When we say “wheat allergy” it is clear that there is an allergic response to the ingestion of wheat; and because it is only protein that causes an allergic reaction, one can assume “wheat allergy” is indeed a reaction to the protein content of wheat, hence most likely either glutenins or gliadins (although wheta also… Read more »
(Updated .)Keyword: gliadin
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.
(Updated .)Which blood tests should I have to screen for celiac disease?
You should have both tTG-IgA and total serum IgA tests to screen for celiac disease. As long as you produce IgA (total serum IgA confirms you do), tTG-IgA is 98% accurate in measuring elevated antibodies. If you are IgA deficient, or if there is some other equivocating factor to potentially compromise the blood test, then… Read more »
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