Prevalence of vomiting and nausea and associated factors after chronic and acute gluten exposure in celiac disease

Table 2 Comparison of clinical and celiac disease-related parameters among 74 treated patients experiencing / not experiencing vomiting and/or nausea during three-day acute gluten exposure

	Vomiting/nausea during gluten challenge
	Yes, n = 14	No, n = 60	P value
Current age, median (IQR), years	53 (38, 60)	54 (40, 64)	0.619
Duration of GFD, median (IQR), years	7 (3, 11)	8 (2, 17)	0.864
BMI, median (IQR), kg/m²	26 (23, 28)	25 (23, 28)	0.934
Females, %	86	72	0.497
Clinical features at diagnosis, %			0.784
Gastrointestinal	71	65
Extra-intestinal	21	30
Screen-detected	7	5
Family history for celiac disease^a, %	29	32	1.000
Any chronic comorbidity, %	57	57	1.000
Other autoimmune disease^b, %	7	8	1.000
Regular use of oats^c, %	64	92	0.017
Grain used in the challenge, %			0.112
Wheat	43	37
Barley	0	25
Rye	43	23
Combination of wheat, barley and rye	14	16
Other symptoms during gluten challenge
Diarrhea/loose stools, %	21	20	1.000
Abdominal pain, %	21	27	1.000
Extra-intestinal symptoms, %	14	8	0.611
Residual symptoms^d, %	21	25	1.000
EmA after the challenge, median (IQR), titer	0	0	1.000
TGA after the challenge, median (IQR), kU/L	0 (0, 2)	1 (0, 1)	0.944

Data were available on > 80% patients in each variable. Values in bold face denote statistical significance
BMI Body-mass index, EmA Endomysial antibodies, GFD Gluten-free diet, IQR Interquartile range, TGA Transglutaminase 2 antibodies
^aFirst-degree relatives
^bType 1 diabetes or autoimmune thyroiditis
^c ≥ once a month
^dSymptoms persisting three days after the challenge

ISSN: 1471-230X