P.02.4 DIETARY ASSESSMENT AND EVALUATION OF MYCOTOXIN EXPOSURE IN CELIAC DISEASE

Background and aim: Gluten free diet (GFD) is currently the only available therapy for patients with celiac disease (CD), the most common autoimmune enteropathy in Western Countries, occurring in genetically susceptible individuals and triggered by gluten ingestion. As gluten rich products are an important source of nutrients, it is not clear if GFD could have a negative effect on the nutritional status of CD patients and if GFD could expose to mycotoxins contained in gluten free flours. Aim of the study was to estimate the nutrient intake and the dietary exposure to mycotoxins in treated CD vs. controls. Material and methods: Sixty participants, thirty histologically proven CD and thirty sex-age matched, healthy control were enrolled. Total food and beverage consumption was assessed by means of a food record filled in every day for a total of 7 days. The nutrient intake was calculated using a Microsoft Access application linked to the food database of the European Institute of Oncology and integrated with the nutrient composition of sixty commercial GF (Gluten-Free) foods. Test for mycotoxins (fumonisin B1 and deoxynivalenol) biomarkers was carried out on 24 hour urine collection. Results: Compared to controls, CD patients on GFD consumed a lower percentage of energy as carbohydrates and a higher percentage of energy as fats (48% vs 51% and 36% vs 33%, espectively). Moreover, GFD has a higher intake of vitamin C, vitamin E and sodium than normal diet (157 mg vs 121; 17 mg vs 9 mg; 3886 mg vs 2999 mg respectively). Concerning mycotoxins exposure, preliminary results on urinary fumonisin B1 and deoxynivalenol excretion failed to evidence any differences between GFD and control diet. Conclusions: Present data show a higher consumption of fruit and vegetables rich in micronutrients and an increased intake of fat and sodium (due to GF packaged product) in GFD. Exposure to mycotoxins does not differ between CD patients and controls