title: Elevated IgD antibodies to wheat in celiac disease.
abstract: Sera of 17 patients with gluten-induced celiac disease were studied. Total serum IgE 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, cows'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 either wheat or milk showed no relationship to the presence of precipitins to the antigens of these two foods. The study did not demonstrate a role for IgE in celiac disease. That IgD antibodies may play a role is suggested by the elevated serum IgD antibodies to wheat antigens.
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D000818:Animals; D000918:Antibody Specificity; D002417:Cattle; D002446:Celiac Disease / Q000209:etiology* / Q000276:immunology; D002648:Child; D002675:Child, Preschool; D005500:Follow-Up Studies; D005903:Gliadin / Q000276:immunology; D006801:Humans; D007072:Immunoglobulin D / Q000096:biosynthesis*; D007073:Immunoglobulin E / Q000096:biosynthesis; D007223:Infant; D008875:Middle Aged; D008892:Milk / Q000276:immunology; D012275:Oryza / Q000009:adverse effects; D011234:Precipitins / Q000276:immunology; D014908:Triticum / Q000009:adverse effects*
chemical_list: D007072:Immunoglobulin D; D011234:Precipitins; D007073:Immunoglobulin E; D005903:Gliadin