{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T12:12:47Z","timestamp":1791893567135,"version":"4.3.4"},"reference-count":40,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2020,6,26]],"date-time":"2020-06-26T00:00:00Z","timestamp":1593129600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>People suffering from a food intolerance (FI) tend to initiate restrictive diets such as a gluten-free diet (GFD), to alleviate their symptoms. To learn about how people live with these problems in daily life (independent of their medical diagnoses), 1203 participants answered a previously validated questionnaire and were divided into: G1 (those self-reporting symptoms after gluten consumption) and G2 (those informing no discomfort after gluten consumption). Self-reported clinical characteristics, diagnoses and diets followed were registered. Twenty nine percent referred some FI (8.5% in G1). In G1, self-reported diagnoses were more frequent (p &lt; 0.0001), including a high proportion of eating and mood disorders. Diagnoses were reported to be given by a physician, but GFD was indicated by professional and nonprofessional persons. In G2, despite declaring no symptoms after gluten consumption, 11.1% followed a GFD. The most frequent answer in both groups was that GFD was followed \u201cto care for my health\u201d, suggesting that some celiac patients do not acknowledge it as treatment. Conclusion: close to one third of the population report suffering from some FI. Those perceiving themselves as gluten intolerant report more diseases (p &lt; 0.0001). A GFD is followed by ~11% of those declaring no symptoms after gluten ingestion. This diet is perceived as a healthy eating option.<\/jats:p>","DOI":"10.3390\/nu12061892","type":"journal-article","created":{"date-parts":[[2020,6,26]],"date-time":"2020-06-26T05:19:36Z","timestamp":1593148776000},"page":"1892","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":28,"title":["Living with Gluten and Other Food Intolerances: Self-Reported Diagnoses and Management"],"prefix":"10.3390","volume":"12","author":[{"given":"Magdalena","family":"Araya","sequence":"first","affiliation":[{"name":"Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago 7830490, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Karla A.","family":"Bascu\u00f1\u00e1n","sequence":"additional","affiliation":[{"name":"Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago 7830490, Chile"},{"name":"Department of Nutrition, Faculty of Medicine, University of Chile, Santiago 8380453, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dana","family":"Alarc\u00f3n-Sajar\u00f3pulos","sequence":"additional","affiliation":[{"name":"Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago 7830490, Chile"},{"name":"Faculty of Nutrition and Gastronomy Sciences, Master of Science Graduate Program in Nutrition and Medicinal Foods, University of Sinaloa, Culiac\u00e1n, Sinaloa 80019, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4985-9169","authenticated-orcid":false,"given":"Francisco","family":"Cabrera-Ch\u00e1vez","sequence":"additional","affiliation":[{"name":"Faculty of Nutrition and Gastronomy Sciences, Master of Science Graduate Program in Nutrition and Medicinal Foods, University of Sinaloa, Culiac\u00e1n, Sinaloa 80019, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amaya","family":"Oyarz\u00fan","sequence":"additional","affiliation":[{"name":"Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago 7830490, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alan","family":"Fern\u00e1ndez","sequence":"additional","affiliation":[{"name":"Department of Nutrition, Faculty of Medicine, University of Chile, Santiago 8380453, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8678-0447","authenticated-orcid":false,"given":"No\u00e9","family":"Ontiveros","sequence":"additional","affiliation":[{"name":"Division of Sciences and Engineering, Department of Chemical, Biological and Agricultural Sciences, Clinical and Research Laboratory (LACIUS, URS), University of Sonora, Navojoa, Sonora 85880, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,6,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"766","DOI":"10.1016\/S0140-6736(14)60460-8","article-title":"Global, regional, and national prevalence of overweight and obesity in children and adults during 1980-2013: A systematic analysis for the Global Burden of Disease Study 2013","volume":"384","author":"Ng","year":"2014","journal-title":"Lancet"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"e15071","DOI":"10.1097\/MD.0000000000015071","article-title":"Unhealthy changes in eating habits cause acute onset hypertension in the normotensive community-dwelling elderly-3 years cohort study","volume":"98","author":"Kakamu","year":"2019","journal-title":"Medicine"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"319","DOI":"10.15403\/jgld.2014.1121.243.paq","article-title":"Adverse Food Reaction and Functional Gastrointestinal Disorders: Role of the Dietetic Approach","volume":"24","author":"Pasqui","year":"2015","journal-title":"J. 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