Mendelian randomization study on the correlation between gluten free diet and rheumatoid arthritis / 中华风湿病学杂志

Objective:To evaluate the relationship between gluten-free diet and rheumatoid arthritis (RA).Methods:Data were obtained from large-scale genome-wide association studies (GWAS), and genetic loci that are independent of gluten-free diet and RA of people of Europe2 were selected as instrumental variables. The gluten-free diet GWAS data included 64 949 individuals and 9 851 867 controls. Data were obtained from GWAS of 58 284 RA patients and 13 108 512 controls. The inverse variance weighted (IVW), MR Egger, weighted median method and weighted model were used to conduct two sample Mendelian randomization (MR) analysis. Cochran Q test and mendelian randomness pleiotropy residual sum and outlier (MR-PRESSO) were used to assess SNP heterogeneity. Applying the MR Egger intercept to test the level pleiotropy of SNP. The sensitivity analysis of the "leave one method" that evaluates whether MR studies were influenced by a single SNP. Results:After matching GFD and RA data, three SNPs were included as instrumental variables in the study. IVW showed that GFD could significantly reduce the risk of RA ( β=-60.83, s x=3.82, P<0.001). The weighted median method and weighted pattern also showed that the gluten free diet could reduce the risk of RA ( β=-57.97, s x=4.41, P<0.001; β=-55.81, s x=5.10, P=0.008). Sensitivity analysis of the correlation between GFD and RA showed that there might be heterogeneity between SNPs (Cochran Q test, Q=12.80, P=0.002). The MR-PRESSO results showed that no abnormal SNP was detected ( P=0.174). The forest map showed that SNPs was closely related to GFD and RA stability. The method comparison chart showed that the results of multiple testing methods were basically consistent. The funnel plot showed that SNPs were basically symmetrical, indicating that there was no pleiotropy in MR analysis. The MR Egger intercept test showed no horizontal pleiotropy in MR analysis (intercept value was-0.24, P=0.174). The sensitivity analysis of the "leave one method" is suggested that no single SNP had a significant impact on the overall results. Conclusion:Gluten free diet is related to the risk reduction of RA.

Evaluation of different Starch Binders on physical quality of fish feed pellets

Abstract Binders are the products that are used to bind, glue or hold the various feed ingredients together in order to maintain pellet integrity. For aqua-culturists, feed manufacturing is an expensive exercise due to the high cost of ingredients along with traditional artificial binders. The use of grain starches as aqua feed binders have advantages which include availability of that binder, nutritional contribution, and minimization of feed cost. A research trial was conducted to test physical properties such as palatability, water stability, dustiness, friability, settling velocity and floatation time of locally available starch i.e. wheat gluten, pea starch and guar gum and to assist their incorporation in on-farm aqua feed. Results revealed that among these three starch, the starch from pea source was proved superior over other two (wheat gluten and guar gum) as all physical quality parameters (dustiness, water stability and friability) revealed better performance of pea starch except pelletability in which guar gum performed best. Although not a single diet proved best in case of flotation time (Tf) and settling velocity (Vset) at varying lengths (6mm, 9mm and 12 mm). This finding indicates the significance of suitable binders for optimal water pollution and sustainable aquaculture. The use of these binders i.e. wheat gluten, pea starch and guar gum in fish feed pellets may also reduce dependence on synthetic binders and minimizes cost.

Resumo Aglutinantes são produtos usados para unir, colar ou manter juntos os vários ingredientes da ração, a fim de conservar a integridade do pellet. Para os aquicultores, a fabricação de ração é uma atividade difícil e cara por causa do alto preço dos aglutinantes artificiais tradicionais. O uso de amidos de grãos como aglutinantes de rações aquáticas tem vantagens que incluem acessibilidade, disponibilidade, contribuição nutricional e minimização do custo da ração. Um ensaio de pesquisa foi conduzido para testar propriedades físicas, como palatabilidade, estabilidade em água, pulverulência, friabilidade, velocidade de sedimentação e tempo de flutuação de amido disponível localmente, ou seja, glúten de trigo, amido de ervilha e goma de guar, e para auxiliar sua incorporação em rações aquáticas. Os resultados revelaram que, entre esses três amidos, o amido de ervilha se mostrou superior aos outros dois (glúten de trigo e goma de guar), pois todos os parâmetros de qualidade física (pulverulência, estabilidade da água e friabilidade) obtiveram melhor desempenho, exceto peletabilidade, em que a goma de guar se destacou. Nenhuma dieta se mostrou melhor no caso de tempo de flotação (Tf) e velocidade de sedimentação em comprimentos variados (6 mm, 9 mm e 12 mm). Essa descoberta indica a importância de aglutinantes adequados para a poluição ótima da água e a aquicultura sustentável. O uso desses aglutinantes, ou seja, glúten de trigo, amido de ervilha e goma de guar, em pellets de ração para peixes também pode reduzir a dependência de aglutinantes sintéticos e minimizar o custo.

Relationship Between Celiac Disease and Dental Caries in Children and Adolescents: A Systematic Review and Meta-Analysis

ABSTRACT Objective: To assess the relationship between celiac disease and the prevalence of dental caries in children and adolescents and also evaluate if dental enamel defects in celiac children predispose to dental caries. Material and Methods: Searches were performed in the following databases: PubMed, Scopus, Cochrane Library, Latin American and Caribbean Literature on Health Sciences, and OpenGrey. The risk of bias was assessed using the Newcastle-Ottawa Scale. DMFT/dmft and DMFS/dmfs data of observational studies that compared the prevalence of caries between children and adolescents with celiac disease and healthy individuals. Meta-analysis was performed using a random effects model. Heterogeneity between studies was estimated using Cochran's Q test, and inconsistency was measured using I2 statistics. Results: Of the 121 studies retrieved, 17 were selected, and 12 were included in the meta-analysis. The prevalence of caries in the primary dentition (dmft) did not differ between celiac patients and controls [SMD = -0.35; 95% CI (-0.83; 0.13); p = 0,15; I2 = 89%]. There was also no difference in the prevalence of caries in permanent teeth (DMFT) between groups [SMD = -0.44; 95% CI (-1.02; 0.14); p = 0.14; I2 = 95%]. Conclusion: Celiac disease is not a determinant factor in the development of dental caries in children and adolescents compared to the control group.

