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Timing of gluten introduction and quantity and nature of gluten-containing foods consumed by infants in Valencia, Spain

Currently, there is no information on the level of gluten intake for Spanish children. Recent studies have shown that the timing of gluten introduction in relation to breast-feeding as well as the amount of gluten could be related to a higher incidence of coeliac disease. The food questionnaire estimates how frequently certain foods are eaten in a specific period of time. The aim of the present study was to develop and validate a food questionnaire for the assessment of gluten consumption of children aged 3–12 months in the Valencia area. Information on the gluten-containing food intake of healthy children aged 3–12 months was collected prospectively, including the brand names. For the study the children were assigned to two groups: 3–6 months; 7–12 months. Information was compiled by interviewing parents to establish how and when foods other than breast milk or formula milk were introduced into their children’s diet. The mostfrequently-used gluten-containing food products were selected and included in the FFQ, which covered a period of 7 d. To calculate the amount of gluten in these products the vegetable protein content was multiplied by 0.8. To validate the FFQ the results of this FFQ were compared with those from a 7 d food record. If gluten had been introduced before the study was conducted, the exact timing of introduction was recorded. A total of 100 children were included in the study. In the age-category 3–6 months none of the thirty babies had started consuming gluten. Moreover, when asked about the timing of gluten introduction the thirty mothers with children aged between 7 and 24 months all reported that gluten had been introduced after the sixth month of life.