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dc.contributor.authorGonzález, Teba
dc.contributor.authorLarrechi Lamelas, Idoia ORCID
dc.contributor.authorVitoria, Juan Carlos
dc.contributor.authorCastaño González, Luis Antonio ORCID
dc.contributor.authorSimón Magro, Edurne ORCID
dc.contributor.authorChurruca Ortega, Itziar ORCID
dc.contributor.authorNavarro Santamaría, Virginia ORCID
dc.contributor.authorLasa Elguezua, Arrate ORCID
dc.date.accessioned2019-01-16T09:12:46Z
dc.date.available2019-01-16T09:12:46Z
dc.date.issued2018-11
dc.identifier.citationNutrients 10(11) : (2018) // Article ID 1713es_ES
dc.identifier.issn2072-6643
dc.identifier.urihttp://hdl.handle.net/10810/30894
dc.description.abstractThe aim of the present work was to analyze the body composition and dietary profile of Spanish celiac men and to compare them to control men and celiac women from our previous studies. Forty-two celiac men (31.5 +/- 11.9 years) were recruited and anthropometric measurements were taken. Analysis of energy consumption, macro-and micronutrient intake and food frequency consumption was carried out. Celiac men were more overweight and obese than celiac women, but less than the control population, reporting the same energy intake and macronutrient distribution. Most micronutrient deficiencies in celiac men were not directly related to a gluten free diet; these were also observed for the entire population. The least adherence to Dietary Reference Intakes in women was reported for iron, iodine, potassium and selenium, whereas magnesium intake was higher than in men. Among celiac participants (both genders), cereal, vegetable and legume consumption was poor and meat intake was contrastingly excessive. In conclusion, the dietary profile of celiac men is as unbalanced as that of control men but slightly more than that of celiac women. General nutritional education should be given to both general and celiac populations, and specific advices to celiac men, in order to decrease the risk of celiac disease-related pathologies.es_ES
dc.description.sponsorshipIdoia Larretxi is a fellowship of the University of the Basque Country, UPV/EHU (Euskararen eta Etengabeko Prestakuntzaren arloko Errektoreordetza). This research was funded by University of the Basque Country (UPV/EHU) and Basque Government, grant numbers US12/10 and GV2008111042, respectively. We thank the participation of all patients, and the collaboration of "Asociacion de Celiacos de Euskadi (EZE)", specifically that of Mireia Apraiz, Beatriz Zulueta, Nerea Segura, Estibaliz Olabarri Elena Perez-Estevez, Lissette Delgado, Aranzazu Sainz-Espiga, Sagrario Martinez and Lorea Martinez-Indart.es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.subjectceliac diseasees_ES
dc.subjectgluten-free dietes_ES
dc.subjectdiary recommended intakees_ES
dc.subjectfood habites_ES
dc.subjectbody compositiones_ES
dc.subjectdisease patientses_ES
dc.subjectnutrient intakees_ES
dc.subjectepidemiologyes_ES
dc.subjectobesityes_ES
dc.subjectmasses_ES
dc.subjectprevalencees_ES
dc.subjectoverweightes_ES
dc.subjectguidelineses_ES
dc.subjectchildrenes_ES
dc.titleCeliac Male’s Gluten-Free Diet Profile: Comparison to that of the Control Population and Celiac Womenes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.holderThis is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).es_ES
dc.rights.holderAtribución 3.0 España*
dc.relation.publisherversionhttps://www.mdpi.com/2072-6643/10/11/1713es_ES
dc.identifier.doi10.3390/nu10111713
dc.departamentoesFarmacia y ciencias de los alimentoses_ES
dc.departamentoeuFarmazia eta elikagaien zientziakes_ES


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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
Except where otherwise noted, this item's license is described as This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).