Camilla Hoppe1, Rikke Gøbel2, Mette Kristensen3, Mads Vendelbo Lind4,5, Jeppe Matthiessen1, Tue Christensen6, Ellen Trolle1, Sisse Fagt1, Mia Linda Madsen2, Steffen Husby5. 1. Division of Nutrition, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, 2860, Søborg, Denmark. 2. Faculty of Health and Medical Sciences, Center for Basic Metabolic Research, University of Copenhagen, Copenhagen, Denmark. 3. Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Copenhagen, Denmark. 4. Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden. 5. Hans Christian Andersen Children's Hospital, Odense University Hospital/University of Southern Denmark, Odense, Denmark. 6. Division of Nutrition, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, 2860, Søborg, Denmark. tuchr@food.dtu.dk.
Abstract
PURPOSE: Celiac disease, an immunological response triggered by gluten, affects ~1 % of the Western population. Information concerning gluten intake in the general population is scarce. We determined intake of gluten from wheat, barley, rye and oat in the Danish National Survey of Diet and Physical Activity 2005-2008. The study population comprised a random cross-sectional sample of 1494 adults 20-75 years, selected from the Danish Civil Registration System. METHODS: Protein content in wheat, rye, barley and oat was determined from the National Danish Food Composition Table and multiplied with the amount of cereal used in recipes. Amount of gluten was calculated as amount of cereal protein ×0.80 for wheat and oat, ×0.65 for rye and ×0.50 for barley. Dietary intake was recorded daily during seven consecutive days in pre-coded food diaries with open-answer possibilities. RESULTS: Mean total gluten intake was 10.4 ± 4.4 g/day (10th-90th percentiles; 5.4-16.2 g/day), in men 12.0 ± 4.6 g/day and 9.0 ± 3.4 g/day in women. It was higher among men than among women in all age groups (20-75 years; P < 0.0001); however, this difference was eliminated when adjusting for energy intake. Intake of different gluten sources tended to be higher in men than in women with the exception of gluten from barley. Total gluten intake decreased with increasing age (P < 0.0001) as did gluten intake from wheat (P < 0.0001), whereas intake of gluten from rye (P < 0.0001) and barley (P = 0.001) increased with increasing age, also when adjusted for energy intake or body weight. CONCLUSION: This study presents representative population-based data on gluten intake in Danish adults. Total gluten intake decreased with increasing age.
PURPOSE:Celiac disease, an immunological response triggered by gluten, affects ~1 % of the Western population. Information concerning gluten intake in the general population is scarce. We determined intake of gluten from wheat, barley, rye and oat in the Danish National Survey of Diet and Physical Activity 2005-2008. The study population comprised a random cross-sectional sample of 1494 adults 20-75 years, selected from the Danish Civil Registration System. METHODS: Protein content in wheat, rye, barley and oat was determined from the National Danish Food Composition Table and multiplied with the amount of cereal used in recipes. Amount of gluten was calculated as amount of cereal protein ×0.80 for wheat and oat, ×0.65 for rye and ×0.50 for barley. Dietary intake was recorded daily during seven consecutive days in pre-coded food diaries with open-answer possibilities. RESULTS: Mean total gluten intake was 10.4 ± 4.4 g/day (10th-90th percentiles; 5.4-16.2 g/day), in men 12.0 ± 4.6 g/day and 9.0 ± 3.4 g/day in women. It was higher among men than among women in all age groups (20-75 years; P < 0.0001); however, this difference was eliminated when adjusting for energy intake. Intake of different gluten sources tended to be higher in men than in women with the exception of gluten from barley. Total gluten intake decreased with increasing age (P < 0.0001) as did gluten intake from wheat (P < 0.0001), whereas intake of gluten from rye (P < 0.0001) and barley (P = 0.001) increased with increasing age, also when adjusted for energy intake or body weight. CONCLUSION: This study presents representative population-based data on gluten intake in Danish adults. Total gluten intake decreased with increasing age.
