title: Longitudinal study on the effect of treatment on body composition and anthropometry of celiac disease patients.
abstract: OBJECTIVE
  This prospective study was designed to assess the nutritional changes associated with the long-term treatment of celiac disease. In addition, we analyzed whether these changes were related to the degree of compliance with a gluten-free diet.
  
  
  METHODS
  We studied nutritional parameters and body composition in 25 newly diagnosed celiac patients after a mean period of 37 months (range 25-49 months) on a gluten-free diet. Body composition parameters (fat, lean tissue, and bone masses) were measured by dual energy x-ray absorptiometry. Anthropometry was measured according to conventional formulas.
  
  
  RESULTS
  At diagnosis, fat (-49%), lean tissue (-12%), and bone (-24%) compartments were reduced, compared with that of sex- and age-matched controls. After treatment, we noted a significant increase in body weight (p < 0.0001), fat mass (p < 0.0005), bone mass (p < 0.002), and body mass index (p < 0.005). In contrast, we did not observe a significant increase in lean-tissue mass or muscle mass. Patients who adhered strictly to a gluten-free diet experienced a greater, though nonsignificant improvement in fat mass, body weight, and body mass index than patients whose compliance had been partial. Mean caloric intake at the end of the study was significantly lower among those patients who had adhered strictly to a gluten-free diet, compared with those who had complied only partially with the diet (p < 0.05).
  
  
  CONCLUSIONS
  This study shows that the institution of a gluten-free diet in celiac disease patients results in a significant improvement in nutritional parameters, as measured by anthropometry and/or body composition. This effect was more pronounced in patients who followed strict gluten restriction and was related mainly to changes in fat and bone compartments.
authors.affiliation: Clinical Department, Gastroenterology Hospital, Salvador University, Buenos Aires, Argentina.
authors.forename: E
authors.initials: E
authors.lastname: Smecuol
authors.forename: D
authors.initials: D
authors.lastname: Gonzalez
authors.forename: C
authors.initials: C
authors.lastname: Mautalen
authors.forename: A
authors.initials: A
authors.lastname: Siccardi
authors.forename: M
authors.initials: M
authors.lastname: Cataldi
authors.forename: S
authors.initials: S
authors.lastname: Niveloni
authors.forename: R
authors.initials: R
authors.lastname: Mazure
authors.forename: H
authors.initials: H
authors.lastname: Vazquez
authors.forename: S
authors.initials: S
authors.lastname: Pedreira
authors.forename: G
authors.initials: G
authors.lastname: Soifer
authors.forename: L A
authors.initials: LA
authors.lastname: Boerr
authors.forename: E
authors.initials: E
authors.lastname: Mauriño
authors.forename: J C
authors.initials: JC
authors.lastname: Bai
mesh_terms: D000328:Adult; D000368:Aged; D000886:Anthropometry; D001823:Body Composition; D002446:Celiac Disease / Q000175:diagnosis / Q000178:diet therapy* / Q000378:metabolism; D005260:Female; D005500:Follow-Up Studies; D005983:Glutens / Q000008:administration & dosage; D006801:Humans; D008297:Male; D008875:Middle Aged; D009752:Nutritional Status; D011446:Prospective Studies; D013997:Time Factors
chemical_list: D005983:Glutens