Increased Mercury Levels in Patients with Celiac Disease following a Gluten-Free Regimen.

Luca Elli,Maria Teresa Bardella,Gianpaolo Guzzi,Leda Roncoroni,Dario Conte,Carolina Tomba,Manuela Passoni,Anna Ronchi,Valentina Rossi

doi:10.1155/2015/953042

Abstract

Background and Aim. Although mercury is involved in several immunological diseases, nothing is known about its implication in celiac disease. Our aim was to evaluate blood and urinary levels of mercury in celiac patients. Methods. We prospectively enrolled 30 celiac patients (20 treated with normal duodenal mucosa and 10 untreated with duodenal atrophy) and 20 healthy controls from the same geographic area. Blood and urinary mercury concentrations were measured by means of flow injection inductively coupled plasma mass spectrometry. Enrolled patients underwent dental chart for amalgam fillings and completed a food-frequency questionnaire to evaluate diet and fish intake. Results. Mercury blood/urinary levels were 2.4 ± 2.3/1.0 ± 1.4, 10.2 ± 6.7/2.2 ± 3.0 and 3.7 ± 2.7/1.3 ± 1.2 in untreated CD, treated CD, and healthy controls, respectively. Resulting mercury levels were significantly higher in celiac patients following a gluten-free diet. No differences were found regarding fish intake and number of amalgam fillings. No demographic or clinical data were significantly associated with mercury levels in biologic samples. Conclusion. Data demonstrate a fourfold increase of mercury blood levels in celiac patients following a gluten-free diet. Further studies are needed to clarify its role in celiac mechanism.

Highlights

Mercury (Hg) is ubiquitous environmental heavy metal, naturally originating from erosion of the volcanic rocks and accumulating in the food chain
The present study demonstrated an increase of Hg levels in patients affected by celiac disease (CD) following a GFD
CD was considered a rare disorder of childhood, characterised by malabsorption and growth deficiency [32]; nowadays, it is the most frequent autoimmune chronic enteropathy (1 : 100) in western countries and it can be diagnosed at every age [19, 33, 34]

Summary

Introduction

Mercury (Hg) is ubiquitous environmental heavy metal, naturally originating from erosion of the volcanic rocks and accumulating in the food chain. Mercury main sources for human being are represented by fish consumption, dental amalgams, and vaccines [4, 6]. Our aim was to evaluate blood and urinary levels of mercury in celiac patients. We prospectively enrolled 30 celiac patients (20 treated with normal duodenal mucosa and 10 untreated with duodenal atrophy) and 20 healthy controls from the same geographic area. Enrolled patients underwent dental chart for amalgam fillings and completed a food-frequency questionnaire to evaluate diet and fish intake. Mercury blood/urinary levels were 2.4 ± 2.3/1.0 ± 1.4, 10.2 ± 6.7/2.2 ± 3.0 and 3.7±2.7/1.3±1.2 in untreated CD, treated CD, and healthy controls, respectively. Resulting mercury levels were significantly higher in celiac patients following a gluten-free diet. Data demonstrate a fourfold increase of mercury blood levels in celiac patients following a gluten-free diet. Further studies are needed to clarify its role in celiac mechanism

Objectives

Methods

Results

Conclusion