PDF(Pubmed)
Abstract：
Consumption of gluten triggers an autoimmune disease known as celiac disease (CD). This is also referred to as nontropical sprue, celiac sprue, or gluten-sensitive enteropathy. Gluten is a protein present in wheat, barley, rye, and other grains. It is due to gluten that the dough becomes elastic and provides bread its chewy texture. The aim of this study is to assess the awareness and knowledge of CD among dental students. This survey is totally based on CD and its awareness among dental students. A survey was conducted among 100 students who are volunteers underneath. This survey contained questionnaires of CD causes, symptoms, treatment, etc., and the accrued was analyzed using SPSS statistics. The result shows that CD affects mainly the small intestine being chosen by 38.61% of students. The symptoms of CD as chronic diarrhea are chosen by 63.37%. The main cause of the disease is due to gluten chosen by 9.90%. Some of the gluten-free foods are chosen by 22.77% of students. In the Chi-square test, the association between the awareness of CD and students shows that postgraduate (PG) students are more aware than undergraduate (UG) students. However, this is not statistically significant since P > 0.05 (P = 0.088). The correlation graph says that the PGs are more aware than the undergraduates, and UGs have poor knowledge about this disease.
摘要：
谷蛋白的消费引发称为乳糜泻(CD)的自身免疫性疾病。这也被称为非热带浇口，乳糜泻,或麸质敏感型肠病.面筋是小麦中的一种蛋白质,大麦,黑麦,和其他谷物。由于面筋，面团变得有弹性，并为面包提供耐嚼的质地。这项研究的目的是评估牙科学生对CD的认识和知识。这项调查完全基于CD及其在牙科学生中的意识。对下面的100名志愿者进行了调查。这项调查包含CD原因的问卷，症状,治疗,等。,并采用SPSS统计分析。结果表明，CD主要影响38.61％的学生选择的小肠。CD的症状选择为慢性腹泻的占63.37％。该疾病的主要原因是由于9.90％选择的面筋。22.77％的学生选择了一些无麸质食品。在卡方检验中,CD意识与学生之间的关联表明，研究生（PG）学生比本科生（UG）学生更有意识。然而,P>0.05(P=0.088),无统计学意义.相关图说PG比本科生更清楚，UG对这种疾病知之甚少。
