Prevalencia y factores de riesgo en la enfermedad celíaca que conlleven a desarrollar anemia ferropénica

Abstract

Celiac disease (CD) is a chronic autoimmune condition that affects the small intestine due to an antibody reaction against gluten in genetically predisposed people. This causes atrophy in the intestinal villi and hinders the absorption of nutrients, triggering intestinal symptoms. On the other hand, among the extraintestinal manifestations, iron deficiency anemia is the most common. The global prevalence of the disease is around 1%, being more common in the Caucasian population. Although there is an increase in diagnosis, there is still a high number of undiagnosed cases due to the existence of asymptomatic patients or due to limited health systems. The diagnosis is based on the clinical picture, biopsy and serological tests such as the detection of IgA antibodies against transglutaminase (Anti-tTG). The main treatment consists of a strict gluten-free diet (GFD), which will allow symptoms to improve, as long as patients are adherent to the treatment. Iron deficiency anemia is the most common type of anemia in celiac patients because the gluten-free diet (GFD) can contribute to this deficiency. In Latin American countries such as Mexico and Argentina, there is an increase in the detection of the disease, but more research and awareness about celiac disease (CD) and its relationship with iron deficiency anemia is still needed, since information is limited in the region.