de 36 + 10,7 años y con 5,8 + 6,0 años de enfermedad. El 56,48% tenía una excelente adherencia a la DLG y un 43,52% una buena CV. El costo elevado de los alimentos sin gluten fue la pregunta con mayor porcentaje de respuesta, asociándose con regular y mala adherencia a la DLG (valor p=0,001) y con pobre CV (valor p=0,023). Conclusión En periodo de pandemia por COVID-19, el costo de los alimentos se asocia con adherencia regular y mala a la DLG y con pobre CV(AU)


Coronavirus disease (COVID-19) is highly contagious and dynamic confinement measures have shown to significantly reduce the number of infections, however, they can alter the availability of food, affecting adherence to a gluten-free diet (GFD) and quality of life (QoL) in celiac disease (CD). The objective of this study was to evaluate the limiting factors, adherence to a gluten-free diet and quality of life in people with celiac disease in a COVID-19 pandemic period. Methods. On-line surveys were applied regarding adherence to the GFD, CV, and factors that have generated difficulty in carrying out a GFD in this setting. Results. 216 surveys of celiac patients over 15 years of age were analyzed, of which 91% were women with an average age of 36 + 10.7 years and with 5.8 + 6.0 years of the disease. 56.48% had excellent adherence to the GFD and 43.52% had a good QoL. The high cost of gluten-free foods was the question with the highest response percentage, associated with regular and poor adherence to the GFD (p-value = 0.001) and with poor QoL (p-value = 0.023). Conclusion. In a COVID-19 pandemic period, the cost of food is associated with regular and poor adherence to the GFD and with poor QoL(AU)


Subject(s)
Humans , Male , Female , Adult , Quality of Life , Celiac Disease/diet therapy , Diet, Gluten-Free , Treatment Adherence and Compliance , COVID-19/prevention & control , Celiac Disease/economics , Quarantine , Cross-Sectional Studies , Costs and Cost Analysis , Diet, Gluten-Free/economics , COVID-19/economics
4.
Cad. Saúde Pública (Online) ; 37(2): e00244219, 2021.
Article in Portuguese | LILACS | ID: biblio-1153698

ABSTRACT

As desordens relacionadas ao glúten (DRG) afetam de 1% a 6% da população, com complicações e alto risco de morbimortalidade em curto e longo prazos. Desde 2009, o Brasil possui um Protocolo Clínico de Diretrizes Terapêuticas para a Doença Celíaca, entretanto, são comuns as queixas das pessoas com DRG a respeito da falta de conhecimento dos profissionais de saúde nessa temática e das dificuldades relacionadas ao cuidado em saúde em relação tanto ao diagnóstico quanto ao tratamento. Este estudo objetivou compreender as fragilidades no cuidado em saúde percebidas por pessoas com DRG. Foi realizada uma pesquisa qualitativa virtual no grupo Viva Sem Glúten (VSG), da rede social Facebook, na qual foram consultados os registros armazenados no grupo por 65 meses, que totalizaram 510 postagens e seus respectivos comentários. Os dados foram agrupados em categorias, e foi realizada análise temática de conteúdo, adotando-se os referenciais teóricos sobre o cuidado em saúde. A análise revelou que as buscas por um diagnóstico e por tratamento adequado frequentemente são descritas como uma peregrinação, sendo decorrentes das fragilidades no cuidado em saúde, traduzidas pela falta de conhecimento atualizado dos profissionais sobre as DRG e por problemas na relação profissional-paciente. As fragilidades no cuidado em saúde e os diagnósticos tardios contribuem para aumentar o risco de complicações e óbitos. Nesse contexto, o grupo VSG se destaca em seu papel de grupo de apoio e rede de solidariedade, favorecendo o esclarecimento e o empoderamento de inúmeras pessoas com DRG.


Gluten-related disorders affect 1% to 6% of the population, with complications and high risk of short and long-term morbidity and mortality. Since 2009, Brazil has a Clinical Protocol of Therapeutic Guidelines for Celiac Disease, but there are frequent complaints by persons with gluten-related disorders concerning the lack of healthcare professionals' knowledge of this topic and the difficulties related to healthcare, for both diagnosis and treatment. This study aimed to understand the weaknesses in healthcare perceived by persons with gluten-related disorders. An online qualitative survey was conducted in the Living Without Gluten group on Facebook, consulting the records saved by the group for 65 months, which totaled 510 posts and the respective comments. The data were grouped in categories, and thematic content analysis was performed, adopting the theoretical references on healthcare. The analysis revealed that the searches for diagnosis and adequate treatment were often described as a forced pilgrimage, resulting from shortcomings in healthcare, including lack of up-to-date knowledge on gluten-related disorders among the healthcare professionals and problems in the physician-patient relationship. Weaknesses in patient care and late diagnoses contribute to increasing the risk of complications and deaths. In this context, the Living Without Gluten group plays a leading role as a support group and network of solidarity, favoring increased awareness and empowerment of numerous Brazilians with gluten-related disorders.


Los desórdenes relacionados al gluten afectan de 1% a 6% de la población, con complicaciones y alto riesgo de morbimortalidad en corto y largo plazos. Desde 2009, Brasil posee un Protocolo Clínico de Directrices Terapéuticas para la Enfermedad Celíaca, sin embargo, son comunes las quejas de las personas con desórdenes relacionados al gluten, respecto a la falta de conocimiento de los profesionales de salud en esa temática y las dificultades relacionadas con el cuidado en salud, en relación tanto con el diagnóstico como con el tratamiento. Este estudio se marcó como objetivo comprender las fragilidades en el cuidado en salud percibidas por personas con desórdenes relacionados al gluten. Se realizó una investigación cualitativa virtual en el grupo Vivir Sin Gluten (VSG) de la red social Facebook, en la que se consultaron los registros almacenados en el grupo durante 65 meses, que totalizaron 510 posts y sus respectivos comentarios. Los datos se agruparon en categorías y se realizó un análisis temático de contenido, adoptándose los referenciales teóricos sobre el cuidado en salud. El análisis reveló que las búsquedas de un diagnóstico y tratamiento adecuado frecuentemente se describen como una peregrinación, siendo derivados de las fragilidades en el cuidado en salud, traducidas por la falta de conocimiento actualizado de los profesionales sobre las desórdenes relacionados al gluten y por problemas en la relación profesional-paciente. Las fragilidades en el cuidado en salud y los diagnósticos tardíos contribuyen a aumentar el riesgo de complicaciones y óbitos. En este contexto el grupo VSG se destaca en su papel de grupo de apoyo y red de solidaridad, favoreciendo la información y el empoderamiento de innumerables personas con desórdenes relacionados al gluten.


