Glutensiz Diyetin Çölyak Hastalarının Yaşamları Üzerine Etkisi: Türkiye Bakış Açısı

Amaç: Bu çalışmanın amacı glutensiz diyetin hastaların sosyal yaşamları üzerindeki etkisini değerlendirmektir. Bireyler ve Yöntem: Bu çalışma kesitsel ve tanımlayıcı niteliktedir. Çalışmada kullanılan anket formu elektronik formatta düzenlenerek, yaklaşık 6000 üyesi olan “Türkiye Çölyaklılar Birliği” isimli sosyal destek ağı aracılığı ile hastalara ilan edilmiştir. Hekim tarafından çölyak tanısı alan, 18 yaş ve üzeri bireyler çalışmaya dahil edilmiştir. Bulgular: Çalışma toplam 464 (114 erkek, 350 kadın) birey ile tamamlanmıştır. Katılımcıların en az %50’si, glutensiz ürünlerin maliyetinin yüksek olmasının bu ürünleri satın alma gücünü etkilediğini (%59.3), marketlerde her zaman glutensiz ürün bulunmadığını (%51.9), yerel mağazalarda glutensiz ürünlerin her zaman bulunmadığını (%54.1) ve seyahatlerde glutensiz besin satan mağaza ve restoran bulma (%49.1) konularında zorluk yaşadıklarını ifade etmişlerdir. Sonuç: Günümüzde hastaların glutensiz diyet eğitimi tedavinin temelini oluşturmaktadır. Bu makalede; diyetisyenlerin glutensiz diyet eğitimi kapsamında yer alması gereken temel başlıklar ile diyetin sürdürülebilirliğini etkileyen engeller için çözüm önerileri vurgulanmıştır.

The Impact of Gluten-Free Diet on the Lifes of Individuals with Celiac Disease: A Turkish Perspective

Aim: The aim of this study was to evaluate the influence of gluten-free (GF) diet on social lives of patients.Subjects and Method: The design of the study was descriptive and cross-sectional. The questionnaire was designed as anonline form. The online survey was announced on an online social support network called “Turkey Celiac Association”which has about 6000 members. The patients older than 18 years and diagnosed by a specialist doctor were enrolled in thestudy.Results: The study was completed with a total of 464 patients (114 males and 350 females). Difficulties often expressed by atleast 50% of the respondents include: “limited purchasing power due to the high cost of gluten-free products (59.3%)”, “lackof accessibility to gluten-free products in grocery stores (51.9%)”, “lack of accessibility to gluten-free products in local stores(54.1%)”, and “inability to find shops and restaurants selling gluten-free foods during travelling (49.1%)”.Conclusion: Today, educating patients on a gluten-free diet is the cornerstone of treatment. In this article, the priorities ofgluten-free nutrition education by the dietitians and recommendations of solution for the barriers affecting the sustainabilityof the diet are emphasized.

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