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Effect of celiac disease on growth and bone density.
Ondráčková, Markéta ; Zemková, Daniela (advisor) ; Tůma, Jan (referee)
Celiac disease is a chronic autoimmune disease of the small intestine caused by intolerance to gluten. The disease is characterized by impairment of intestinal mucosa, it is associated with malabsorption and maldigestion. The main symptoms are stomach pain, diarrhea, anemia, failure to thrive. Recently, the number of patients with atypical symptoms and a completely asymptomatic form of the disease increases. Prevalence of the disease in Europe is 1 %. The aim of this paper is to describe how celiac disease affects the status of bone tissue and what is its impact on growth in children.
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The possibilities to influence the response of innate immune cells to gliadin
Drašarová, Hana ; Tučková, Ludmila (advisor) ; Bezouška, Karel (referee)
Gluten sensitive entheropathy - celiac disease is a lifelong, genetically predisposed, immunologically mediated susceptibility to dietary wheat gluten, most frequently demonstrated by small-bowel damage and malabsorption syndrome. Strict adherence to gluten-free diet is the sole rational therapy of the disease. One of the possible therapeutic strategy for the treating of celiac disease is to utilize the synthetic polymer P(HEMA-co-SS). This polymer is capable specifically bound gliadin in gastrointestinal tract and by this way to neutralize the damaging effect of this alimentary protein on mucosa of small intestine in celiac patients. The in vitro study on human PBMC and specimens of small intestinal biopsies of celiac patients in our laboratory demonstrated that putative therapeutic ability of P(HEMA-co-SS) is substantially influenced by degree of proteolytic processing of gliadin and P(HEMA- co-SS) and also by different timing of per os administration of both components in organism. Another putative adjuvant therapy of celiac disease is employing of the beneficial probiotic bacterial strains. Our experiments were based on the findings of Prof. Y Sánz and her group demonstrating the significant differences in the composition of bacterial microflora in patients with active form of celiac disease,...
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Gluten-free diet in the training of students from hotel school and apprenticeship cook-waiter.
VRZALOVÁ, Radka
Gluten-free diet is a concept inflected in the media in recent years very often. This thesis is devoted to exploring whether and how the theme of "gluten-free diet" is put in theoretical and practical training for students and trainees of Secondary School and Higher Vocational School of Tourism (Vyšší odborné školy cestovního ruchu) in České Budějovice, subjects focused on gastronomy. The theoretical part focuses on the explanation of celiac disease, gluten-free meals, legislation dealing with the labeling of allergens (gluten). There are also discussed the eating problems of patients with gluten-free diet in restaurants and canteens. In the practical part there search has been conducted to determine how students are familiarized with this theme, what knowledge they have and whether they can use it in practice. The survey was conducted through a question naire survey, observation in the lessons and the analysis of used literature. Graphic design with commentaries was chosen to evaluate the qualitative survey questionnaires.
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Gluten-free diet - reality in school facilities
JIRÁČKOVÁ, Marie
The topic of this bachelor thesis is gluten-free diet - reality in schools facilities. The goal of this work was to determine the number of school cafeterias in the Vysocina Region which provide gluten-free meals, to evaluate awareness of the canteen staff about preparation of the gluten-free diet and to describe the cooperation between the school cafeteria and family of the pupil with gluten-free diet. School meals are important to provide optimal intake of nutrition during the time the child spends in school, to establish proper eating habits and to better integrate the child into the group of its peers. Gluten-free diet is a necessary medical precaution especially for those with coeliac disease, in which case gluten can lead to villous atrophy, and for those with gluten allergy for whom gluten intake can cause anaphylactic shock. Adherence to the gluten-free diet is recommended also to those with non-coeliac gluten sensitivity diagnosis, although gluten causes only short-term complications, usually intestinal. The method of quantitative and qualitative research was used to make this thesis. The research sample consisted of 8 school cafeterias from the Vysocina Region which provide gluten-free meal to their pupils. Awareness about gluten-free diet principles of the managers of the cafeterias or of the cooks responsible for preparation of gluten-free meal was determined by means of semi-structured interviews. The calculation of the two-day menu of each cafeteria by means of the Nutriservis Profesional program was also part of this thesis. The results were compared with the recommended daily intake of energy, proteins, fat, and saccharides for pupils of elementary and secondary schools. The results of the quantitative research show that gluten-free diet is provided by only a small percentage of school cafeterias in the Vysocina Region. The qualitative research prove sufficient awareness of the cooks about gluten-free diet, with awareness of those cooks directly responsible for preparation of gluten free meals being at much higher level. It was also determined that the cooperation with parents of pupils with gluten-free diet is a usually one time occasion limited to an arrangement of nonperishable gluten free meal packages.