Subject(s)
Humans , Celiac Disease/diagnosis , Glutens/adverse effects , Brazil/epidemiology , Delivery of Health Care , Diet, Gluten-Free
5.
Diaeta (B. Aires) ; 38(173): 13-27, dic. 2020. graf
Article in Spanish | LILACS, BINACIS, UNISALUD | ID: biblio-1278979

ABSTRACT

Resumen La dieta libre de gluten (DLG) es el único tratamiento frente a la enfermedad celíaca, la alergia al trigo y la sensibilidad al gluten no celíaca. Se reporta a la DLG como una dieta desbalanceada, escasa en fibra y alta en grasas y carbohidratos. El objetivo del estudio fue evaluar el aporte de energía, de macronutrientes y de fibra de alimentos libres de gluten (bizcochuelos, panes estilo inglés, galletitas dulces y pizzas) elaborados a partir de diferentes premezclas comerciales, disponibles en el mercado local. Además, los resultados fueron comparados con un homólogo comercial elaborado con harina de trigo. Para la determinación de la composición centesimal se aplicó la metodología oficial AOAC 2016. El valor energético se calculó utilizando los factores de Atwater. Los resultados obtenidos para los bizcochuelos fueron: 6,0-8,3 g% de proteína; 9,2-11,3 g% de grasas; 1,5-2,3 g% de fibra dietaria; 40,0-53,1 g% de carbohidratos y 285-339 Kcal% de valor energético. Para los panes: 3,0-6,6 g% de proteína; 3,1-12,7 g% de grasas; 2,7-4,0 g% de fibra dietaria; 36,8-50,1 g% de carbohidratos y 217-290 Kcal% de valor energético. Para las galletitas: 3,5-8,5 g% de proteína; 25,9-31,0 g% de grasas; 0,9-5,9 g% de fibra dietaria; 53,9-60,1 g% de carbohidratos y 483-527 Kcal% de valor energético. Para las pizzas: 7,4-9,3 g% de proteína; 7,3-11,2 g% de grasas; 2,8-8,0 g% de fibra dietaria; 19,1-29,6 g% de carbohidratos y 172-240 Kcal% de valor energético. Los alimentos elaborados con premezclas formuladas únicamente con harina de arroz y féculas contribuyen poco a cubrir el valor diario recomendado de fibra. Los que contienen otras fuentes farináceas (harina de sorgo, trigo sarraceno y teff) reflejan un mayor contenido de fibra. La presencia de harina de arveja, soja y teff refleja un aumento del contenido proteico. Los alimentos estudiados frente a su homólogo comercial con harina de trigo presentan, en general, igual o menor aporte proteico, similar aporte energético y de carbohidratos y un mayor aporte de grasas y fibra dietaria.


Abstract The gluten free diet (GFD) is the only treatment for celiac disease, wheat allergy and non-celiac gluten/wheat sensitivity. GFD is reported as an unbalanced diet, low in fibre and high in fat and carbohydrates. The aim of this study was to evaluate energy, macronutrients and fiber contribution of gluten-free cereal products (pound cake, tin loaf, cookies and pizza) coming from different commercial premixes, available at the local market. Also, the results were compared with a commercial equivalent made with wheat flour. For centesimal composition determination, AOAC Official Method 2016 was applied. The energy was calculated using Atwater factors. The results obtained for pound cake were: 6.0-8.3g% protein; 9.2-11.3g% fat; 1.5-2.3g% dietary fibre; 40.0-53.1g% carbohydrate and 285-339Kcal% energy. For tin loaf: 3.0-6.6g% protein; 3.1-12.7% fat; 2.7-4.0g% dietary fibre; 36.8-50.1g% carbohydrate and 217-290Kcal% energy. For cookies: 3.5-8.5g% protein; 25.9-31.0g% fat; 0.9-5.9g% dietary fibre; 53.9-60.1g% carbohydrate and 483-527Kcal% energy. For pizza: 7.4-9.3g% protein; 7.3-11.2g% fat; 2.8-8.0g% dietary fibre; 19.1-29.6g% carbohydrate and 172-240Kcal% of energy. Products made with premix that only contains rice flour and starches contribute little to meeting recommended daily intake. The ones that contain other farinaceous sources (sorghum flour, buckwheat and teff) show higher dietary fibre content. The presence of pea flour, soybean and teff show an increase of protein content. The analysed products present same or lower protein intake, similar energy and carbohydrate intake and higher fat and dietary fibre intake, compared to their commercial equivalent made with wheat flour.


Subject(s)
Diet, Gluten-Free , Celiac Disease , Wheat Hypersensitivity , Prepared Foods
6.
Texto & contexto enferm ; 29: e20180420, Jan.-Dec. 2020.
Article in English | LILACS, BDENF | ID: biblio-1059148

ABSTRACT

ABSTRACT Objectives: to describe the health control habits that influence the daily life of celiac patients and to analyze the practice of actions related to health control and its determinants, from the perspective of the first component of the Pender Health Promotion Model. Method: a cross-sectional study conducted through interviews with instrument with 83 individuals from Ceará and diagnosed with celiac disease. Data was analyzed using the characteristics and individual experiences component of Pender's theoretical model. Results: of the celiac patients, 96.4% did not follow the gluten-free diet; 80.7% had inappropriate behaviors to reduce risk factors; 72.3% made ineffective choices in daily life to achieve health goals and; and 25.3% could not keep the gluten free diet in their daily life. Conclusion: according to the theoretical model, celiac patients did not adhere to the proper diet and presented factors inherent to daily life and social issues, characterized as barriers to an effective health control.


RESUMEN Objetivos: describir los hábitos de control de la salud que influyen sobre la vida diaria de los celíacos y analizar la práctica de acciones relacionados con el control de la salud y sus factores determinantes, bajo la óptica del primer componente del Modelo de Promoción de la Salud de Pender. Método: estudio transversal realizado a través de entrevistas con instrumento con 83 individuos del estado de Ceará diagnosticados con la enfermedad celíaca. Los datos se analizaron mediante el componente de características y experiencias individuales del modelo teórico de Pender. Resultados: de los celíacos, el 96,4% no seguía la dienta sin gluten; el 80,7% presentaba comportamiento inadecuados para reducir factores de riesgo; el 72,3% realizaba elecciones ineficaces en la vida diaria para alcanzar las metas de salud y el 25,3% no lograba mantener la dieta sin gluten en su vida diaria. Conclusión: de acuerdo con el modelo teórico, los celíacos no respetaban la dieta adecuada y presentaron factores inherentes a la vida diaria y a las cuestiones sociales, caracterizados como obstáculos para un control eficaz de la salud.


