Avaliação da Adequação Dietética e Nutricional de Adultos com Doença Celíaca

• Autor(a) principal: Campos, Tatiana do Nascimento
• Data de Publicação: 2012
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/2763
• topic: Dieta livre de glúten; Ingestão dietética; Estado nutricional; Gluten-free diet; Dietary intake; Nutritional status; CNPQ::CIENCIAS DA SAUDE::NUTRICAO

Celiac disease (CD) is an autoimmune enteropathy triggered by exposure to gluten in genetically predisposed individuals. The atrophy of intestinal villous is one of the initial manifestations of the disease, compromising the absorption of nutrients. Other extra-intestinal signs may be present such as neurological and liver disorders, arthritis, infertility, anemia, dermatitis, and osteoporosis. The only treatment established for CD is a gluten-free diet (DLG) for the whole life. The exclusion of gluten helps to recover the damaged mucosa and thus avoid nutritional deficiencies, and to protect against the occurrence of various complications of the disease. However, DLG is considered quite restrictive, eliminating some cereals and derived food (wheat, rye, barley, oats, malt), which can hamper a proper nutritional intake. The aim of this study was to investigate the adequacy of the nutritional status of adults with CD following a gluten free diet, residents in the city of Viçosa. Twentythree adults with CD diagnosed by biopsy, and forty-five healthy individuals participated in this study. We used the food record of 3 non-consecutive days to assess food consumption and to estimate the daily intake of nutrients to compare with the nutritional recommendations (DRI), with the average intake of the control group and with the average consumption of population (POF). Anthropometric measurements were taken, body composition was assessed through DEXA, and blood was collected for biochemical tests. The consumption of fat and cholesterol above recommended levels was observed in the group of celiac patients. A larger proportion of celiac patients compared to healthy individuals did not reach the recommendations of most of the vitamins (vitamin A, E, B1, B2, B3, B6) and calcium. However, the vast majority (> 65%) of celiac patients did not reach the estimated average recommendation for vitamin A, D, E, riboflavin, folic acid, calcium, magnesium, copper, selenium and potassium. Bone mineral density was significantly lower in this group. Thus, following a gluten free diet might contribute to the emergence of specific nutritional deficiencies and excessive intake of lipids, which are associated with higher risk of developing chronic diseases such as osteoporosis and cardiovascular disease.