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Comparison of the options and financial demands of a regular diet with gluten-free diet
Kosíková, Monika ; Starnovská, Tamara (advisor) ; Floriánková, Marcela (referee)
In the Czech Republic, 50 000 people are diagnosed with Celiac disease and the only known treatment for it is a gluten-free diet. For such patients, gluten consumption can provoke inflammation of a small bowel that can result in heavy consequences. Gluten is a protein contained in wheat, rye, barley, and oats and plays an important role in food production, because of its properties. Bakery and other gluten-free products are produced from other types of cereals. They also require a special technological process, separate spaces, and have a much smaller target group of consumers, which can increase their price at the end. People following a gluten- free diet have to be very careful while eating in restaurants and canteens because even a small amount of gluten can harm their health. Health insurance companies in the Czech Republic contribute various amounts to the GFD, however, mostly only for children. The goal of the research was to find out whether and for how much gluten-free food is more expensive than the ordinary one; and how the availability of gluten-free products and meals is assessed by people who have to eliminate gluten due to health reasons. To achieve the goal, quantitative research with a questionnaire survey was used. The questionnaire with 17 questions was filled in by a hundred...
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Effect of gluten-free diet on immune cell subsets in the NOD mouse model of type 1 diabetes
Tejklová, Tereza ; Funda, David (advisor) ; Krulová, Magdaléna (referee)
Type 1 diabetes (T1D) is an autoimmune disease leading to destruction of insulin-secreting pancreatic -cells. Environmental factors e.g. exposures to infections, dietary components play a substantial role in etiopathogenesis of T1D and are responsible for rapid increase of T1D incidence in past decades, preferentially in developed countries. Despite long record of T1D research no causative cure or efficient prevention exists. While gluten displays proinflammatory properties, gluten-free diet (GFD) has been documented by several studies as a strong diabetes- preventive environmental factor in spontaneous animal models of T1D, mostly in NOD mouse. The aim of this thesis is to better characterize effects of GFD on the immune system of NOD mouse. Using flow cytometry, we compared effects of GFD vs standard (STD) Altromin diets on NK cell subsets, Tregs, as well as other regulatory cell subsets and their cytokine profile in prediabetic SPF NOD females that were exposed to the diets since "in utero". A reference diabetes incidence in NOD females in our SPF facility kept on STD and GFD was recorded. Diabetes-preventive capacity of GFD were tested by using the NOD-SCID model of diabetes transfer, in which splenocytes from at-onset NOD females kept on GFD or STD were transferred to NOD-SCID recipients....
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Effect of gluten-free diet on potentially regulatory immune mechanisms in human type 1 diabetes
Císařová, Radka ; Funda, David (advisor) ; Zadražil, Zdeněk (referee)
Type 1 diabetes (T1D) is an autoimmune disease, whose incidence is rising every year, and its prevention or a cure does not exist. T1D is influenced by multiple genetic factors but environmental factors represent the major contributor to the recent almost epidemic increase of T1D incidence worldwide, primarily in developed countries. Amongst these factors belong for example enteroviral infections, microbiota dysbiosis or gluten-free diet (GFD). GFD has been proven to have a protective effect in NOD mice, which is a spontaneous model of T1D, and a beneficial effect on glycemic control in humans, when administered after T1D onset. This diploma thesis examined changes of regulatory and potentially regulatory T-cells and their cytokines in peripheral blood mononuclear cells (PBMC) of T1D children, who underwent 12-month intervention trial of GFD. Secondly, the thesis assessed if the influence of GFD on immune regulatory functions can be transferred by colonization of germ-free NOD mice with gut microbiota of these children. We have found that intervention with GFD increases percentage of Tr1 cells and IL-10 producing CD4+ T-cells in PBMC of T1D children. Furthermore, the beneficial effect on immune regulation can be at least partially transferred to NOD mice by the colonization with human microbiota...
