Práticas de consumo de alimentos: uma contribuição à luz da pesquisa-ação em prol dos portadores de Doença Celíaca (DC) e Sensíveis ao Glúten não Celíaca (SGNC)

Abstract

Celiac Disease (CD) is a chronic and autoimmune manifestation that involves an inflammatory process with changes in intestinal permeability and the body's response when it is exposed to gluten, which is a protein complex found in foods such as wheat, rye, oats and barley. , generating atrophy of intestinal villi and a variety of clinical manifestations. Non-Celiac Gluten Sensitivity (NCGS) is a pathology of a non-allergic and non-autoimmune nature, and of increasing importance, but it still presents intestinal and/or extra-intestinal symptoms related to gluten ingestion. The objective of this study was to understand how the methodological contributions of action research helped people with Celiac disease (CD) and Non-Celiac Gluten Sensitive (NCGS) in their food consumption practices. For methodology, the option that proved to be most appropriate was a qualitative research approach, based on the assumptions of Action Research, a process in which the actors involved participate together with the researchers, to interactively come to elucidate the reality in which they are inserted, identifying collective problems, seeking and experimenting with solutions in real situations. For data analysis, narrative research and analysis of the elements of the Theory of Practice were used, which served as a starting point to understand various aspects related to the dynamics of eating practices, as an understanding of a new reality to be experienced from disease diagnosis, supply and acquisition of food, social inclusion, feelings, family relationships, food consumption and the relevant dimensions for people with CD and NCGS. Based on the study, it was possible to infer that a gluten-free diet presents considerable complexity, since, in general, the variety of sensorially appropriate foods is still limited, resulting in a monotonous diet. Furthermore, products available on the food market tend to have a high price. Therefore, the research demonstrated that developing a government tax exemption policy for the manufacture of gluten-free foods can become an option that encourages an increase in the availability of these foods and consequently reduces the prices charged.