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dc.contributor.authorChurruca Ortega, Itziar
dc.contributor.authorMiranda Gómez, Jonatan
dc.contributor.authorLasa Elguezua, Arrate
dc.contributor.authorBustamante Gallego, María Ángeles
dc.contributor.authorLarrechi Lamelas, Idoia
dc.contributor.authorSimón Magro, Edurne
dc.date.accessioned2016-01-22T16:45:14Z
dc.date.available2016-01-22T16:45:14Z
dc.date.issued2015-07
dc.identifier.citationNutritients 7(7) : 5515-5531 (2015)es
dc.identifier.issn2072-6643
dc.identifier.urihttp://hdl.handle.net/10810/16801
dc.description.abstractThe purpose of the present work was both to analyze composition of Spanish celiac women and to study the food habits and gluten-free diet of these celiac patients, in order to determine whether they achieve a balanced and healthy diet as well as to highlight nutritional qualitative and/or quantitative differences. 54 adult celiac women (34 +/- 13 years) took part in the six-month study. Height, weight and body composition were measured. An analysis of energy consumption and of the macronutrient distribution of their diet was carried out. Their fulfillment of micronutrient intake recommendations was verified. Participants showed a Body Mass Index of 21.6 +/- 2.4 kg/m(2). Energy Intake was slightly lower than the Dietary Reference Intakes. Excessive protein apart from over-consumption of fat was observed. More than three quarters of participants consumed meat in excess. Carbohydrate consumption along with that of fiber was below recommended levels. Vitamin D, iron, and iodine had a low percentage of recommendation compliance. In general, participants followed the recommendations of dairy products and fruit intake whereas vegetable consumption was not enough for the vast majority. We conclude that although the diet of celiac women does not differ much from the diet of general population, some considerations, such as reducing fat and protein consumption and increasing fiber intake, must be taken into account.es
dc.description.sponsorshiphis research was supported by a grant from the University of the Basque Country, Vitoria-Gasteiz, Spain (UPV/EHU) (University-Society US12/10).es
dc.language.isoenges
dc.publisherMDPIes
dc.rightsinfo:eu-repo/semantics/openAccesses
dc.subjectceliac diseasees
dc.subjectgluten-free dietes
dc.subjectdiary recommended intakees
dc.subjectfood habites
dc.subjectbody compositiones
dc.titleAnalysis of Body Composition and Food Habits of Spanish Celiac Womenes
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.holder© 2015 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/).es
dc.relation.publisherversionhttp://www.mdpi.com/2072-6643/7/7/5234es
dc.identifier.doi10.3390/nu7075234
dc.departamentoesFarmacia y ciencias de los alimentoses_ES
dc.departamentoeuFarmazia eta elikagaien zientziakes_ES
dc.subject.categoriaFOOD SCIENCE AND TECHNOLOGY


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