The Availability of Prebiotics, Probiotics and Other Gluten Free Natural Sources such as Millet in the Saudi Market to Enhance Celiac Patients’ Quality of Life – A Descriptive Study in Jeddah, Saudi Arabia, 2017

Noura M S Eid^1, , Afaf Alharbi¹, Fatimah Al-shaiban¹, Mona Alajlani¹ and Rawan Alghamdi¹

¹Faculty of Applied Medical Sciences, Department of Clinical Nutrition, King Abdulaziz University, Jeddah, Saudi Arabia

Cite this paper:
Noura M S Eid, Afaf Alharbi, Fatimah Al-shaiban, Mona Alajlani and Rawan Alghamdi. The Availability of Prebiotics, Probiotics and Other Gluten Free Natural Sources such as Millet in the Saudi Market to Enhance Celiac Patients’ Quality of Life – A Descriptive Study in Jeddah, Saudi Arabia, 2017. Journal of Food and Nutrition Research. 2018; 6(3):187-191. doi: 10.12691/jfnr-6-3-8

Abstract

The prevalence of celiac disease in Saudi Arabia has been increasing for 2.2% of the Saudi population. Yet celiac disease (CD) patients are still suffering from long life gluten free diet GFD. According to literature, patients’ diet can be improved by adding functional foods such as, prebiotics, probiotics and/or natural sources such as Millet to enhance the gut ecology and colon health. In the current study we have carried a descriptive study to assess the availability, prices and categories of food products suitable for celiac patients (probioitcs, prebiotics, gluten free products and millet as a natural source) in 6 main supermarkets, in Jeddah, Saudi Arabia, using a survey. Results showed that a higher costs of gluten free products seen in 6 main markets, except in “panda hypermarket”. With regards to availabilities, the highest proportion of products was found in “Carrefour” and “Danube", have shown the highest, followed by “Lulu hypermarket” and “Manuel hypermarket” (P < 0.05). The lowest amounts of gluten free products were seen in Farm superstores and Al Raya compared to others (P < 0.05). With regards to categories were also looked at which shows Danube has most variations from staple, snacks, drinks, and additives. Millet has been seen to be available and lower in cost which is mostly suitable for patients at any economic level state. Findings suggest that the limited availability and high costs can influence celiac patients’ quality of life and severity of symptoms among the Saudi populations. The current study has been carried for the first time in KSA, which recommends more local food production suitable for celiac patients and introducing the use of local natural sources such as millet to be used as staple food to enhance gut ecology health and reduce severity of celiac patients symptoms.

