Post Date: July 13, 2011

Norwegian researchers identify gluten and gliadin antibodies as possible mechanisms in multiple sclerosis

Antibody levels indicative of gluten sensitivity but not celiac disease

As part of their search for possible causes of multiple sclerosis (MS), a Norwegian research team analyzed the presence of certain antibodies—including those against gluten and gliadin—in the blood of patients with the condition.

The researchers investigated the presence of IgA antibodies against gluten, gliadin, lactoglobulin, lactalbumin, casein, and ovalbumin, as well as the presence of IgG antibodies against gliadin and gluten. The study population included 36 patients with at least two worsening episodes of intermittent relapsing MS and 26 control patients with no evidence of MS.

In the patients with MS, the researchers found “highly significant increases” compared to controls in the number of IgA and IgG antibodies against gliadin and gluten. Specifically, MS patients had levels of gliadin (the major offending peptide in wheat) that were five-times higher than levels seen in the controls. Similarly, levels of gluten antibodies were four-times higher in MS patients than in controls. None of the study participants had increased levels of transglutaminase antibodies (a marker of celiac disease).

The researchers noted that the increased antibodies against gluten and gliadin in MS patients “may indicate a possible increased gut permeability to certain proteins.” In addition, they note that IgA antibodies against gliadin and gluten “have a high affinity for the blood-brain barrier vasculature, probably altering the permeability of this barrier.”

Reichelt KL, Jensen D. IgA antibodies against gliadin and gluten in multiple sclerosis. Acta Neurol Scand. 2004 Oct;110(4):239-241.