RESUMO Objetivos: descrever os hábitos de controle de saúde que influenciam no cotidiano dos celíacos e analisar a prática de ações relacionadas ao controle da saúde e seus determinantes, sob o prisma do primeiro componente do Modelo de Promoção da Saúde de Pender. Método: estudo transversal, realizado com 83 indivíduos com diagnóstico de doença celíaca, do Estado do Ceará, através de entrevistas com instrumento. Os dados foram analisados mediante o componente características e experiências individuais do modelo teórico de Pender. Resultados: dos celíacos, 96,4% não seguiam a dieta isenta de glúten; 80,7% possuíam comportamentos inadequados para reduzir fatores de risco; 72,3% faziam escolhas na vida diária ineficazes para atingir as metas de saúde; e 25,3% não conseguiam manter a dieta isenta de glúten na sua vida diária. Conclusão: de acordo com o modelo teórico, os celíacos não aderiam à dieta adequada e apresentaram fatores inerentes ao cotidiano e às questões sociais, caracterizados como barreiras para o controle eficaz da saúde.


Subject(s)
Humans , Adult , Celiac Disease , Chronic Disease , Patient Compliance , Diet, Gluten-Free , Health Promotion
7.
Acta bioquím. clín. latinoam ; 54(4): 395-406, jul. 2020. tab, graf
Article in Spanish | LILACS | ID: biblio-1149029

ABSTRACT

Resumen El objetivo del presente trabajo fue el desarrollo de dos enzimoinmunoensayos competitivos (EIC) para la detección de trazas de soja y de leche en productos libres de gluten. Como anticuerpos primarios se utilizaron antisueros policlonales de conejo específicos contra proteínas de soja o de leche. Se determinaron las concentraciones óptimas de antígenos a inmovilizar en la placa y las concentraciones de anticuerpos primarios a utilizar en la competencia. Las curvas de calibración se ajustaron utilizando concentraciones crecientes de un extracto de producto de soja y de un extracto de leche descremada en polvo. El producto de soja y la leche descremada se extrajeron con buffer Tris-HCl 0,0625 M con dodecilsulfato de sodio al 3% y sulfito de sodio 0,1 M al 2%. Se evaluaron los parámetros de validación: linealidad, límites de detección y de cuantificación, recuperación y precisión en el día y entre días, los cuales resultaron adecuados. Se analizaron 9 productos libres de gluten con los EIC desarrollados y con kits de ELISA comerciales. Ambos EIC se comportaron de manera similar con respecto a los kits comerciales. Los EIC permitieron confirmar la presencia de leche en las muestras que la declaraban. En algunas muestras que no declaraban ni leche ni soja, ambos EIC detectaron su presencia (resultados confirmados con los kits comerciales). Los EIC desarrollados poseen menor costo que los kits y, por lo tanto, éstos podrían utilizarse como métodos de screening. Cuando esta metodología resulte negativa, debe confirmarse con un método más sensible (comercial) para garantizar la ausencia de proteínas de soja o de leche.


Abstract The aim of this study was to develop two competitive enzyme immunoassays (CEI) to detect the presence of traces of soy and milk in gluten-free products. Specific rabbit polyclonal antiserums against soy protein and other against elemilk protein were used as primary antibodies. Optimal antigen concentrations to be immobilized on the plate and primary antibody concentrations to be used in competition were determined. The calibration curves were fitted using increasing concentrations of an extract of soy product and of defatted milk powder. The soy product and the defatted milk were extracted with Tris-HCl buffer 0,0625 M with 3% sodium dodecyl sulfate and 2% sodium sulfite 0.1 M. The validation parameters were evaluated: linearity, limit of detection and quantification, recovery and precision on the day and in between days. They were appropriate. Nine commercial samples of gluten-free products were analyzed with these developed CEI and commercial ELISA kits. It was observed that both CEI behaved similarly with respect to the commercial kits. The enzyme immunoassays confirmed the presence of milk in samples that declared it. In some samples that did not declare the presence of milk or soy, both enzyme immunoassays detected their presence -these results were confirmed using commercial kits. The developed CEI have a lower cost than the commercial kits, so these could be used as screening methods. When this methodology is negative, it should be confirmed with a more sensitive (commercial) method to ensure the absence of soy or milk protein.


Resumo O objetivo do presente trabalho foi o desenvolvimento de dois enzimoimunoensaios competitivos (EIC), para a detecção de vestígios de soja e leite em produtos livres de glúten. Antissoros policlonais de coelho específicos contra proteínas de soja ou de leite foram utilizados como anticorpos primários. Foram determinadas as concentrações ótimas de antígenos a serem imobilizados na placa e as concentrações de anticorpos primários a serem utilizadas na competição. As curvas de calibração foram ajustadas usando concentrações crescentes de um extrato de produto de soja e de um extrato de leite em pó desnatado. O produto de soja e o leite desnatado foram extraídos com tampão Tris-HCl 0,0625 M com dodecil sulfato de sódio a 3% e sulfito de sódio 0,1 M a 2%. Os parâmetros de validação foram avaliados: linearidade, limite de detecção e quantificação, recuperação e precisão no dia e entre os dias, os quais resultaram adequados. Nove produtos livres de glúten foram analisados com os EIC desenvolvidos e com kits de ELISA comerciais. Os dois EICs se comportaram de maneira semelhante em relação aos kits comerciais. Os EIC permitiram confirmar a presença de leite nas amostras que o declararam. Em algumas amostras que declaravam nem leite nem soja, ambos os EIC detectaram sua presença (resultados confirmados usando kits comerciais). Os EIC desenvolvidos têm um custo menor que os kits, portanto, eles poderiam ser utilizados como métodos de triagem. Quando esta metodologia é negativa, deve ser confirmada com um método mais sensível (comercial) para garantir a ausência de proteínasda soja ou do leite.


Subject(s)
Enzyme-Linked Immunosorbent Assay/methods , Soybean Proteins/analysis , Diet, Gluten-Free , Food Analysis/methods , Milk Proteins/analysis , Sodium Dodecyl Sulfate , Enzyme-Linked Immunosorbent Assay/economics , Costs and Cost Analysis , Sodium Sulfite , Food Technology/methods
8.
Rev. chil. nutr ; 47(3): 372-380, jun. 2020. tab, graf
Article in English | LILACS | ID: biblio-1126134

ABSTRACT

ABSTRACT This study describes the development of mixed flour added of maca for gluten-free bread (GFB) employing a Simplex Centroid Design. Four pseudo-components were evaluated in order to improve the GFB specific volume and texture profile analysis: maca (MC; 0.25 to 0.75), potato starch (PS; 0.25 to 0.75), sweet manioc flour (SEM; 0 to 0.25), and sour manioc flour (SOM; 0 to 0.25). The best GFB formulation - by desirability results - was evaluated regarding physio-chemical, microbiological aspects, and sensory acceptance. The responses specific volume and hardness were adjusted with a special cubic model (R2= 0.973 and 0.913), while cohesiveness, springiness and chewiness was adjusted with a linear model. The significant contribution of maca into GFB dough was evident in the models, and the desirability results indicated an appropriate mixed flour composed by MC (0.25), PS (0.5), and SEM (0.25). The GFB elaborated with this mixed flour generated a product well accepted (acceptability index higher than 73.9%) for attributes of aroma, colour, texture, flavour, and overall acceptance. The values of physio-chemical parameters obtained in the present article was in the range described for GFB in the literature. In addition, the processing method applied allowed for obtaining a GFB that was microbiologically stable.


