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Effect of gluten free diet on immune response to gliadin in patients with non-celiac gluten sensitivity.

Caio G, Volta U, Tovoli F, De Giorgio R - BMC Gastroenterol (2014)

Bottom Line: Non-celiac gluten sensitivity is a syndrome characterized by gastrointestinal and extra-intestinal symptoms occurring in a few hours/days after gluten and/or other wheat protein ingestion and rapidly improving after exclusion of potential dietary triggers.There are no established laboratory markers for non-celiac gluten sensitivity, although a high prevalence of first generation anti-gliadin antibodies of IgG class has been reported in this condition.In non-celiac gluten sensitivity patients anti-gliadin antibodies IgG persistence after gluten withdrawal was significantly correlated with the low compliance to gluten-free diet and a mild clinical response.

View Article: PubMed Central - HTML - PubMed

Affiliation: Department of Medical and Surgical Sciences, St, Orsola-Malpighi Hospital, University of Bologna, Via Massarenti, 9, 40138 Bologna, Italy. umberto.volta@aosp.bo.it.

ABSTRACT

Background: Non-celiac gluten sensitivity is a syndrome characterized by gastrointestinal and extra-intestinal symptoms occurring in a few hours/days after gluten and/or other wheat protein ingestion and rapidly improving after exclusion of potential dietary triggers. There are no established laboratory markers for non-celiac gluten sensitivity, although a high prevalence of first generation anti-gliadin antibodies of IgG class has been reported in this condition. This study was designed to characterize the effect of the gluten-free diet on anti-gliadin antibodies of IgG class in patients with non-celiac gluten sensitivity.

Methods: Anti-gliadin antibodies of both IgG and IgA classes were assayed by ELISA in 44 non-celiac gluten sensitivity and 40 celiac disease patients after 6 months of gluten-free diet.

Results: The majority of non-celiac gluten sensitivity patients (93.2%) showed the disappearance of anti-gliadin antibodies of IgG class after 6 months of gluten-free diet; in contrast, 16/40 (40%) of celiac patients displayed the persistence of these antibodies after gluten withdrawal. In non-celiac gluten sensitivity patients anti-gliadin antibodies IgG persistence after gluten withdrawal was significantly correlated with the low compliance to gluten-free diet and a mild clinical response.

Conclusions: Anti-gliadin antibodies of the IgG class disappear in patients with non-celiac gluten sensitivity reflecting a strict compliance to the gluten-free diet and a good clinical response to gluten withdrawal.

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IgG antigliadin antibodies before and after GFD in CD patients: anti-gliadin antibodies (AGA) of IgG class before and after gluten free diet (GFD) in patients with celiac disease (CD).
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Figure 3: IgG antigliadin antibodies before and after GFD in CD patients: anti-gliadin antibodies (AGA) of IgG class before and after gluten free diet (GFD) in patients with celiac disease (CD).

Mentions: AGA IgA were positive in only 4 of the 44 NCGS patients on gluten-containing diet. These antibodies remained positive in one patient who admitted a low compliance to GFD and had a mild clinical response. In the other 3 NCGS patients, who adhered strictly to GFD and had a very good clinical impact on symptoms, the AGA IgA became negative (Figure 3). In the celiac group the persistence of AGA IgA after gluten withdrawal was strictly related to the low compliance with the diet and with the mild clinical response to the dietary treatment (P = 0.000036 and P = 00018, two-tailed Fisher’s exact test, respectively) (Figure 4). Only 4 out of the 30 AGA IgA positive CD patients showed the persistence of these antibodies; all of them showed a mild clinical response and were not complying with the GFD.


Effect of gluten free diet on immune response to gliadin in patients with non-celiac gluten sensitivity.

Caio G, Volta U, Tovoli F, De Giorgio R - BMC Gastroenterol (2014)

IgG antigliadin antibodies before and after GFD in CD patients: anti-gliadin antibodies (AGA) of IgG class before and after gluten free diet (GFD) in patients with celiac disease (CD).
© Copyright Policy - open-access
Related In: Results  -  Collection

License 1 - License 2
Show All Figures
getmorefigures.php?uid=PMC3926852&req=5

Figure 3: IgG antigliadin antibodies before and after GFD in CD patients: anti-gliadin antibodies (AGA) of IgG class before and after gluten free diet (GFD) in patients with celiac disease (CD).
Mentions: AGA IgA were positive in only 4 of the 44 NCGS patients on gluten-containing diet. These antibodies remained positive in one patient who admitted a low compliance to GFD and had a mild clinical response. In the other 3 NCGS patients, who adhered strictly to GFD and had a very good clinical impact on symptoms, the AGA IgA became negative (Figure 3). In the celiac group the persistence of AGA IgA after gluten withdrawal was strictly related to the low compliance with the diet and with the mild clinical response to the dietary treatment (P = 0.000036 and P = 00018, two-tailed Fisher’s exact test, respectively) (Figure 4). Only 4 out of the 30 AGA IgA positive CD patients showed the persistence of these antibodies; all of them showed a mild clinical response and were not complying with the GFD.

Bottom Line: Non-celiac gluten sensitivity is a syndrome characterized by gastrointestinal and extra-intestinal symptoms occurring in a few hours/days after gluten and/or other wheat protein ingestion and rapidly improving after exclusion of potential dietary triggers.There are no established laboratory markers for non-celiac gluten sensitivity, although a high prevalence of first generation anti-gliadin antibodies of IgG class has been reported in this condition.In non-celiac gluten sensitivity patients anti-gliadin antibodies IgG persistence after gluten withdrawal was significantly correlated with the low compliance to gluten-free diet and a mild clinical response.

View Article: PubMed Central - HTML - PubMed

Affiliation: Department of Medical and Surgical Sciences, St, Orsola-Malpighi Hospital, University of Bologna, Via Massarenti, 9, 40138 Bologna, Italy. umberto.volta@aosp.bo.it.

ABSTRACT

Background: Non-celiac gluten sensitivity is a syndrome characterized by gastrointestinal and extra-intestinal symptoms occurring in a few hours/days after gluten and/or other wheat protein ingestion and rapidly improving after exclusion of potential dietary triggers. There are no established laboratory markers for non-celiac gluten sensitivity, although a high prevalence of first generation anti-gliadin antibodies of IgG class has been reported in this condition. This study was designed to characterize the effect of the gluten-free diet on anti-gliadin antibodies of IgG class in patients with non-celiac gluten sensitivity.

Methods: Anti-gliadin antibodies of both IgG and IgA classes were assayed by ELISA in 44 non-celiac gluten sensitivity and 40 celiac disease patients after 6 months of gluten-free diet.

Results: The majority of non-celiac gluten sensitivity patients (93.2%) showed the disappearance of anti-gliadin antibodies of IgG class after 6 months of gluten-free diet; in contrast, 16/40 (40%) of celiac patients displayed the persistence of these antibodies after gluten withdrawal. In non-celiac gluten sensitivity patients anti-gliadin antibodies IgG persistence after gluten withdrawal was significantly correlated with the low compliance to gluten-free diet and a mild clinical response.

Conclusions: Anti-gliadin antibodies of the IgG class disappear in patients with non-celiac gluten sensitivity reflecting a strict compliance to the gluten-free diet and a good clinical response to gluten withdrawal.

Show MeSH
Related in: MedlinePlus