Evaluation of different Starch Binders on physical quality of fish feed pellets / Avaliação de diferentes aglutinantes de amido na qualidade física de rações para peixes

Binders are the products that are used to bind, glue or hold the various feed ingredients together in order to maintain pellet integrity. For aqua-culturists, feed manufacturing is an expensive exercise due to the high cost of ingredients along with traditional artificial binders. The use of grain starches as aqua feed binders have advantages which include availability of that binder, nutritional contribution, and minimization of feed cost. A research trial was conducted to test physical properties such as palatability, water stability, dustiness, friability, settling velocity and floatation time of locally available starch i.e. wheat gluten, pea starch and guar gum and to assist their incorporation in on-farm aqua feed. Results revealed that among these three starch, the starch from pea source was proved superior over other two (wheat gluten and guar gum) as all physical quality parameters (dustiness, water stability and friability) revealed better performance of pea starch except pelletability in which guar gum performed best. Although not a single diet proved best in case of flotation time (Tf) and settling velocity (Vset) at varying lengths (6mm, 9mm and 12 mm). This finding indicates the significance of suitable binders for optimal water pollution and sustainable aquaculture. The use of these binders i.e. wheat gluten, pea starch and guar gum in fish feed pellets may also reduce dependence on synthetic binders and minimizes cost.

Aglutinantes são produtos usados para unir, colar ou manter juntos os vários ingredientes da ração, a fim de conservar a integridade do pellet. Para os aquicultores, a fabricação de ração é uma atividade difícil e cara por causa do alto preço dos aglutinantes artificiais tradicionais. O uso de amidos de grãos como aglutinantes de rações aquáticas tem vantagens que incluem acessibilidade, disponibilidade, contribuição nutricional e minimização do custo da ração. Um ensaio de pesquisa foi conduzido para testar propriedades físicas, como palatabilidade, estabilidade em água, pulverulência, friabilidade, velocidade de sedimentação e tempo de flutuação de amido disponível localmente, ou seja, glúten de trigo, amido de ervilha e goma de guar, e para auxiliar sua incorporação em rações aquáticas. Os resultados revelaram que, entre esses três amidos, o amido de ervilha se mostrou superior aos outros dois (glúten de trigo e goma de guar), pois todos os parâmetros de qualidade física (pulverulência, estabilidade da água e friabilidade) obtiveram melhor desempenho, exceto peletabilidade, em que a goma de guar se destacou. Nenhuma dieta se mostrou melhor no caso de tempo de flotação (Tf) e velocidade de sedimentação em comprimentos variados (6 mm, 9 mm e 12 mm). Essa descoberta indica a importância de aglutinantes adequados para a poluição ótima da água e a aquicultura sustentável. O uso desses aglutinantes, ou seja, glúten de trigo, amido de ervilha e goma de guar, em pellets de ração para peixes também pode reduzir a dependência de aglutinantes sintéticos e minimizar o custo.

Hábitos alimentares e estado nutricional de pacientes com doença celíaca do sul do Brasil / Eating habits and nutritional status of patients with celiac disease in south brazil

ABSTRACT Background: Celiac disease is defined as a chronic autoimmune disease that affects the small intestine in genetically predisposed people, triggered by exposure to gluten. The only treatment for celiac disease to date is a lifelong gluten-free diet. Eating habits of celiacs play an important role in their nutritional status. Objective: To evaluate the eating habits and nutritional status of patients with celiac disease in Rio Grande do Sul. Methods: This is a cross-sectional study with patients diagnosed with celiac disease residing in Rio Grande do Sul (Brazil) over 18 years of age. An online questionnaire was applied with calls through social networks and also by the Associação dos Celíacos do Brasil - Rio Grande do Sul Section. Sociodemographic data, history of celiac disease, general medical history, reported weight and height and food consumption data (SISVAN food frequency questionnaire and general questions) were collected. Results: The sample consisted of 142 individuals with a mean age of 39.75±11.5 years, 94.4% were women and 93% were white. The patients showed care regarding a gluten-free diet, with the majority not ingesting gluten (82.2%) and being careful regarding cross-contamination by gluten in their homes (85.9%) and in restaurants (62, 4%). Most patients also had good eating habits, with frequent consumption of fruits, vegetables, meats, eggs and low frequency of processed foods and fats. Body weight before and after the diagnosis of celiac disease did not show significant changes (62.3±13.8 versus 63.6±11.7 kg; P=0.147); however, there was an improvement in the classification of nutritional status by body mass index (malnourished: 11.6% before versus 2.3% after; P=0.016). Conclusion: Most celiac disease patients in this study have good eating habits with a balanced gluten-free diet and improved nutritional status after diagnosis according to body mass index classification.

