Antigliadin antibodies and gluten-free diet in dermatitis herpetiformis

IgA and IgG class antigliadin antibodies (AGA) were analysed with ELISA technique from serum samples of 30 dermatitis herpetiformis patients. Jejunal biopsies were performed to all patients before any treatment and high levels of IgA class AGA were found to be associated with subtotal villous atrophy. Fourteen patients started gluten-free diet (GFD) which caused a significant decrease in both IgA and IgG class AGA. The decrease of IgA AGA was faster than that of IgG AGA and IgA antibody levels fell to normal range during the GFD treatment in all but one patient. In contrast, 5 out of 8 patients followed on normal died showed increasing IgA AGA levels and all of them had a rise in IgG AGA. IgA and IgG class antibodies to cow's milk were also measured in these patients but in contrast to AGA the diets had no clearcut effect on these antibodies.