Italian researchers have found a surprising link between iron deficiency and celiac disease, shedding light on a complex relationship between the two conditions. According to a recent study published in BMJ Open Gastroenterology, low iron levels are genetically linked to a higher risk of developing celiac disease.
The study, conducted by researchers from the University of Washington and Harvard Medical School, analyzed data from 336 thousand people, including 1,855 individuals with celiac disease. The findings revealed that iron deficiency, a common global nutritional deficiency, has been on the rise alongside the increase in celiac disease diagnoses.
Iron deficiency affects up to 80% of individuals with celiac disease, impacting groups such as children, adolescents, and premenopausal women the most. The study also highlighted the role of the protein transferrin receptor 1, which increases in cases of iron deficiency and is higher in individuals with celiac disease and iron deficiency compared to those without celiac disease.
Moreover, iron is believed to influence the development of celiac disease through its impact on the innate immune system, risk of infections, and the microbiome. Hepcidin and lactoferrin, two proteins involved in iron metabolism, play a crucial role in innate immunity, while iron deficiency can affect the microbiome, consequently impacting the development of celiac disease.
This study emphasizes the importance of understanding the intricate relationship between iron deficiency and celiac disease, providing valuable insights for future research and potential treatments. As the incidence of celiac disease continues to rise globally, further investigations into the genetic and environmental factors contributing to the disease are essential for improving diagnosis and management.