Compared to general population, women having celiac disease have an imbalanced diet with a greater intake of total- and saturated fatty acids, and a reduced intake of fiber. Also, they have a low micronutrient intake, particularly iron, iodine, folic acid, and vitamin D.

This study aimed to conduct a nutritional evaluation in treated females having celiac illness and ongoing symptoms, and assess dietary consumption with a healthy reference group (Norkost 3, a nationwide Norwegian dietary survey).

From an ongoing clinical trial, patients with celiac disease who had biopsy-confirmed mucosal healing but continued to have gastrointestinal symptoms were incorporated in this cross-sectional study. Anthropometrics, blood samples, and food consumption as determined by two 24-hour recalls were all encompassed in the nutritional evaluation.

The food consumption of healthy women (Norkost 3) and celiac women were contrasted. Celiac disease and Norkost 3 women were contrasted using a two sample t-test. By using multiple linear regression analysis, the results were not altered when age, body mass index, education, and smoking were taken into account.

Overall, 59 females suffering from celiac disease and 925 females that took part in Norkost 3 were enrolled (mean age for both groups: 45 years). Females suffering from celiac disease reported a reduced percentage of energy (E%) from protein (16 vs 18%), a greater E% from fat (39 vs 34%), and a raised E% from saturated fat (15 vs 13%) than Norkost 3 females. Women with celiac disease also had lower consumption of dietary fiber (19 vs 22 g).

In contrast to Norkost 3 women, women with celiac disease consumed more cheese and cereal, and less milk, fruit, and bread. Blood examination revealed a few nutritional deficits, including two women with inadequate vitamin D status and one with insufficient folic acid status, although the average need for numerous micronutrients was not fulfilled.

In comparison to the general population, women with the immune-mediated disease of the small intestine had an imbalanced diet with lower intake of fiber and higher intake of the total- and saturated fatty acids. These results highlight the necessity of nutritional follow-up of celiac disease sufferers and the creation of nutrient-dense gluten-free products.