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Hindi Research Article
The Prevalence of Gluten-Free Diet at the University of Otago: A Cross- Sectional Survey
Douglas Hancock*, Sultan Al-Shaqsi, Mastura Badron, Nadiah Mohd Rafain, Kurinji Nalankilli, Shivam Deo, Jayani Kannangara, Ray Li, John Dockerty, Josie Athens and Kirstin Kenrick
Dunedin School of Medicine, University of Otago, New Zealand
- Corresponding Author:
- Douglas Hancock
House Officer, Capital and Coast District Health Board
Wellington, PO Box 7902, New Zealand
Tel: +64-4-3855999
Fax: +64-4-3855856
E-mail: Douglas.Hancock@ccdhb.org
Received Date: July 15, 2014; Accepted Date: August 26, 2014; Published Date: September 03, 2014
Citation: Hancock D, Al-Shaqsi S, Badron M, Rafain NM, Nalankilli K, et al. (2014) The Prevalence of Gluten-Free Diet at the University of Otago: A Cross-Sectional Survey . J Gastroint Dig Syst 4:209. doi:10.4172/2161-069X.1000209
Copyright: © 2014 Hancock D, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Abstract
Aim: The objectives of this study were to: (1) determine the prevalence of the GFD in a New Zealand adult population, (2) investigate the reasons why people are on the GFD and (3) explore what factors limit adherence to the diet.
Methods: This was a cross-sectional online survey of 3,000 students and 3,000 staff at the University of Otago, New Zealand, undertaken in July-August 2013. Participants were randomly selected from databases of students and staff at the University of Otago in July 2013. Survey questions included four main sections: demographics, dietary habits, motivating factors and barriers to following a GFD. The analysis compared the variables between students and staff as well as between people on the GFD and those not on the GFD, using a linear regression analysis model.
Results: The overall response rate was 35.5% (2123 respondents). The prevalence of people currently on the GFD was 6.1% in this university population, while another 6.2% reported having previously tried the GFD. The prevalence of CD was 1.2%. Feeling unwell when eating food that contains gluten was the main reason for following the GFD in our study population. Poor availability along with cost of gluten-free (GF) foods was the main factors limiting adherence to the GFD.
Conclusion: A significant proportion of a New Zealand university population is currently following or has followed a GFD. People follow a GFD for multiple reasons other than medical indications. People with special diets in a university setting appear to have difficulty accessing dietary options.
