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Intake and sources ...
Intake and sources of gluten in 20- to 75-year-old Danish adults: a national dietary survey
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- Hoppe, Camilla (författare)
- Danmarks Tekniske Universitet,Technical University of Denmark
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- Gabel, R. J. (författare)
- Köpenhamns universitet,University of Copenhagen
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- Kristensen, M. (författare)
- Köpenhamns universitet,University of Copenhagen
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- Vendelbo Lind, Mads, 1988 (författare)
- Chalmers tekniska högskola,Chalmers University of Technology
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- Matthiessen, Jeppe (författare)
- Danmarks Tekniske Universitet,Technical University of Denmark
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- Christensen, Tue (författare)
- Danmarks Tekniske Universitet,Technical University of Denmark
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- Trolle, Ellen (författare)
- Danmarks Tekniske Universitet,Technical University of Denmark
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- Fagt, Sisse (författare)
- Danmarks Tekniske Universitet,Technical University of Denmark
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- Madsen, M. L. (författare)
- Köpenhamns universitet,University of Copenhagen
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- Husby, Steffen (författare)
- Syddansk Universitet,University of Southern Denmark
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(creator_code:org_t)
- 2015-10-06
- 2017
- Engelska.
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Ingår i: European Journal of Nutrition. - : Springer Science and Business Media LLC. - 1436-6207 .- 1436-6215 .- 1435-1293. ; 56:1, s. 107-117
- Relaterad länk:
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http://dx.doi.org/10...
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https://doi.org/10.1...
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https://research.cha...
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Abstract
Ämnesord
Stäng
- Purpose: Celiac disease, an immunological response triggered by gluten, affects ~1 % of the Western population. Information concerning gluten intake in the general population is scarce. We determined intake of gluten from wheat, barley, rye and oat in the Danish National Survey of Diet and Physical Activity 2005–2008. The study population comprised a random cross-sectional sample of 1494 adults 20–75 years, selected from the Danish Civil Registration System. Methods: Protein content in wheat, rye, barley and oat was determined from the National Danish Food Composition Table and multiplied with the amount of cereal used in recipes. Amount of gluten was calculated as amount of cereal protein ×0.80 for wheat and oat, ×0.65 for rye and ×0.50 for barley. Dietary intake was recorded daily during seven consecutive days in pre-coded food diaries with open-answer possibilities. Results: Mean total gluten intake was 10.4 ± 4.4 g/day (10th–90th percentiles; 5.4–16.2 g/day), in men 12.0 ± 4.6 g/day and 9.0 ± 3.4 g/day in women. It was higher among men than among women in all age groups (20–75 years; P
Ämnesord
- NATURVETENSKAP -- Annan naturvetenskap (hsv//swe)
- NATURAL SCIENCES -- Other Natural Sciences (hsv//eng)
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Näringslära (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Nutrition and Dietetics (hsv//eng)
Nyckelord
- Danish
- Oats
- Rye
- Gluten
- Adults
- Wheat
- Barley
Publikations- och innehållstyp
- art (ämneskategori)
- ref (ämneskategori)
Hitta via bibliotek
Till lärosätets databas
- Av författaren/redakt...
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Hoppe, Camilla
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Gabel, R. J.
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Kristensen, M.
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Vendelbo Lind, M ...
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Matthiessen, Jep ...
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Christensen, Tue
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visa fler...
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Trolle, Ellen
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Fagt, Sisse
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Madsen, M. L.
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Husby, Steffen
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visa färre...
- Om ämnet
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- NATURVETENSKAP
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NATURVETENSKAP
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och Annan naturveten ...
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- MEDICIN OCH HÄLSOVETENSKAP
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MEDICIN OCH HÄLS ...
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och Hälsovetenskap
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och Näringslära
- Artiklar i publikationen
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European Journal ...
- Av lärosätet
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Chalmers tekniska högskola