New Scoring System Identifies Celiac Disease Patients at Risk for Persistent Villous Atrophy

Celiac.com 08/07/2023 - A study conducted by researchers from the University of Pavia in Italy has identified a five-point score that helps identify celiac disease patients at risk of persistent villous atrophy, a condition where the intestinal lining remains damaged despite adhering to a gluten-free diet. 

Persistent villous atrophy can lead to complications and increased mortality rates in celiac patients, making early identification crucial for targeted interventions and personalized follow-up.

Celiac Disease Study

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The study involved 2,182 adults diagnosed with celiac disease between 2000 and 2021. Of these, 694 participants underwent follow-up duodenal biopsy after an average of 32 months on a gluten-free diet. 

Results showed that nearly one-in-four of patients had persistent villous atrophy, and these people had a higher risk of complications and mortality.

To identify patients at risk of persistent villous atrophy, researchers developed a five-point score based on factors such as age at diagnosis, celiac disease pattern, clinical response to the gluten-free diet, and adherence to the diet. 

The score effectively categorized patients into low, intermediate, or high-risk groups for persistent villous atrophy.

The researchers validated the score using another group of 144 celiac disease patients, who underwent biopsy after an average of 40 months from diagnosis. The five-point score was good at identifying patients with or without persistent villous atrophy in the validation cohort.

Identifying  Persistent Villous Atrophy

This scoring system can help healthcare professionals identify high-risk patients, who may require follow-up biopsy and personalized interventions to prevent poor long-term outcomes associated with persistent villous atrophy. 

The study highlights the importance of identifying and managing persistent villous atrophy to improve the health and well-being of people living with celiac disease.

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