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...

Coeliac disease is an intestinal disorder, requiring patients to maintain a life-long gluten-free diet to ensure better health and reduce the risks of osteoporosis, intestinal lymphoma and other associated diseases. Patients must have access to clear information about the disease and about what foods are safe to eat, detect foods that contain gluten and make adjustments that need to be made to their diet. There is very little well designed information currently available for Coeliac patients. Eating out and shopping in supermarkets can become a nightmare. A User-centred design approach was used to generate information and insights on the Coeliac disease and patients' needs to conceptualise, design and evaluate an information handbook that is both functional and pleasurable to use. Questionnaires, interviews and focus groups were used to generate empirical data that guided a participative design process before the evaluation of the handbook. This project consists of a handbook as practical work that represents the main body of applied research. The practical work and the exegesis constitute 50% each of the thesis value.

Thesis PlanA (M.S.)--University of Wisconsin--Stout, 2009. / Includes bibliographical references.

Background: The only treatment for celiac disease consists of excluding gluten. Gluten is a protein complex found in wheat, rye, and barley, which are cereals commonly used in bread, pasta, pizza, etc. The overall aims of this thesis were to study; what happens with food choices and nutrient intakes when individuals are prescribed a gluten-free diet and what consequences this has on the everyday lives of young women and young men dealing with this disease. Methods: A food frequency questionnaire (FFQ) was used to study nutrient intake and how food choices were affected after a change to a gluten-free diet. The FFQ was sent to 12-13 years-old adolescents who took part in a large Swedish celiac screening study. The following three groups were studied: previously diagnosed with celiac disease, screening-diagnosed and non-celiac controls. The first FFQ was sent out before the screening-diagnosed adolescents had been told they had celiac disease, and the second was sent 12-18 months after they had been prescribed the gluten-free treatment. Semi-structured interviews were performed five years later in order to study how everyday life was affected by celiac disease in seven young women and seven young men. The interviews were analyzed by content analysis. Results: The previously diagnosed celiac disease group reported a nutrient intake in line with the non-celiac control group. Most of the participants reported nutrient intakes above the estimated average requirements. A diagnosis of celiac disease altered the intake of some foods, and this was shown by comparing the results from the baseline FFQ before the diagnosis and the follow-up FFQ after. The young women and young men reported similar experiences of the gluten-free food, but the perceived consequences of living with celiac disease differed between genders. Conclusion: This thesis shows that after a diagnosis of celiac disease food changes are necessary in order to be compliant with the gluten-free diet. One common effect is that food options will be reduced. However, as long the food intake is gluten-free, varied, and in sufficient quantity there is no reason to worry more about the nutritional intake of adolescents diagnosed with celiac disease than there is for their non-celiac peers. The findings in this thesis also show that society’s gender order has a great impact on how young women and young men experience their everyday lives, with celiac disease, and with the gluten-free diet.

The media has highlighted a proposed link between a gluten free diet (GFD) and weight loss. However, research related to weight gain and a GFD for persons with celiac disease (CD) has shown the opposite effect. A GFD is the only known treatment for persons with CD. If a patient with CD consumes a diet high in GF processed foods, weight management may be difficult to achieve. Participants with self-reported CD completed a modified GF food frequency questionnaire (FFQ) to assess typical dietary consumption of whole grains, sweets, fruits, vegetables and regular soda. Additionally, body mass index (BMI) and exercise were assessed. The results of this study found that whole grain, fruit and vegetable intakes were low among celiac patients. Additionally, BMI was on the high end of the normal weight range. The results of this study indicate that a greater emphasis should be placed on nutritional quality when counseling patients with CD. Registered dietitians should focus their diet counseling sessions with CD patients on a nutritious naturally GF diet in order to better manage weight.

Coeliac disease is an intestinal disorder, requiring patients to maintain a life-long gluten-free diet to ensure better health and reduce the risks of osteoporosis, intestinal lymphoma and other associated diseases. Patients must have access to clear information about the disease and about what foods are safe to eat, detect foods that contain gluten and make adjustments that need to be made to their diet. There is very little well designed information currently available for Coeliac patients. Eating out and shopping in supermarkets can become a nightmare. A User-centred design approach was used to generate information and insights on the Coeliac disease and patients' needs to conceptualise, design and evaluate an information handbook that is both functional and pleasurable to use. Questionnaires, interviews and focus groups were used to generate empirical data that guided a participative design process before the evaluation of the handbook. This project consists of a handbook as practical work that represents the main body of applied research. The practical work and the exegesis constitute 50% each of the thesis value.

Thesis (M.S.)--Missouri State University, 2008. / "May 2008." Includes bibliographical references (leaves 23-28). Also available online.

