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Aims:It was aimed to evaluate the effect of yogurt consumption containing Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus probiotic bacteria on the celiac markers, biochemical values and clinical symptoms of celiac diseas. Methods:Fifty celiac patients with positive anti-tissue transglutaminase(anti-tTG) IgA values were evaluated prospectively. The patients were divided into two groups. One group was recommended only gluten-free diet(GFD),while the other group was recommended to eat 200 mL probiotic yogurt containing Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus daily in addition to GFD. The change in biochemical values, vitamin levels, celiac markers and clinical symptoms of both groups was examined after three months of yogurt consumption. Results:Anti-tTg IgA,anti-deamidated gliadin peptide antibody(anti-DGP) IgA and anti-endomysium antibody(EMA) levels of the two groups decreased significantly after three months in both groups.There was a significant decrease in EMA levels in the probiotic yogurt+GFD group(p=0.025) when compared with GFD group. Vitamin D and ferritin levels of the probiotic yogurt+GFD group increased significantly after three months(respectively p=0.004;p=0.039). Folate, vitamin D and iron levels of GFD group increased significantly(respectively p=0.002;p=0.007;p=0.007). In both groups, clinical symptoms significantly decreased after three months. There was a significant decrease in the abdominal pain symptoms in the probiotic yogurt+GFD group when compared with GFD group(p=0.012). Conclusion:Gluten-free diet and consumption of yogurt containing Streptococcus thermophilus, L. delbrueckii ssp. bulgaricus and Lactobacillus acidophilus were found to be statistically significant in decreasing EMA levels and abdominal pain from irritable bowel syndrome (IBS) type symptoms of celiac patients when compared with GFD only. |
