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Knowledge and perceived difficulties regarding gluten free diet among celiac disease patients

Author: 
Nidhi Kumar
Subject Area: 
Health Sciences
Abstract: 

Background of the study: Celiac disease is an autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. It has emerged as an increasingly recognized public health problem and is one of the main cause of morbidity and mortality. Objectives: To assess the knowledge and level of perceived difficulties regarding gluten free diet among celiac disease patients. Methodology: A non-experimental descriptive research design was used and 100 celiac disease patients were selected by using convenience sampling technique. A structured questionnaire was used to assess the knowledge and Likert scale was developed to assess the level of perceived difficulties among celiac disease patients. Results: It was found that maximum numbers of celiac disease patients (46%) were having good knowledge and about (67%) of patients had high level of perceived difficulties regarding gluten free diet. The study also focused that the most frequently occurring perceived difficulty in individual difficulties was in finding gluten free food at restaurants (91.3%), in emotional and psychological difficulties, was to control themselves while watching others eating normal diet (71.6%), under the social difficulties was in attending meal invitations (77.6%), in financial difficulties they found gluten free food more costly (90%). A significant relationship (p≤0.05) of knowledge with marital status and family income and perceived difficulties with disease duration and adherence to gluten free diet (p≤0.05) was found among celiac disease patients. Conclusion: The finding of the study concluded that maximum number of celiac disease patients had good knowledge and majority of patients had high level of perceived difficulties regarding gluten free diet. The study also focused that, the most frequently occurring perceived difficulties were in finding gluten free food at restaurants, in controlling themselves while watching others eating normal diet, in attending meal invitations because of dietary restrictions, and in finding gluten free food more costly. Also the study revealed that there was significant relationship of knowledge with marital status and family income, level of perceived difficulties with disease duration and adherence to gluten free diet among celiac disease patients.

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