Keywords:
celiac prebiotic probiotic functional food gluten free supermarket

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Rafael Parra-Medina, N. M.-G., . Prevalence of Celiac Disease in Latin America: A Systematic Review and Meta-Regression. PLOS (2015).
[2]	J. Y. Kang, A. H. Y. K., A. Green,. Systematic review: worldwide variation in the frequency of coeliac disease and changes over time. Alimentary Pharmacology & Therapeutics, 38, 3 (2013).
[3]	Available at http://www.saudiceliac.com/en. City.
[4]	Abdulrahman M Aljebreen, M. A. A., Alwaleed Alhammad, Faleh Z Al Faleh Seroprevalence of celiac disease among healthy adolescents in Saudi Arabia World journal of gastroenterology 19, 15 (April 21, 2013).
[5]	Celiac, B. celiac disease risk factors available at https://www.beyondceliac.org/celiac-disease/risk-factors/. City, 2016.
[6]	Tuohy, K. M., Conterno, L., Gasperotti, M. and Viola, R. Up-regulating the Human Intestinal Microbiome Using Whole Plant Foods, Polyphenols, and/or Fiber. Journal of Agricultural and Food Chemistry, 60, 36 (2012/09/12 2012), 8776-8782.
[7]	L. Kathleen Mahan MS RD CDE (Author), J. L. R. M. R. C. A., Sylvia Escott-Stump MA RD LDN Krause's Food & the Nutrition Care Process, 13th Edition (2004).
[8]	Laurikka, P. Gastrointestinal Symptoms in Celiac Disease Patients on a Long-Term Gluten-Free Diet, 8, 7 (2016).
[9]	Shahrooz, R. J., A, M,. Review Article: Celiac Disease, New Approaches to Therapy, 35, 7 (2012), 768-781.
[10]	Ahmed Sarkhy, M. I. E. M., Elshazaly Saeed,. Socioeconomic Impacts of Gluten-Free Diet among Saudi Children with Celiac Disease. Pediatric Gastroenterology Hepatology & Nutrition, 19, 3 (2016 Sep).
[11]	M., C. Role of the gut microbiota in health and chronic gastrointestinal disease: understanding a hidden metabolic organ. Therapeutic Advances Gastroenterology 6, 4 (2013), 295-308.
[12]	Cenit, M. C., Olivares, M., Codoñer-Franch, P., & Sanz, Y. Intestinal Microbiota and Celiac Disease: Cause, Consequence or Co-Evolution? National Institutes of Health, 7, 8 (2015), 6900-6923.
[13]	Di Cagno R, D. A. M., De Pasquale I, Ndagijimana M, Vernocchi P, Ricciuti P, Gagliardi F, Laghi L, Crecchio C, Guerzoni ME, Gobbetti M, Francavilla R. Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization. Bio Med Central Journal (Oct 2011).
[14]	Conlon, M., Bird, Anthony The Impact of Diet and Lifestyle on Gut Microbiota and Human Health. Nutrients (2015), 2072-6643.
[15]	Gibson, G. R., Hutkins, R., Sanders, M. E., Prescott, S. L., Reimer, R. A., Salminen, S. J., Scott, K., Stanton, C., Swanson, K. S., Cani, P. D., Verbeke, K. and Reid, G. Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nature reviews. Gastroenterology & hepatology, 14, 8 (Aug 2017), 491-502.
[16]	Issoufou Amadou, M. E. Millets: Nutritional composition, some health benefits and processing. Emirates Journal of Food and Agriculture, 25 7(2013), 501-508.
[17]	Sadhguru 7 Health Benefits of Ragi & 6 Easy Ragi Recipes availabe at http://isha.sadhguru.org/blog/lifestyle/food/7-health-benefits-of-ragi-6-great-ragi-recipes/. City.
[18]	María de Lourdes Moreno, I. C. a. C. S. Alternative Grains as Potential Raw Material for Gluten– Free Food Development in The Diet of Celiac and Gluten– Sensitive Patients. Austin Journal of Nutrition and Food Sciences, 2, 3 (March 13, 2014).
[19]	Amy M. Brownawell, W. C., Glenn R. Gibson,. Prebiotics and the Health Benefits of Fiber: Current Regulatory Status, Future Research, and Goals. journal of Nutrition (2012).
[20]	Singh, J. and Whelan, K. Limited availability and higher cost of gluten-free foods. Journal of Human Nutrition and Dietetics, 24, 5 (2011), 479-486.
[21]	Rajpoot, P. Problems and Challenges to Adaptation of Gluten Free Diet by Indian Patients with Celiac Disease. Nutrients (2013), 4869-4879.
[22]	Kautto, E., Rydén, P. J., Ivarsson, A., Olsson, C., Norström, F., Högberg, L., Carlsson, A., Hagfors, L. and Hörnell, A. What happens to food choices when a gluten-free diet is required? A prospective longitudinal population-based study among Swedish adolescent with coeliac disease and their peers. Journal of Nutritional Science, 3 (2014), e2.
[23]	Drabinska, N., Jarocka-Cyrta, E., Markiewicz, L. H. and Krupa-Kozak, U. The Effect of Oligofructose-Enriched Inulin on Faecal Bacterial Counts and Microbiota-Associated Characteristics in Celiac Disease Children Following a Gluten-Free Diet: Results of a Randomized, Placebo-Controlled Trial. Nutrients, 10, 2 (Feb 12 2018).
[24]	Devi, P. B., Vijayabharathi, R., Sathyabama, S., Malleshi, N. G. and Priyadarisini, V. B. Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review. Journal of Food Science and Technology, 51, 6 (2014/06/01 2014), 1021-1040.
[25]	Lee, A. R., Ng, D. L., Dave, E., Ciaccio, E. J. and Green, P. H. R. The effect of substituting alternative grains in the diet on the nutritional profile of the gluten-free diet. Journal of Human Nutrition and Dietetics, 22, 4 (2009), 359-363.
[26]	Fry, L., Madden, A. M. and Fallaize, R. An investigation into the nutritional composition and cost of gluten-free versus regular food products in the UK. Journal of Human Nutrition and Dietetics, 31, 1 (2018), 108-120.
[27]	Burden, M., Mooney, P. D., Blanshard, R. J., White, W. L., Cambray-Deakin, D. R. and Sanders, D. S. Cost and availability of gluten-free food in the UK: in store and online. Postgraduate Medical Journal, 91, 1081 (2015), 622-626.
[28]	Papageorgiou, M. and Skendi, A. 1 - Introduction to cereal processing and by-products A2 - Galanakis, Charis M. Woodhead Publishing, City, 2018.
[29]	Al-Swailem, A. M. Strategic Priorities for Biotechnology Program. KACST (2014).
[30]	Chakraborty, S. K., Kotwaliwale, N. and Navale, S. A. Rheological characterization of gluten free millet flour dough. Journal of Food Measurement and Characterization (2018/02/10 2018).
[31]	Basahy, A. Y. Nutritional and chemical evaluation of pearl millet grains (Pennisetum typhoides (Burm. f.) Stapf & Hubbard, Poaceae) grown in the Gizan area of Saudi Arabia. International journal of food sciences and nutrition, 47, 2 (Mar 1996), 165-169.
[32]	Guo, X., Sha, X., Rahman, E., Wang, Y., Ji, B., Wu, W. and Zhou, F. Antioxidant capacity and amino acid profile of millet bran wine and the synergistic interaction between major polyphenols. J Food Sci Technol, 55, 3 (Mar 2018), 1010-1020.
[33]	Rajpoot, P. and Makharia, G. K. Problems and challenges to adaptation of gluten free diet by Indian patients with celiac disease. Nutrients, 5, 12 (Nov 27 2013), 4869-4879.