Importance of Food Selection for Celiac Sprue Disease

Abstract

Abstract A questionnaire survey was conducted among people with celiac disease. Questions were focused on dietary foods available and the preference of suitable grain food species. A one-week diet menu was prepared for the participants of the survey. Daily intake of major nutrients and energy was determined. Supermarkets have the largest selection of dietary foods, although in a narrow range. Celiac patients often rely on themselves to make and prepare food. The majority of respondents (57%) considered dietary restrictions as burdening; 43% have adapted to this situation. Food made of rice was the most popular among cereal foods for 50% of respondents, corn for 39%, and buckwheat and millet for only 7% of respondents. Nobody classified amaranth as the most popular food. The model diet for people with celiac disease exceeded the recommended daily intake of protein and undervalued lipid ingestion. This problem was mainly caused by the food composition of the evening meal. Total daily energy intake of 9900 kJ met the women’s needs. There were still 2100 kJ missing for men. The terms ‘gluten-free food or diet’ and ‘gliadin content’, which generally relate to the products of wheat, rye, oats, and triticale, are not accurate.