RESUMO Contexto: A doença celíaca é definida como uma doença crônica autoimune que afeta o intestino delgado em pessoas geneticamente predispostas, desencadeada pela exposição ao glúten. O único tratamento para doença celíaca até o momento é uma dieta isenta de glúten por toda a vida, levando em consideração que os hábitos alimentares de celíacos desempenham um papel importante em seu estado nutricional. Objetivo: Avaliar os hábitos alimentares e o estado nutricional de pacientes com doença celíaca do Rio Grande do Sul. Métodos: Trata-se de um estudo transversal com 142 pacientes com diagnóstico de doença celíaca residentes no Rio Grande do Sul (Brasil) e maiores de 18 anos. Para realização deste estudo, foi aplicado um questionário on-line com divulgação através de redes sociais e também pela Associação dos Celíacos do Brasil - Seção Rio Grande do Sul. Foram coletados dados sociodemográficos, histórico da doença celíaca, história clínica geral, peso e altura referidos e dados de consumo alimentar através de questionário de frequência alimentar do SISVAN e questões gerais. Resultados: A amostra foi constituída por 142 indivíduos com idade média de 39,75±11,5 anos, sendo 94,4% mulheres e 93% de etnia branca. Os participantes apresentaram cuidados em relação a dieta isenta de glúten, sendo que a maioria não ingere glúten (82,2%) e possuem cuidados em relação a contaminação cruzada por glúten em suas casas (85,9%) e em restaurantes (62,4%). A maioria da amostra também apresentou bons hábitos alimentares, com o consumo frequente de frutas, legumes, verduras, carnes, ovos e pouco frequente de industrializados e gorduras. O peso corporal antes e após o diagnóstico de doença celíaca não apresentou mudanças significativas (62,3±13,8 versus 63,6±11,7 kg; P=0,147); entretanto, houve melhora na classificação do estado nutricional pelo índice de massa corporal (11,6% versus 2,3% de desnutridos; P=0,016). Conclusão: A maioria dos pacientes com doença celíaca deste estudo apresentam bons hábitos alimentares com uma dieta isenta de glúten balanceada e com melhora do estado nutricional após o diagnóstico de acordo com a classificação do índice de massa corporal.

Piel y tubo digestivo: dermatitis herpetiforme y enfermedad celíaca / Small bowel and skin: celiac disease and dermatitis herpetiformis

La dermatitis herpetiforme, también denominada Enfermedad de Dühring-Brocq, es una dermatosis autoinmune crónica que evoluciona por brotes, caracterizada por la presencia de ampollas pequeñas que tienden a agruparse, en codos, rodillas y glúteos, con disposición simétrica, intensamente pruriginosas. Es considerada una manifestación cutánea de la enfermedad celíaca. Afecta a adultos jóvenes (20 a 50 años). El estudio histopatológico evidencia ampollas subepidérmicas. La inmunofluorescencia directa es característica: depósitos granulares de IgA en las puntas de las papilas dérmicas. Aún ante falta de sintomatología digestiva debe investigarse enfermedad celíaca en todos los pacientes. La dieta libre de gluten es la clave del tratamiento. En aquellos pacientes con intenso prurito o con una dermatosis muy extensa se puede utilizar dapsona vía oral, que alivia rápidamente las manifestaciones cutáneas, pero no modifica el curso de la enfermedad digestiva. Se presenta un paciente en quien a partir de las lesiones cutáneas se realizó diagnóstico de dermatitis herpetiforme primero y de enfermedad celíaca luego

Dermatitis herpetiformis, also known as Dühring-Brocq disease, is a chronic autoimmune dermatosis that evolves in outbreaks. It is characterized by the presence of small blisters that tend to cluster on the elbows, knees, and buttocks, with a symmetrical distribution and intense itching. It is considered a cutaneous manifestation of celiac disease. It affects young adults (20 to 50 years old). Histopathological examination reveals subepidermal blisters. Direct immunofluorescence is characteristic, showing granular deposits of IgA at the tips of the dermal papillae. Even in the absence of digestive symptoms, celiac disease should be investigated in all patients. A gluten-free diet is the key to treatment. In patients with intense itching or extensive dermatosis, oral dapsone can be used to quickly relieve cutaneous manifestations, but it does not alter the course of the digestive disease. We present a patient in whom the diagnosis of dermatitis herpetiformis was made initially, followed by a diagnosis of celiac disease based on the skin lesions

Clinical spectrum & changing presentation of celiac disease in Indian children

Background & objectives: Celiac disease (CD) is a genetic immune mediated disorder characterised by gluten intolerance. This single centre study, from north India was aimed to assess the clinical, serological and histological profile of CD in a large cohort of children and the changing trends in its presentation. Methods: A review of clinical details of CD children diagnosed between 2000 and 2019 and currently on follow up was performed. Information on demography, symptoms, associated conditions, serology, biopsy findings and gluten-free diet were analyzed. Results: The mean age (±standard deviation) of 891 children included in the study, at onset and at diagnosis was 4.0±2.7 and 6.2±3.1 yr, respectively. Growth faltering, abdominal pain, abdominal distension and diarrhoea were presenting symptoms in 70, 64.2, 61.2 and 58.2 per cent, respectively. A positive family history of CD was present in 14 per cent and autoimmune conditions in 12.3 per cent of children. Thyroid disorders were seen in 8.5 per cent of children and Type 1 diabetes mellitus (T1DM) in 5.7 per cent. The duration of breastfeeding had a weak positive correlation with age at onset and diagnosis of CD (P<0.001). Non-classical CD was significantly more common in children aged >10 yr and in those presenting after 2010 (P<0.01). T1DM and hypothyroidism occurred more frequently in non-compliant children. Interpretation & conclusions: This was the largest single centre study, pertaining to the presentation and follow up of CD in children. Infants and young children were more likely to present with classical symptoms of diarrhoea, abdominal distension and growth failure while older children presented with non-classical CD. There was a trend towards non-classical forms of CD in recent years.

New Horizons in Treatment of Celiac Disease / 胃肠病学

Celiac disease is a common immune-mediated disorder that may present with various heterogeneous symptoms following gluten ingestion.It accounts for 0.7%-1.4%of the global population.The prevalence of celiac disease in China was once considered extremely low.However,in recent years,several cases of celiac disease have been reported one after another,which has gradually attracted people's attention.A gluten-free diet is the only effective treatment for celiac disease,but it has limitations in certain patient groups and is difficult to maintain over time.This is why studying alternative treatment options for celiac disease is of great clinical importance.In recent years,the treatment of celiac disease has seen the emergence of several novel therapies that provide ideas and directions for clinical treatment in terms of removing or reducing the factors that cause abnormalities in immune tolerance,suppressing one's immune response to gluten,and re-establishing immune tolerance to gluten.This review focuses on the research progress of new therapies for celiac disease.

