Abstract
Celiac disease (CD) may cause numerous nutrient deficiencies that a proper gluten-free diet (GFD) should compensate for. The study group consists of 40 children, aged 8.43 years (SD 3.5), on average, in whom CD was diagnosed on the basis of clinical symptoms, immunological and histopathological results. The patients’ height, weight, diet and biochemical tests were assessed three times: before diagnosis, after six months, and following one year of GFD. After one year, the patients’ weight and height increased but nutritional status (body mass index, BMI percentile) did not change significantly. The children’s diet before diagnosis was similar to that of the general Polish population: insufficient implementation of the dietary norm for energy, fiber, calcium, iodine, iron as well as folic acid, vitamins D, K, and E was observed. Over the year, the GFD of the children with CD did not change significantly for most of the above nutrients, or the changes were not significant for the overall assessment of the diet. Celiac patients following GFD may have a higher risk of iron, calcium and folate deficiencies. These results confirm the need for personalized nutritional education aimed at excluding gluten from the diet, as well as balancing the diet properly, in patients with CD.
Highlights
Celiac disease (CD) is a chronic, multifactorial autoimmune disease related to the ingestion of gluten that affects the small bowel in genetically predisposed persons (mutations in the human leukocyte antigen (HLA) DQ2 and/or DQ8 haplotype), which results in a wide range of clinical symptoms, both gastrointestinal and extra-gastrointestinal [1,2]
The inclusion criteria for the study were as follows: children and adolescents aged 2–18 years in whom CD was newly diagnosed on the basis of clinical symptoms, results of immunological tests, and histopathological pictures of biopsies taken from the duodenum
In children and adolescents with CD, we found adequate consumption concerning the norms for most water-soluble vitamins, i.e., thiamine, riboflavin, pyridoxine, niacin, cobalamin and vitamin C
Summary
Celiac disease (CD) is a chronic, multifactorial autoimmune disease related to the ingestion of gluten that affects the small bowel in genetically predisposed persons (mutations in the human leukocyte antigen (HLA) DQ2 and/or DQ8 haplotype), which results in a wide range of clinical symptoms, both gastrointestinal and extra-gastrointestinal [1,2].Gluten in one’s diet causes progressive atrophy of the villi in the small intestine resulting in an alteration in the absorption of nutrients; leading to various deficiency states [3]. the disease has been known for a long time, it has been given a lot of attention in recent years due to its increasing prevalence. Celiac disease (CD) is a chronic, multifactorial autoimmune disease related to the ingestion of gluten that affects the small bowel in genetically predisposed persons (mutations in the human leukocyte antigen (HLA) DQ2 and/or DQ8 haplotype), which results in a wide range of clinical symptoms, both gastrointestinal and extra-gastrointestinal [1,2]. Gluten in one’s diet causes progressive atrophy of the villi in the small intestine resulting in an alteration in the absorption of nutrients; leading to various deficiency states [3]. The disease has been known for a long time, it has been given a lot of attention in recent years due to its increasing prevalence. There has been a substantial increase in the numbers of new cases, partly due to better diagnostic tools and thorough screening of individuals considered to be at high risk for the disorder [4]. CD is more common in white populations, especially in western and northern European regions
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