Self-Reported Gluten Intolerance Is Prevalent, but Not All Gluten-Containing Foods Are Equal.
Dig Dis Sci
; 68(4): 1364-1368, 2023 04.
Article
em En
| MEDLINE
| ID: mdl-36662341
ABSTRACT
BACKGROUND:
Celiac disease prevalence approaches 1%; more suffer from non-celiac gluten sensitivity.AIMS:
Our goal was to estimate the prevalence of gluten intolerance.METHODS:
We invited US adults (18-80 years) via Amazon's mechanical Turk to complete an online survey. Gluten intolerance was defined as self-reported intolerance to wheat, barley, rye, flour, or pasta. Those with celiac disease were not excluded.RESULTS:
We collected 2133 responses. Rate of gluten intolerance was 5.1% (95% CI 4.2-6.1%). Each food had different rates wheat 4.8%, flour 1.2%, pasta 0.9%, barley 0.8%, and rye 0.8%. Among 108 adults reporting any gluten intolerance, 62.0% selected only wheat, 10.2% selected all gluten-containing grains excluding pasta and flour, and 5.6% selected all gluten-containing products. Overall intolerance to any food was 24.8% (95% CI 23.0-26.6%). Wheat was second only to lactose.CONCLUSIONS:
Self-reported intolerance to wheat, but not all gluten-containing foods, is common. Findings may suggest poor knowledge of gluten-containing foods or that self-perceived non-celiac gluten sensitivity is prevalent.Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Doença Celíaca
/
Glutens
Tipo de estudo:
Diagnostic_studies
/
Risk_factors_studies
Limite:
Adult
/
Humans
Idioma:
En
Revista:
Dig Dis Sci
Ano de publicação:
2023
Tipo de documento:
Article
País de afiliação:
Estados Unidos