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HOME | Laboratory references | Gut Joint Axis
 

Gut Joint Axis
Dr. Lynn Averill, MD, PhD

Hvatum M, Kanerud L, Hällgren R, Brandtzaeg P. The gut-joint axis: cross reactive food antibodies in rheumatoid arthritis. Gut. 2006 Sep;55(9):1240-7. Epub 2006 Feb 16. (Click here to view/order article at Pubmed)

Dr. Averill:

  • Patients with arthritic symptoms should have delayed food allergy testing
  • Elimination of reactive foods could alleviate arthritic symptoms
  • Recent large European epidemiologic study determining odd ratios after adjusting for possible confounding variables suggested that there is a significant association between inflammatory polyarthritis and a high intake of red meat (OR=1.9) and meat products combined (OR-2.3) and total proteins (OR=2.9)
  • Raised IgG activity to gliadin was found in 47% of 93 Rheumatoid arthritis patients, and 41% concurrently had IgA rheumatoid factor and there was some association with duodenal villous atrophy

    Dr. Bennett:

  • Rationale for IgG food allergy testing for diagnosed rheumatoid arthritis patients


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