Blood iron levels in accordance with adherence to a gluten-free diet in celiac school aged children.

INTRODUCTION

Celiac disease (CD) causes intestinal damage, inability to absorb nutrients, and progressive malnutrition. Iron deficiency is one of the predominant nutritional problems. A strict gluten-free diet (GF) allows for an optimal quality of life.

OBJECTIVE

To assess the nutritional situation of iron in school-aged celiac children by determining biochemical parameters, their relation to the consumption of the mineral and adherence to gluten-free diets in San Luis.

METHODS

Observational, analytical and cross-sectional study. We included 44 children with CD, from 6-10 years of age, with diagnosis of celiac disease and registered in public and private entities of San Luis (Argentina) during 2011-2012. A qualitative-quantitative survey was used to determine dietary habits and sociodemographic characteristics. Iron levels and adherence to a GF diet were evaluated. Generalized linear regression models were constructed to verify the association of ferritin with iron consumption and adherence to diet.

RESULTS

Most families had low socioeconomic status and were large families. Current feeding did not prevent iron deficiency anemia. Most children had normal immune system, and normal antiendomysial and antitransglutaminase antibodies; 7% of the children showed low levels of iron. Under adequate iron consumption conditions, ferritin was associated to predictor antibodies and the presence of both parents in the home.

CONCLUSION

Under adequate conditions of iron consumption, the levels of iron in blood were related to adherence to gluten-free diets.