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Celiac.com 07/19/2024 - Celiac disease is a systemic, immune-mediated condition affecting the small intestine, triggered by gluten proteins found in wheat, barley, and rye. Globally, the prevalence of celiac disease is around 1.4%, but it is notably higher in Saudi Arabia at 2.7%. A strict lifelong gluten-free diet is the primary treatment for celiac disease, but adherence to this diet can lead to nutritional deficiencies, obesity, cardiovascular risks, and lower bone density. This study aims to evaluate the knowledge of health students in the Jazan region about these nutritional deficiencies and the socio-demographic factors influencing their awareness. Methods The study was conducted among health college students at Jazan University, including those from the Colleges of Medicine, Pharmacy, Nursing, Dentistry, Public Health and Health Informatics, and Allied Health Sciences. Students aged 18 and above were included, except for interns and those who did not complete the survey or refused participation. A minimum sample size of 368 was calculated, and data was collected via a self-administered electronic questionnaire. The survey was divided into two sections: socio-demographic data and knowledge about nutritional deficiencies in celiac disease. Statistical analysis was performed using SPSS software. Results The study included 369 participants, mostly aged 17-22, with a majority being female and single. Students from the College of Medicine and Applied Medical Sciences were most represented. Approximately 59.1% of participants were aware of nutritional deficiencies in celiac disease patients on a gluten-free diet. There were no significant associations between socio-demographic factors and knowledge levels. Students from the College of Pharmacy had lower knowledge compared to those from the College of Medicine. Most students recognized the need for multivitamin and vitamin D supplements for celiac patients and were aware of deficiencies in vitamin D, B12, folic acid, iron, and calcium. Discussion The study revealed that 59.1% of health students had an acceptable level of knowledge about nutritional deficiencies in celiac disease patients. This is a relatively low level of awareness considering these students are future healthcare providers. Comparable studies in Saudi Arabia and other countries have shown varying levels of knowledge among healthcare professionals and students. It is crucial for medical students to be well-educated about celiac disease to ensure proper diagnosis and treatment, thereby improving patient outcomes and reducing disease burden. Conclusions The study highlights the need for increased educational efforts to raise awareness and knowledge about celiac disease and its nutritional implications among health students. Implementing comprehensive educational programs and integrating practical training into the curriculum can empower future healthcare professionals to better manage celiac disease. Improved education will help ensure accurate diagnosis, effective treatment, and overall better health outcomes for patients with celiac disease. Significance for Celiac Disease Patients This study underscores the importance of educating future healthcare providers about the nutritional challenges faced by celiac disease patients. Enhanced knowledge and awareness among medical students can lead to improved patient care, ensuring that celiac disease patients receive the correct diagnosis and appropriate nutritional guidance to manage their condition effectively. This can ultimately reduce the disease burden and enhance the quality of life for those living with celiac disease. Read more at: cureus.com

Celiac.com 05/11/2015 - Many people with celiac disease know that gluten exposure can cause gut damage and trouble absorbing some vitamins and minerals, which can lead to serious deficiencies. However, even celiac who follow gluten-free diets may experience similar issues, including impaired vitamin and mineral absorption. The most common vitamin and mineral deficiencies in celiac patients include the following vitamins and minerals: B vitamins, especially B12 Vitamin A Vitamin D Vitamin E Vitamin K Iron Calcium Carotene Copper Folic acid Magnesium Selenium Zinc As a result, patients with celiac disease can develop iron-deficiency anemia, including a type that resists oral iron supplementation, and may also develop osteoporosis and osteopenia due to bone loss resulting from decreased calcium and vitamin D absorption. For these reasons, it is important that patients with celiac disease be monitored regularly to ensure that they have proper levels of vitamins and minerals in their bodies. Source: Open Original Shared Link