Authors: L Willemijn Vader; Dariusz T Stepniak; Evelien M Bunnik; Yvonne M C Kooy; Willeke de Haan; Jan Wouter Drijfhout; Peter A Van Veelen; Frits Koning Journal: Gastroenterology Date: 2003-10 Impact factor: 22.682
Authors: Ivor D Hill; Martha H Dirks; Gregory S Liptak; Richard B Colletti; Alessio Fasano; Stefano Guandalini; Edward J Hoffenberg; Karoly Horvath; Joseph A Murray; Mitchell Pivor; Ernest G Seidman Journal: J Pediatr Gastroenterol Nutr Date: 2005-01 Impact factor: 2.839
Authors: David S Sanders; Dina Patel; Timothy J Stephenson; Anthony Milford Ward; Eugene V McCloskey; Marios Hadjivassiliou; Alan J Lobo Journal: Eur J Gastroenterol Hepatol Date: 2003-04 Impact factor: 2.566
Authors: Nicolai A Lund-Blix; Fran Dong; Karl Mårild; Jennifer Seifert; Anna E Barón; Kathleen C Waugh; Geir Joner; Ketil Størdal; German Tapia; Lars C Stene; Randi K Johnson; Marian J Rewers; Jill M Norris Journal: Diabetes Care Date: 2019-02-22 Impact factor: 19.112
Authors: Karl Mårild; Fran Dong; Nicolai A Lund-Blix; Jennifer Seifert; Anna E Barón; Kathleen C Waugh; Iman Taki; Ketil Størdal; German Tapia; Lars C Stene; Randi K Johnson; Edwin Liu; Marian J Rewers; Jill M Norris Journal: Am J Gastroenterol Date: 2019-08 Impact factor: 10.864
Authors: Geng Zong; Benjamin Lebwohl; Frank B Hu; Laura Sampson; Lauren W Dougherty; Walter C Willett; Andrew T Chan; Qi Sun Journal: Diabetologia Date: 2018-08-03 Impact factor: 10.122
Authors: G Goel; A J M Daveson; C E Hooi; J A Tye-Din; S Wang; E Szymczak; L J Williams; J L Dzuris; K M Neff; K E Truitt; R P Anderson Journal: Clin Exp Immunol Date: 2019-10-01 Impact factor: 4.330
Authors: Lea B S Hansen; Henrik M Roager; Nadja B Søndertoft; Rikke J Gøbel; Mette Kristensen; Mireia Vallès-Colomer; Sara Vieira-Silva; Sabine Ibrügger; Mads V Lind; Rasmus B Mærkedahl; Martin I Bahl; Mia L Madsen; Jesper Havelund; Gwen Falony; Inge Tetens; Trine Nielsen; Kristine H Allin; Henrik L Frandsen; Bolette Hartmann; Jens Juul Holst; Morten H Sparholt; Jesper Holck; Andreas Blennow; Janne Marie Moll; Anne S Meyer; Camilla Hoppe; Jørgen H Poulsen; Vera Carvalho; Domenico Sagnelli; Marlene D Dalgaard; Anders F Christensen; Magnus Christian Lydolph; Alastair B Ross; Silas Villas-Bôas; Susanne Brix; Thomas Sicheritz-Pontén; Karsten Buschard; Allan Linneberg; Jüri J Rumessen; Claus T Ekstrøm; Christian Ritz; Karsten Kristiansen; H Bjørn Nielsen; Henrik Vestergaard; Nils J Færgeman; Jeroen Raes; Hanne Frøkiær; Torben Hansen; Lotte Lauritzen; Ramneek Gupta; Tine Rask Licht; Oluf Pedersen Journal: Nat Commun Date: 2018-11-13 Impact factor: 14.919
Authors: A James M Daveson; Hooi C Ee; Jane M Andrews; Timothy King; Kaela E Goldstein; John L Dzuris; James A MacDougall; Leslie J Williams; Anita Treohan; Michael P Cooreman; Robert P Anderson Journal: EBioMedicine Date: 2017-11-22 Impact factor: 8.143