Coeliac disease knowledge and treatment: Potential factors associated with adherence to gluten-free diet

@#Introduction: Lack of adherence to a strict gluten-free diet (GFD) is the main reason for poorly controlled disease in patients with coeliac disease (CD). This study aimed to assess the association between knowledge of CD and its medical diet to the adherence of GFD among adult patients with CD. Methods: A cross-sectional study was carried out with a total of 90 adult patients with CD (aged between 18-65 years). The data collecting instruments were a combination of four questionnaires as follows: assessment of knowledge of coeliac disease (AKCD), gluten-free diet knowledge scale (GFD-KS), coeliac disease adherence test (CDAT), and questions on potential factors influencing GFD adherence among patients. Results: An average knowledge score of five points out of seven was obtained from 46 participants (51%). Mean score for knowledge on gluten-free diet was seven points out of 17 in 59 participants (65%). Adequate adherence to GFD was observed in 56% of the participants. No association was found between knowledge of CD and GFD to the adherence of GFD (p>0.050). Participants who had higher adherence scores were discussing GFD with a specialist, obtaining educational materials, had enhanced symptoms associated with CD, and did not complain about the taste of GFD (p<0.050). Conclusion: Patients with CD has adequate knowledge of CD and adherence of GFD. No association was found between the knowledge of CD and GFD to the adherence of GFD. Further research might explore other potential factors influencing the adherence to GFD.

Impasses do diagnóstico precoce da doença celíaca e suas repercussões clínicas e sociais / Impasses in the early diagnosis of celiac disease and its clinical and social repercussions / Impasos del diagnóstico temprano de la enfermedad celámica y su impacto clínico y social

A turva Doença Celíaca (DC) demonstra sua opacidade através dos aspectos clínicos de difícil detecção precoce. Essa delonga em identificar o enfermo e orientá-lo acerca dos hábitos de vida indispensáveis à saúde do portador de DC, acarreta desdobramentos prognósticos negativos, visto que o consumo crônico dos agentes irritantes gera lesões inflamatórias insistentes que, paulatinamente agridem o tecido gastrintestinal em diferentes níveis. Para além das lesões epiteliomucosas, as dores enfrentadas por esses pacientes permeiam a exclusão e a fobia social, as patologias psiquiátricas e as síndromes de humor deprimido. Além da demora diagnóstica que compromete de curto a extenso prazo os doentes, nota-se evidente falha nos dados epidemiológicos, que parecem se relacionar com o subdiagnóstico. Assim, reunimos estudos de epidemiologia de diferentes regiões e, em progressão de tempo, que demonstram aumento nos índices diagnósticos, além de teorias fisiopatológicas que parecem contribuir para o aumento de diagnósticos precoces. Para isso, extensas revisões literárias em livros referência dentre a prática médica e pesquisas complementares, tanto em artigos de aprofundamento e atualização literária, quanto diretrizes nacionais de manejo, constroem o presente estudo. Enfim, demonstra-se as importantes lacunas de conhecimento acerca dessa patologia cada vez mais prevalente.

The blurred celiac disease demonstrates its opacity through clinical aspects that are difficult to detect early. This delay in identifying the patient and guiding him about the life habits essential to the health of the CD patient, leads to negative prognostic consequences, since the chronic consumption of irritating agents generates persistent inflammatory lesions that, gradually attack the gastrointestinal tissue at different levels . In addition to epitheliomucosal lesions, the pain faced by these patients permeates exclusion and social phobia, psychiatric pathologies and depressed mood syndromes. In addition to the diagnostic delay that compromises patients in the short to long term, there is an evident failure in the epidemiological data, which seems to be related to underdiagnosis. Thus, we gathered epidemiology studies from different regions and, over time, that demonstrate an increase in diagnostic rates, in addition to pathophysiological theories that seem to contribute to the increase in early diagnoses. For this, extensive literary reviews in reference books within medical practice and complementary research, both in deepening articles and literary updating, as well as national management guidelines, build the present study. Finally, it demonstrates the important gaps in knowledge about this increasingly prevalent pathology.

La Enfermedad Celular Nublada (DC) demuestra su opacidad a través de los aspectos clínicos de difícil detección en una etapa temprana. Este retraso en la identificación del enfermo y en el asesoramiento sobre los hábitos de vida indispensables para la salud del portador de DC, trae consigo un desarrollo pronóstico negativo, ya que el consumo crónico de agentes irritantes genera lesiones inflamatorias insistente que, gradualmente, dañan el tejido gastrointestinal a diferentes niveles. Además de las lesiones epiteliomucosiales, el dolor que enfrentan estos pacientes permea la exclusión social y la fobia, los trastornos psiquiátricos y los síndromes deprimidos. Además del retraso en el diagnóstico que pone en peligro a los pacientes en el corto y largo plazo, es evidente que los datos epidemiológicos, que parecen estar relacionados con el subdiagnóstico, han fracasado. Por lo tanto, reunimos estudios epidemiológicos de diferentes regiones y, en una progresión del tiempo, que demuestran un incremento en los índices diagnósticos, además de teorías fisiopatológicas que parecen contribuir a un aumento en los diagnósticos precoces. Para ello, se construyen en este estudio amplias revisiones literarias en libros de referencia entre la práctica médica y las investigaciones complementarias, tanto en artículos de profundización y actualización literaria como en directrices nacionales para su manejo. En resumen, se están demostrando las importantes lagunas de conocimiento sobre esta patología cada vez más prevalente.