Celiac.com 04/03/2023 - People with celiac disease must follow a gluten-free diet for their entire lives in order to stay healthy. But, gluten-free foods are traditionally high in salt, sugar and fat, among other things. So, what's the impact of a gluten-free diet on the nutritional levels of people with celiac disease? A team of researchers recently looked at studies of adults and children with celiac disease who followed a gluten-free diet, to see if they were getting the proper nutrients in their diets. The Research Team The research team included Monica Gessaroli, Leonardo Frazzoni, Usama Sikandar, Gabriele Bronzetti, Andrea Pession, Rocco Maurizio Zagari, Lorenzo Fuccio & Maria Luisa Forchielli. They are variously affiliated with theDepartment of Medical and Surgical Sciences, University of Bologna, Bologna, Italy; the IRCCS Azienda Ospedaliero-Universitaria di Bologna, Bologna, Italy; the Department of Medical and Surgical Sciences, University of Bologna, Bologna, Italy; and the Health Sciences and Technologies Interdepartmental Center for Industrial Research (CIRI-SDV), University of Bologna, Bologna, Italy. The Gluten-Free Diet Nutritional Study The researchers searched through several databases for studies, conducted through October 2022, that looked at the nutrient intake of celiacs who followed a gluten-free diet. They used statistics to combine the results from different studies and see if there were any patterns. They found thirty-eight studies covering a total of 2,114 patients. On average, people with celiac disease on a gluten-free diet consumed 1,995 calories per day. Almost half of these calories came from carbohydrates, 16% from proteins, and 36% from fats. Teenagers consumed the most fats, while adults did not get enough dietary fiber. Calcium, magnesium, and iron intake was particularly low in teenagers, while vitamin D intake was low for all age groups. Conclusion In conclusion, people with celiac disease who follow a gluten-free diet may not get enough essential nutrients, and may consume too much fat. Since a gluten-free diet is a lifelong treatment, it is important to regularly check on people's nutrient intake to prevent other health problems, and to take supplements if needed. That means that people with celiac disease should work with their doctors to create a plan for monitoring their nutrition over time. Read more in European Journal of Clinical Nutrition

Celiac.com 12/09/2013 - People with celiac disease commonly suffer malabsorption, weight loss and vitamin/mineral-deficiencies. A team of researchers recently set out to assess the nutritional and vitamin/mineral status of current “early diagnosed” untreated adult celiac disease patients in the Netherlands. The research team included Nicolette J. Wierdsma, Marian A. E. van Bokhorst-de van der Schueren, Marijke Berkenpas, Chris J. J. Mulder, and Ad A. van Bodegraven. They are affiliated with the Department of Nutrition and Dietetics and the Department of Gastroenterology at Celiac Centre Amsterdam in VU University Medical Centre in Amsterdam, The Netherlands. Researchers assessed 80 newly diagnosed adult celiac patients, averaging 42.8 years old, ± 15.1 years. They compared vitamin concentrations for those patients against a sample of 24 healthy Dutch subjects. Before prescribing gluten-free diets to the patients, the researchers assessed nutritional status and serum concentrations of folic acid, vitamin A, B6, B12, and (25-hydroxy) D, zinc, haemoglobin (Hb) and ferritin. Almost nine out of ten celiac patients (87%) measured at least one value below the lowest normal reference levels. Specifically, for vitamin A, 7.5% of patients showed deficient levels, for vitamin B6 14.5%, folic acid 20%, and vitamin B12 19%. Likewise, 67% of celiac patients showed zinc deficiency, 46% showed decreased iron storage, and 32% had anaemia. Overall, 17% of celiac patients were malnourished, with more than 10% experiencing undesired weight loss, 22% of the women underweight (Body Mass Index (BMI) < 18.5), and 29% of the patients overweight (BMI > 25). Vitamin deficiencies were nearly non-existent in healthy control subjects, though they did show some vitamin B12 deficiency. Interestingly, vitamin and or mineral deficiencies were not associated with greater histological intestinal damage or with adverse nutritional status. This study shows that vitamin and/or mineral deficiencies are still common in newly “early diagnosed” celiac patients, even as rates of obesity upon initial celiac diagnosis continue to rise. Thorough nutritional monitoring is likely warranted for establishing a dietary baseline and maintaining nutritional levels during the course of celiac disease treatment. Source: Nutrients 2013, 5(10), 3975-3992; doi:10.3390/nu5103975

