Abstract
Celiac disease (CD) can only be treated by rigorous life-long gluten-free diet (GFD). The study included 102 mothers and their CD children treated with GFD for at least two years. Frequency and cause of diet failure in children treated at present (54 children) and 10 years ago (48 children) were compared. Dietary adherence was evaluated serologically (tTG), while diet management difficulties were examined by means of a questionnaire. The study shows that one-third of patients fail to follow GFD, more often 10 years ago than now (40% vs. 26%; p < 0.05), mainly children aged 13–18 (54% vs. 40% now; p < 0.05). Younger children (up to 12) are less likely to abandon the diet (27% vs. 8%; p < 0.05). In this age group non-intentional diet failure prevails, while teenagers interrupt their diet intentionally (45% vs. 33%; p = ns (small population of children in this groups)). Currently, the most common causes of teenage diet failure are the absence of symptoms after consuming a small amount of gluten and, even more often, troublesome diet administration. Previously, the absence of peer acceptance prevailed. With this study we found that: 1. In West Pomerania, every fourth CD child does not follow GFD. 2. For years, teenagers have failed to follow GFD due to the absence of symptoms after consuming small amounts of gluten. 3. The incidence of non-intentional failure to follow GFD has significantly decreased over years, which indicates better dietary care.
Highlights
Celiac disease (CD) is a genetically conditioned, immunologically mediated chronic intestinal disease, in which in genetically predisposed people the consumption of gluten leads to the disappearance of intestinal flora [1]
It has been shown that children with CD are more likely to adhere to gluten-free diet (GFD) than before
In 2016–2017, 26% of children did not adhere to GFD, whereas 10 years earlier, in 2006–2007, as many as 40% failed to do so (p < 0.05) (Figure 1)
Summary
Celiac disease (CD) is a genetically conditioned, immunologically mediated chronic intestinal disease, in which in genetically predisposed people the consumption of gluten leads to the disappearance of intestinal flora [1]. The gluten-free diet consists in the complete elimination of products derived from wheat, rye, and barley and products processed from these cereals. They are replaced by naturally gluten-free products (maize, rice, oats, buckwheat, lamb, meat, fish, vegetables, fruit) or by products from which gluten has been removed. In adults with CD, it reduces the risk of cardiovascular diseases and intestinal tumors [1,2]
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