No popular authors found.


Get Celiac.com's E-Newsletter

Categories

No categories found.







Ads by Google:


Questions? Join Our Forum:
~1 Million Posts
& Over 66,000 Members!



SHARE THIS PAGE:
Celiac.com Sponsors:

Blood Antibodies and Celiac Disease

IgA class Reticulin antibodies are found only in Celiac disease and dermatitis herpetiformis. These antibodies are found in approximately 60% of celiac disease patients and 25% of DH patients. This test is falling into disuse because of the limited utility and the availability of better tests. IgA class endomysial antibodies are very specific, occurring only in celiac disease and DH. These antibodies are found in approximately 80% of patient with DH and in essentially 100% of patients with active celiac disease. IgA endomysial antibodies are more sensitive and specific than either reticulin or gliadin antibodies for diagnosis of celiac disease. Antibody titers are found to parallel morphological changes in the jejunum and can also reflect compliance with gluten-free diets. Titers decrease or become negative in patients on gluten free diets and reappear upon gluten challenge.

Ads by Google:

The purpose of testing for anti-gliadin antibodies includes, in addition to diagnosis of gluten sensitive enteropathy, monitoring for compliance to a gluten free diet. IgA gliadin antibodies increase rapidly in response to gluten in the diet, and decrease rapidly when gluten is absent from the diet. The IgA anti-gliadin antibodies can totally disappear in 2-6 months on a gluten-free diet, so they are useful as a diet control. By contrast, IgG anti-gliadin antibodies need a long time, sometimes more than a year, to become negative.

The reverse is also true. That is, a patient with celiac disease who has been on a gluten-free diet and tests negative for IgA anti-gliadin antibodies, will show a rapid increase in antibody production when challenged by gluten in the diet. Approximately 90% of challenged patients will yield a positive IgA anti-gliadin result within 14-35 days after being challenged. The test results you reported are consistent with a patient who is conforming to a gluten-free diet.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


I am more stressed about what sales will be out on cyber Monday and black Friday then the actual thanksgiving holidays lol. Cooking is just cooking, I do it daily, just doing more and some special dishes. NOW once a year sales on products I use daily like supplements, spices, foods, flours, etc.....

http://www.newburnbakehouse.com/supermarket-products#wraps Starbuck's also had wrap sandwiches in London and this was the company they used. Warburton's bread and wraps put everything in the US to shame. The wraps are moist, delicious and do not SPLIT! I could actually consider a move to ...

Why wouldn't it be gluten-free? whiskey is gluten-free. Wine is gluten-free.

Have you been tested for a stomach ulcer? That's what the pain sounds like to me. You can also get pain in your stomach from too much gas. Another possibility is GERD.

Well, you can always trial the gluten-free diet, but do it for at least six months. Act exactly as if you had celiac disease. Worry about cross contamination and learn to read labels. My own hubby did this per the very poor advice from two medical doctors 16 years ago (and we had good in...