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A recent study by the University of the Basque Country (UPV/EHU) underscores a critical gap in the knowledge and training of healthcare professionals regarding gluten-free diets for individuals with celiac disease. The research, conducted by the Gluten: Health, Safety, and Society research group, indicates that while patients often possess a good understanding of their dietary needs, they predominantly seek information from the Internet and specialized associations rather than healthcare providers.
Celiac disease is an autoimmune disorder where adherence to a strict gluten-free diet is the only available treatment to prevent serious complications, including intestinal cancer and infertility. Despite the importance of dietary compliance, many patients face challenges in maintaining a gluten-free lifestyle due to a lack of awareness about potential dietary transgressions.
Edurne Simón, the leader of the UPV/EHU research team, noted, “We wanted to measure how much they know, to see where to place the emphasis when improving training. The more knowledge there is, the better the health of people with celiac disease.” The study revealed significant deficiencies in knowledge among healthcare professionals, with 96% of respondents acknowledging the need for further training in gluten-free diet management. Furthermore, 80% expressed a desire to dedicate more time to their celiac patients.
The research surveyed public health professionals across Spain’s 17 autonomous communities, revealing that many medical staff feel unprepared to provide adequate dietary advice due to time constraints and a lack of specialized training. Simón explained, “Health workers are aware of the gaps they have. They miss more training because they are doing work that does not correspond to their area of expertise, and advising on issues they do not master.”
Notably, the study found alarming misconceptions among healthcare providers. For instance, one in five incorrectly believed that quinoa contains gluten, and 70% thought that food packaging must declare gluten traces, which is not mandated by law. These misunderstandings could lead patients to unknowingly consume gluten, posing serious health risks.
Interestingly, the research also examined the information-seeking behavior of individuals with celiac disease. Over 3,700 patients participated in the survey, revealing that more than half (51.4%) relied on the Internet and social media for dietary information. While many patients possess a solid foundation of knowledge, the prevalence of unreliable online content raises concerns about misinformation. Simón cautioned, “There is a lot of unreliable content out there, and a certain amount of prior knowledge is needed to be able to discern between correct and erroneous information.”
Despite the reliance on the Internet, 31% of patients reported turning to specialized patient associations for dietary guidance, while only 15.2% consulted their healthcare providers. Simón emphasized the need for a collaborative approach, advocating for the establishment of multidisciplinary clinical units that include dieticians, doctors, nurses, and psychologists to address celiac disease effectively. “This would not only improve the health of people with celiac disease but also save costs for the healthcare system by preventing late care and additional tests,” she added.
As the study illustrates, enhancing nutritional education for healthcare professionals is paramount to better support individuals with celiac disease and ensure they receive the guidance necessary for managing their condition effectively.
Reference
Crespo-Escobar, P., et al. (2024). Knowledge Gaps in Gluten-Free Diet Awareness among Patients and Healthcare Professionals: A Call for Enhanced Nutritional Education. Nutrients. doi.org/10.3390/nu16152512.