This diploma thesis looks into the subject of gluten free pasta. They were evaluatded in boling test and from the point of taste. There were four groups of pasta selected, who are based on maize starch and it also contained many other igredients. The boiling test was conducted directly by the metodics and contents the boiling evaluation signs, binding, swelling capacity and sediments. Recommended time of boiling were extended only in group of pasta with maize starch basis whose binding was 118,5 %, swelling capacity 2,53 and sediments value 200 ml. Maize pasta with the contents of unctuous acids mono a diglycerids has binding 99,5 %, swelling capacity 2,36 and sediments value 50 ml. The biggest swelling capacity has the maize pasta with rice flour with its swelling capacity 2,18 a sediments value 110 ml. Selected pasta has also been evaluated from a point of atractivity for the consument and sensoric methods has been used. The group of 40 students of South Bohemian University has been collected atd followed was evaluated shape, swelling capacity, color, aroma and taste. The biggest loose of shape and biggest bidding was in group of maize starch pasta and the less. Color atractivity was in group of maize starch pasta and rice flour pasta. There was no major differences between tested groups from point of aroma. Also the taste of the samples was not been evaluated so high. The worst wal again group of maize starch pasta and rice flour pasta. Finally the overview of the samples has been evaluated by the best color, aroma, taste and overal. In every aspect the best samples was the maize pasta contains mono and diglycerids acids.

Celiac disease, a common autoimmune disease, affects ~1% of Americans. Treatment requires strict elimination of gluten, proteins found in wheat, rye, and barley. Individuals with celiac disease have been shown to have a lower quality of life than others without it. However, their quality of life has been known to improve with adherence to the gluten-free diet. Other than gluten-free diet adherence, little research has been completed on how specific eating patterns may impact the lives of individuals with celiac disease. In the general population, diet quality has been associated with health-related quality of life, where quality of life has been predictive of other outcomes, like mortality. Research in the general population has also shown an association between increased consumption of ultra-processed foods and adverse health outcomes, including obesity, cancer, and premature mortality, but none have explored its relation to quality of life. Among individuals with celiac disease, no studies have explored the relationship between diet quality or ultra-processing resulting from strictly adhering to a gluten-free diet and celiac disease-specific quality of life. This dissertation describes the eating patterns of a sample of 50 adults and 30 teens with celiac disease (the “sample”) to understand what they were eating, as well as the relationship between their diet quality and level of food processing to quality of life. Results were compared to a representative sampling of the population in the United States from the National Health and Nutrition Examination Survey (“NHANES”). The sample had room for improvement in their diet quality and levels of ultra-processing but performed favorably compared with NHANES. Using the Healthy Eating Index, the majority had scores considered suboptimal (mostly moderate scoring). However, using the Alternate Mediterranean Diet score, fewer had suboptimal scores (mostly moderate to high scoring). Differences between the measures’ scores reflected: (1) variations in measurement criteria, and (2) separate weights applied to those criteria. The sample had ultra-processed food consumption within the range associated with adverse health outcomes in some studies. With the exception of low folate and high lipids, most of the sample’s nutrient concerns reflected those in NHANES. The sample’s diet patterns were most similar to those in NHANES who had reported prior celiac disease diagnosis and were adhering to a gluten-free diet, with patterns significantly more favorable to other NHANES groups. In the general population, there was a consistent relationship with both higher Alternate Mediterranean Diet score and lower levels of ultra-processed food consumption as a percent of energy to better quality of life. Similar but less robust trends were found with the sample. Overall, results suggested that both higher adherence to healthier diet patterns (for example, more produce, legumes, nuts, whole grains, and less saturated fat) and lower levels of ultra-processing were associated with higher quality of life.

Celiac disease (CD) is a highly prevalent autoimmune disease in which intestinal inflammation is induced by dietary gluten. The means through which gluten-specific CD4+ T cell activation culminates in intraepithelial T cell (T-IEL) mediated intestinal damage remain unclear. Here, we performed multiplexed-single cell analysis of intestinal and gluten-induced peripheral blood T cells from patients with different celiac disease states and controls. Untreated, active CD (ACD) and potential CD (PCD) were associated with an enrichment of activated intestinal T cell populations including CD4+ follicular T-helper (TFH) cells, regulatory T cells (Tregs), and Natural CD8+ αβ and γδ T-IELs. Natural CD8+ αβ and γδ T-IELs expressing activating Natural Killer Cell Receptors (NKRs) exhibited a distinct TCR repertoire in CD and persisted in patients on a gluten-free diet (GFD) without intestinal inflammation. Our data further show that NKR-expressing cytotoxic cells, which appear to mediate intestinal damage in CD, arise from a distinct NKR-expressing memory population of T-IELs. Following gluten ingestion, both αβ and γδ T cell clones from this memory population of T-IELs circulated systemically with gluten-specific CD4+ T cells and assumed a cytotoxic and activating NKR-expressing phenotype. In patient-derived organoid (PDO) model of CD, gluten exposure induced the presence of this cytotoxic, NKR-expressing population exclusively in PDOs generated from CD patients. The increased abundance of cytotoxic, NKR-expressing T-IELs following gluten exposure corresponded to histologic observations of altered organoid morphology including degenerated organoid structures and the presence of infiltrating immune cells co-localized with apoptotic epithelial cells. Collectively, these findings suggest that these cytotoxic, NKR-expressing T cells in CD are rapidly mobilized in parallel with gluten-specific CD4+ T cells following gluten ingestion to mediate the destruction of intestinal epithelial cells in CD.