Assessment of gluten intake of celiac patients on a gluten-free diet by chemical analysis of duplicate food portions

Assessment of gluten intake of celiac patients on a gluten-free diet by chemical analysis of duplicate food portions - C4C-study

Status

Active, not recruiting

Phases

Unknown

Study type

Observational

Source

NL-OMON

Registry ID

NL-OMON45505

Enrollment

Registered

2017-05-31

Start date

2017-06-26

Completion date

Unknown

Last updated

2024-04-15

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

celiac disease gluten intolerance

Interventions

None listed

Eligibility

Age

18 Years to 99 Years

Inclusion criteria

Inclusion criteria: Age from 18 to 65 years at the time of recruitment confirmed diagnosis of celiac disease through intestinal biopsy adherence to a gluten-free diet for at least 1 year anti-tTG measurements available in medical records (max 1 year old)

Exclusion criteria

Exclusion criteria: having any co-morbidity; diabetes mellitus type 1, microscopic colitis, thyroid diseases unable or unwilling to comply with the study procedures wittingly consuming gluten having exacerbation of GI complaints

Design outcomes

Primary

Measure	Time frame
The endpoints of the study are 1) an overview of commonly used products in a GFD form the detailed food records and duplicate portions, 2) identification of products that are perceived to be gluten free but in reality still contain gluten, 3) determination of the amount of gluten present in these products and in the total diet, 4) an indicative overview of the average number and severity of GI complaints, and 5) analysis of the results for a scientific publication and report .	—

Measure

Time frame

The endpoints of the study are 1) an overview of commonly used products in a GFD form the detailed food records and duplicate portions, 2) identification of products that are perceived to be gluten free but in reality still contain gluten, 3) determination of the amount of gluten present in these products and in the total diet, 4) an indicative overview of the average number and severity of GI complaints, and 5) analysis of the results for a scientific publication and report .

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Countries

Netherlands

Outcome results