Knowledge and awareness of celiac disease among the dental students

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.