{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,6]],"date-time":"2026-05-06T05:13:46Z","timestamp":1778044426881,"version":"3.51.4"},"reference-count":34,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2026,1,6]],"date-time":"2026-01-06T00:00:00Z","timestamp":1767657600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,1,6]],"date-time":"2026-01-06T00:00:00Z","timestamp":1767657600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["aocs.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Lipids"],"published-print":{"date-parts":[[2026,5]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Celiac disease (CD), an autoimmune disorder triggered by gliadin, is treated with a strict gluten\u2010free diet. While omega\u20103 intake is known to reduce inflammation in other autoimmune diseases, its role in CD remains unclear due to limited data on fatty acid intake in this population. To assess the dietary intake of polyunsaturated fatty acids (PUFAs) in patients with CD compared with healthy controls. In this cross\u2010sectional study, patients with CD and age\u2010 and sex\u2010matched healthy controls were evaluated. Sociodemographic data and dietary intake were assessed using a validated food frequency questionnaire administered by a trained dietitian. Intakes of total fat, saturated, monounsaturated, polyunsaturated (omega\u20106 and omega\u20103) fatty acids, and micronutrients were analyzed along with the food sources of these fats. Compared with controls, CD patients had significantly higher intakes of total fat, saturated fat, total PUFA, omega\u20106, omega\u20103 (all\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.041), and calcium (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009=\u20090.013), but lower iron intake (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.020). The omega\u20106\/omega\u20103 ratio did not differ between groups. Relative to FAO\/WHO recommendations, CD patients consumed more energy, protein, cholesterol, zinc, vitamin B12, and fiber, but less trans fats, iron (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.001), and vitamin D (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.006). In both groups, omega\u20103 intake came mainly from fatty fish and lipid\u2010rich foods, while omega\u20106 intake was primarily from oils. Both groups showed inadequate omega\u20103 intake, potentially predisposing them to low\u2010grade inflammation. The findings suggest that optimizing fatty acid intake, particularly in gluten\u2010free diets, may benefit CD patients and warrant further research.\n                  <\/jats:p>","DOI":"10.1002\/lipd.70029","type":"journal-article","created":{"date-parts":[[2026,1,7]],"date-time":"2026-01-07T01:15:21Z","timestamp":1767748521000},"page":"331-338","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Polyunsaturated Fatty Acids in Celiac Disease: Intake Patterns While on Gluten\u2010Free Diet"],"prefix":"10.1002","volume":"61","author":[{"given":"Valentina","family":"Rosas","sequence":"first","affiliation":[{"name":"Institute of Nutrition and Food Technology, INTA, University of Chile  Santiago Chile"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Juan","family":"Rodr\u00edguez","sequence":"additional","affiliation":[{"name":"Institute of Nutrition and Food Technology, INTA, University of Chile  Santiago Chile"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Magdalena","family":"Araya","sequence":"additional","affiliation":[{"name":"Institute of Nutrition and Food Technology, INTA, University of Chile  Santiago Chile"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9298-6142","authenticated-orcid":false,"given":"Rodrigo","family":"Valenzuela","sequence":"additional","affiliation":[{"name":"Department of Nutrition, Faculty of Medicine University of Chile  Santiago Chile"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0000-8426-7244","authenticated-orcid":false,"given":"Karla A.","family":"Bascu\u00f1\u00e1n","sequence":"additional","affiliation":[{"name":"Department of Nutrition, Faculty of Medicine University of Chile  Santiago Chile"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2026,1,6]]},"reference":[{"key":"e_1_2_13_2_1","first-page":"106","article-title":"Patients With Celiac Disease Are at High Risk of Metabolic Syndrome and Fatty Liver","volume":"19","author":"Agarwal A.","year":"2019","journal-title":"Turkish Journal of Gastroenterology"},{"key":"e_1_2_13_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu6114918"},{"key":"e_1_2_13_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00394\u2010016\u20101238\u20105"},{"key":"e_1_2_13_5_1","doi-asserted-by":"publisher","DOI":"10.1159\/000365423"},{"key":"e_1_2_13_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11745\u2010001\u20100812\u20107"},{"key":"e_1_2_13_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu2030355"},{"key":"e_1_2_13_8_1","unstructured":"Cerca R. 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