Estado nutricional integral de niños y adolescentes con enfermedad celíaca / Comprehensive nutritional status of children and adolescents with celiac disease

Introducción: La enfermedad celíaca (EC) es una enteropatía autoinmune desencadenada por la ingestión de gluten, en personas con predisposición genética. Su prevalencia está aumentando y el impacto nutricional de la enfermedad y de su tratamiento es objeto de numerosas publicaciones. Objetivo: analizar el estado nutricional integral de los pacientes con EC, atendidos en el Centro de Atención Nutricional Infantil Antímano CANIA, entre 1996 y 2016. Materiales y Métodos: investigación descriptiva, retrospectiva y transeccional. Las variables estudiadas: edad, sexo, diagnóstico nutricional integral, (indicadores antropométricos, de maduración ósea, dietéticos y bioquímicos) y cumplimiento de dieta sin gluten. Resultados: Se evaluaron 55 pacientes con EC, entre 2 y 7 años (58,2 %) con predominio de sexo femenino. El diagnóstico nutricional más frecuente fue la desnutrición en un 56,4 %, un 16,4 % presentó talla baja. El retardo en la maduración ósea se presentó en 33,3 %, y mostró asociación significativa con la desnutrición. El déficit de hierro sérico e hipocalcemia se registraron en 24,4 % y 18,8 % de los pacientes. El cumplimiento de la dieta sin gluten fue reportado en el 78,2 % de los casos. La dieta tuvo una tendencia al déficit de energía, macro y micronutrientes, especialmente grasas y calcio, independiente de su cumplimiento. Conclusión: los resultados evidenciaron que los pacientes son vulnerables desde el punto de vista nutricional. La dieta mostró déficit de energía, macronutrientes y calcio. La mayoría presentó algún grado de desnutrición. La atención nutricional debe ser ofrecida a esta población, desde el mismo momento en que se realiza el diagnóstico independiente de la edad(AU)

ackground: Celiac disease (CD) is an autoimmune enteropathy triggered by the ingestion of gluten, in people with a genetic predisposition. Its prevalence is increasing and the nutritional impact of the disease and its treatment is the subject of numerous publications. Objective: to analyze the comprehensive nutritional status of patients with CD, treated at the Centro de Atención Nutricional Infantil Antímano CANIA, between 1996 and 2016. Methods: descriptive, retrospective and transectional research. The variables studied: age, sex, comprehensive nutritional diagnosis (anthropometric, bone maturation, dietary and biochemical indicators) and compliance with a gluten- free diet. Results: 55 patients with CD were evaluated, the majority between 2 and 7 years (58.2%) with a predominance of females. The most frequent nutritional diagnosis was malnutrition in 56.4%, 16.4% had short stature. The delay in bone maturation occurred in 33.3%, and showed a significant association with malnutrition. Serum iron deficiency and hypocalcemia were recorded in 24.4% and 18.8% of patients. Compliance with the gluten-free diet was reported in 78.2% of cases. The diet had a tendency towards a deficit of energy, macro and micronutrients, especially fats and calcium, regardless of compliance. Conclusion: the results showed that patients are vulnerable from a nutritional point of view. The diet showed a deficit of energy, macronutrients and calcium. The majority presented some degree of malnutrition. Nutritional care must be offered to this population, from the moment the diagnosis is made, regardless of age(AU)

Evaluation of Genotoxic and Cytotoxic Effects of Gluten in Male Albino Mice

Gluten is a protein commonly found in daily diets in the form of wheat, barley, rye, and other grains. It serves as the structural component in flour, providing the binding qualities that maintain the shape and texture of food items. This study aimed to investigate the genotoxic and cytotoxic effects of gluten on bone marrow chromosomes and DNA of male albino mice. The animals were divided into four groups: a control group, a negative control group that received an oral dose of 0.02M glacial acetic acid, and two groups that were treated with gluten dissolved in 0.02M glacial acetic acid at doses of 1.5 g/kg and 3.0 g/kg body weight. The treated animals received oral doses with non-consecutively three times a week for a period of four weeks. The study evaluated chromosomal aberrations in the bone marrow, micronucleus test, and DNA damage using the comet assay. The results of the study showed that treatment with 1.5 and 3.0g/kg body weight of gluten induced chromosomal aberrations and damage in DNA content, with an increase in the severity of effects at a higher dose of gluten. The chromosomal aberrations seen included deletion, fragment, centromeric attenuation, centric fusion, ring formation, end to end association, chromosomal gap, beaded chromosomes, and polyploidy. The micronucleus test revealed toxicity in the bone marrow, as shown by appearance of micronuclei in polychromatic erythrocytes and a reduction in the ratio of polychromatic erythrocytes. The comet assay showed a significant increase of DNA damage in the tail length of the comet cells. This study concluded that the treatment with gluten has detrimental effects on the bone marrow chromosomes and DNA of mice, as demonstrated by the increased chromosomal aberrations, micronuclei, and DNA damage observed in the treated mice. So, the use of gluten should be within an acceptable and safe range.

Does a Gluten-free Diet Improve Metabolic Syndrome Parameters? A Systematic Review

Abstract To review scientific evidence on the effects of a gluten-free diet on body composition and improvement of clinical and biochemical parameters of metabolic syndrome. The Preferred Reporting Items for Systematic Reviews and Meta-Analyzes - PRISMA guidelines were followed. A literature search was performed in the PubMed, ScienceDirect, Trip Database, Bireme and Scielo databases, without language restriction, until March 2021. The terms "gluten-free diet", "obesity", "metabolic syndrome", and "weight loss", and Boolean operators (AND/OR) were used. The clinical hypothesis was structured according to the acronym PICOT. Randomized clinical trials with adult and elderly humans without a diagnosis of celiac disease, consuming a gluten-free diet, evaluating associations of the effects of this diet on weight loss and metabolic syndrome components were considered eligible. To assess the risk of bias, the RoB2 was used. A total of 3,198 articles were identified and, after the screening and evaluation of pre-defined eligibility criteria, four studies were included in the qualitative analysis. Weight loss was not associated with a gluten-free diet. However, individuals under a gluten-free diet had lower mean waist circumference, fat percentage (-2.3%) and serum triglyceride levels. The impact of a gluten-free diet on metabolic syndrome parameters is still controversial. In individuals without gluten sensitivity or celiac disease, the consumption of a gluten-free diet appears to provide no nutritional benefit.

