Fuente: "milk OR dairy products" Front Nutr. 2026 Jul 16;13:1842117. doi: 10.3389/fnut.2026.1842117. eCollection 2026.ABSTRACTBACKGROUND: The nutritional profile of many gluten-free products can make it challenging for children with celiac disease to maintain a balanced and healthy diet. Among the saturated fatty acids, palmitic acid (C16:0) is often a major component and has been implicated in the modulation of inflammation, insulin resistance, and lipid metabolism. In this study, we evaluated palmitic acid intake and overall dietary quality among school-aged children following gluten-free or unrestricted diets, before and after the widespread adoption of "no palm oil" labeling.METHODS: Using 24-h dietary recalls and food frequency questionnaires, we estimated palmitic acid consumption, macronutrient intake, and key health indicators, including body mass index (BMI) z-scores and the Homeostasis Model Assessment of Insulin Resistance (HOMA-IR). Data collected before 2015 and after 2019 were compared to evaluate the dietary and metabolic changes over time.RESULTS: Overall, 124 individuals were included: 62 on a gluten-free diet and 62 on a gluten-containing diet. Each group had 31 participants assessed before 2015 and after 2019. Following 2019, the mean palmitic acid intake was significantly lower (p < 0.001), particularly among celiac children. After 2019, the main dietary sources of palmitic acid shifted toward natural food, particularly dairy products, consistent with a qualitative improvement in fat intake. Variations in sugar consumption among dietary groups may act as a proxy for broader dietary differences related to palmitic acid intake. The gluten-containing diet group reported higher sugar and fiber intakes. Sugar intake correlated positively with BMI z-scores, whereas palmitic acid intake showed an initial association with HOMA-IR (p < 0.05).CONCLUSION: These changes suggest a progressive alignment with the Mediterranean dietary model, a widely recognized healthy eating pattern, in both children with celiac disease and healthy controls. This shift supports the role of food reformulation, labeling initiatives, and nutritional education in promoting long-term health benefits.PMID:42534883 | PMC:PMC13422143 | DOI:10.3389/fnut.2026.1842117