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Life of coeliac and his family in these days
Machovcová, Denisa ; Kohout, Pavel (advisor) ; Pavlík, Vladimír (referee)
Name: Life of coeliac and his family in these days Aim: The aim of my diploma thesis is to map life difficulties of people with celiac disease. First of all, it is a problem with gluten-free diet which is essential for celiac disease. Problems with eating out, shopping for ingredients for meal preparation at home, expensiveness of this eating, and last but not least, support from insurance companies and the state. Methods: The theoretical part includes findings about celiac disease as an illness, it means the characteristics of its origin, diagnostics and treatment. Furthermore, findings about gluten- free diet and problems related to this kind of eating were worked. Last but not least, diet and availability of food for gluten-free eating are mentioned. I applied a survey method in the practical part, in which case an anonymous survey was created electronically by using Google forms, and then sent out via internet. The survey was filled out by 296 respondents. Outcome: We can see from the outcomes that most of the respondents sometimes break the diet due to social integration. Furthermore, we observed the frequency of eating in restaurant services, in which case most of the people sometimes visit, it means less than once a week. The reason of sporadic or even no visit to restaurants is bad...
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Qualitative parameters of selected foods in the gluten-free diet
Jiříková, Eva ; Doležal, Marek (advisor) ; Pánek, Jan (referee)
The gluten contained in some cereals plays an important role in the quality of bakery products. However, it is also associated with a range of diseases which require a gluten-free diet. In the first part of the work there is a brief overview of the knowledge on the given topics. The aim of this work was to compare qualitative parameters of selected foods (long-life bakery products) for gluten-free diet. The work included 31 different long-life bakery products (biscuits, wafers, sponge biscuits, extruded products, cracker products) from various producers (including 8 gluten products). The information on the product labels indicates that the food is energy-rich (1640-2310 kJ). Carbohydrates accounted for the largest share of 2/3 of products (48.3-77.8%), of which sugars accounted for more than 10% of the energy value. The remaining 1/3 of the products were rich in fats (49.2-66.8%). The energy content of protein was low (<13%) in all products. After extraction of fat and conversion of fatty acids to methyl esters, the fatty acid composition was determined by gas chromatography (GC-FID). Predominantly represented were monounsaturated fatty acids (MUFA) with 16.1-83.6%, and polyunsaturated fatty acids (PUFA), with 0,6-25,4%. Three samples exceeded, in 100 g of product, the saturated fatty acid intake (SFA)...
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Celiac disease in childhood and adherence to gluten-free diet
Číhová, Anna ; Frühauf, Pavel (advisor) ; El-Lababidi, Nabil (referee)
Basis: Celiac disease is a systemic autoimmune disease caused by gluten intolerance in genetically predisposed individuals that occurs in both children and adults. The presence of gluten in the diet results in the intestinal inflammation, crypt hyperplasia and villus atrophy in the predisposed individuals and consequently nutrient malabsorption. Celiac manifestations include a diverse spectrum of gastrointestinal and non-gastrointestinal disorders. The only treatment that leads to the normalization of the intestinal mucosa and the disappearance of problems is a lifelong, strictly gluten-free diet. Objective: Two objectives were chosen for this work. The first objective was to compare the levels of antibodies and thereby the compliance to the gluten-free diet of patients diagnosed by the biopsy and the non-biopsy procedure. The second objective was to compare the somatic parameters (weight, height and BMI) of all 170 individuals with the celiac disease, with the general population, especially the compliant and non-compliant patients with the general population, and the two groups. Methodology: In the practical part of this work, the chosen method was an anonymous collection of data from medical records. All findings that were collected were registered and compared and the statistics were analysed by...
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Quality assessment of gluten-free foods with a focus on pastries
ZIMMELOVÁ, Helena
The topic of this thesis is the production of gluten-free bread from naturally gluten-free flour, which will be enriched with suitable additives that will increase antioxidant activity and naturally effect on the structure of the pastry, so it will meet the sensory requirements of final consumers. The literary part define, which proteins can be found in cereals, what does the gluten means, its function in the pastry and which diseases can cause. In connection with these diseases, a gluten-free diet for improving the patient's health and suitable foodstuff are briefly described. The literary part is concluded with the theory of sensory evaluation. The practical part deals with the production of naturally gluten-free breads enriched with ingredients from kitchen onions (Allium cepa L.) and subsequent sensory evaluation of this bread. Selected statistical procedures were used to obtain, processed and evaluated data. Antioxidant activity was also monitored and evaluated. By using texture-meter was find out, what effect has additives on aging of gluten-free bread.