RESUMEN Este estudio describe el desarrollo de la harina mezclada (MF) agregada de maca para la elaboración de pan sin gluten (GFB) empleando un Diseño Centroide Simplex. Se evaluaron cuatro pseudo-componentes para mejorar el volumen específico y el perfil de textura de GFB: maca (MC; 0,25 a 0,75), almidón de patata (PS; 0,25 a 0,75), harina de yuca dulce (SEM; 0 a 0,25), y harina de yuca agrio (SOM; 0 a 0,25). La mejor formulación de GFB - por la deseabilidad - se evaluó en relación con los aspectos fisicoquímicos, microbiológicos, y sensoriales. El volumen específico y la dureza se ajustaron a un modelo cúbico especial (R2= 0,975 y 0,913). La cohesión, elasticidad y masticabilidad se ajustaron a un modelo lineal. La contribución de la maca a la masa de GFB fue evidente en los modelos, y los resultados indican una MF apropiada compuesta por MC (0,25), PS (0.5) y SEM (0,25). El GFB elaborado con esta MF genera un producto aceptado (índice de aceptabilidad mayor que 73,9%) para aroma, color, textura, sabor y aceptación general. Los parámetros físico-químicos obtenidos estaban en el rango descrito para GFB en la literatura y GFB se mostró microbiológicamente estable.


Subject(s)
Bread/analysis , Celiac Disease , Lepidium , Diet, Gluten-Free , Taste , Solanum tuberosum , Bread/microbiology , Manihot
9.
Arch. argent. pediatr ; 118(2): e188-e190, abr. 2020. ilus
Article in Spanish | LILACS, BINACIS | ID: biblio-1100470

ABSTRACT

La invaginación intestinal es la causa más frecuente de obstrucción intestinal entre los 6 y los 36 meses de edad. La mayoría son idiopáticas. Se ha descrito la asociación entre la enfermedad celíaca y la invaginación intestinal en la población pediátrica. Se presenta el caso de un varón de 23 meses ingresado por estancamiento ponderal en cuyo estudio ecográfico se observaron invaginaciones íleo-ileales asintomáticas repetidas.


Intestinal intussusception is the most frequent cause of intestinal obstruction between 6 and 36 months of age, the majority being idiopathic. The association between celiac disease and intestinal intussusception in the pediatric population has been described. We present the case of a 23-month-old male admitted due to a failure to thrive. In his ultrasound study recurrent asymptomatic ileo-ileal invaginations were found


Subject(s)
Humans , Male , Infant , Celiac Disease/diagnosis , Intussusception/diagnostic imaging , Celiac Disease/diet therapy , Failure to Thrive , Diet, Gluten-Free , Intussusception/diet therapy
10.
Acta bioquím. clín. latinoam ; 54(1): 29-38, mar. 2020. graf, tab
Article in Spanish | LILACS | ID: biblio-1130576

ABSTRACT

La calprotectina fecal se ha afianzado en los últimos años como un marcador útil de las patologías gastrointestinales. El objetivo de este estudio fue determinar los niveles de calprotectina fecal (CPF), interleuquina-6 (IL-6) y proteína C reactiva (PCR) en tres grupos de pacientes: con diagnóstico de novo de enfermedad celíaca, con diagnóstico previo y dieta libre de gluten (DLG) y un grupo control. Se colectaron muestras de 79 pacientes entre 18 y 65 años. A todos se les determinó CPF, IL-6 y PCR como marcadores de inflamación y anticuerpos anti-transglutaminasa IgA y anti-gliadinas desaminadas IgA e IgG como marcadores serológicos. Se encontraron valores significativamente incrementados de PCR en el grupo de novo (124,06 μg/g) comparados con el grupo con DLG (23,61 μg/g) y el grupo control (16,91 μg/g) respectivamente. No se encontraron diferencias entre el grupo con DLG y el negativo (control). Idéntico comportamiento se observó para IL-6 con valores en el grupo de novo de 2,39 μg/dL, 1,74 μg/dL en el grupo con DLG y 1,41 μg/dL en el control negativo. No se encontraron diferencias significativas en el análisis de resultados de PCR. Se encontró una excelente sensibilidad (98,0%) y especificidad (96,6%) en la capacidad de la CPF para diferenciar valores de anti-transglutaminasa IgA superiores o inferiores al punto de corte cuando se estimó el índice de Youden. Se podría considerar a la CPF como un posible marcador sensible para indicar inflamación intestinal de manera no invasiva en la enfermedad celíaca.


The determination of fecal calprotectin has been strengthened in recent years as a useful marker of gastrointestinal pathologies. The objective of this study was to determine the levels of fecal calprotectin (FCP), interleukin-6 (IL-6) and C-reactive protein (CRP) in three groups of patients: with de novo diagnosis of celiac disease, with previous diagnosis and gluten-free diet (GFD) and a control group. Samples were collected from 79 patients between 18 and 65 years old. In all cases, FCP, IL-6 and RCP were determined as markers of inflammation and anti-transglutaminase IgA and deaminated anti-gliadin IgA and IgG antibodies as serological markers. Significantly more increased FCP values were found in the de novo group (124.06 μg/g) than in the group with DLG (23.61 μg/g) and the control group (16.91 μg/g). No differences were found between the group with GFD and the negative. The same trend was observed for IL-6 with values in the de novo group of 2.39 μg/dL, 1.74 μg/dL in the group with gluten free diet and 1.41 μg/dL in the negative control. No significant differences were found in the analysis of RCP results. Excellent sensitivity (98.0%) and specificity (96.6%) were found in the capability of the FCP to differentiate anti-transglutaminase IgA values higher or lower than the cut-off point when the Youden index was estimated. The FCP could be considered as a possible sensitive marker to indicate intestinal inflammation in a non-invasive manner in celiac disease.


