ELEVATED IGD ANTIBODIES TO WHEAT IN CELIAC-DISEASE

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  • 1 January 1980
    • journal article
    • research article
    • Vol. 44  (3) , 146-151
Abstract
Sera of 17 patients with gluten-induced celiac disease were studied. Total serum Ig[immunoglobulin]E and IgD, as well as specific IgE and IgD antibodies to selected food antigens, were determined. Total IgE levels were within the normal range. Specific IgE antibodies to wheat, .alpha.-gliadin, cow''s milk, rice and buckwheat were comparable to those of normal controls. In the celiac subjects total IgD levels were also within the normal range but IgD antibodies to wheat were high whereas IgD antibodies to milk were lower than in pooled normal sera. The levels of IgE or IgD antibodies to wheat or milk showed no relationship to the presence of precipitins to the antigens of these 2 foods. A role for IgE in celiac disease was not demonstrated. That IgD antibodies may play a role is suggested by the elevated serum IgD antibodies to wheat antigens.