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Czech Public About the Gluten-free Diet - June 2018
Hanzlová, Radka
In June 2018 Public Opinion Research Centre included a block of questions concerning the awareness and opinions of the Czech public about the gluten-free diet. According to research, the majority of the Czech public has heard about the gluten-free diet and has some awareness of what it is about (88%). In contrast, 12% of respondents have not heard about this diet. Only 4% of people in the Czech Republic is on the gluten-free diet (2% for health reasons and 2% of their decision).
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Nutrition for children suffering from coeliac disease
Heniková, Marina ; Nevoral, Jiří (advisor) ; Bronský, Jiří (referee)
Coeliac disease is a systemic autoimmune disease caused by gluten occurring in genetically susceptible individuals. Clinical manifestations of coeliac disease have changed over past decades. It became more diverse and begins later. Children with common gastrointestinal symptoms are on decline while children with uncommon extraintestinal symptoms are on the rise. The high sensitivity and specificity of coeliac- specific antibodies in a group of pediatric patients with disease manifestation allowed diagnosis without biopsy. The currently used treatment for coeliac disease is lifelong strict gluten-free diet. The aim of the work was to determine the current state of knowledge of coeliac disease in children, available diagnostical methods, and treatment of coeliac disease. Furthermore, my goal was to inform about the issue of gluten-free diet, the legislation, state support, contributions of health insurers, the range and availability of gluten-free foods, their financial demands and the function of patient organizations. The aim of the practical part of my work was to find out which circumstances triggered the initial coeliac disease diagnosis in children and to inform about the problems associated with maintaining a gluten-free diet in families with children suffering from coeliac disease. The select...
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Specifics of nutrition in patients with celiac disease
EICHLEROVÁ, Aneta
Celiac disease is a chronic autoimmune disorder affecting the small intestine caused by gluten intolerance. This disease is one of the most common chronic diseases in the world and the number of diseased still grows. Prevalence of the celiac disease is stated to be between 1 in 100 and 1 in 200 in the Czech republic according to most actual sources (1 affected in 100 to 200 healthy persons), that means there is 50 000 to 100 000 patients suffering from celiac disease. The only know effective treatment is a strict lifelong gluten-free diet.The goal of this work is to find out nutrition specifics of patients affected by celiac disease. Four research questions were set down: 1. Which sources of information do patients use most often? 2. How good is availability of gluten-free foodstuff and food services offering gluten-free meals? 3. What is patients' attitude to observing the diet recommendations? 4. To which extent is social status of patients suffering from celiac disease affected? The work is divided into theoretical and empirical part. Theoretical part includes general information about celiac disease, about its history, diagnosing, treatment and complications which can occur when gluten-free diet isn't kept. The work is dealing with gluten-free diet where I concentrated on less know foodstuff for gluten free diet and their nutrition facts besides other things.Empirical part was realized by qualitative method where semi-structured interview was used for collection of data. Respondents were 14 patients with diagnosed celiac disease who were recruited by snowball technique. Interview was divided into 5 areas related to demographic data, symptoms, information sources, situation on gluten-free food market, patients' attitude to keeping the gluten-free diet and diet recommendations and about influence of disease on respondents' lives and social status. Output of this work is a leaflet about celiac disease and gluten-free diet. Results shows that respondents mostly use web pages as a source of information where they pointed out forums as the most useful. Valid sources of information aren't much searched for. Availability and supply of gluten-free foodstuff has considerably improved in the last few years. Similar improvement occurred in the area of food services as well. Respondents usually abide by the gluten-free diet and they try to keep healthy lifestyle and follow the diet recommendations. Despite the fact that celiac disease had big impact on respondents' lives their social status wasn't much affected.
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