Prevalence of functional gastrointestinal disorders in children with celiac disease on different types of gluten-free diets

Table 1 Distribution of gastrointestinal symptoms in the celiac disease patients at T0 and T1 in both groups

All disorders	Group	T1 absence	T1 presence	P value
T0 absence	Group A	19	6	< 0.0011
	Group B	20	4	0.0011
T0 presence	Group A	26	4	< 0.0011
	Group B	21	4	0.0011

¹P values were computed with the McNemar test. T0 was the time at the initial diagnosis of celiac disease. T1 was the time at the 1-year follow-up after diagnosis of celiac disease. In group A, patients consumed a gluten-free diet with processed foods. In group B, patients consumed a gluten-free diet with natural foods.

Table 2 Comparison of macro- and micronutrient daily intake in group A and group B at the 1-year follow-up

Variable, mean (SD)	Group A, n = 55	Group B, n = 49	P value
Energy intake, kcal/d	1417 (338)	1376 (367)	0.558
Total protein, g/d	52 (14)	50 (15)	0.509
Lipids, g/d	63 (19)	59 (20)	0.324
Carbohydrates, g/d	189 (137)	167 (51)	0.277
Oligosaccharides, g/d	40 (20)	34 (17)	0.119
Starch, g/d	41 (33)	33 (33)	0.250
Cholesterol, mg/d	135 (60)	155 (109)	0.251
Saturated fatty acids, g/d	15.1 (7.0)	13.7 (6.0)	0.277
Poly-unsaturated fatty acids, g/d	4.99 (1.83)	4.02 (2.02)	0.012
Mono-unsaturated fatty acids, g/d
Fiber, g/die	25 (10)	22 (11)	0.089
Calcium, mg/d
Sodium, mg/d	8.1 (5.5)	7.1 (5.2)	0.382
Potassium, mg/d	412 (190)	421 (219)	0.819
Phosphorus, mg/d	881 (565)	780 (669)	0.410
Iron, mg/d	1.386 (592)	1.300 (550)	0.433
Zinc, mg/d	672 (229)	653 (259)	0.685
Folic acid, mcg/d	4.68 (2.70)	4.47 (2.29)	0.644
Niacin, mg/d	5.36 (2.38)	5.04 (2.16)	0.482
Riboflavin, mg/d	100 (74)	104 (75)	0.793
Thiamine, mg/d	8.2 (4.4)	7.5 (4.2)	0.433
Vitamin A, mcg/d	0.82 (0.33)	0.90 (0.64)	0.466
Vitamin B6, mg/d	0.53 (0.23)	0.49 (0.21)	0.373
Vitamin C, mg/d	333 (201)	382 (214)	0.234
Vitamin D, mcg/d	0.87 (0.51)	0.82 (0.48)	0.577
Vitamin E, mg/d	71 (87)	57 (49)	0.341
	1.53 (1.73)	1.47 (1.43)	0.826
	7.1 (3.2)	6.4 (3.8)	0.308

In group A, patients consumed a gluten-free diet with processed foods. In group B, patients consumed a gluten-free diet with natural foods. SD: Standard deviation.