Celiac disease and bone

Abstract Celiac disease (CD) is an autoimmune disorder characterized by small intestinal inflammation triggered by gluten ingestion in genetically-predisposed individuals. A frequent extra-intestinal manifestation of CD is metabolic bone disease which contributes to an increased risk of fracture. The mechanisms underlying bone disease in CD remain incompletely understood, but multiple processes have been proposed including (1) malabsorption of calcium and vitamin D leading to secondary hyperparathyroidism and increased skeletal resorption, (2) pro-inflammatory cytokines altering the osteoprotegerin and receptor activator of nuclear kappa-B ligand ratio favoring osteoclastogenesis, (3) hypogonadism, and (4) low weight and malnutrition. Most studies show reduced bone mineral density in patients with CD. Bone microarchitecture is also deteriorated leading to reduced whole bone stiffness. Many, but not all investigations, have shown an increased risk of fracture associated with CD. The main stay of therapy for CD is maintaining a gluten-free diet. Improvement in bone mineral density with adherence to a gluten-free diet has been well-established. Bone mineral density remains lower, however, compared to controls and increased fracture risk can persist. There is no consensus on the timing of dual-energy x-ray absorptiometry for bone mineral density assessment in patients with CD. Routine screening for CD in patients with osteoporosis is not recommended. Little data are available on the use or efficacy of prescription osteoporosis therapeutics in patients with CD. Studies are needed to develop standardized guidelines for screening and treatment of metabolic bone disease in patients with CD to identify those who may need early intervention with prescription osteoporosis therapy. Arch Endocrinol Metab. 2022;66(5):756-64

Evaluación del contenido, dializabilidad y aporte potencial de hierro, zinc y calcio en panificados libres de gluten elaborados a partir de premezclas comerciales / Evaluation of the content, dialyzability and potential contribution of iron, zinc and calcium in gluten-free bakery products made from commercial premixes

Resumen La población que debe consumir una dieta libre de gluten de por vida se encuentra en constante aumento. Es importante que la misma no sea deficiente en nutrientes, entre ellos, los minerales. En el presente trabajo se evaluó el contenido, dializabilidad, aporte potencial y porcentaje de cobertura del requerimiento diario de hierro, zinc y calcio en bizcochuelos, panes, galletitas y pizzas libres de gluten elaborados a partir de premezclas comerciales. Estos contenidos se compararon con un homólogo elaborado con harina de trigo enriquecida con sulfato ferroso. Se empleó un método in vitro con posterior cuantificación por espectroscopía de absorción atómica. Si bien se observó una amplia variación en los contenidos de los tres minerales para los cuatro grupos de alimentos elaborados a partir de premezclas, las dializabilidades porcentuales fueron bajas. Los porcentajes de cobertura de los requerimientos diarios de hierro, zinc y calcio resultaron muy bajos, a excepción del hierro de las pizzas cuyas coberturas por porción fueron considerables. Los resultados obtenidos para hierro en los homólogos reflejan el impacto del enriquecimiento de la harina de trigo con sulfato ferroso. Sería conveniente contemplar la utilización de harinas de pseudocereales para mejorar su calidad mineral, así como evaluar la implementación de políticas públicas para que la población que debe consumir alimentos libres de gluten tenga acceso a alimentos enriquecidos, como ocurre con la harina de trigo.

Abstract The number of people that must consume a gluten-free diet is constantly increasing. It is, however, important that this diet is not deficient in nutrients, in particular some key minerals. The present work focuses on the contents of iron, zinc and calcium in gluten-free sponge cakes, breads, cookies and pizzas made from commercial premixes. Other properties analysed were the dialyzability, the potential contribution and the percentage of coverage of the daily requirement of the mentioned minerals in each of the products. These properties were contrasted and compared with those of equivalent products elaborated with wheat flour enriched with ferrous sulfate. An in vitro methodology of mineral bioavailability was utilised, with subsequent quantification by atomic absorption spectroscopy. Even though a wide variation in the three minerals' content in each of the four products was observed, the percentage of dialysability was low. In terms of meeting the daily requirements, only the iron in the pizzas covered a considerable proportion. In all the other cases only very small parts of the daily requirements were covered. The results obtained for iron in the equivalent products reflect the impact of the enrichment of wheat flour with ferrous sulfate. It would be convenient to contemplate the use of pseudocereal flours to improve their mineral quality. In addition, it would be advisable to evaluate the implementation of public policies so that the population that should consume gluten-free foods has access to enriched foods, as is the case with wheat flour.

Resumo A população que deve consumir uma dieta sem glúten por toda a vida está aumentando constantemente. É importante que ela não seja deficiente em nutrientes, incluindo minerais. No presente trabalho foram avaliados o conteúdo, dialisabilidade, contribuição potencial e porcentagem de cobertura da necessidade diária de ferro, zinco e cálcio em bolos, pães, biscoitos e pizzas sem glúten elaborados com pré-misturas comerciais. Esses conteúdos foram comparados com uma contraparte feita com farinha de trigo enriquecida com sulfato ferroso. Foi utilizado um método in vitro com posterior quantificação por espectroscopia de absorção atômica. Embora se tenha observado uma grande variação no conteúdo dos três minerais para os quatro grupos de alimentos elaborados a partir de pré-misturas, as dialisabilidades porcentuais foram baixas. Os percentuais de cobertura das necessidades diárias de ferro, zinco e cálcio foram muito baixos, com exceção do ferro das pizzas cuja cobertura por porção foi considerável. Os resultados obtidos para o ferro nos homólogos refletem o impacto do enriquecimento da farinha de trigo com sulfato ferroso. Seria conveniente contemplar o uso de farinhas de pseudocereais para melhorar sua qualidade mineral, bem como avaliar a implementação de políticas públicas para que a população que deve consumir alimentos sem glúten tenha acesso a alimentos enriquecidos, como acontece com a farinha de trigo.

