A comparison of the nutritional profile and price of gluten-free products and their gluten-containing counterparts available in the Spanish market / Comparación del perfil nutricional y del precio de los productos sin gluten y sus homólogos con gluten disponibles en el mercado español

BACKGROUND: to date, gluten-free (GF) diet is the only treatment available for individuals with celiac disease. Both individual and collective food intake assessments are a challenge because a food composition database of GF products (GFPs) is lacking. OBJECTIVES: to describe the process of developing a food composition database of GFPs, and to compare the nutritional profile and price of some GFPs and non-GFPs. METHODS: initially, a total of 216 brands of GFPs marketed in Spain were recorded. Nutritional information was collected from nutritional labels and product fact sheets that had been provided by food companies or collected first-hand by researchers. Then, the nutritional profile and price of the cereal and cereal byproducts foodstuff groups, including 19 types of products, were compared. Statistical analyses were performed using the SPSS statistical program (22.0 edition; SPSS, Chicago, IL, USA). RESULTS: a total of 2,247 GFPs from 126 different foodstuff brands were included in the food composition database of GFPs (CELIAC-BASE). We classified these products into 14 foodstuff groups. The protein content of the GFPs studied was significantly lower, and the price was higher, than that of their non-GFP counterparts. Some, but not all, GFPs had a higher content of fat and sugar, and a lower content of dietary fiber as compared to their non-GFP counterparts. Some GFPs were up to 6 times more expensive than the corresponding non-GFPs. CONCLUSIONS: CELIAC-BASE is a pioneering tool for dietitians. Many GFPs have poor nutritional profiles and should be consumed only occasionally in a balanced GF diet

INTRODUCCIÓN: hasta la fecha, una dieta sin gluten (SG) es el único tratamiento para las personas con enfermedad celíaca. Tanto las evaluaciones de ingesta de alimentos individuales como las colectivas son un desafío debido a la falta de una base de datos de composición de productos SG (PSG). OBJETIVOS: describir el proceso de desarrollo de una base de datos de composición de PSG y comparar el perfil nutricional y el precio de algunos PSG y productos con gluten. MÉTODOS: inicialmente, se registraron un total de 216 marcas de PSG comercializadas en España. La información nutricional se recopiló de las etiquetas nutricionales y hojas informativas de los productos, que habían sido proporcionadas por las compañías de alimentos o recopiladas de primera mano por los investigadores. Luego, se compararon el perfil nutricional y el precio de los grupos de cereales y subproductos alimenticios, incluidos 19 tipos de productos. Los análisis estadísticos se realizaron utilizando el programa estadístico SPSS (edición 22.0; SPSS, Chicago, IL, EUA). RESULTADOS: se incluyeron un total de 2247 PSG de 126 marcas de alimentos diferentes en la base de datos de composición de PSG (CELIAC-BASE). Clasificamos estos productos en 14 grupos de alimentos. El contenido de proteínas de los PSG estudiados fue significativamente menor, y el precio de los mismos fue más alto, que el de sus homólogos con gluten. Algunos PSG, pero no todos, presentaron un mayor contenido de grasa y azúcar, y un menor contenido de fibra dietética, que sus homólogos con gluten. Algunos PSG eran hasta 6 veces más caros que sus homólogos con gluten. CONCLUSIONES: CELIAC-BASE es una herramienta pionera para dietistas-nutricionistas. Muchos PSG tienen perfiles nutricionales no saludables y deben consumirse solo ocasionalmente en una dieta equilibrada libre de gluten

A comparison of the nutritional profile and price of gluten-free products and their gluten-containing counterparts available in the Spanish market.

