Abstract:

Aim: Evaluating the effect of a gluten-free diet on the nutritional status of children with celiac disease was aimed. Materials and Method: Eleven children recently diagnosed with celiac disease were included in this study. The children's diets were given by a dietitian and followed for six months. Three-day food consumption records and anthropometric measurements were taken before and after the gluten-free diet. Nutrient intake was calculated, and food consumption was evaluated regarding the recommendations of the Turkish Dietary Guidelines. By determining height and body weight according to age, z-score calculations were made, classified, and compared. Results: The ages of the children who participated in this study ranged from three to 12 years old. After the gluten-free diet, it was observed that the percentage of energy which was derived from sucrose decreased (p<0.05). It was also seen that the children started to consume more from the milk and milk products group, green-leaved vegetables, and other vegetables except for potatoes. It was observed that the participants’ sugar and sweet foods consumption decreased (p<0.05). After six months, the proportion of children classified as "short" in height with regard to age decreased (45.5% before the diet, 27.3% after). Conclusion and Suggestions: The findings obtained in this study suggest that the gluten-free diet is planned correctly, adequate energy and nutrient intake can be achieved. It has been observed that the nutritional status of the children has improved after the follow-up. Regularly following gluten-free diets after planning and providing dietitian support is essential in ensuring optimum nutrition.

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