A calprotectina fecal se consolidou nos ultimos anos como um marcador util das patologias gastrointestinais. O objetivo deste estudo foi determinar os niveis de calprotectina fecal (CPF), interleucina-6 (IL-6) e proteina C-reativa (PCR) em tres grupos de pacientes; com diagnostico de novo de doenca celiaca, com diagnostico previo e dieta livre de gluten (DLG) e um grupo controle. Foram coletadas amostras de 79 pacientes entre 18 e 65 anos. Em todos os casos CPF, IL-6 e PCR foram determinadas como marcadores de inflamacao e anticorpos anti-transglutaminase IgA e anti-gliadinas desaminadas IgA e IgG como marcadores sorologicos. Valores significantemente mais altos de PCR foram detectados no grupo de novo (124,06 μg/g) comparados com o grupo com DLG (23,61 μg/g) e o grupo controle (16,91 μg/g) respectivamente. Nao foram encontradas diferencas entre o grupo com DLG e o negativo (controle). O mesmo comportamento foi observado para IL-6 com valores no grupo de novo de 2,39 μg/dL, 1,74 μg/dL no grupo com DLG e 1,41 μg/dL no controle negativo. Na analise de resultados da PCR nao foram encontradas diferencas significativas. Foram detectadas uma sensibilidade excelente (98,0%) e especificidade (96,6%) na habilidade da CPF para diferenciar valores de anti-transglutaminase IgA superiores ou inferiores ao ponto de corte quando o indice de Youden foi estimado. Poderia ser considerada a CPF como um possivel marcador sensivel para identificar inflamacao intestinal de forma nao invasiva na doenca celiaca.


Subject(s)
Humans , Male , Female , Adolescent , Adult , Middle Aged , Aged , Pathology , Diet, Gluten-Free , Antibodies , Immunoglobulin A , Immunoglobulin G , Celiac Disease , Interleukin-6 , Leukocyte L1 Antigen Complex , Diet
11.
Diaeta (B. Aires) ; 38(170): 26-32, mar. 2020. graf, tab
Article in Spanish | LILACS | ID: biblio-1133699

ABSTRACT

Introducción: la enfermedad celíaca (EC) es una patología multisistémica, precipitada por la ingesta de gluten que requiere de la eliminación de por vida de los alimentos que lo contienen con el fin de mejorar la sintomatología. Sin embargo, esta supresión alimentaria podría alejar a quienes la padecen de los requerimientos nutricionales recomendados. El objetivo del presente estudio fue conocer la ingesta promedio de macronutrientes en los/as niños/as celíacos/as con dieta libre de gluten (DLG) y compararla con la alimentación de niños/as no celíacos/as. Materiales y método: el estudio se llevó a cabo en población celíaca y no celíaca (grupo control) de 6 a 11 años de ambos géneros. En ella se realizó la evaluación del consumo alimentario a través de dos recordatorios de 24 hs. Se utilizó como análisis estadístico la prueba Bayesiana de Estimación de una Diferencia de Medias - Método Exacto. Resultados: se estudiaron 40 celíacos y 40 no celíacos. No se observaron diferencias significativas en el nivel socioeconómico, ni en el estado nutricional. Se observó que la mayoría de los celíacos sobrepasaron las recomendaciones de hidratos de carbono y proteínas, al igual que el grupo control. Conclusión: la DLG realizada por los niños de 6 a 11 años presenta un mayor y excesivo consumo de hidratos de carbono y grasas en comparación con las IDR.


Introduction: Celiac Disease (CD) is a multisystem pathology, caused by gluten intake, and requires the elimination of gluten food for life to improve symptoms. However, this dietary suppression could keep celiac away from the recommended nutritional requirements. The objective of the present study was to know the average intake of macronutrients in celiac children with a gluten-free diet (DLG) and compare it with the diet of non-celiac children. Materials and Methods: the study was carried out in celiac and non- celiac population (control group) of 6 to 11 years old, of both genders. In it, the evaluation of food consumption was made through two 24-hour reminders. The Bayesian test of Estimation of Difference of Means - Exact Method was used as statistical analysis. Results: 40 celiac and 40 non-celiac were studied. There were no significant differences in socioeconomic status or nutritional status. It was observed that the majority of celiacs exceeded carbohydrate and protein recommendations, as did the control group. Conclusion: the GFD performed by celiac children aged 6 to 11 years old presents a grater and excessive consumption of carbohydrates and fats compared to RDI.


Subject(s)
Humans , Male , Female , Child , Diet , Diet, Gluten-Free , Celiac Disease
12.
Prensa méd. argent ; 106(1): 17-28, 20200000. tab
Article in Spanish | LILACS, BINACIS | ID: biblio-1370094

ABSTRACT

La enfermedad celiaca es la intolerancia alimentaria más común del mundo, alcanzando a un 1% de la población y su único tratamiento es una dieta libre de gluten. El objetivo del estudio, de tipo exploratorio y diseño descriptivo, es conocer la percepción que los adultos celiacos tienen sobre su alimentación, calidad de vida y socialización después de empezar el tratamiento. Se entrevistó a 8 celiacos entre 24 y 37 años. Los entrevistados describen una respuesta emocional ante su nueva alimentación, que abarca frustración, cansancio, alivio, tranquilidad, no siendo excluyentes entre sí. El tratamiento nutricional hace ganar habilidades como la cocina, lo que genera mayor consciencia sobre lo que se come. Extrañar la comida con gluten es transversal; hay quienes pueden manejarlo, otros quienes rompen el tratamiento. La calidad de vida se ve afectada por el mayor costo económico de alimentacion sin gluten, las enfermedades asociadas y los factores que facilitan la adherencia a la dieta. La socialización con el entorno es facilitada cuando al celiaco se le apoya en su tratamiento; el ocio se vuelve más escaso y difícil, llevando a la restricción social


Celiac disease is the most common food intolerance in the world, reaching a prealenve of 1% of the population and its only treatment is a gluten-free diet. The aim of the study, exploratory and descriptive design, is to know the perception that celiac adults have about their diet, quality of life and socialization after starting treatment. Eight celiacs between the ages of 24 and 37 were interviewed. The interviewees describe an emotional response to their new diet, encompassing frustration, tiredness, relief and calm. Nutritional treatment makes them gain skills like cooking, which raises awareness about what you eat. Missing gluten-food is cross-cutting, some can handle it, others break treatment. Quality of life is affected by the higher economic cost of gluten-free nutrition, associated diseases and factors that facilitate diet adherence. Socialization with the environment is facilitated when celiac people is supported in its treatment; leisure becomes scarcer and more difficult, leading to social restrictions


Subject(s)
Humans , Adult , Quality of Life , Celiac Disease/diet therapy , Epidemiology, Descriptive , Cost of Illness , Diet, Gluten-Free/economics , Treatment Adherence and Compliance
13.
Rev. Inst. Adolfo Lutz ; 79: 1-6, 31 mar. 2020. tab
Article in Portuguese | ColecionaSUS, LILACS, ColecionaSUS, SES-SP, CONASS, SESSP-ACVSES, SESSP-IALPROD, SES-SP, SESSP-IALACERVO | ID: biblio-1342776

