title: Intake and sources of gluten in 20- to 75-year-old Danish adults: a national dietary survey.
abstract: OBJECTIVE
  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.
  
  
  CONCLUSIONS
  This study presents representative population-based data on gluten intake in Danish adults. Total gluten intake decreased with increasing age.
authors.affiliation: Division of Nutrition, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, 2860, Søborg, Denmark.
authors.forename: Camilla
authors.initials: C
authors.lastname: Hoppe
authors.affiliation: Faculty of Health and Medical Sciences, Center for Basic Metabolic Research, University of Copenhagen, Copenhagen, Denmark.
authors.forename: Rikke
authors.initials: R
authors.lastname: Gøbel
authors.affiliation: Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Copenhagen, Denmark.
authors.forename: Mette
authors.initials: M
authors.lastname: Kristensen
authors.affiliation: Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden.|Hans Christian Andersen Children's Hospital, Odense University Hospital/University of Southern Denmark, Odense, Denmark.
authors.forename: Mads Vendelbo
authors.initials: MV
authors.lastname: Lind
authors.affiliation: Division of Nutrition, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, 2860, Søborg, Denmark.
authors.forename: Jeppe
authors.initials: J
authors.lastname: Matthiessen
authors.affiliation: Division of Nutrition, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, 2860, Søborg, Denmark. tuchr@food.dtu.dk.
authors.forename: Tue
authors.initials: T
authors.lastname: Christensen
authors.affiliation: Division of Nutrition, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, 2860, Søborg, Denmark.
authors.forename: Ellen
authors.initials: E
authors.lastname: Trolle
authors.affiliation: Division of Nutrition, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, 2860, Søborg, Denmark.
authors.forename: Sisse
authors.initials: S
authors.lastname: Fagt
authors.affiliation: Faculty of Health and Medical Sciences, Center for Basic Metabolic Research, University of Copenhagen, Copenhagen, Denmark.
authors.forename: Mia Linda
authors.initials: ML
authors.lastname: Madsen
authors.affiliation: Hans Christian Andersen Children's Hospital, Odense University Hospital/University of Southern Denmark, Odense, Denmark.
authors.forename: Steffen
authors.initials: S
authors.lastname: Husby
mesh_terms: D000328:Adult; D000368:Aged; D015992:Body Mass Index; D001835:Body Weight; D003430:Cross-Sectional Studies; D003718:Denmark; D004034:Diet Surveys; D004522:Educational Status; D002149:Energy Intake; D005260:Female; D005983:Glutens / Q000008:administration & dosage* / Q000009:adverse effects*; D001467:Hordeum / Q000737:chemistry; D006801:Humans; D008297:Male; D008875:Middle Aged; D012434:Secale / Q000737:chemistry; D014908:Triticum / Q000737:chemistry; D044465:White People; D055815:Young Adult
chemical_list: D005983:Glutens
keywords: Adults; Barley; Danish; Gluten; Oats; Rye; Wheat