Patients with
celiac disease (CD) frequently suffer from
iron deficiency anemia (IDA) and may benefit from
iron supplementation. However, intolerance to
iron sulfate and duodenal
atrophy could reduce the efficacy of this supplementation. This study evaluated the efficacy of a new
sucrosomial iron formulation in patients with CD. Consecutive patients with CD and IDA were divided into two groups: patients with a known intolerance to
iron sulfate were treated with
sucrosomial iron (30 mg of
iron/day), while those receiving
iron supplementation for the first time were assigned to
iron sulfate (105 mg of
iron/day). Forty-three patients were enrolled (38 females, mean age 49 ± 9 years). After a follow-up of 90 days both groups showed an increase in Hb levels compared to baseline (+10.1% and +16.2% for sucrosomial and
sulfate groups, respectively), and a significant improvement in all
iron parameters, with no statistical difference between the two groups. Patients treated with
sucrosomial iron reported a lower severity of abdominal symptoms, such as abdominal and epigastric
pain, abdominal bloating, and
constipation, and a higher increase in general well-being (+33% vs. +21%) compared to the
iron sulfate group.
Sucrosomial iron can be effective in providing
iron supplementation in difficult-to-treat populations, such as patients with CD, IDA, and known intolerance to
iron sulfate.