ArticleGastroenterology and hepatology from bed to bench2025
A gluten-free diet has a different effect on the iron profile of celiac disease and non-celiac gluten-sensitive patients with idiopathic iron deficiency anaemia.
Article in Gastroenterology and hepatology from bed to bench, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Aim: This study aimed to assess the impact of a six-week gluten-free diet (GFD) on the iron profiles of patients with non-celiac gluten sensitivity (NCGS) and CD. Background: Iron-deficiency anaemia (IDA) is a significant clinical feature of gluten-related disorders, especially Celiac disease (CD). Methods: The study included 29 CD patients (mean age 40.28 ± 15.57 years) and 29 NCGS patients (mean age 30.31 ± 7.78 years) presenting with IDA who were enrolled in the study during 2023-2024. Haemoglobin, serum iron, serum ferritin, total iron-binding capacity (TIBC), and transferrin saturation (TSAT) levels were assessed at the beginning and after six weeks of GFD. HLA typing was conducted using the Real-time PCR-based SYBR Green method. Results: Ferritin levels significantly increased in both CD and NCGS groups after the GFD, from 43.7807 to 50.5279 ng/mL and 23.0862 to 42.9910 ng/mL, respectively. Moreover, serum iron and TSAT levels significantly increased in the NCGS group, from 64.8034 to 81.3466 μg/dL and 19.29 ± 11.70 to 23.99 ± 9.05, respectively (p = 0.003). Conclusion: The most frequent symptoms in CD and NCGS patients were bloating/bone disease (62.1%) and bone disease (37.9%), respectively. GFD was effective in improving IDA in both CD and NCGS patients. Further research is necessary to assess the therapeutic effect of GFD in patients with gastrointestinal symptoms and IDA.
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