当社グループは 3,000 以上の世界的なカンファレンスシリーズ 米国、ヨーロッパ、世界中で毎年イベントが開催されます。 1,000 のより科学的な学会からの支援を受けたアジア および 700 以上の オープン アクセスを発行ジャーナルには 50,000 人以上の著名人が掲載されており、科学者が編集委員として名高い
。オープンアクセスジャーナルはより多くの読者と引用を獲得
700 ジャーナル と 15,000,000 人の読者 各ジャーナルは 25,000 人以上の読者を獲得
Douglas Hancock, Sultan Al-Shaqsi, Mastura Badron, Nadiah Mohd Rafain, Kurinji Nalankilli, Shivam Deo, Jayani Kannangara, Ray Li, John Dockerty, Josie Athens and Kirstin Kenrick
Aim: The objectives of this study were to: (1) determine the prevalence of the GFD in a New Zealand adult population, (2) investigate the reasons why people are on the GFD and (3) explore what factors limit adherence to the diet.
Methods: This was a cross-sectional online survey of 3,000 students and 3,000 staff at the University of Otago, New Zealand, undertaken in July-August 2013. Participants were randomly selected from databases of students and staff at the University of Otago in July 2013. Survey questions included four main sections: demographics, dietary habits, motivating factors and barriers to following a GFD. The analysis compared the variables between students and staff as well as between people on the GFD and those not on the GFD, using a linear regression analysis model.
Results: The overall response rate was 35.5% (2123 respondents). The prevalence of people currently on the GFD was 6.1% in this university population, while another 6.2% reported having previously tried the GFD. The prevalence of CD was 1.2%. Feeling unwell when eating food that contains gluten was the main reason for following the GFD in our study population. Poor availability along with cost of gluten-free (GF) foods was the main factors limiting adherence to the GFD.
Conclusion: A significant proportion of a New Zealand university population is currently following or has followed a GFD. People follow a GFD for multiple reasons other than medical indications. People with special diets in a university setting appear to have difficulty accessing dietary options.