High protein, gluten-free cookies made with rice, beans and avocado

Cookies are versatile foods that can supply specific needs and can be used as food vehicles to increase the intake of various nutrients. The objective was to create a gluten-free butter cookie based on rice flour (Oryza sativa). A central composite design 22 was used for analyzing the substitution of rice flour for bean flour (Phaseolus vulgaris, L.) (0-60%) and the substitution of butter for avocado puree (Persea americana) (0-100%). Response Surface Methodology were used to analyze the data with a significance of 10% (p<0.1) and a minimum R2 of 0.6. Variables analyzed were protein content (%), fat content (%), spread ratio, weight loss (%), water activity, moisture content (%), and ash content (%). Increases in the percentage of substitution of bean flour and avocado puree increased the amount of protein, ash, and moisture significantly. Fat content increased significantly following the decrease in avocado substitution. The minimum weight loss was obtained on intermediate values of bean flour. Water activity and spread ratio were not affected by changes in the variables measured. Three different formulas were obtained for the optimization: 46% bean flour and 86% of avocado puree, a formulation with an appropriate moisture range by reducing the lipid oxidation (59% bean flour and 82% avocado puree), and a formulation with 100% avocado (40% bean flour and 100% avocado puree). Sensory evaluation results of optimized treatments indicated that the formula with 46% bean flour and 86% avocado puree presented the highest global acceptance. Results from this study showcase the possibility of producing gluten-free cookies with good protein content.

Las galletas son alimentos versátiles que pueden suplir necesidades específicas y ser utilizados como vehículos para aumentar la ingesta de distintos nutrientes. El objetivo fue elaborar galletas de mantequilla libres de gluten a base de harina de arroz. Se realizó un diseño central compuesto 22 donde se estudió la sustitución parcial de harina de arroz por harina de frijol (Phaseolus vulgaris, L.) (0-60%) y la sustitución de la mantequilla por puré de aguacate (Persea americana) (0-100%). Los resultados fueron analizados por la Metodología de Superficie de Respuesta con un nivel de significancia del 10% (p<0.1) y con un mínimo R2 de 0.6. Las variables de respuesta fueron: proteína (%), grasa (%), diámetro/altura, pérdida de peso (%), humedad (%) y cenizas (%). A valores altos de las dos variables estudiadas la cantidad de proteína, de cenizas y de humedad aumentó significativamente. La cantidad de grasa se incrementó al utilizar bajos niveles de puré de aguacate. Los menores valores de pérdida de peso se obtuvieron en niveles intermedios de harina de frijol. La relación diámetro/altura no fue afectada por las variables estudiadas. Al optimizar se obtuvieron 3 formulaciones diferentes: 46% de harina de frijol y 86% puré de aguacate; 59% de frijol y 82% de puré de aguacate y otra (no estadística) 40% de frijol y 100% de puré de aguacate. Los resultados del análisis sensorial de las muestras optimizadas indicaron que la formulación con mayor aceptación global fue la elaborada con 46% de harina de frijol y 86% de puré de aguacate, concluyendo que es posible elaborar una galleta libre de gluten y con una adecuada cantidad de proteína.

Enfermedad celíaca: un reto diagnóstico en Colombia / Celiac disease: a diagnostic challenge in Colombia

Introducción: la enfermedad celíaca (EC) es una patología sistémica inmunomediada por el gluten en la dieta en personas genéticamente susceptibles con un amplio rango de manifestaciones clínicas, respuesta serológica específica y un daño variable de la mucosa intestinal. Objetivo: revisar la fisiopatología, manifestaciones clínicas, diagnóstico, tratamiento, seguimiento y pronóstico de la EC, resaltando la importancia de reconocerla y proponer un algoritmo diagnóstico para la población colombiana. Materiales y métodos: revisión crítica de la literatura científica en las bases de datos Medline y buscadores específicos PUBMED, SCIENCE DIRECT, SCIELO, filtrando resultados a revisiones sistemáticas, metaanálisis, ensayos controlados aleatorios y guías de práctica clínica, con un total de 1209 artículos, de los cuales se priorizaron 53. Resultados y discusión: la prevalencia de la EC viene en aumento en países en vía de desarrollo. El diagnóstico tiene tres pilares fundamentales: la identificación de casos de alto riesgo o sospecha por manifestaciones clínicas, un perfil serológico de anticuerpos específicos y hallazgos histológicos característicos. El tratamiento se basa en una dieta sin gluten, en la detección temprana de complicaciones y el manejo de las alteraciones nutricionales. Conclusión: en Colombia no existen protocolos de diagnóstico y tratamiento de la EC, como tampoco una legislación clara con respecto al etiquetado de productos libres de gluten. Hay que establecer estrategias para impactar el curso natural de la enfermedad, las morbilidades asociadas y la calidad de vida de los pacientes.

