title: Self-Reported Prevalence of Symptomatic Adverse Reactions to Gluten and Adherence to Gluten-Free Diet in an Adult Mexican Population.
abstract: The prevalence of symptomatic adverse reactions to gluten and adherence to gluten-free diet in Latin American countries is unknown. These measurements are strongly linked to gluten-related disorders. This work aimed to estimate the prevalence of adverse reactions to oral gluten and the adherence to gluten-free diet in the adult Mexican population. To reach this aim, a self-administered questionnaire was designed and tested for clarity/comprehension and reproducibility. Then, a self-administered questionnaire-based cross-sectional study was conducted in the Mexican population. The estimated prevalence rates were (95% CI): 11.9% (9.9-13.5) and 7.8 (6.4-9.4) for adverse and recurrent adverse reactions to gluten respectively; adherence to gluten-free diet 3.7% (2.7-4.8), wheat allergy 0.72% (0.38-1.37); celiac disease 0.08% (0.01-0.45), and NCGS 0.97% (0.55-1.68). Estimated pooled prevalence of self-reported physician-diagnosis of gluten-related disorders was 0.88% (0.49-1.5), and 93.3% respondents reported adherence to gluten-free diet without a physician-diagnosis of gluten-related disorders. Symptom comparisons between those who reported recurrent adverse reactions to gluten and other foods showed statistically significant differences for bloating, constipation, and tiredness (p < 0.05). Gluten-related disorders may be underdiagnosed in the Mexican population and most people adhering to a gluten-free diet are doing it without proper diagnostic work-up of these disorders, and probably without medical/dietician advice.
authors.affiliation: Regional Program for PhD in Biotechnology, FCQB, University of Sinaloa, Culiacán, Sinaloa 80019, Mexico. noeontiveros@gmail.com.
authors.forename: Noe
authors.initials: N
authors.lastname: Ontiveros
authors.affiliation: Nutrition Sciences Academic Unit, University of Sinaloa, Culiacán, Sinaloa 80019, Mexico.
authors.forename: Jesús A
authors.initials: JA
authors.lastname: López-Gallardo
authors.affiliation: Nutrition Sciences Academic Unit, University of Sinaloa, Culiacán, Sinaloa 80019, Mexico.
authors.forename: Marcela J
authors.initials: MJ
authors.lastname: Vergara-Jiménez
authors.affiliation: Nutrition Sciences Academic Unit, University of Sinaloa, Culiacán, Sinaloa 80019, Mexico. fcabrera@uas.edu.mx.
authors.forename: Francisco
authors.initials: F
authors.lastname: Cabrera-Chávez
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D002446:Celiac Disease / Q000453:epidemiology*; D003625:Data Collection; D055050:Diet, Gluten-Free / Q000706:statistics & numerical data*; D005260:Female; D005512:Food Hypersensitivity; D005983:Glutens / Q000009:adverse effects*; D006801:Humans; D007787:Lactose Intolerance; D008297:Male; D008800:Mexico / Q000453:epidemiology; D008875:Middle Aged; D011795:Surveys and Questionnaires; D055815:Young Adult
chemical_list: D005983:Glutens
keywords: adverse reactions; gluten-free diet; gluten-related disorders; prevalence