Oxidative and Antioxidative Status of Children with Celiac Disease Treated with a Gluten Free-Diet.

Grażyna Rowicka,Halina Weker,Magdalena Chełchowska,Grażyna Czaja-Bulsa,Jadwiga Ambroszkiewicz,Małgorzata Strucińska,Agnieszka Riahi

doi:10.1155/2018/1324820

Grażyna Rowicka, Halina Weker + Show 5 more

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https://doi.org/10.1155/2018/1324820

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Abstract

Aims Oxidative stress is a factor involved in the pathogenesis of celiac disease (CD), possibly affecting the course of the disease and celiac-related complications. We assessed the intensity of oxidative processes and the efficiency of antioxidant defense in children with celiac disease. Methods. Group I (n = 32) consisted of children with CD treated with a gluten-free diet, and group II (n = 24) consisted of healthy children on a traditional diet. Antioxidative and oxidative status was assessed by measurement of serum total antioxidant capacity (TAC), total oxidant capacity (TOC), and oxidized low-density lipoprotein (ox-LDL) and on the basis of oxidative stress index (OSI). Results There were no significant differences in serum TAC, TOC, ox-LDL, and OSI between children with CD and healthy children. Cluster analysis showed that the group of children with CD is not homogeneous in terms of serum TAC and TOC levels. About 50% of these children had TAC levels < 1.3 mmol/L and TOC levels > 0.35 mmol/L. Conclusions Strict adherence to a gluten-free diet by children with CD seems to be important for maintaining oxidative-antioxidant balance. However, further research is needed to identify factors potentially responsible for increased oxidative stress in some children with celiac disease despite adherence to a gluten-free diet.

Highlights

Celiac disease (CD) is an autoimmune, gluten-sensitive inflammatory disorder of the small intestine, which occurs in people with a genetic predisposition
Celiac disease-related gluten intolerance involves certain fractions of prolamins, gliadin found in wheat, secalin found in rye, and hordein found in barley [2]
There were no significant differences in mean serum vitamin E and uric acid levels between the two groups

Summary

Introduction

Celiac disease (CD) is an autoimmune, gluten-sensitive inflammatory disorder of the small intestine, which occurs in people with a genetic predisposition. It is one of the more common genetic diseases, with a prevalence of from 1 : 100 up to 1 : 200 in European and American populations [1]. Gluten is made up of two main groups of proteins: gliadins, known as prolamins, and glutenins. Celiac disease-related gluten intolerance involves certain fractions of prolamins, gliadin found in wheat, secalin found in rye, and hordein found in barley [2]. The studies have shown that the gliadin sequence contains regions that play an important role in CD pathogenesis by exerting cytotoxic or immunomodulatory activity. The other regions are responsible for triggering oxidative stress and inducing the release of proinflammatory cytokines [3,4,5,6,7,8,9]

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