Food Related Quality of Life and Associations With Demographic and Clinical Characteristics in People With Coeliac Disease

Background

Coeliac disease is an autoimmune disorder resulting from the consumption of gluten in genetically susceptible individuals. Current treatment is a lifelong gluten-free diet that significantly affects quality of life. Food-related quality of life (FRQoL) refers to the impact of food, nutrition, eating and drinking on the psychosocial aspects of life. The aim of this study was to examine FRQoL in patients with coeliac disease.

Methods

Patients with confirmed coeliac disease completed the validated FR-QoL-29 questionnaire adapted for coeliac disease (FR-QoL-29-Coeliac) and provided demographic and clinical information.

Results

Questionnaires were completed by 138 adults (62% female, mean age 52.3 SD ± 18.6). FR-QoL-29 scores were mean 85.8 (SD ± 23.1). The lowest FR-QoL-29 scores were in the 18–35 year age group (76.6 ± 17.2) compared with the highest in the 56+ age group (92.5 ± 22.3, p = 0.002). Patients with ≥ 4 gastrointestinal (GiS) symptoms had significantly lower FR-QoL-29 scores (77.9 ± 20.7) compared with those with 1–3 GiS (96.7 ± 21, p = 0.0001).

Conclusions

FRQoL is impaired in coeliac disease and is particularly lower in younger people and those with greater GI symptom burden. Further research should examine the mechanisms that reduce FRQoL in coeliac disease to identify interventions that minimise the burden for patients.

Summary

• Food-related quality of life (FRQoL) refers to the impact of food and nutrition on important psychosocial aspects of life. This includes the ability to maintain social activities through eating and drinking and to achieve adequate nutritional intake, while maintaining medically necessitated dietary restrictions.
• FRQoL in patients with coeliac disease is impaired, particularly in younger patients and those with a higher burden of gastrointestinal symptoms.
• Future research should focus on identifying mechanisms to improve FRQoL through both dietetic and psychological support, with the aim of reducing the treatment burden for patients with coeliac disease.

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