PP262 - ATTITUDES AND BARRIERS TOWARD CONSUMPTION OF MORE PLANT-BASED FOODS AMONG DANISHPATIENTS WITH CELIAC DISEASE

PP262

ATTITUDES AND BARRIERS TOWARD CONSUMPTION OF MORE PLANT-BASED FOODS AMONG DANISH

PATIENTS WITH CELIAC DISEASE

C. Nielsen¹, A. Linneberg^1,2, L. L. Kaarhus¹, S. U. Schovsbo¹, N. M. Hansen^1,*

¹Copenhagen University Hospital - Bispebjerg and Frederiksberg, Center for Clinical Research and Prevention, ²Department of Clinical Medicine, Faculty of Health and Medical Sciences, Copenhagen, Denmark

Rationale: Emerging evidence suggests that the nutritional profile of a typical gluten‑free diet may contribute to adverse health outcomes in individuals with celiac disease (1). This study examined Danish patients’ attitudes and barriers toward increasing plant‑based foods to assess the feasibility of a more plant‑focused gluten‑free diet.

Methods: A cross‑sectional questionnaire was distributed to 2,861 members of the Danish Celiac Society, collecting information on diagnostic history, dietary habits, and attitudes toward plant‑based foods. Descriptive statistics summarized responses, and correlations between disease duration and dietary habits were assessed using Spearman's rho. Age‑group differences were tested using chi‑squared or Fisher’s exact tests.

Results: A total of 984 individuals responded. More than half (57%) had considered increasing plant‑based intake, with ‘health’ as the primary motivator (70%), followed by ‘climate’ (50%) and ‘taste’ (36%). The most frequently reported barriers were ‘taste/texture’ (71%), ‘limited availability of gluten‑free plant‑based foods’ (68%), and ‘nutritional concerns’ (56%). Patients <18 years reported greater increases in meal‑planning time (p<0.001) and cooking from scratch (p=0.004) compared with patients ≥60 years. Disease duration showed only weak correlations with dietary habits (r = −0.09 and r = −0.27), suggesting that perceived barriers are largely independent of disease experience.

Conclusion: While many patients express positive attitudes toward eating more plant‑based foods, practical and sensory barriers remain prominent. These findings highlight the need for structured dietary guidance and practical resources to support nutritionally balanced gluten‑free diets.

References: 1. Potter MDE, et al.  Effect of the gluten‐free diet on cardiovascular risk factors in patients with coeliac disease: A systematic review. J Gastro Hepatol. 2018;33(4):781–91.

Disclosure of Interest: None declared