Dietary intake, smoking, and transient anti-gliadin antibodies

SA McMillan, SD Johnston, RGP Watson, HJ Ellis, PJ Ciclitira, Evie Gardner, AE Evans

    Research output: Contribution to journalArticle

    14 Citations (Scopus)

    Abstract

    Background: The detection of IgA anti-gliadin antibodies in adults can either be helpful in the diagnosis of coeliac disease, be persistent in subjects with normal jejunal mucosa, or occur transiently. We decided to investigate the effects of smoking, alcohol consumption, and dietary intake on the development of IgA anti-gliadin antibodies. Methods: Serum samples from subjects enrolled from a large Northern Ireland population sample (MONICA survey) were screened for IgA anti-endomysium and IgA anti-gliadin antibodies. All subjects with positive antibodies were invited for clinical assessment 3-4 years after the initial screening sample. During this follow-up a repeat serum sample was obtained and a jejunal biopsy performed. At enrolment in the MONICA survey, lifestyle information including smoking, alcohol consumption, and dietary intake was obtained. Results: At follow-up 13 subjects had persistent positive serology and villous atrophy, and 9 had persistent positive serology but normal jejunal histology; in 29 the serology had returned to normal, and the jejunal histology was normal There was no difference in smoking, alcohol consumption, or dietary intake between subjects with and without coeliac disease. Subjects with transient serology findings ate significantly more soda bread than the other groups (at the time of initial screening). Analysis of gliadin content of soda bread and plain white bread showed a significantly higher amount of gliadin present in soda bread. Conclusions: Subjects with transient IgA anti-gliadin antibodies eat significantly more soda bread. The gliadin content of Irish soda bread contained a greater amount of gliadin than white bread. Eating breads with high available gliadin content may cause the appearance of anti-gliadin antibody.
    LanguageEnglish
    Pages499-503
    JournalScandinavian Journal of Gastroenterology
    Volume33
    Issue number5
    Publication statusPublished - 8 Jun 1998

    Fingerprint

    Gliadin
    Bread
    Anti-Idiotypic Antibodies
    Smoking
    Serology
    Immunoglobulin A
    Alcohol Drinking
    Celiac Disease
    Histology
    Northern Ireland
    Serum
    Atrophy
    Life Style
    Mucous Membrane
    Eating
    Biopsy

    Cite this

    McMillan, SA., Johnston, SD., Watson, RGP., Ellis, HJ., Ciclitira, PJ., Gardner, E., & Evans, AE. (1998). Dietary intake, smoking, and transient anti-gliadin antibodies. Scandinavian Journal of Gastroenterology, 33(5), 499-503.
    McMillan, SA ; Johnston, SD ; Watson, RGP ; Ellis, HJ ; Ciclitira, PJ ; Gardner, Evie ; Evans, AE. / Dietary intake, smoking, and transient anti-gliadin antibodies. In: Scandinavian Journal of Gastroenterology. 1998 ; Vol. 33, No. 5. pp. 499-503.
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    abstract = "Background: The detection of IgA anti-gliadin antibodies in adults can either be helpful in the diagnosis of coeliac disease, be persistent in subjects with normal jejunal mucosa, or occur transiently. We decided to investigate the effects of smoking, alcohol consumption, and dietary intake on the development of IgA anti-gliadin antibodies. Methods: Serum samples from subjects enrolled from a large Northern Ireland population sample (MONICA survey) were screened for IgA anti-endomysium and IgA anti-gliadin antibodies. All subjects with positive antibodies were invited for clinical assessment 3-4 years after the initial screening sample. During this follow-up a repeat serum sample was obtained and a jejunal biopsy performed. At enrolment in the MONICA survey, lifestyle information including smoking, alcohol consumption, and dietary intake was obtained. Results: At follow-up 13 subjects had persistent positive serology and villous atrophy, and 9 had persistent positive serology but normal jejunal histology; in 29 the serology had returned to normal, and the jejunal histology was normal There was no difference in smoking, alcohol consumption, or dietary intake between subjects with and without coeliac disease. Subjects with transient serology findings ate significantly more soda bread than the other groups (at the time of initial screening). Analysis of gliadin content of soda bread and plain white bread showed a significantly higher amount of gliadin present in soda bread. Conclusions: Subjects with transient IgA anti-gliadin antibodies eat significantly more soda bread. The gliadin content of Irish soda bread contained a greater amount of gliadin than white bread. Eating breads with high available gliadin content may cause the appearance of anti-gliadin antibody.",
    author = "SA McMillan and SD Johnston and RGP Watson and HJ Ellis and PJ Ciclitira and Evie Gardner and AE Evans",
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    McMillan, SA, Johnston, SD, Watson, RGP, Ellis, HJ, Ciclitira, PJ, Gardner, E & Evans, AE 1998, 'Dietary intake, smoking, and transient anti-gliadin antibodies', Scandinavian Journal of Gastroenterology, vol. 33, no. 5, pp. 499-503.

