ArticleNutrition journal2020
Comparison of diet quality between celiac patients and non-celiac people in East Azerbaijan-Iran.
Article in Nutrition journal, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 14 citations in OpenAlex.
- The relationship between diet quality, social participation, quality of life, and occupational balance in adolescents with Celiac disease.Journal of health, population, and nutrition · 2025Article
- Assessment of dietary patterns in celiac disease patients using factor analysis method and their relationship with dietary intakes and body mass index.BMC nutrition · 2024Article
- Gluten-Free Cereals and Pseudocereals as a Potential Source of Exposure to Toxic Elements among Polish Residents.Nutrients · 2022Article
- Comparison of dietary acid load score between celiac patients and healthy population.BMC nutrition · 2022Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
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Abstract
backgroundConsidering the lifelong dietary restriction in celiac patients, it is important to assess the diet quality in these patients. Hence, this study aimed to investigate the diet quality in adult celiac patients and compare it with that of the non-celiac people.
methodsIn the present cross-sectional study, 130 celiac patients were selected from the celiac disease (CD) registry database of East Azerbaijan province, Iran. Non-celiac people (n = 464) was selected from the major lifestyle promotion project conducted in the East Azerbaijan district. The dietary intake data was obtained by an 80-item semi-quantitative food frequency questionnaire. Diet quality was assessed using the healthy eating index-2015 (HEI-2015).
resultsThe mean total HEI score was significantly higher in the celiac group compared with the non-celiac people (P < 0.001) and 68.5% of non-celiac people and 17.4% of celiac patients had poor diet quality. After adjusting for confounding factors, the mean score of total HEI in adherents to gluten-free diet (GFD) was significantly higher compared with non-adherents (P = 0.007).
conclusionsAlthough the mean total HEI score was higher in celiac patients compared with the non-celiac people, about 17.5% of patients had poor diet quality and the scores of whole grains and dairy products group were very low in our population. Accordingly, it seems that educational programs should be held for the celiac patients and non-celiac people to increase their nutritional literacy and enable them to select healthy gluten-free alternatives.
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