title: Alterations in Diets of Patients With Nonceliac Gluten Sensitivity Compared With Healthy Individuals.
abstract: There is evidence that food components beyond gluten cause symptoms in patients with gluten sensitivity without celiac disease (nonceliac gluten sensitivity [NCGS]). We investigated the diets and nutritional characteristics of patients with NCGS.
  
  
  
  We performed a prospective observational study of 29 patients with NCGS seen at the outpatient clinic for celiac disease and other food intolerances of the University of Salerno in Italy from September 2015 through April 2016. Our study also included 37 control subjects. An experienced dietitian administered a validated food frequency questionnaire (from the European Prospective Investigation into Cancer and Nutrition) to collect information on amounts of common foods consumed. Patients and control subjects also completed the Eating Attitudes Test for diet-related disorders. Patients with NCGS completed the Minnesota Multiphasic Personality Inventory 2-I questionnaire. Differences in frequencies between patients and control subjects were calculated using chi-square test, whereas differences between continuous variables were calculated using Student t test. All tests were 2-tailed with significance level set at P < .05.
  
  
  
  Comparing the mean value of food daily eaten, we found that patients with NCGS ate smaller amounts of bread, rice, pasta, and cheese than control subjects. The patients ingested lower mean amounts of carbohydrates (P < .001), proteins (P = .001), fiber (P = .002), and polyunsaturated fatty acids (P = .01). More patients with NCGS than control subjects reported avoiding fruit, vegetables, milk, and dairy products, as well as snacks and mixed spices that are traditionally considered unsafe for people with gastrointestinal symptoms. Seven patients and 3 control subjects with scores ≥20 on the Eating Attitudes Test were invited for a psychological consultation; it did not confirm the presence of altered eating behaviors. Patients with NCGS had scores >65 from the Minnesota Multiphasic Personality Inventory, indicating a high level of concern for their health.
  
  
  
  In an observational study, we found that patients with NCGS eat different foods than healthy individuals; patients consume lower levels of proteins, carbohydrates, fiber, and polyunsaturated fatty acids. Their diets should be routinely analyzed and possibly corrected to avoid nutritional deficiencies.
authors.affiliation: Celiac Center at Gastrointestinal Unit, AOU S. Giovanni di Dio e Ruggi d'Aragona, University of Salerno, Salerno, Italy.
authors.forename: Fabiana
authors.initials: F
authors.lastname: Zingone
authors.affiliation: Celiac Center at Gastrointestinal Unit, AOU S. Giovanni di Dio e Ruggi d'Aragona, University of Salerno, Salerno, Italy.
authors.forename: Chiara
authors.initials: C
authors.lastname: Bartalini
authors.affiliation: Celiac Center at Gastrointestinal Unit, AOU S. Giovanni di Dio e Ruggi d'Aragona, University of Salerno, Salerno, Italy.
authors.forename: Monica
authors.initials: M
authors.lastname: Siniscalchi
authors.affiliation: Celiac Center at Gastrointestinal Unit, AOU S. Giovanni di Dio e Ruggi d'Aragona, University of Salerno, Salerno, Italy.
authors.forename: Monica
authors.initials: M
authors.lastname: Ruotolo
authors.affiliation: Celiac Center at Gastrointestinal Unit, AOU S. Giovanni di Dio e Ruggi d'Aragona, University of Salerno, Salerno, Italy.
authors.forename: Cristina
authors.initials: C
authors.lastname: Bucci
authors.affiliation: Celiac Center at Gastrointestinal Unit, AOU S. Giovanni di Dio e Ruggi d'Aragona, University of Salerno, Salerno, Italy.
authors.forename: Ivonne
authors.initials: I
authors.lastname: Morra
authors.affiliation: Celiac Center at Gastrointestinal Unit, AOU S. Giovanni di Dio e Ruggi d'Aragona, University of Salerno, Salerno, Italy.
authors.forename: Paola
authors.initials: P
authors.lastname: Iovino
authors.affiliation: Celiac Center at Gastrointestinal Unit, AOU S. Giovanni di Dio e Ruggi d'Aragona, University of Salerno, Salerno, Italy. Electronic address: cciacci@unisa.it.
authors.forename: Carolina
authors.initials: C
authors.lastname: Ciacci
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D055050:Diet, Gluten-Free / Q000706:statistics & numerical data*; D005260:Female; D005512:Food Hypersensitivity / Q000473:pathology*; D005983:Glutens / Q000009:adverse effects*; D006801:Humans; D007558:Italy; D008297:Male; D008875:Middle Aged; D011446:Prospective Studies; D011795:Surveys and Questionnaires; D055815:Young Adult
chemical_list: D005983:Glutens
keywords: Dietary Habits; EAT-26; FODMAPs; Gluten; Gluten Sensitivity; MMPI