Uncovering the Concerns and Needs of Individuals with Celiac Disease: A Cross-Sectional Study
dc.contributor.author | Vázquez Polo, Maialen | |
dc.contributor.author | Navarro Santamaría, Virginia | |
dc.contributor.author | Larrechi Lamelas, Idoia | |
dc.contributor.author | Perez Junkera, Gesala | |
dc.contributor.author | Lasa Elguezua, Arrate | |
dc.contributor.author | Matías Ibáñez, Silvia | |
dc.contributor.author | Simón Magro, Edurne | |
dc.contributor.author | Churruca Ortega, Itziar | |
dc.date.accessioned | 2023-09-26T17:36:58Z | |
dc.date.available | 2023-09-26T17:36:58Z | |
dc.date.issued | 2023-08-22 | |
dc.identifier.citation | Nutrients 15 (17): 3681 (2023) | es_ES |
dc.identifier.issn | 2072-6643 | |
dc.identifier.uri | http://hdl.handle.net/10810/62685 | |
dc.description.abstract | The treatment for celiac disease (CD) involves a strict gluten-free diet, which can be challenging and lead to questions for patients. Pinpointing these uncertainties can enable the creation of efficient educational resources. In this study, a questionnaire was specifically designed to gain insights into the knowledge, concerns, and needs of individuals with CD and their supporters. The questionnaire was distributed through the Instagram social network and received adequate responses from 300 participants, 258 (86%) being female and 152 (50.7%) falling in the age range of 25–44 years. The concerns of individuals with celiac disease and celiac supporters were rated on a 1–4 scale, with a mean score of 3.5 indicating significant concern. A total of 255 (85%) of all participants expressed that their principal concern was the social limitations they faced, such as difficulties in eating out and sharing food with others. Every participant evaluated their overall disease knowledge, averaging at 2.92 out of 4, indicating a reasonable level of awareness. When asked if they believed that improving general knowledge about CD in the general population would enhance their quality of life, the vast majority responded affirmatively. This finding underscores the importance of not only educating individuals with CD but also reaching out to the wider population, especially those who have a direct impact on the daily lives of individuals with CD, such as family members, friends, and food service providers. | es_ES |
dc.description.sponsorship | Maialen Vázquez-Polo and Gesala Perez-Junkera are fellowships of the University of the Basque Country, UPV/EHU, and the Basque Government, respectively. The GLUTEN3S research group is supported by a grant (GIU18/78, GIU21/053) from the UPV/EHU, and it is recognized by the Basque Government (IT-1419-19). This research was funded by two grants from the University of the Basque Country, UPV/EHU (University-Society US20/16 and US22/22). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
dc.subject | celiac disease | es_ES |
dc.subject | gluten-free diet | es_ES |
dc.subject | health education | es_ES |
dc.subject | nutritional education | es_ES |
dc.title | Uncovering the Concerns and Needs of Individuals with Celiac Disease: A Cross-Sectional Study | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.date.updated | 2023-09-08T12:44:50Z | |
dc.rights.holder | © 2023 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 (CC BY) license (https://creativecommons.org/licenses/by/4.0/). | es_ES |
dc.relation.publisherversion | https://www.mdpi.com/2072-6643/15/17/3681 | es_ES |
dc.identifier.doi | 10.3390/nu15173681 | |
dc.departamentoes | Farmacia y ciencias de los alimentos | |
dc.departamentoeu | Farmazia eta elikagaien zientziak |
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Except where otherwise noted, this item's license is described as © 2023 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 (CC BY) license (https://creativecommons.org/licenses/by/4.0/).