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Health Quality Of Life

DrMom

By DrMom
in Related Issues & Disorders

Recommended Posts

DrMom Apprentice
DrMom
Posted

HRQoL impaired in celiac patients despite GFD adherence

07 July 2006

Eur J Gastroenterol Hepatol 2006; 18: 747-754

Despite adherence to a gluten-free diet (GFD), the majority of German celiac disease patients still experience a significant number of general and extra-intestinal symptoms, and a reduced health-related quality of life (HRQoL), researchers say.

Although there is a high prevalence of celiac disease in Europe, only a small number of studies on HRQoL have been conducted using validated instruments with clinical samples, the scientists state.

To address this imbalance, the team questioned 446 patients with biopsy-proven celiac disease. The participants were aged an average of 46 years and 78% were female.

Questionnaire data indicated that 67% of individuals adhered to a GFD all the time and 26% adhered most of the time.

Furthermore, results demonstrated that after adherence to a GFD for a median period of 6 years, 98% of patients reported a reduction of initial symptoms, and 85% declared that they had experienced an increase in HRQoL. A median weight gain of 8 kg as a consequence of a GFD was recorded.

The most prevalent diseases suffered by the patients were osteoporosis (15%), oral aphtae (12%), and dermatitis herpetiformis (9%).

Interestingly, compared to a control sample of individuals from the German population, celiac patients showed significantly higher scores for anxiety, fatigue, dyspeptic and musculoskeletal pain on the Hospital Anxiety and Depression Scale.

Celiac disease sufferers also showed a reduced HRQoL in nine out of 10 scales of the Medical Outcomes Study Short-Form 36.

Winifred Häuser, from the Klinikum Saarbrücken in Germany, and colleagues conclude that "HRQoL, although improved after starting a GFD, is still reduced compared to that of the general population."

"Further research is necessary to identify risk factors of a reduced HRQoL in celiac patients in order to develop tailored therapeutic interventions."

The research was published in the European Journal of Gastroenterology & Hepatology.

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    • trents
      Oats gluten free?

      By trents · Posted

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      The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million to continuously create systemic inflammation. This is not productive to healing and all grains contain some for gluten like substance. It's called Molecular Mimicry.
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      I disagree, Lori. Gluten is a particular protein, not a category of proteins. It is found in wheat, barley and rye. Other cereal grains have proteins that resemble gluten to one degree or another but are not gluten. Gluten is gluten. Avenin is avenin. But yes, it is true, that informally speaking, some have used the term "gluten" to refer to the proteins found in these other cereal grains. It's like the term "kleenex" has come to refer to all facial tissues.
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