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The importance of food in disease celiac sprue
Matlášková, Jana ; Faměra, Oldřich (advisor) ; Capouchová, Ivana (referee)
The celiac sprue is an autoimmune disease that affects 1% of the population. The disease is dependent on several factors. One of this factors is a genetic predisposition, which is related to the genome HLA-DQ2 and DQ8. It also depends on the environment - the period of breastfeeding, the period of inclusion the gluten into the diet, and also taking antibiotics. These factors include gluten itself, which works as a trigger of the celiac sprue disease. The gluten is composed of two protein components of prolamin and glutelin. It is contained in wheat, barley, rye, oat and in their hybrids. It appears at creation of paste. If a patient with the celiac sprue disease eats gluten, his autoimmune system doesn´t respond correctly and it starts attacking its own cells, because it´s unable to recognize the difference between its own and foreign cells.
The symptoms of the celiac sprue disease include intestinal problems (diarrhea, abdominal pain), osteoporosis, anemia etc. It is also related to some of the autoimmune diseases such as diabetes mellitus I or dermatitis herpetiformis. Some patients are difficult to diagnose because they don´t have any of these symptoms. Celiac disease leads to the villi in the small intestine damage. The villi may completely disappear when the disease is not long-term treated.
A gluten-free diet is the only way how to treat this disease. It means that a person with the celiac sprue diagnosis has to eliminate from the diet all foodstuffs that contain risk proteins. First of all it is wheat, rye, barely and oats. Gluten may be hidden in some foods and therefore each package must contain allergens used in the product. The product can be labeled as gluten-free only if the amount of gluten is to 20 mg/kg of food. These products are symbolized by a crossed-out grain. People with celiac disease most use the products made by rice, maize, millet and pseudocereals, because they´re gluten-free. This diet is lifelong and needed, because each offense may affect the health of the patient.
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Provision of services in hospitality with a focus on coeliacs
Pechová, Gabriela ; Šálková, Daniela (advisor) ; Markéta, Markéta (referee)
The master´s thesis is focusing on temporary characteristics of restaurant services from the view of customers who have the illness called coeliac disease, which means they have certain dietary restrictions. Firstly, the theoretical part sets the topic into the wider context. The theoretical background is divided into three larger parts dealing with coeliac disease, the specifics of gluten-free diet and with a characteristics of hospitality industry with focus on this group. In the practical part statistical tests analyse the information, obtained by survey aimed at the target group. For this purpose the practical part is divide into four parts dealing with demographic characteristics of coeliacs and their influence on frequency of visiting restaurants, suitable characteristics of restaurants, their promotion and with coeliacs' interset in specialized restaurants. The outcomes of the thesis are a summary of coeliacs' consumer behaviour in the field of restaurant industry and recommendations for restaurants, how the offered services could be improved and fitted to the target group. Finally the thesis deal with the question of working of a restaurant which would be partly or entirely focused on serving a specially prepared gluten-free meals.
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Gluten-free diet and current situation in the restaurants
KUCHAŘOVÁ, Miroslava
The theses called "Gluten-free diet and current situation in the restaurants" is focused on the issues associated with the availability of gluten-free meals in eating facilities of various types and with the possibilities of customers with gluten intolerance when eating out. In the first theoretical part, a "celiac" disease is described. It is compared with other forms of gluten intolerance there, too. Next part is dedicated to food allergen labelling because this topic is very close to the gluten-free diet. This part also characterizes various types of eating facilities and I depicts the territories where my research was made (the city of České Budějovice and the city of Klatovy), finally. The aim of this thesis was to take a close look at the offer of gluten-free meals in various types of eating facilities in the above mentioned cities and to examine the cooks´ knowledge of the principles of gluten-free diet. Here I compared nutritional values of gluten-free diet one-week menu with balanced diet recommendations, too. At the very end of the theoretical part I transformed some meals from restaurants´ standard menus into gluten-free version. In the practical part, a combination of quantitative and qualitative research methods was applied. There were 20 eating facilities included in the research 10 in the city of České Budějovice and 10 in the city of Klatovy. The quantitative method was used to analyze the menus of the given eating facilities, the qualitative method, on the other hand, in the form of semi-structured interviews with the representative of these facilities. The results of the analysis of the menus were put into the Excel chart. The interviews were interpreted through mind maps. When compiling a one-week gluten-free diet I used a computer program "Nutriservis Professional". Finally, I compared the data from the above mentioned program with the figures recommended for the balanced diet. The analysis of the restaurants´ menus brought the following results normally, eating facilities don´t offer as many gluten-free meals as meals containing gluten. However, a number of naturally gluten-free meals in restaurants´ menus is not so bad. Moreover, the analysis of the interviews suggests that there is no problem to agree with the cooks on preparing a gluten-free meal if it is not in the menu. What is not satisfying is allergen labelling in restaurants´ menus and the cooks´ knowledge of gluten-free diet, too. The comparison of gluten-free and balanced diets implies that they do not differ too much as for the basic nutrients, energy, proteins, carbohydrates or fats. To conclude, this fact proves that gluten-free diet is adequate to the balanced diet.
