1 / 15

Celiac Consumer: Survey Results

Celiac Consumer: Survey Results. Pam Cureton, RD, LDN University of Maryland, School of Medicine Center for Celiac Research. The Center for Celiac Research Presents:. Making Tracks for Celiacs: A Patient Education Day July 9, 2005. Demographics.

Rita
Download Presentation

Celiac Consumer: Survey Results

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Celiac Consumer: Survey Results Pam Cureton, RD, LDN University of Maryland, School of Medicine Center for Celiac Research

  2. The Center for Celiac Research Presents: Making Tracks for Celiacs: A Patient Education Day July 9, 2005

  3. Demographics • Sample Size = 57 (10 - Males, 46 - Females) • Age • Survey completers: 11-78 years, mean = 47 years • Person on GFD: 3-78 years, mean = 43.5 • Income • Participants predominantly High SES (>$70K/year) • Education • Most had some college or more (90%) • Ethnicity • Predominantly European American (89.5%) • Time on GFD • 2+ years (52%; range <1month – 5+ years)

  4. Current Diet • When asked how strictly they followed the GFD, participants said: • They never ingest gluten (53%) • Try hard not to ingest gluten (37%) • Try not to ingest gluten (3.5%) • Knowingly Cheat (5%)

  5. Modified Food Starch (N=44) Malt (N=37) Artificial Flavors (N=36) Starch (N=35) Caramel (N=34) Hydrolyzed Vegetable Protein (N=32) Natural Flavors (N=26) Kamut (N=23) Distilled Alcohol (N=15) Millet (N=13) Vanilla (N=13) Dextrin (N=12) Vinegar (N=12) Buckwheat (N=8) Dextrose (N=7) Sorbitol (N=7) Masa Flour (N=6) Rice Syrup (N=6) Corn Gluten (N=4) Bean Flour (N=2) Tapioca Starch (N=2) Vegetable Oil (N=2) Ingredients Participants Have Doubts About

  6. What Does GF Mean? • Participants were asked “If you see ‘Gluten Free’ on a label, what does it mean to you?” • No detectable levels of gluten – safe to eat • Trace amounts of gluten (<10mg) – probably safe to eat • May contain gluten – may not be safe to eat • Definitely contains gluten – not safe to eat

  7. What Does GF Mean? • No participant answered “Definitely contains gluten” • 71% reported that it means “No detectable gluten” • 27% reported “Trace amounts” • 2% reported “May contain gluten”

  8. What Should GF Mean? • Participants were asked “What do you think ‘Gluten Free’ on a label should mean?” • No detectable levels of gluten – safe to eat • Trace amounts of gluten (<10mg) – probably safe to eat • May contain gluten – may not be safe to eat • Definitely contains gluten – not safe to eat

  9. What Should GF Mean? • No participant answered “Definitely contains gluten” • No participant answered that GF should mean “May contain gluten” • 83% reported that it should mean “No detectable gluten” • 17% reported “Trace amounts”

  10. Difference Between Perception and Facts on GF Meaning What Does GF Mean? What Should GF Mean?

  11. How Do You Identify GF Foods? • Most common answers included: • Read Labels (N = 44) • Rely on Foods Labeled “GF” (N = 32) • Call the Manufacturer (N = 25) *Participants were allowed to check more than one answer

  12. Influence Purchase of GF Foods? • Influence Purchase Decision if Labeled GF vs. if Not Labeled? • When faced with a questionable ingredient, 24 participants reported that they would rely on foods labeled “GF”. • 35 call the manufacturer • 20 rely on safe food list *Participants were allowed to check more than one answer

  13. Likely to Buy if Manufactured in Non-Dedicated Plant? • Participants were asked, “How likely are you to purchase a food item that is GF but manufactured in a plant that also processes foods containing Gluten?” • Absolutely will not purchase • Might Purchase • Would Probably Purchase • Would Definitely Purchase

  14. Likely to Buy if Manufactured in Non-Dedicated Plant? • Participants reported: • 48% - Might Purchase • 33% - Would Probably Purchase • 9% - Would Definitely Purchase • 9% - Absolutely will not purchase

  15. Limitations • May not Generalize Well to All Patients with CD. • Convenience Sample of Conference Attendees. • Predominantly High Income, European American Participants with Average Age of 47 years. • Small Sample Size. • Results are Correlational in Nature. • Self Report.

More Related