    Dietary intake, smoking, and transient anti-gliadin antibodies. / McMillan, SA; Johnston, SD; Watson, RGP; Ellis, HJ; Ciclitira, PJ; Gardner, Evie; Evans, AE.

    In: Scandinavian Journal of Gastroenterology, Vol. 33, No. 5, 08.06.1998, p. 499-503.

    Research output: Contribution to journalArticle

    TY - JOUR

    T1 - Dietary intake, smoking, and transient anti-gliadin antibodies

    AU - McMillan, SA

    AU - Johnston, SD

    AU - Watson, RGP

    AU - Ellis, HJ

    AU - Ciclitira, PJ

    AU - Gardner, Evie

    AU - Evans, AE

    PY - 1998/6/8

    Y1 - 1998/6/8

    N2 - Background: The detection of IgA anti-gliadin antibodies in adults can either be helpful in the diagnosis of coeliac disease, be persistent in subjects with normal jejunal mucosa, or occur transiently. We decided to investigate the effects of smoking, alcohol consumption, and dietary intake on the development of IgA anti-gliadin antibodies. Methods: Serum samples from subjects enrolled from a large Northern Ireland population sample (MONICA survey) were screened for IgA anti-endomysium and IgA anti-gliadin antibodies. All subjects with positive antibodies were invited for clinical assessment 3-4 years after the initial screening sample. During this follow-up a repeat serum sample was obtained and a jejunal biopsy performed. At enrolment in the MONICA survey, lifestyle information including smoking, alcohol consumption, and dietary intake was obtained. Results: At follow-up 13 subjects had persistent positive serology and villous atrophy, and 9 had persistent positive serology but normal jejunal histology; in 29 the serology had returned to normal, and the jejunal histology was normal There was no difference in smoking, alcohol consumption, or dietary intake between subjects with and without coeliac disease. Subjects with transient serology findings ate significantly more soda bread than the other groups (at the time of initial screening). Analysis of gliadin content of soda bread and plain white bread showed a significantly higher amount of gliadin present in soda bread. Conclusions: Subjects with transient IgA anti-gliadin antibodies eat significantly more soda bread. The gliadin content of Irish soda bread contained a greater amount of gliadin than white bread. Eating breads with high available gliadin content may cause the appearance of anti-gliadin antibody.

    AB - Background: The detection of IgA anti-gliadin antibodies in adults can either be helpful in the diagnosis of coeliac disease, be persistent in subjects with normal jejunal mucosa, or occur transiently. We decided to investigate the effects of smoking, alcohol consumption, and dietary intake on the development of IgA anti-gliadin antibodies. Methods: Serum samples from subjects enrolled from a large Northern Ireland population sample (MONICA survey) were screened for IgA anti-endomysium and IgA anti-gliadin antibodies. All subjects with positive antibodies were invited for clinical assessment 3-4 years after the initial screening sample. During this follow-up a repeat serum sample was obtained and a jejunal biopsy performed. At enrolment in the MONICA survey, lifestyle information including smoking, alcohol consumption, and dietary intake was obtained. Results: At follow-up 13 subjects had persistent positive serology and villous atrophy, and 9 had persistent positive serology but normal jejunal histology; in 29 the serology had returned to normal, and the jejunal histology was normal There was no difference in smoking, alcohol consumption, or dietary intake between subjects with and without coeliac disease. Subjects with transient serology findings ate significantly more soda bread than the other groups (at the time of initial screening). Analysis of gliadin content of soda bread and plain white bread showed a significantly higher amount of gliadin present in soda bread. Conclusions: Subjects with transient IgA anti-gliadin antibodies eat significantly more soda bread. The gliadin content of Irish soda bread contained a greater amount of gliadin than white bread. Eating breads with high available gliadin content may cause the appearance of anti-gliadin antibody.

    M3 - Article

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    EP - 503

    JO - Scandinavian Journal of Gastroenterology

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    JF - Scandinavian Journal of Gastroenterology

    SN - 0036-5521

    IS - 5

    ER -

    McMillan SA, Johnston SD, Watson RGP, Ellis HJ, Ciclitira PJ, Gardner E et al. Dietary intake, smoking, and transient anti-gliadin antibodies. Scandinavian Journal of Gastroenterology. 1998 Jun 8;33(5):499-503.