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Determining the occurrence of autoantibodies in the diagnosis of celiac disease
BUDSKÁ, Veronika
The goal of my thesis was to determine an incidence of autoantibodies important for a diagnosis of celiac disease and determine their dynamics in a course of the disease. The determination of antibodies is performed by using serological laboratory tests called immunofluorescence and ELISA. For the diagnosis of celiac disease is important to detect antibodies against endomysium, deaminated gliadin and tissue transglutaminase. Results were discussed on the basis of findings from available literature. In a theoretical part I focused especially on the characteristics of celiac disease. I mentioned the cause of the disease - gluten, I focused more detail on genetics, which is strongly related to the emergence of the celiac disease. Last but not least, I outlined a laboratory diagnosis of celiac disease and the treatment. In a practical part I devoted to laboratory examination of celiac disease. Laboratory tests include tests for antibodies against endomysium IgA by immunofluorescence method. The outcome is evaluated under a fluorescence microscope. Antibodies against deaminated gliadin and tissue transglutaminase are determined in IgA and IgG antibodies by ELISA method. The resulting sample is evaluated photometrically. I conducted antibody testing a total of eighteen samples. Two patient samples were based on the positivity of antibodies against endomysium, deaminated gliadin and tissue transglutaminase proven celiac disease. Eleven patient samples were negative for all antibodies assayed. In the remaining five patient samples were detected only antibodies against deaminated gliadin. Dynamics of antibodies during the disease were determined by a patients who were diagnosed with celiac disease. The graphs shows when the patients properly adhere a gluten-free diet, ie. determined antibodies decline. If patients do not comply gluten-free diet, IgA and IgG rise again. Celiac disease belongs, because of its high prevalence, to one of the major diseases of a digestive tract. Insufficient diagnosis associated with an occurrence of atypical symptoms for celiac disease. Very important measure to early diagnose celiac disease is targeted screening, aimed at groups with a higher probability of occurrence of this disease.
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Gluten-free diet not only in coeliacs
DVOŘÁKOVÁ, Michaela
The theme of this bachelor thesis is a gluten-free diet not only in the medical treatment of the patients withceliac disease. The particular subject of the theoretic part is a description of the gluten-free diet and all other diseases for which treatment this diet therapy is necessary.It also outlines the contemporary trend of eating gluten-free diet. For the practical part, a qualitative research method was chosen. The research group was comprised of 15 respondents who enrolled in record all consumed food within two weeks. Using the program "Nutriservis", the diets were evaluated according to the average values of energy, proteins and dietary fiber, and, subsequently, compared tothe recommended daily figures. The respondents were divided into three groups according to alimentation. The first group was made up of people with a diet without restrictions, the second group of the patients who suffered from celiac disease andthe last group included people observing a gluten-free diet, without them being proven celiac disease or gluten allergy. The groups were also compared to each other. Next, it was analyzed through interviews why the respondents were holding the gluten-free diet, and whether during that timetheir healthwas changed or improved. The research part of the thesis was to chart the quality menu of the gluten-free diet. Comparing to the non-restricted diet, research has not reached large differences between the particular groups of respondents. The biggest problem of all groups was low fiber intake. From the interviews, investigating why the respondents observed the gluten-free diet and whether it had any positive effect, emerged different responses. For the problem of atopic eczema and migraine compliance, the gluten-free diet has proven a good effect. On the contrary, it is the problem with constipation or digestive problems. In one case, the respondent was convinced about the harmful effect of gluten and therefore had 15 months consumed only gluten-free food. Afterwards he felt less tired than before and, moreover, he should have reduced his weight by 4 kg.
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