Gluten-related disorders (GRDs) refer to a group of conditions that are caused by the ingestion of the gluten proteins present in wheat, barley, and rye. The global prevalence of GRDs is estimated to range from 0.6% to 10.6% of the general population, making it a significant global health issue. Treatment of GRDs requires dietary gluten avoidance. In China, there is believed to be a growing number of people with GRDs associated with changing eating patterns, increasing awareness, and better detection methods of these conditions in China. However, there is a lack of research about how to help this population maintain a restrictive diet and navigate food and social environment. The main purpose of this study was to explore the feasibility and acceptability of a culturally adapted low-gluten diet intervention among young adults in southeastern China. This study was a pre-post study design to investigate whether the intervention is effective in helping participants maintain a low-gluten diet for eight weeks. Participants were 62 young adults living on campus in southeastern China. Image-based food records and questionnaires were used to assess their dietary adherence, dietary quality, satisfaction, knowledge, self-efficacy, and other related determinants of following a low-gluten diet. Results suggested good feasibility of this dietary intervention. Only 1.9% of the total items consumed during the intervention was high-gluten or likely-high-gluten items, such as processed meat, mixed dishes, and fried food, and traditional noodles, suggesting an overall good compliance to the low-gluten diet. Specifically, over 95% of participants were found to be compliant with the diet based on all adherence measures. Females had better compliance than males (p=0.005 based on frequency, p=0.039 based on grams of gluten intake). Results also suggested good acceptability of this dietary intervention. All participants found the dietary intervention to be satisfactory with group communication and reminders rated to be the most helpful components. The perceived difficulty level of maintaining the low-gluten diet was 6.34 out of 10 (10 being the most difficult). The most rated barriers were fewer food choices and change of eating habits. Participants reported having more perceived barriers at the end of study compared to the beginning of the study, mean (SD) 17.19 (5.82) vs. 16.13 (4.19) out of 32, p = 0.285. Motivation scores were significantly lower at the end of study compared to the beginning of the study, mean (SD) 11.66 (2.21) vs. 13.40 (2.37) out of 16, p < 0.001. Increased perceived barriers and decreased motivation may suggest that they experienced more challenges in maintaining the low-gluten diet at the end of this two-month intervention. During the intervention, participants had significantly lower calories, carbohydrates, and vitamin B1 (thiamin) intake compared to baseline (p <0.05). Participants’ average dietary diversity score had no significant difference compared to baseline, 7.68 (1.10) vs. 7.69 (1.35), p=0.96. Participants had increased objective knowledge (p<0.0001), subjective knowledge (p< 0.0001), and behavioral capability (p<0.0001) compared to baseline. However, univariate and multivariate regression analyses did not find significant predicting effects of any determinants on dietary adherence. Our dietary assessment method, the image-based food records, was shown to be a reasonably valid and reliable tool to estimate the dietary intake among Chinese young adults based on comparison to weighted food records with the Bland–Altman plot and inter-rater reliability test (Cohen’s kappa=0.875). These findings suggested that a culturally adapted low-gluten dietary intervention was feasible and acceptable among Chinese young adults. Improvement on long-term dietary adherence and more research on determinants is needed. This study may inform health practitioners and policy makers to provide better culturally tailored support to patients who need to follow a low-gluten diet in China.

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This diploma focuses on the selection of gluten-free foods from the perspective of a diagnosed celiac. In the theoretical part is described the history of celiac disease, anatomy and physiology of small intestine, pathogenesis, manifestation and forms of celiac disease, diagnosis, screening and complications from celiac disease. It also describes a treatment of celiac disease which shows inappropriate and appropriate aliments in gluten free diet. One chapter deals with labeling of gluten free foods in the Czech Republic and in Canada. There is also a comparison of the Czech Republic and Canada regarding health care, government and restaurants offering gluten free dishes. The aim of the research is to map the selection of gluten free foods in people with diagnosed celiac disease, the second target is to explore differences in food selection in the Czech Republic and Canada. The third objective is focused on factors influencing the choice of gluten free foods. The research was conducted through a questionnaire survey. The survey was filled in the Czech Republic by 78 celiacs and in Canada by 56 celiacs. In the Czech Republic the survey was online on page named Celiake and Mladí Celiaci on Facebook. The Canadian survey was online on page The Celiac scene on facebook and filled out by costumers in...

