Abstract
In people with a hereditary predisposition, gluten consumption causes celiac
disease, a multifactorial autoimmune condition. The ensuing small intestine
inflammatory process develops specific antibodies and causes various gastrointestinal
and extra-intestinal symptoms with varying degrees of severity. Evaluation of the
blood iron profile at various histological celiac disease severity in Iraqi patients was
the goal of the current study. Seventy-five Iraqi patients with celiac disease, with a
mean age of 18.68± 11.13 years, were the study's participants. These people tested
positive for celiac antibodies and experienced gastrointestinal symptoms. Based on
the disease histological severity, they were divided into two groups: marsh (III a, b,
c) group and marsh (0, I) group. For comparison purposes, 46 people who appeared
to be in good health and matched in age and gender to the patients utilized in the study
were also included. The levels of iron, transferrin, hemoglobin, ferritin, total iron
binding capacity, unsaturated iron binding capacity, and the percentage of transferrin
that is saturated with iron were all measured. In comparison to the other patient groups
under study, celiac patients (marsh III) group, and particularly those of group (marsh
III c), showed a substantial drop (p<0.05) in iron, the percentage of transferrin
saturating with iron, the levels of each ferritin and of hemoglobin. The total iron
binding capacity and the unsaturated iron binding capacity showed a significant
elevation (p<0.05) in (marsh III c) patients’ group, meanwhile non-significant
differences (p> 0.05) were found in transferrin concentration. Moreover, significant
differences (p< 0.05) were obtained in the iron profile between celiac patients who
followed strict gluten free diet and those patients with gluten contained diet.
disease, a multifactorial autoimmune condition. The ensuing small intestine
inflammatory process develops specific antibodies and causes various gastrointestinal
and extra-intestinal symptoms with varying degrees of severity. Evaluation of the
blood iron profile at various histological celiac disease severity in Iraqi patients was
the goal of the current study. Seventy-five Iraqi patients with celiac disease, with a
mean age of 18.68± 11.13 years, were the study's participants. These people tested
positive for celiac antibodies and experienced gastrointestinal symptoms. Based on
the disease histological severity, they were divided into two groups: marsh (III a, b,
c) group and marsh (0, I) group. For comparison purposes, 46 people who appeared
to be in good health and matched in age and gender to the patients utilized in the study
were also included. The levels of iron, transferrin, hemoglobin, ferritin, total iron
binding capacity, unsaturated iron binding capacity, and the percentage of transferrin
that is saturated with iron were all measured. In comparison to the other patient groups
under study, celiac patients (marsh III) group, and particularly those of group (marsh
III c), showed a substantial drop (p<0.05) in iron, the percentage of transferrin
saturating with iron, the levels of each ferritin and of hemoglobin. The total iron
binding capacity and the unsaturated iron binding capacity showed a significant
elevation (p<0.05) in (marsh III c) patients’ group, meanwhile non-significant
differences (p> 0.05) were found in transferrin concentration. Moreover, significant
differences (p< 0.05) were obtained in the iron profile between celiac patients who
followed strict gluten free diet and those patients with gluten contained diet.
Keywords
anemia
Ferritin
gluten containing diet
gluten free diet
Iron
mucosal histopathological damage
Transferrin