ABSTRACT

Com objetivo de produzir pão sem glúten com composição química aprimorada e boa qualidade sensorial, foram elaboradas três formulações com diferentes quantidades de mucilagem de quiabo: (F0) 0 mL; (F1) 100 mL; (F2) 150mL. Determinou-se: rendimento da mucilagem, composição centesimal, valor calórico e atributos sensoriais dos pães por meio de escala hedônica. A mucilagem aumentou o rendimento das F1 e F2. Não houve diferença no teor de proteínas e o teor de lipídios de 7,9 g 100 g-1 (F1) e 6,0 g 100 g-1 (F2) foram inferiores ao da F0. A umidade da F1 (32,15 g 100 g-1) foi menor que nas demais formulações, enquanto cinzas (0,70 g 100 g-1), carboidrato (56,75 g 100 g-1) e valor calórico (308,1 kcal 100 g-1) foram superiores. No teste sensorial, todos os atributos foram avaliados nas categorias "gostei ligeiramente" e "gostei extremamente" pela maioria dos julgadores. A F1 obteve avaliações superiores às da F2 para textura, cor e impressão global e não diferiu em nenhum dos atributos na F0. Conclui-se que a F1 pode ser uma opção viável na busca de pão sem glúten com composição química aprimorada, por conter menor teor de lipídio e umidade, maior teor de cinzas e boa aceitação sensorial. (AU)


With the goal of producing gluten-free bread with improved chemical composition and good sensorial quality, three formulations were prepared with different amounts of okra mucilage: (F0) 0 mL; (F1) 100 mL; (F2) 150 mL. From this was determined: mucilage yield, centesimal composition, caloric value and sensory attributes of bread by hedonic scale. Mucilage increased the yield of F1 and F2. There was no difference in protein content and the lipid content of 7.9 g 100 g-1 (F1) and 6.0 g 100 g-1 (F2) were lower than that of F0. The moisture content of F1 (32.15 g 100 g-1) was lower than the other formulations, while ash (0.70 g 100 g-1), carbohydrate (56.75 g 100 g-1) and caloric value (308,1 kcal 100 g-1) were higher. In the sensory test, attributes were rated in the categories "liked slightly" and "liked extremely" by most judges. F1 scored higher than F2 for texture, color and overall impression and did not differ in any of the attributes at F0. It can be concluded that F1 may be a viable option in the search for gluten-free bread with improved chemical composition, as it contains lower lipid and moisture content, higher ash content and good sensory acceptance. (AU)


Subject(s)
Polysaccharides , Bread/analysis , Celiac Disease , Hibiscus , Diet, Gluten-Free , Plant Mucilage , Abelmoschus
14.
Article in English | WPRIM | ID: wpr-811418

ABSTRACT

PURPOSE: To evaluate the effect of gluten-free diet (GFD) on hepatitis B surface antibody (HBsAb) concentrations among previously immunized pediatric celiac disease (CD) subjects.METHODS: We retrospectively evaluated pediatric CD subjects in serological remission who were previously immunized for hepatitis B virus as infants. The temporal relationship between HBsAb concentration, the amount of time on a GFD, and age were evaluated.RESULTS: Overall, 373 CD subjects were analyzed: 156 with HBsAb sampled prior to GFD initiation and 217 after initiation of a GFD and in serological remission. Median age at HBsAb concentration measurement for those before and after GFD initiation was 5.3 years (interquartile range [IQR], 3.1–9.2 years) and 7.6 years (IQR, 5.4–10.9 years), respectively (p<0.001). There was no sex difference between the groups. The median time of HBsAb measurement was 2 months (IQR, 0–5.7 months) before and 12.8 months (IQR, 5.3–30.3 months) after initiation of GFD. The HBsAb concentration was low in 79 (50.6%) and 121 (55.7%) subjects before and after GFD initiation, respectively (p=0.350). Age was inversely associated with low HBsAb concentrations. Neither being on a GFD nor sex was associated with low HBsAb concentrations.CONCLUSION: Adherence to a GFD does not affect HBsAb concentration in children with CD. Age is inversely associated with HBsAb concentration.


Subject(s)
Antibodies , Celiac Disease , Child , Diet, Gluten-Free , Glutens , Hepatitis B virus , Hepatitis B , Hepatitis , Humans , Immunization , Infant , Retrospective Studies , Sex Characteristics
15.
Article in Korean | WPRIM | ID: wpr-787239

ABSTRACT

Non-celiac gluten sensitivity (NCGS) is a term that is used to describe individuals who are not affected by celiac disease or wheat allergy, yet they have intestinal and/or extra-intestinal symptoms related to gluten ingestion with improvement of their symptoms upon withdrawing gluten from their diet. Gluten-related disorder groups are manifested by symptoms of gastrointestinal tract disorders, as well as hematological dermatological endocrinological, gynecological, rheumatological and nervous system symptoms. It is believed that NCGS represents heterogeneous groups with different subgroups characterized by different etiologies, clinical histories and clinical courses. There also appears to be an overlap between NCGS and irritable bowel syndrome (IBS). There is a need for establishing strict criteria for diagnosing NCGS. The absence of validated biomarkers remains a significant limitation for research studies on NCGS. New evidence shows that a gluten-free diet may be beneficial for some patients with gastrointestinal symptoms, such as those symptoms commonly found in patients with IBS. Further studies about NCGS are needed.


Subject(s)
Abdominal Pain , Biomarkers , Celiac Disease , Diarrhea , Diet , Diet, Gluten-Free , Eating , Gastrointestinal Diseases , Gastrointestinal Tract , Glutens , Humans , Irritable Bowel Syndrome , Nervous System , Wheat Hypersensitivity
16.
Rev. chil. pediatr ; 90(6): 632-641, dic. 2019. tab, graf
Article in Spanish | LILACS | ID: biblio-1058194