Prior research on eating behaviors has shown that romantic partners actively merge their dietary preferences throughout the course of a relationship and find significant value in cooking and eating the same foods together at the same times. Yet, little is known regarding the impacts of specific dietary support processes involved in maintaining said communal diet when one partner drastically alters his or her eating patterns. The current study defined dietary sacrifice as a phenomenon within the context of Celiac Disease (CD): a chronic illness that requires strict adherence to the gluten-free diet (GFD). Drawing from existing research on sacrifice within romantic relationships (e.g., Impett & Gordon, 2008), this project examined whether non-Celiac partners' adherence to the GFD during shared mealtimes impacted relationship satisfaction for both couple members. Female Celiacs and their non-Celiac cohabitating partners (N=152 couples) were recruited for an online survey through various support organizations. Given the dyadic design of this study, the Actor-Partner Interdependence Mediation Model (APIMeM; Ledermann, Macho, & Kenny, 2011) was used to examine the mediating influence of Dietary Approach and Avoidance Motives. Results indicated that partner support in the form of shared GFD adherence bolstered couple happiness to the extent that it was performed for positive gains (e.g., promoting health and well-being) by the non-Celiac. While dietary sacrifice was positively associated with Celiacs' relationship satisfaction above and beyond non-Celiacs' endorsement of Dietary Avoidance Motives, both dyad members experienced significantly lower relationship satisfaction when non-Celiac partners adhered to the diet to deflect negative outcomes (e.g., rejection, fighting). This study serves as the first application of relationship sacrifice research to a specific health issue, and the first psychological exploration into intimate partners' dietary support processes within the Celiac population.

Name: Life of coeliac and his family in these days Aim: The aim of my diploma thesis is to map life difficulties of people with celiac disease. First of all, it is a problem with gluten-free diet which is essential for celiac disease. Problems with eating out, shopping for ingredients for meal preparation at home, expensiveness of this eating, and last but not least, support from insurance companies and the state. Methods: The theoretical part includes findings about celiac disease as an illness, it means the characteristics of its origin, diagnostics and treatment. Furthermore, findings about gluten- free diet and problems related to this kind of eating were worked. Last but not least, diet and availability of food for gluten-free eating are mentioned. I applied a survey method in the practical part, in which case an anonymous survey was created electronically by using Google forms, and then sent out via internet. The survey was filled out by 296 respondents. Outcome: We can see from the outcomes that most of the respondents sometimes break the diet due to social integration. Furthermore, we observed the frequency of eating in restaurant services, in which case most of the people sometimes visit, it means less than once a week. The reason of sporadic or even no visit to restaurants is bad...

This thesis deals with the gluten-free diet and its possible enrichment. It is divided into two parts. The first part includes chapters such as history of gluten-free diet, basics of a gluten free diet, the first step in the introduction of a gluten-free diet, gluten-free food labeling legislation and the use of alcohol on a gluten-free diet. The practical part is focused on enriching the diet celiac patients. I focused on the preparation of bakery products for celiac, I have designed and practically tested recipes gluten-free pizza, buckwheat corpus, gluten-free sourdough seedcake and gluten-free cake with homemade pudding and caramel. The finished gluten-free products were submitted after baking consumers who rated their sensory quality. If necessary, an adjustment was made to the recipe and re-perform sensory evaluation. The prepared products were evaluated positively. Selected coeliacs decided suggested products to include in their diet.

Master of Science / Food Science Institute - Animal Science & Industry / Fadi M. Aramouni, Bean, Scott R. / The biochemical, physical and baking properties of caroubin, the main protein in the carob bean, were characterized. The biochemical properties of caroubin were analyzed using reversed-phase high performance liquid chromatography (RP-HPLC), size exclusion chromatography coupled with multi-angle laser light scattering (SEC-MALS) and micro-fluidics analysis. The physical and baking properties of caroubin were characterized via SE-HPLC, laser scanning confocal microscopy, farinograph mixing, and texture profile analyzer analysis. Using a modified Osborne fractionation method, carob germ flour proteins were found to contain ~32% albumin and globulin and ~68% glutelin with no prolamins detected. When divided into soluble and insoluble protein fractions under non reducing conditions it was found that caroubin contained (~95%) soluble proteins and only (~5%) insoluble proteins. As in wheat, SEC-MALS analysis showed that the insoluble proteins had a greater Mw than the soluble proteins and ranged up to 8x107 Da. These polymeric proteins appeared to play a critical role in protein network formation. Analysis of the physical properties of carob germ protein-maize starch dough showed that the dough’s functionality was dependent on disulfide bonded protein networks, similar to what is found in wheat gluten. When baked into a bread these proteins were shown to have a possible improving affect by decreasing staling in gluten-free breads. This was evident when compared to a gluten-free batter bread, and a wheat bread over a five day period.