Celiac.com 06/19/2017 - Adults with celiac disease often show atypical symptoms, though it is not uncommon for them to suffer from malabsorption of vitamins and minerals, which can result in disrupt normal bone metabolism. A team of researchers recently set out to evaluate laboratory deficiencies related to bone metabolism, and to assess the relationship between severity of histological damage and the degree of bone mass loss at celiac diagnosis. The research team included L. Posthumus, and A. Al-Toma A of the Department of Gastroenterology and Hepatology, St Antonius Hospital, Nieuwegein, The Netherlands. Their team conducted a retrospective cross-sectional study of 176 adult celiac patients. All patients met the histopathological criteria for clinical celiac disease. The team analyzed biochemical data, including calcium, phosphate, alkaline-phosphatase, vitamin D and parathormone. They classified duodenal histology based on Marsh parameters. They used dual X-ray absorptiometry to determine bone mass density (BMD) at the lumbar and femoral regions. P-values below 0.05 were considered significant. They found no correlation between gastrointestinal symptoms and Marsh histopathological stage (P>0.05). Nearly 50 percent of patients showed vitamin D deficiency (44.5%), while only 5.7% showed hypocalcaemia. Patients with Marsh III did show lower calcium (P<0.05) and parathormone was higher (P=0.01). These patients had lower lumbar T-score (P<0.05). Although low BMD occurred in all age groups, most osteoporotic patients were aged 45-49 years (81.8%). A multiple regression analysis did show that Marsh stage could indicate lower lumbar BMD (r=0.322, B=-1.146, P<0.05). At celiac diagnosis, Marsh histopathological stage can predict low BMD, which can develop into osteoporosis. Based on these data, the team suggests that doctors should consider evaluating bone biomarkers and conducting a dual X-ray absorptiometry exam in celiac patients over 30 years of age. Source: Eur J Gastroenterol Hepatol. 2017 Apr 27. doi: 10.1097/MEG.0000000000000880.

Celiac.com 08/19/2014 - It is common for many people with celiac disease to have vitamin deficiencies. Eating a wide variety of foods such as meat, fish, eggs and vegetables can assist in with fixing those deficiencies. Children need vitamins to promote growth, development and good immune health. As adults we need them to prevent disease and stay healthy. First, including small amounts of free-range, grass-fed beef in the diet will help you recover from iron deficiency. Fresh fish may help lower cholesterol, as it contains healthy omega-3 fatty acids and vitamin D. Egg whites from free range hens are high in protein and omega-3 fatty acids. Eating a balanced diet is the best way to receive the daily allowance of vitamins, rather than taking supplements, although many celiacs will also need to take supplements for some time to fully recover. Next, vegetables supply vitamins and minerals, contain no cholesterol, and are low in calories. Vegetables that are colorful are very important in the daily diet. Bell peppers, broccoli and string beans are good sources of vitamin A. Fresh dark green leafy vegetables like kale are a strong source of folic acid, which assist in red blood cell formation. Spinach is full of vitamin D, Iron and Calcium. Vegetables are also high in complex carbohydrates and fiber. Try Romaine and dark leafy green lettuce for salads, as they will have more nutrients than Iceberg lettuce, which has a high amount of water and sodium. Last, what are some of the best methods for cooking food to keep the most vitamins and nutrients in them? Steaming vegetables can retain the majority of nutrients, while boiling them can overcook them and cause a loss of vitamins. Try to cook vegetables, poultry and fish without extra fat by steaming them over low sodium broth, instead of water. Another healthy alternative is to stir fry vegetables. Since stir fry uses a small amount of oil, it is a fast and low-fat method to cook meals. The best part about cooking with the stir fry method is that food will retain vitamins and flavor better, since it is a fast healthy alternative. Always talk with a doctor about dietary needs before making changes to your diet, and have your doctor test you for celiac disease before going on a gluten-free diet.