Polyunsaturated Fatty Acids in Celiac Disease: Intake Patterns While on Gluten‐Free Diet

Celiac disease (CD), an autoimmune disorder triggered by gliadin, is treated with a strict gluten-free diet. While omega-3 intake is known to reduce inflammation in other autoimmune diseases, its role in CD remains unclear due to limited data on fatty acid intake in this population. To assess the dietary intake of polyunsaturated fatty acids (PUFAs) in patients with CD compared with healthy controls. In this cross-sectional study, patients with CD and age- and sex-matched healthy controls were evaluated. Sociodemographic data and dietary intake were assessed using a validated food frequency questionnaire administered by a trained dietitian. Intakes of total fat, saturated, monounsaturated, polyunsaturated (omega-6 and omega-3) fatty acids, and micronutrients were analyzed along with the food sources of these fats. Compared with controls, CD patients had significantly higher intakes of total fat, saturated fat, total PUFA, omega-6, omega-3 (all p < 0.041), and calcium (p = 0.013), but lower iron intake (p < 0.020). The omega-6/omega-3 ratio did not differ between groups. Relative to FAO/WHO recommendations, CD patients consumed more energy, protein, cholesterol, zinc, vitamin B12, and fiber, but less trans fats, iron (p < 0.001), and vitamin D (p < 0.006). In both groups, omega-3 intake came mainly from fatty fish and lipid-rich foods, while omega-6 intake was primarily from oils. Both groups showed inadequate omega-3 intake, potentially predisposing them to low-grade inflammation. The findings suggest that optimizing fatty acid intake, particularly in gluten-free diets, may benefit CD patients and warrant further research.