Master of Science / Department of Food Science / Fadi Aramouni / Despite the expansion of the gluten-free (GF) food market, some GF food items are still characterized by an overall mediocre quality. The effects of different types of egg ingredients (fresh, whites, dried) and carob germ flour (CGF) as well as par-baking technology on the quality of dough-based gluten-free sorghum dinner rolls were evaluated. Gluten-free rolls containing 30% of fresh shell eggs or equivalent of egg products and 10% of CGF on a flour basis were evaluated against a control (no egg, no CGF). The feasibility of partial baking of rolls was studied on control as well as fresh eggs and carob germ flour formulas during 5 baking times (0, 8, 10, 12 and 18 minutes). Breads were evaluated for crumb and crust color, specific volume, cell profile, Texture Profile Analysis (TPA) and consumer acceptability. Results showed that rolls containing egg ingredients had higher specific volumes than control (p<0.05) with an increase from 1.45 cm[superscript]3/g to 1.96 cm[superscript]3/g. Carob germ flour did not have a significant effect on specific volume. Eggs also improved cell elongation and produced significantly darker crust (p<0.05). CGF did not appear to have an effect on cell elongation but increased average cell number when combined with egg ingredients, and greatly impacted rolls texture. The combination of fresh eggs or egg whites with CGF reduced significantly (p<0.05) crumb hardness from 2,074 to 1,404g and 1,468g of force respectively. Par-baked dinner rolls displayed similar color, volume, cell profile and texture trends to conventionally baked rolls. Sensory study revealed that acceptability, organoleptic characteristics and willingness to buy of par-baked dinner rolls could be similar to that of conventional wheat products. This research proved that the addition of eggs and CGF to a GF rolls formulation resulted in better overall quality of the product. Moreover, par-baking of the rolls showed great potential to provide safe, convenient and acceptable GF foods to celiac individuals.

Master of Science / Department of Grain Science and Industry / Rebecca Miller / Sorghum is a vital cereal crop grown in many regions around the world. Tolerance to harsh climates and low moisture conditions are unique traits making sorghum an economical choice in an era of global water scarcity. In recent years, sorghum has gained greater recognition as a gluten-free grain and is a safe alternative for individuals suffering from gluten sensitivities or celiac disease. Still, the lack of gluten proteins does not allow sorghum to form a viscoelastic dough. In this study reducing agents were added to improve functional properties of sorghum kafirins for bread baking. Study objectives were to determine the effect of reducing agents on protein body structure of sorghum kafirins, investigate the influence on the sorghum batter consistency, and evaluate the effects on the physical characteristics of sorghum bread. Protein analysis, accomplished using RP-HPLC, showed reducing agents, L-cysteine and sodium metabisulfite, reduced protein structure; increasing RP-HPLC total peak area up to 747% and 681%, respectively. Batter consistency was obtained using a RVA. Treatments of L-cysteine (2.5% fwb) expressed increased RVA peak viscosity and decreased final viscosity. Samples treated with sodium metabisulfite (500 ppm fwb) had increased peak viscosity, holding strength and final viscosity. Yeast activity of batter treated with ≥3000 ppm (fwb) sodium metabisulfite caused volume loss of 95% yet at 500 ppm (fwb) sodium metabisulfite did not have an effect. Batter with 2.5% (fwb) L-cysteine experienced reduced yeast activity after 20 min. Sorghum bread characteristics were altered. Loaf volume and crumb grain characteristics of bread produced using sodium metabisulfite (500 ppm) were equal to that of the control, while initial texture and staling were improved. The addition of L-cysteine (2.5% fwb) to breads lowered loaf volume but produced softer initial crumb texture and improved in-vitro protein digestibility by 18.8%.