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Coeliac disease and the gluten‐free diet in N ew Z ealand: The N ew Z ealand C oeliac H ealth S urvey
Author(s) -
Sharp Kiri,
Walker Heather,
Coppell Kirsten J.
Publication year - 2014
Publication title -
nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.479
H-Index - 31
eISSN - 1747-0080
pISSN - 1446-6368
DOI - 10.1111/1747-0080.12105
Subject(s) - coeliac disease , medicine , gluten free , gluten , disease , pediatrics , pathology
Aim The aim of the present study was to describe the health and dietary treatment of people with coeliac disease in N ew Z ealand. Methods The N ew Z ealand C oeliac H ealth S urvey was a self‐administered cross‐sectional survey adapted, with permission, from the C anadian C eliac H ealth S urvey. All members of C oeliac N ew Z ealand Incorporated (n = 2720) were surveyed, primarily online (n = 2383). Surveys were posted to those without an email address (n = 337). Results The overall response rate was 46.5% (n = 1264). This analysis included biopsy‐positive respondents aged 16 years and over (n = 936). Mean age at diagnosis was 43.5 ( SD : 15.5) years. The median time between reported onset of symptoms and diagnosis of coeliac disease was 5 years ( IQR 1–16). Most (88.4%) described their diet as being strictly gluten free, yet many had incomplete recovery from symptoms. Of 81.6% reported being referred to a dietitian, 19.9% considered the information they received to be fair or poor. Following a gluten‐free diet was very difficult for 6.2%, and moderately difficult for 29.8%. Common problems included finding good quality gluten‐free foods and identifying whether foods were gluten free or not from the label. More than one‐third (36.3%) avoided travelling because of coeliac disease at least some of the time, and one‐quarter (25.6%) never or rarely ate at restaurants. Conclusions Although coeliac disease is a common condition in N ew Z ealand, ongoing symptoms among patients suggest that dietary management is inadequate. Knowledge of a gluten‐free diet and its implementation among dietitians, and the preparation of commercial and restaurant gluten‐free foods could be improved.