Review article
Estimation of milk, dairy products and calcium intake in nutrition of the celiac patients
Ines Panjkota Krbavčić
orcid.org/0000-0003-3201-3837
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Martina Sučić
Abstract
Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate a protein called gluten, which is found in wheat, rye, barley and possibly oats. The smallest amount of gluten in food damages the small intestine of these patients. In Croatia there is no data about nutrition and dietary habits of people with celiac disease. In celiac disease there is one and only cure: a gluten-free diet. Milk and dairy products are major source of calcium, and this population, because of malapsorptive syndrome is especially sensitive and predisposed for osteoporosis and osteopenya. Therefore, the purpose of this research was to establish milk, dairy products and calcium intake in celiac patients nutrition. Milk and dairy products was determined by using 3-day-dietary record (3DD) combined with food frequency questionnaire (FFQ) in 15 celiac patients. Energy share of milk and dairy products were 11,82 % kJ, twice less than recommendation. Average daily intake of calcium was also below the recommendation (62,64 % DRI), and 67 % of examinees did not achieve neither 2/3 of daily recommendation intake (DRI) for calcium. From milk and dairy group examinees use milk and pudding the most, yoghurt and fruit yoghurt less. It is necessary to increase intake of calcium from milk and dairy products group because they are the best source of this nutrient.
Keywords
celiac; milk; dairy products; calcium intake
Hrčak ID:
17442
URI
Publication date:
17.10.2007.
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