Effect of Formulated Gluten Free Flour on the Nutritional Status of Celiac Patients

Present study aimed to evaluate the effect of specially formulated gluten free flour (GFF) on the nutritional status of celiac patients. The GFF recipe included rice flour, corn flour and mung bean flour with a little addition of xanthan gum. The flour was prepared in bulk and given to 50 celiac patients for a period of four months. Thorough nutritional assessment was done before and after the GFF induction. Improvement in the nutritional status after the administration of GFF was quite obvious in all age groups of the celiac patients. It was, however, more prominent in young celiac patients. Significant (p < 0.05) improvement in height, weight, MUAC and MAMC was observed in patients of 1 to 13 years of age. BMI, % IBW and percentile TSF, MAMC, AMA and AFA values were significantly (p < 0.05) increased in the patients of 4 to 13 years. Weight for stature and weight for age of the celiac patients of this age group also showed significant (p < 0.05) improvement. Stature for age percentiles revealed that more than half of the patients were stunted. These percentiles, however, did not significantly improve with GFF use in a four months trial period. Biochemical evaluation revealed a high incidence of hypochromic anemia (56%), indicative of iron deficiency both before and after treatment. TLC levels also improved and patients with TLC values less than 2000/μL were reduced after the feeding trial. Serum total protein and albumin levels significantly (p < 0.05) improved in patients of 4 to 13 years. Significant (p < 0.05) improvement in serum calcium was, however, observed only in patients of 19 to 50 years of age. Intensity of most of the clinical signs and dehydration reduced after the feeding trial. Significant (P < 0.05) reduction occurred in diminished fat, dyspigmentation, easy pluckibility and sparseness of hairs, diffuse de pigmentation of the skin, angular stomatitis, cheilosis, history of bone pains, pallor and dry itchy skin.