Celiac Disease


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HOME | Laboratory References | Celiac Disease

Celiac Disease

Dr. Lynn Averill, MD, PhD

Kristjánsson G, Venge P, Hällgren R. Mucosal reactivity to cow's milk protein in coeliac disease. Clin Exp Immunol. 2007 Mar;147(3):449-55. (Click here to view/order article at Pubmed)

Dr. Averill:

Patients with reactivity to gliadin and wheat products should also be tested for milk and milk subfractions as 50% of patients with celiac disease also have allergic responses to milk and particularly casein.

Patients with Coeliac disease on a gluten free diet may still have gastrointestinal symptoms. A mucosal inflammatory response similar to that elicited by gluten was produced by Cow's milk protein in 50% of the patients with celiac disease. Casein, in particular, seems to be involved in this reaction.

Dr. Bennett:

Rationale for testing diagnosed celiac patients for food allergies, IgE and IgG, and milk subfractions as casein was implicated in GI symptoms

· Age and Immune Response to Food Antigens
· Family History and Cord Blood IgG to Food and Inhalants
· Update on Food Allergy
· Food Allergy-Self Reported
· Atopic Dermatitis and Wheat Allergens
· IgG Level and Shrimp Allergy
· Cow's Milk Allergy
· Serum Levels of IgG Subclasses in Relation to IgE and Atopic Disease
· Relation of IgG and IgE Levels to Allergens
· Alteration of Food-Antigen Specific Serum IgE and IgG in Irritable Bowel Syndrome and Functional Dyspepsia
· Intestinal Permeability and Chronic Urticaria and Arthritis
· Food Elimination Based on IgG Level in Irritable Bowel Syndrome
· Reserved for future use