Vol. 6, Issue 2, Part B (2024)

Background: Gluten is the cause of one of the chronic autoimmune intestinal disorders referred to as celiac disease (CD). In addition, CD, which is referred to as celiac sprue, gluten-sensitive enteropathy, and non-tropical sprue, is characterized through villous atrophy, mucosal inflammation, and crypt hyperplasia that take place following exposure to gluten and histological and clinical improvement with exclusion of gluten from diet. CD could strike at any age, although it most frequently strikes in young adulthood, when it could cause anemia and other malnutrition-related illnesses, among other complications for the patient's body.

Aim of the study: The aim of the study is to find out whether there is a relationship between the level of villus destruction and its effect on the absorption of nutrients in the digestive system and its relationship in patients with progressive blood disease CD.

Subjects, Materials and Methods: The 70 samples used in the presented investigation were split into two groups: healthy controls (30) and diabetic patients (40). This study included evaluation of complete blood count including hemoglobin level (Hb) and packed cell volume percentage (PCV%). Biochemical serological test includes Serum Iron level and Serum Ferritin level. Immunological test including (Anti-TTG IgA, IL 1-alpha, and Anti-TTG IgG).

Results: In this study, celiac patient show significant increases in Interleukin 1-Alpha in study group compared with control group, as well as decreases in Iron and Ferritin level in patient with Celiac. Besides that, our study shows a correlation between degree of immunological response (Anti-TTG IgA level, Anti-TTG IgG level and IL 1 -alpha level) in celiac patient and the severity of anemia of those patients. These results might be the explanation of the progression and Complication especial anemia in Wasit Celiac patients.

Conclusion: Increased in Interleukin 1-alpha reflect the proinflammatory phase in celiac disease during process of villus destruction leading to cause villus atrophy, while decreased ferritin and Iron is consequence of villus damage and could be used as a frequent finding in screen-detected celiac disease. In addition, a gluten-free diet might not totally recover anemic patients. Low iron and ferritin levels, on the other hand, are not linked to worse symptoms or a lower quality of life.