INTRODUCTION: Background: to date, gluten-free (GF) diet is the only treatment available for individuals with celiac disease. Both individual and collective food intake assessments are a challenge because a food composition database of GF products (GFPs) is lacking. Objectives: to describe the process of developing a food composition database of GFPs, and to compare the nutritional profile and price of some GFPs and non-GFPs. Methods: initially, a total of 216 brands of GFPs marketed in Spain were recorded. Nutritional information was collected from nutritional labels and product fact sheets that had been provided by food companies or collected first-hand by researchers. Then, the nutritional profile and price of the cereal and cereal byproducts foodstuff groups, including 19 types of products, were compared. Statistical analyses were performed using the SPSS statistical program (22.0 edition; SPSS, Chicago, IL, USA). Results: a total of 2,247 GFPs from 126 different foodstuff brands were included in the food composition database of GFPs (CELIAC-BASE). We classified these products into 14 foodstuff groups. The protein content of the GFPs studied was significantly lower, and the price was higher, than that of their non-GFP counterparts. Some, but not all, GFPs had a higher content of fat and sugar, and a lower content of dietary fiber as compared to their non-GFP counterparts. Some GFPs were up to 6 times more expensive than the corresponding non-GFPs. Conclusions: CELIAC-BASE is a pioneering tool for dietitians. Many GFPs have poor nutritional profiles and should be consumed only occasionally in a balanced GF diet.

INTRODUCCIÓN: Introducción: hasta la fecha, una dieta sin gluten (SG) es el único tratamiento para las personas con enfermedad celíaca. Tanto las evaluaciones de ingesta de alimentos individuales como las colectivas son un desafío debido a la falta de una base de datos de composición de productos SG (PSG). Objetivos: describir el proceso de desarrollo de una base de datos de composición de PSG y comparar el perfil nutricional y el precio de algunos PSG y productos con gluten. Métodos: inicialmente, se registraron un total de 216 marcas de PSG comercializadas en España. La información nutricional se recopiló de las etiquetas nutricionales y hojas informativas de los productos, que habían sido proporcionadas por las compañías de alimentos o recopiladas de primera mano por los investigadores. Luego, se compararon el perfil nutricional y el precio de los grupos de cereales y subproductos alimenticios, incluidos 19 tipos de productos. Los análisis estadísticos se realizaron utilizando el programa estadístico SPSS (edición 22.0; SPSS, Chicago, IL, EUA). Resultados: se incluyeron un total de 2247 PSG de 126 marcas de alimentos diferentes en la base de datos de composición de PSG (CELIAC-BASE). Clasificamos estos productos en 14 grupos de alimentos. El contenido de proteínas de los PSG estudiados fue significativamente menor, y el precio de los mismos fue más alto, que el de sus homólogos con gluten. Algunos PSG, pero no todos, presentaron un mayor contenido de grasa y azúcar, y un menor contenido de fibra dietética, que sus contrapartes con gluten. Algunos PSG eran hasta 6 veces más caros que sus homólogos con gluten. Conclusiones: CELIAC-BASE es una herramienta pionera para dietistas-nutricionistas. Muchos PSG tienen perfiles nutricionales no saludables y deben consumirse solo ocasionalmente en una dieta equilibrada libre de gluten.

Actualización en el manejo de la infección por Helicobacter pylori. Documento de posicionamiento de la Societat Catalana de Digestologia / Update on the management of Helicobacter pylori infection. Position paper from the Catalan Society of Digestology

Más de 30 años después de su descubrimiento, la infección por Helicobacter pylori (H. pylori)sigue siendo la causa más frecuente de enfermedades gástricas y duodenales. H. pylori es la causa principal de la gastritis crónica, la úlcera péptica, el linfoma MALT gástrico y el adenocarcinoma gástrico. Recientemente se han publicado varios consensos sobre el manejo de la infección por H. pylori. Las líneas generales del consenso español, del de Toronto y el Maastricht V del 2016 son similares, pero las recomendaciones concretas pueden variar notablemente. Además, las recomendaciones de alguno de estos consensos resultan francamente complejas. El presente documento de posicionamiento de la Societat Catalana de Digestologia es una actualización de las recomendaciones basadas en la evidencia sobre el manejo y tratamiento de la infección por H. pylori. Este documento pretende revisar esta información para hacer unas recomendaciones para la práctica clínica habitual sencillas, concretas y que sean de fácil aplicación en nuestro medio

More than 30 years after its discovery, Helicobacter pylori (H. pylori) infection remains the most common cause of gastric and duodenal diseases. H. pylori is the leading cause of chronic gastritis, peptic ulcer, gastric MALT lymphoma and gastric adenocarcinoma. Several consensuses have recently been published on the management of H. pylori infection. The general guidelines of the Spanish consensus, the Toronto Consensus and the Maastricht V Consensus of 2016 are similar but concrete recommendations can vary significantly. In addition, the recommendations of some of these consensuses are decidedly complex. This position paper from the Catalan Society of Digestology is an update of evidence-based recommendations on the management and treatment of H. pylori infection. The aim of this document is to review this information in order to make recommendations for routine clinical practice that are simple, specific and easily applied to our setting

Update on the management of Helicobacter pylori infection. Position paper from the Catalan Society of Digestology. / Actualización en el manejo de la infección por Helicobacter pylori. Documento de posicionamiento de la Societat Catalana de Digestologia.

