Celiac
Answer Bank

Frequently Asked Questions

Q

Why do 20% of healthy people make antibodies against gliadin?

Probably because they’ve had a somewhat increased intestinal permeability at a time when they ate gluten, (e.g., during a stomach flu) and the gut immune system has reacted by producing anti-food protein antibodies. Their presence simply indicates that gluten was ingested, and otherwise has no general clinical meaning. June, 2013

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