ABSTRACT

INTRODUCCIÓN: La dieta libre de gluten (DLG) de por vida es el tratamiento de la enfermedad celiaca (EC). Sien do una dieta restrictiva, impone limitaciones en la vida diaria y puede repercutir en la calidad de vida relacionada a la salud (CVRS). Nuestro objetivo fue evaluar la CVRS de pacientes celíacos en DLG, la concordancia entre pacientes-cuidador/a, y comparar la situación local con experiencias internacionales. PACIENTES Y MÉTODO: Se evaluaron pacientes de 8-18 años en DLG > 6 meses (37 diadas). Se les aplicó el "Celiac Disease Dutch Questionnaire" (CDDUX), que evalúa en 2 cuestio narios (uno al niño y otro al cuidador/padre), tres áreas: i) el tener EC, ii) la comunicación con otros y iii) la dieta. Se evaluó la confiabilidad, la dimensionalidad, y la consistencia interna mediante el coeficiente de Cronbach. RESULTADOS: Más del 50% de los pacientes y cuidadores reportan bien/ muy bien en las sub-escalas "tener enfermedad" y "dieta libre de gluten"; "comunicación" mostró altos porcentajes de mal/muy mal. No hubo diferencias significativas en la CVRS percibida por pacientes y cuidadores (global y sub-escala). Sí las hubo al analizar las respuestas de las/los cuida dores, que asignaron mejores puntajes a los pacientes varones (p = 0,022) y a quienes seguían DLG de manera no estricta (p = 0,049). La concordancia entre pacientes y cuidadores fue 39,2%. DISCUSIÓN: La CVRS de los pacientes evaluados aparece como satisfactoria, de las mejores reportadas en latinoamericana. El manejo de "tener EC" y la necesidad de mantener una "DLG" influyen menos en la CVRS que el tener que comunicarse con otros acerca de la enfermedad. La concordancia encontrada sugiere que la percepción del cuidador/a no refleja necesariamente lo que percibe el paciente.


INTRODUCTION: The lifelong gluten-free diet (GFD) is the treatment of celiac disease (CD). Being a restrictive diet, it limits daily life and can impact on the health-related quality of life (HRQoL). Our objective was to assess HRQoL of celiac patients on a GFD, the concordance between patients - caregivers, and to compare the local results with international data. PATIENTS AND METHOD: Patients aged 8-18 years on a GFD for >6months (37 dyads) were evaluated. The "Celiac Disease Dutch Questionnaire" (CDDUX) was applied, which evaluates in two questionnaires (one applied to the child and another one to the caregiver/parent), three areas: i) having CD, ii) communication with others, and iii) the diet. Reliability, dimensionality, and internal consistency were assessed using the Cronbach coefficient. RESULTS: More than 50% of patients and caregivers reported "well/very well" on sub-scales "having CD" and "GFD"; "communication" showed high percentages of "bad/very bad". Although there were no significant differences in HRQoL (global and subscale) perceived by patients and caregivers, there were when analyzing the answers of caregivers, who assigned better scores to boys (p=0.022) and to patients maintaining a non-strict GFD (p=0.049). Concordance between patients and caregivers was 39.2%. DISCUSSION: HRQoL of the assessed celiac children was satisfactory, among the best repor ted in Latin America. "Having CD" and the need for a "GFD" have less influence on HRQoL than "communication" with others about the disease. The concordance found suggests that the caregivers' perception does not necessarily reflect what patients perceive.


Subject(s)
Humans , Male , Female , Child , Adolescent , Quality of Life , Celiac Disease/diet therapy , Health Surveys , Diet, Gluten-Free/psychology , Celiac Disease/psychology , Chile , Cross-Sectional Studies , Caregivers
17.
Rev. chil. nutr ; 46(5): 561-570, oct. 2019. tab, graf
Article in Spanish | LILACS | ID: biblio-1042696

ABSTRACT

Cañihua (Chenopodium pallidicaule Aellen) es un grano andino que está ganando interés como alternativas nutritivas sin gluten frente a los cereales convencionales de cara a las personas con trastornos relacionados al gluten. El objetivo de la presente investigación fue elaborar un pan libre de gluten a base harina de cañihua y evaluar su aceptabilidad sensorial. Se propusieron y elaboraron tres formulaciones en las que se variaron los porcentajes de harina de cañihua (7,6% 9,5% y 8,3%), almidón de yuca, (19%, 21% y 15,4%), suero de leche (3,8%) y goma xantán (0,6 y 1,2%). La formulación que contenía harina de cañihua (8,3%), almidón de yuca (15,4%), y goma xantán (1,2%) fue el que presentó mayor aceptabilidad (HC83). La composición proximal del pan de Cañihua mostró un contenido de proteínas (11,2%), grasa (11,2%) y fibra dietaría (4,74%). La evaluación sensorial por los consumidores celiacos mostró una aceptabilidad general de 4,6/5 puntos sobre la escala hedónica con una puntuación "me gusta mucho". En conclusión la harina de cañihua es un recurso adecuado y aceptable para los consumidores celiacos y puede utilizarse para la producción de panes.


Cañihua (Chenopodium pallidicaule Aellen) is a naturally gluten-free Andean grain that is gaining interest as a nutritious alternative to conventional cereals for people with gluten-related disorders. The objective of the present investigation was to elaborate a gluten-free bread formulation containing cañihua flour and evaluate its sensory acceptability. Three formulations were proposed that contained: cañihua flour (7.6% 9.5% and 8.3%), cassava starch (19%, 21% and 15.4%), whey (3.8%) and xanthan gum (0.6 and 1.2%). The results showed that the formulation containing cañihua flour (8.3%), cassava starch (15.4%) and xanthan gum (1.2%) obtained a satisfactory acceptability (HC83). The proximal analysis showed a protein content (11.2%), fat (11.2%), and dietary fiber (4.74%). The sensory evaluation by celiac consumers showed a general acceptability of 4.6/5 points on the hedonic scale with a score "I like it a lot". In conclusion, cañihua flour is a suitable source and acceptable for celiac consumers and can be used for the production of breads.


Subject(s)
Bread/analysis , Chenopodium/chemistry , Diet, Gluten-Free , Flour , Taste , Food Quality
18.
An. bras. dermatol ; 94(2,supl.1): 48-55, Mar.-Apr. 2019.
Article in English | LILACS | ID: biblio-1011089

ABSTRACT

Abstract: Dermatitis herpetiformis and linear IgA bullous dermatosis are autoimmune diseases that present with pruritic urticarial papules and plaques, with formation of vesicles and blisters of subepidermal location, mediated by IgA antibodies. Mucosal lesions are present only in linear IgA bullous dermatosis. The elaboration of this consensus consisted of a brief presentation of the different aspects of these dermatoses and, above all, of an updated literature review on the various therapeutic options that were discussed and compared with the authors' experience, aiming at the treatment orientation of these diseases in Brazil. Dermatitis herpetiformis is a cutaneous manifestation of celiac disease, and can be controlled with a gluten-free diet and dapsone. On the other hand, linear IgA bullous dermatosis arises spontaneously or is triggered by drugs, and can be controlled with dapsone, but often requires the association of systemic corticosteroids and eventually immunosuppressants.