More than 30 years after its discovery, Helicobacter pylori (H. pylori) infection remains the most common cause of gastric and duodenal diseases. H. pylori is the leading cause of chronic gastritis, peptic ulcer, gastric MALT lymphoma and gastric adenocarcinoma. Several consensuses have recently been published on the management of H. pylori infection. The general guidelines of the Spanish consensus, the Toronto Consensus and the Maastricht V Consensus of 2016 are similar but concrete recommendations can vary significantly. In addition, the recommendations of some of these consensuses are decidedly complex. This position paper from the Catalan Society of Digestology is an update of evidence-based recommendations on the management and treatment of H. pylori infection. The aim of this document is to review this information in order to make recommendations for routine clinical practice that are simple, specific and easily applied to our setting.

Risk of Eating Disorders in Patients With Celiac Disease.

OBJECTIVES: Several cases of eating disorders (EDs) have been reported in patients with celiac disease (CD), suggesting that ED could be a comorbidity associated with CD. Few epidemiological studies have, however, assessed this potential association. We aimed to evaluate the risk of EDs in individuals diagnosed with CD in comparison to healthy controls. METHODS: A total of 98 cases and 98 controls matched for sex, age, and body mass index between 10 and 23 years old were studied. A questionnaire was completed on medical history and sociodemographic as well as anthropometric characteristics. Various ED screening self-reported tests were administered. RESULTS: A total of 61.2% of the study population were girls with a mean age of 15.3 ±â€Š3.7 years old. Patients with CD scored nonsignificantly higher on all the ED screening tests than control participants. No differences were observed between study groups in terms of the frequency of individuals who exceeded the clinical cutoff identifying those at risk of ED. Patients with CD above 13 years old were associated with a 2.15-point increase in the Eating Attitude Test score compared with controls [ß-coefficient = 2.15 SE 1.04; P = 0.04] after adjusting for various confounders. CONCLUSIONS: Although being a patient with CD was associated with a significantly higher Eating Attitude Test score in individuals older than 13 years old, no clear differences were observed between individuals with CD and controls in terms of risk of ED when other screening tests were used. More studies with larger samples and prospective designs are warranted to confirm these findings.

Patients With Celiac Disease Reported Higher Consumption of Added Sugar and Total Fat Than Healthy Individuals.

OBJECTIVES: The aim of the study was to compare the dietary pattern between subjects with celiac disease (CD) (cases) and subjects without (healthy controls) CD. METHODS: A case-control design study was conducted. A total of 98 subjects with CD (age 10-23 years) were matched by age, sex, and body mass index with 98 nonceliac participants. A nonconsecutive 3-day food record was completed to assess energy, nutrient, and food intake and evaluate the participant's adherence to recommendations. Differences in energy, nutrients, food consumption, and compliance with general recommendations between cases and control groups were assessed by Student t test. Pearson chi-squared test was used to compare categorical variables. Sociodemographic, personal, and family history data were collected. RESULTS: Compared with the control group, the cases with CD reported a significantly higher consumption of added sugar (P < 0.001) and total fat (P < 0.017). Mean fiber consumption was below the nutritional recommendations in both groups. Participants with CD consumed significantly lower amounts of foods rich in starch (P < 0.001) and higher amounts of foods rich in protein such as meat, fish, and eggs (P = 0.007). Subjects with CD showed a significantly lower percentage of adherence to recommendations for folic acid (53.2 vs 70.5; P < 0.001), calcium (49.0 vs 56.3; P = 0.025), iron (57.4 vs 78.0; P < 0.001), and magnesium (50.0 vs 63.9; P < 0.001). CONCLUSIONS: The subjects with CD showed a more unbalanced diet than controls in terms of added sugars, total fat, and micronutrient consumption.