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Elevated IgD antibodies to wheat in celiac disease
Annals of Allergy
|March 1, 1980
Summary
In celiac disease patients, immunoglobulin E (IgE) levels were normal. However, elevated immunoglobulin D (IgD) antibodies to wheat suggest a potential role for IgD in this gluten-induced condition.
Area of Science:
- Immunology
- Gastroenterology
- Allergy
Background:
- Celiac disease is a chronic inflammatory condition triggered by gluten ingestion.
- The roles of immunoglobulin E (IgE) and immunoglobulin D (IgD) in celiac disease pathogenesis are not fully understood.
Purpose of the Study:
- To investigate the levels of total and specific IgE and IgD antibodies to food antigens in patients with celiac disease.
- To explore the potential involvement of IgE and IgD in the immune response to food antigens in celiac disease.
Main Methods:
- Sera from 17 celiac disease patients were analyzed.
- Quantification of total serum IgE and IgD.
- Measurement of specific IgE and IgD antibodies against food antigens like wheat, alpha-gliadin, cow's milk, rice, and buckwheat.
Main Results:
- Total IgE levels were within the normal range in celiac patients.
- Specific IgE antibodies to tested food antigens were comparable to healthy controls.
- Total IgD levels were normal, but IgD antibodies to wheat were elevated in celiac subjects.
- IgD antibodies to milk were lower in celiac patients compared to controls.
Conclusions:
- The study did not find evidence supporting a role for IgE in celiac disease.
- Elevated IgD antibodies to wheat antigens suggest a potential, yet unconfirmed, role for IgD in celiac disease pathogenesis.