Introduction: celiac disease (CD) is a systemic diet-gluten-immune-mediated enteropathy occurring in genetically susceptible individuals featuring a broad range of clinical manifestations, a specific serological response and variable intestinal mucosal damage. Objective: to review CD pathophysiology, clinical manifestations, diagnosis, treatment, follow-up and prognosis, highlighting the importance of awareness about this disorder and development of a diagnostic algorithm for Colombian population. Materials and methods: scientific literature critical review in the Medline databases and PUBMED, SCIENCE DIRECT, SCIELO specific search engines, using filters to retrieve systematic reviews, metanalyses, randomized controlled trials and clinical practice guidelines, finding 1209 articles, prioritizing 53. Results and discussion: the prevalence of CD is increasing in developing countries. Diagnosis is based on 3 fundamental pillars: identification of higher-risk populations or suspicion based on clinical manifestations, serological profile of specific antibodies and characteristic histological findings. Treatment is based on a gluten-free diet, early detection of complications and nutritional alterations management. Conclusion: there are no CD diagnosis and treatment protocols, nor clear regulations on labelling gluten-free products, in Colombia. Establishing strategies to impact the natural course of CD, associated morbidities and quality of life, is required

Adherencia a la dieta sin gluten y calidad de vida en relación con la salud en los celiacos del Paraguay, 2021 / Adherence to a Gluten-Free Diet and Health-Related Quality of Life in Celiac Patients from Paraguay, 2021

Resumen Antecedentes: la calidad de vida en relación con la salud de las personas con enfermedad celiaca puede estar influenciada por la adherencia a la dieta sin gluten. Objetivos: describir las características demográficas y clínicas de los celiacos, evaluar la adherencia dietética con el cuestionario CDAT de Leffler y medir la calidad de vida autopercibida utilizando el cuestionario CD-QOL. Métodos y materiales: diseño observacional, transversal y prospectivo. Se aplicó una encuesta telemática a adolescentes y adultos de Paraguay diagnosticados con enfermedad celiaca, entre febrero y abril del año 2021, que accedieron a participar del estudio. La adherencia dietética se determinó con el cuestionario Celiac Dietary Adherence Test de Leffler y la calidad de vida con el CD-QOL de Dorn. Se midieron además variables demográficas y clínicas. La investigación fue aprobada por el Comité de Ética de la Universidad Privada del Este, en Paraguay. Resultados: la muestra estuvo constituida por 344 sujetos de estudio, de los cuales el 87 % pertenecía al sexo femenino. La edad media de los adolescentes fue de 15,1 años, y la de los adultos de 38±13 años. La adherencia a la dieta sin gluten se encontró en el 78 % (n=268) de los encuestados; fue buena en el 59 %, moderada en el 19 % y mala en el 22 % de los encuestados. La calidad de vida fue buena en el 30 % (n=103) de los sujetos y mala en el 70 % (n=241). Se encontró asociación entre los sujetos sin o mala adherencia a la dieta con la mala calidad de vida (p<0,006). Conclusión: en los celiacos estudiados, la mala adherencia a la dieta sin gluten se asocia con menor calidad de vida en relación con la salud.

Abstract Background: The health-related quality of life of people with celiac disease may be influenced by adherence to a gluten-free diet. Objectives: To describe the demographic and clinical characteristics of celiac patients, to evaluate dietary adherence with the Leffler CDAT questionnaire, and to measure self-perceived quality of life using the CD-QOL questionnaire. Material and Methods: Observational, cross-sectional, and prospective design. A telematic survey was applied to adolescents and adults in Paraguay, diagnosed with celiac disease, between February and April 2021, who agreed to participate in the study. Dietary adherence was determined with the Celiac Dietary Adherence Test of Leffler and quality of life with the test CD-QOL of Dorn. Demographic and clinical variables were also measured. The research was approved by the Ethics Committee of the Universidad Privada del Este, in Paraguay. Results: The sample consisted of 344 study subjects of which 87% belonged to the female sex. The mean age of the adolescents was 15 ±1 years, and that of the adults was 38 ±13 years. Adherence to a gluten-free diet was found in 78% (n=268) of those surveyed, it was good in 59%, moderate in 19%, and bad in 22%. The quality of life was good in 30% (n=103) of the subjects and bad in 70% (n 241). It was found an association between subjects with no or bad adherence to the diet with bad quality of life (p<0.006). Conclusion: In the celiac patients studied, poor adherence to the gluten-free diet is associated with worse health-related quality of life.

Dermatitis herpetiforme: manifestación específica de la enfermedad celiaca / Dermatitis herpetiformis: specific manifestation of celiac disease

Resumen La enfermedad celíaca es un trastorno sistémico con base autoinmune, secundario a la exposición continua al gluten en personas con susceptibilidad genética, que lleva a desarrollo de anticuerpos específicos, afectando principalmente el intestino delgado con la subsecuente enteropatía. Las manifestaciones clínicas incluyen síntomas digestivos y manifestaciones extra intestinales. En este último grupo se destacan las manifestaciones dermatológicas, específicamente la dermatitis herpetiforme, la cual es considerada específica de la enfermedad celíaca. Clínicamente, se presenta como un exantema papulovesicular pruriginoso. El diagnóstico se basa en la biopsia de piel con inmunofluorescencia directa y la presencia de anticuerpos anti-transglutaminasa tisular 2 y solo en casos específicos se debe complementar con otros estudios. El tratamiento se basa en dieta libre de gluten, que mejora la sintomatología, controla y previene las complicaciones de la enfermedad celíaca, como las neoplasias digestivas y el desarrollo de otras enfermedades autoinmunes.

Abstract Celiac disease is a systemic disorder with an autoimmune basis, secondary to continuous exposure to gluten in people with genetic susceptibility, which leads to the development of specific antibodies mainly affecting the small intestine with subsequent enteropathy. The clinical manifestations include digestive symptoms and extra intestinal manifestations. In this last group, the dermatological manifestations stand out, specifically dermatitis herpetiformis, which is considered specific to Celiac disease. It presents clinically as a pruritic papulovesicular rash. The diagnosis is based on a skin biopsy with direct immunofluorescence and the presence of anti-tissue transglutaminase 2 antibodies, only in specific cases it should be complemented with other studies. Treatment is based on a gluten-free diet, which improves symptoms, controls and prevents complications of Celiac disease, such as digestive neoplasms and the development of other autoimmune diseases.