Subject(s)
Humans , Consensus , Linear IgA Bullous Dermatosis/drug therapy , Prognosis , Societies, Medical , Brazil , Dermatitis Herpetiformis/therapy , Adrenal Cortex Hormones/therapeutic use , Dapsone/therapeutic use , Dermatology , Diet, Gluten-Free/methods , Anti-Inflammatory Agents
19.
Rev. pesqui. cuid. fundam. (Online) ; 11(3): 809-815, abr.-maio 2019. tab
Article in English, Portuguese | LILACS, BDENF | ID: biblio-987324

ABSTRACT

Objective: The study's purpose has been to further understand the repercussions that Celiac Disease has on the adults' life quality. Methods: It is an integrative literature review, which has used the following databases for the selection of articles published between 2006 and 2017: LILACS, VHL, SciELO, MEDLINE, CINHAL and CAPES periodic portal. Results: Twenty articles were fully scrutinized. Based on the content analysis stages, the following three categories appeared: Eating practices of adults bearing the Celiac Disease; Quality of life of the Celiac Disease bearing adult; Importance of the patient care team in the diagnosis and follow-up of adults bearing the Celiac Disease. Conclusion: It is expected that science finds other means of treatment, in addition to the restrictive diet and/or the fact that the industry may adapt to the needs of adult subjects, by offering quality products and low cost, for inclusive and sociable access, then reducing the suffering generated by the disease


Objetivo: Compreender as repercussões que a Doença Celíaca acarreta na qualidade de vida do sujeito adulto, por meio de uma revisão integrativa. Método: Revisão integrativa, com buscas nas bases de dados LILACS, BVS, SciELO, MEDLINE, CINHAL e portal de periódicos CAPES, com seleção de artigos publicados entre 2006 e 2017.Resultados: Foram analisados 20 artigos ao final na íntegra. Pautada nas etapas de análise de conteúdo, três categorias emergiram: Práticas alimentares do adulto com Doença Celíaca; Qualidade de vida do adulto com Doença Celíaca; Importância da equipe multiprofissional de saúde no diagnóstico e acompanhamento do adulto com Doença Celíaca. Conclusão: A perspectiva de que a ciência encontre outros meios de tratamento, além da dieta restritiva e/ou a indústria se adeque às necessidades dos sujeitos adultos, por meio da oferta de produtos de qualidade e baixo custo, para o acesso inclusivo e sociável, diminuindo o sofrimento gerado pela doença


Objetivo: Comprender las repercusiones que la Enfermedad Celíaca acarrea en la calidad de vida del sujeto adulto, por medio de una revisión integrativa. Método: La revisión integrativa, con búsquedas en las bases de datos LILACS, BVS, SciELO, MEDLINE, CINHAL y portal de revistas CAPES, con selección de artículos publicados entre 2006 y 2017. Resultados: Se analizaron 20 artículos al final en su totalidad. En las etapas de análisis de contenido, tres categorías emergieron: Prácticas alimentarias del adulto con enfermedad celíaca; Calidad de vida del adulto con enfermedad celiaca; Importancia del equipo multiprofesional de salud en el diagnóstico y acompañamiento del adulto con enfermedad celíaca. Conclusión: La perspectiva de que la ciencia encuentre otros medios de tratamiento, además de la dieta restrictiva y / o la industria se adecue a las necesidades de los sujetos adultos, a través de la oferta de productos de calidad y bajo costo, para el acceso inclusivo y sociable, disminuyendo el sufrimiento generado por la enfermedad


Subject(s)
Humans , Male , Female , Adult , Quality of Life , Celiac Disease/diet therapy , Celiac Disease/therapy , Patient Care Team/trends , Patient Care Team/statistics & numerical data , Diet, Gluten-Free
20.
Arch. latinoam. nutr ; 69(1): 42-49, mar. 2019. tab
Article in Spanish | LILACS, LIVECS | ID: biblio-1022517

ABSTRACT

La presencia de gluten en alimentos etiquetados como libres de gluten (LG) representa una preocupación para la salud de pacientes celíacos, y personas intolerantes y sensibles a este conjunto de proteínas. Sin embargo, esto no ha sido estudiado aún en países centroamericanos. Por tanto, se investigó la presencia de gluten en alimentos etiquetados LG, manufacturados en Costa Rica y disponibles en el mercado entre los años 2016 y 2017 para determinar así el cumplimiento de las regulaciones nacionales e internacionales. Se ha estipulado que dichos alimentos deben contener <20 ppm de gluten. Un total de 173 productos fueron analizados por inmunoensayo (tres muestras por producto; cada una de un lote diferente) utilizando el kit ELISA RIDASCREEN®. 60 marcas de productos, de 32 compañías diferentes, fueron evaluadas identificando 15 categorías de alimentos LG: productos horneados, premezclas y harinas, snacks, granos y cereales, salsas, productos cárnicos, productos de origen marino, bebidas, productos lácteos, pastas, chocolates, aceites, tortillas y arepas, jaleas y mermeladas y otros. Una muestra de uno de los productos analizados presentó >20 ppm de gluten. No obstante, al menos una muestra de 49 productos diferentes (28% de los productos analizados) presentó una concentración cuantificable de gluten (>5 ppm) evidenciando una alta variabilidad en los resultados. Esta investigación evidencia el fuerte compromiso de la industria alimentaria costarricense para cumplir la norma que regula la producción de alimentos LG durante el período de estudio, aunque se alerta acerca de la necesidad de implementar mejoras en los sistemas de producción y vigilancia de estos alimentos(AU)


The presence of gluten in gluten free (GF) labelled foods represents a serious health concern to celiac patients and persons intolerant or sensitive to this set of proteins. However, this has not yet been studied in Central American countries. Therefore, the presence of gluten in foods labeled LG, manufactured in Costa Rica and available in the market, between 2016 and 2017, was investigated to determine compliance with national and international regulations. It has been stipulated that such foods must contain <20 ppm of gluten. A total of 173 products were analyzed by immunoassay (three samples per product; each from an independent batch), using the ELISA RIDASCREEN® kit. 60 product brands, from 32 different companies, were evaluated and 15 GF food categories were identified: baked products, baking mixes and flours, snacks, grains and cereals, sauces, meat products, seafood, beverages, dairy products, pasta, chocolates, oils, tortillas and arepas, jams and jellies, and others. Only one sample from one of the tested products presented >20 ppm of gluten. However, at least one sample of 49 different products (28% of products tested) presented a quantifiable concentration of gluten (>5 ppm), showing a high variability of results. This research evidences the strong commitment of the Costa Rican food industry to comply with the norm that regulates the production of LG foods during the study period, even though it warns about the need to implement improvements in the production and surveillance systems of these foods(AU)


Subject(s)
Humans , Male , Female , Autoimmune Diseases , Celiac Disease/complications , Diet, Gluten-Free , Food Labeling , Food Industry , Nutritional Sciences , Food Analysis
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