Intake and sources of gluten in 20- to 75-year-old Danish adults: a national dietary survey
Artikel i vetenskaplig tidskrift, 2017

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.

Rye

Gluten

Oats

Barley

Wheat

Danish

Adults

Författare

Camilla Hoppe

Danmarks Tekniske Universitet

R. J. Gabel

Kobenhavns Universitet

M. Kristensen

Kobenhavns Universitet

Mads Vendelbo Lind

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Jeppe Matthiessen

Danmarks Tekniske Universitet

Tue Christensen

Danmarks Tekniske Universitet

Ellen Trolle

Danmarks Tekniske Universitet

Sisse Fagt

Danmarks Tekniske Universitet

M. L. Madsen

Kobenhavns Universitet

Steffen Husby

Syddansk Universitet

European Journal of Nutrition

1436-6207 (ISSN) 1436-6215 (eISSN)

Vol. 56 107-117

Fundament

Grundläggande vetenskaper

Styrkeområden

Livsvetenskaper och teknik

Ämneskategorier

Annan naturvetenskap

Näringslära

DOI

10.1007/s00394-015-1062-3